If you love traditional tiramisu and are a fan of personal-sized desserts, you’re in for a real treat. This mini tiramisu cups recipe is simply classic tiramisu, elegantly presented as individual servings in small glasses or dishes.
Just like the classic version, these mini-sized desserts are crafted with layers of coffee-soaked lady fingers, mascarpone cream, and a dusting of cocoa powder. The only real difference is the modern presentation, which adds a delightful twist to the timeless favorite.
Tiramisu Cups offer a charming and convenient way to enjoy the beloved flavors of the classic Italian dessert. The individual servings not only add a touch of sophistication but also eliminate the need for slicing, making them perfect for easy serving. So whether you’re hosting a formal dinner party or a casual family get-together, this easy tiramisu recipe is an effortless way to savor the taste of Italy and impress your guests.
Start by brewing 4 to 5 cups of espresso or strong coffee and then let it cool to room temperature. You want the espresso to be cold when you dip the ladyfingers to prevent them from becoming soggy.
Now, using an electric hand mixer or stand mixer, whip the raw egg whites until stiff peaks form. Gradually add 40g of granulated sugar as you continue to beat the egg whites. The stiff peaks indicate that the egg whites are perfectly whipped.
In a separate bowl, use the electric hand mixer to whip the raw egg yolks together with the remaining sugar until they become thick, foamy, and pale. The mixture should be creamy and drop like heavy ribbons from the spoon when it’s ready. This step is crucial for achieving the velvety smoothness of the mascarpone cream.
Next, beat the mascarpone cheese together with the marsala wine until the mixture becomes creamy and smooth. The wine adds a hint of sophistication to the classic dessert, but you can omit it if you like. You can use an electric mixer or a whisk for this step.
Once you’ve whipped the egg whites, egg yolks, and mascarpone, you need to combine them together in a specific order to make the filling. To begin, gently fold the whipped egg yolk mixture into the whipped mascarpone cheese using a rubber spatula, being careful not to overmix.
Then fold the beaten egg whites into the mixture. This step requires a gentle touch to maintain the lightness of the mascarpone cream. Now, transfer the mascarpone cream mixture into a piping bag fitted with a round tip. You can also just use a spoon to layer the filling.
Before you begin, line up all your glasses or small dishes. Then dip each ladyfinger, one at a time, into the cooled coffee and arrange them on the bottom of each glass in a single layer. You’ll need to break the ladyfingers in half as needed to fit the glasses.
After you line the bottom of all your glasses with coffee-soaked ladyfingers, pipe dollops of the mascarpone filling evenly over the cookies in each glass. You can also use a spoon for this step.
Now, repeat the process and add two more layers of espresso-dipped ladyfingers and dollops of tiramisu filling until you have a total of three layers of each. The fully assembled mini tiramisu cups should all have a layer of mascarpone cream on top.
To complete the dessert, dust the top of each tiramisu cup with cocoa powder, using a fine-mesh sieve. Then pop all the tiramisu cups in the refrigerator to chill for at least 2 hours before serving. The tiramisu needs this time to allow the flavors to meld and the filling to set.
This tiramisu cups recipe is an incredible mini size version of the classic! However, this no bake dessert is also very flexible allowing you to customize it in a variety of ways!
Other tiramisu recipes for you to try:
Wrap the tiramisu cups well in plastic wrap and they will keep in the fridge for up to 3 days.
Yes, you can! In fact, preparing it in