Hi Lykkers! Love classic tiramisu but want a version that's simpler to prepare? These Tiramisu Cups deliver all the rich flavors of the beloved Italian dessert without the hassle of making an egg-based zabaglione.

Layers of coffee-soaked savoiardi cookies and silky espresso mascarpone cream come together in individual serving glasses, making this dessert elegant enough for special occasions yet easy enough for everyday treats. Best of all, it can be prepared ahead of time, allowing the flavors to develop beautifully in the refrigerator.

Why You'll Love These Tiramisu Cups

This recipe captures the authentic taste of traditional tiramisu while using a simplified method that skips raw eggs. The mascarpone cream is incredibly smooth, lightly sweetened, and infused with espresso for a balanced coffee flavor. Individual dessert cups also make serving effortless and create an attractive presentation without slicing a large dessert.

Ingredients

For the Coffee Dip

¾ cup (180 ml) brewed espresso coffee, cooled

For the Espresso Mascarpone Cream

1 cup (240 ml) cold heavy whipping cream

1 teaspoon instant espresso powder

1 teaspoon vanilla extract

½ cup (60 g) powdered sugar

1 cup (250 g) mascarpone cheese

For Assembly

12 savoiardi (Italian ladyfinger) cookies

Unsweetened cocoa powder, for dusting

Equipment Needed

Stand mixer or electric hand mixer

Medium and small mixing bowls

Whisk attachment

Shallow dish for dipping cookies

6 dessert cups or glasses (about 12 ounces each)

Fine mesh sieve

Step-by-Step Instructions

Step 1: Prepare the Coffee

- Brew the espresso and allow it to cool completely. Pour the cooled coffee into a shallow dish for dipping the ladyfinger cookies.

Step 2: Make the Mascarpone Cream

- In a medium bowl, combine the cold heavy whipping cream, powdered sugar, and instant espresso powder. Using an electric mixer, whip until soft peaks form.

- In another bowl, gently stir together the mascarpone cheese and vanilla extract until smooth. Add the mascarpone mixture to the whipped cream and continue mixing just until firm peaks form. Avoid overmixing, as the mascarpone can become grainy.

Step 3: Assemble the Dessert Cups

- Cut each ladyfinger cookie in half. Quickly dip each piece into the cooled espresso, making sure the cookies absorb some coffee without becoming overly soft.

- Place two dipped cookie halves into the bottom of each dessert cup. Spoon about two heaping tablespoons of mascarpone cream over the cookies and spread evenly.

- Repeat with another layer of dipped cookies and another layer of mascarpone cream until each cup has two layers of cookies and cream.

Step 4: Chill

- Cover each dessert cup with plastic wrap and refrigerate for at least 2 hours. Chilling helps the cookies soften while allowing the flavors to blend together beautifully.

Step 5: Serve

- Just before serving, lightly dust the tops with unsweetened cocoa powder using a fine mesh sieve. Serve chilled.

Tips for the Best Tiramisu Cups

- Use very cold heavy whipping cream for the lightest, fluffiest texture.

- Stir the mascarpone gently before mixing to keep it smooth.

- Mix only until firm peaks form to avoid curdling.

- Dip the ladyfingers briefly since different brands absorb coffee at different speeds.

- For the richest flavor and texture, prepare the dessert a day in advance and refrigerate overnight.

These easy Tiramisu Cups are a delicious way to enjoy a classic Italian-inspired dessert without complicated preparation. The combination of espresso-soaked ladyfingers, creamy mascarpone filling, and a light cocoa topping creates a perfectly balanced dessert that is rich, smooth, and satisfying. Make them ahead of time, chill until set, and enjoy an elegant homemade treat that's sure to impress family and friends.