Why Tiramisu Cups are Special
Tiramisu cups are always a big hit. They’re beautiful, delicious and fun. Plus, they’re easy to make and easy to serve. Sold!
Just like my classical tiramisu recipe, we’ve got thick luscious layers of creamy mascarpone cream, espresso coffee-soaked ladyfinger cookies, and both chocolate and cocoa. It doesn’t get any more delicious, but making individual tiramisu cups can be even easier and more flexible to serve.
You can make mini tiramisu cups or make them as large as you like. Make them cute or on the elegant side, they’re always impressive, and a big crowd pleaser.
And let’s not leave out when you need just enough tiramisu for a crowd of two. Or for one. Why not! Such an easy treat to make, whether it’s for others or just your little ole self.
The Cups!
In my experience, short, wide-mouthed cups or glasses work best. Narrow or tulip shapes, while nice, are more of a challenge to assemble tiramisu in, and to eat from. I love tiramisu in a glass. However, really, you can use any kind of cup that suits your fancy.
Here are some great candidates:
- Short drinking glasses, or old fashioned cocktail glasses – Modern, fun and look great.
- Champagne coupe glasses – (wide mouthed flat-bottomed stemware) The most elegant of tiramisu dessert cups, these not only look beautiful, but are perfect for serving tiramisu.
- Coffee mugs – The coziest option. Just add couch and blanket.
- Jars – To make tiramisu in a jar or pot, widemouthed is best.
Cups in the photos: I’m using:
- short 8 ounce (1 cup, 240ml) glasses from Ikea 2¼x3¼” (6×8¼cm) width x height
- taller, slightly wider 12 ounce (1½ cup, 350ml) glasses (that have a nifty lid for chilling in the fridge) 3½x3¼” (9×8¼cm).
Ingredients
Sugar, mascarpone, egg yolks, espresso coffee, ladyfingers (sponge cake biscuit cookies, also called savoiardi), cocoa powder, bittersweet chocolate 70%+, in bar or block form.
Scroll down to the recipe card for the details.
A Note about Mascarpone
Mascarpone can be an expensive part of making tiramisu. But it needn’t be, as it’s easy to make your own mascarpone with just two ingredients: cream and lemon juice. It just takes some thinking ahead, as it needs to be made the day before you assemble the tiramisu.
How to make Tiramisu Cups
This recipe includes the option of preparing either a traditional or a cooked-egg version of mascarpone cream. Scroll down for full recipe.
For assembling the tiramisu cups, here is a quick walk-through:
First pour the coffee into a shallow bowl that will fit the length of the ladyfingers. Break the ladyfinger biscuits down to size to fit the serving cup. Then dunk each into the coffee for around 2 seconds.
Coffee Dipping Tips: Take care not to over-soak the ladyfingers. You don’t want them soggy. On the other hand, you don’t want them too dry either. It may take a few tries to get to know the ladyfingers you’re using, and how much they like to soak up the coffee. You can also hedge like I sometimes do, and leave the very bottom layer of cookies on the dryer side.
With a layer of coffee-soaked ladyfingers in the cup, cover with mascarpone cream and sprinkle with cocoa and grated chocolate (or one or the other, if you like).
Repeat until your cup is full! (This usually means one to two more layers.) Then decorate with chocolate flakes.
Tip: Make Ahead
While it will be delicious to eat the same day you make it, tiramisu is even more magical the next day. Time is needed for the mascarpone to set, the cookies to soften, and the flavors to meld into maximum deliciousness. Making it the night before is the ideal. If that’s not possible, I try to make it in the morning to give it some time to work its magic for dinner.
Tiramisu Cups Recipe
Ingredients
- 6 Tbsp granulated sugar for the mascarpone + 1 Tbsp (12g) for the coffee
- 16 oz mascarpone (see notes)
- 2 to 3 egg yolks
- 1 cup espresso coffee or very strong coffee (or orzo, for a coffee alternative), cooled to room temperature
- 7 oz ladyfingers (sponge cake cookies, also called savoiardi)
- 1 Tbsp cocoa powder
- 1 bar of 3.5oz chocolate, bitter sweet 70%+
Instructions
Mascarpone
- To Prepare the Traditional Way (with Raw Egg Yolks): First, stir the mascarpone with a fork, so it's easier to work with. In a separate bowl, whisk the sugar and 2 of the egg yolks together until frothy. Stir a small amount of the whisked yolks into the mascarpone, then gently whisk in the rest. If too thick to spread, blend in the remaining egg yolk.To Prepare with Cooked Egg Yolks: Bring a saucepan filled with about an inch of water to a simmer. Meanwhile, in a heatproof bowl, whisk the 3 egg yolks with sugar until airy and pale yellow. Then place the bowl on top of the saucepan of simmering water, making sure it doesn't touch the water. Whisk for about 6-8 minutes, or until the mixture resembles a thick custard, or reaches 140°F (60°C). Let cool for 20 minutes at room temperature before blending it with the mascarpone. Do not blend it with the mascarpone while still hot, as it will curdle.
Assemble & Chill
- Stir 1 Tbsp of sugar into the coffee and pour it into a shallow bowl to dip the ladyfingers in.
- If needed, cut or break a few ladyfingers to fit the width of the cup. Dip a ladyfinger at a time into the coffee for about 2 to 3 seconds (you want them moist, not soggy), and arrange in the cup to make a single layer.
- Spoon a layer of the prepared mascarpone mixture on top. Then sprinkle with a thin layer of cocoa powder, followed by a light dusting of grated chocolate.
- Repeat for 1 or 2 more layers, or until the cup is full, finishing with a thick top layer of mascarpone.
- Cover and refrigerate overnight, or at least 4 hours, to allow time for the mascarpone to set, the ladyfingers to soften, and the flavors to meld to the fullest.
Serve
- Before serving, sprinkle the top with grated chocolate or chocolate curls (see notes), or lightly dust with cocoa powder.
Ingredient Notes
- Coffee – If you can’t make espresso, you can make regular coffee, but make it strong, with half the water. Another option is to use coffee granules.
- Adding Liquor – 2 Tbsp of Kahlua, rum, cognac, or liquor of your choice can be added to the coffee before dipping.
- Mascarpone – You can easily make your own mascarpone. If so, just remember to make it a day ahead of assembling the tiramisu.
- Chocolate – Making chocolate curls out of cold brittle chocolate can be a challenge. You can try rubbing the surface of the chocolate with clean hands, or dipping your tool in hot water to help warm the chocolate up a bit.
Recommended Tools
-
- For grating chocolate – a citrus zester, or the punched-out asterisk holes of a box grater work well.
- For chocolate curls – a sharp vegetable peeler, the medium size holes of a box grater, and surprisingly, a butter knife all produce nice curls of different shapes.
- Cups – short, wide-mouthed cups or glasses work best: drinking glasses, old fashioned cocktail glasses, champagne coupe glasses, coffee mugs, and widemouthed jars are some good options.
Need to serve it sooner?
Remember, tiramisu is best the next day! However, if you only have a few hours, to speed up the chilling process, freeze the tiramisu for 30 minutes before refrigerating.Storing
Store covered in the refrigerator. It is recommended to eat tiramisu within the next day or two when using raw egg yolks, or another day or two if using cooked eggs. Tiramisu can also be frozen. Thaw in the refrigerator (not at room temperature).Nutrition Info: Click to Expand
Did you make this recipe? Let’s here about it and see your rating in the comments section below!
Mediterranean Diet
Tiramisu, a dessert from Italy, has its place as a special treat eaten in moderate sized portions. To make tiramisu cups even more Mediterranean Diet friendly, first halve the amount of sugar in the mascarpone, then taste before deciding to add more. The sugar in the espresso can be omitted altogether.
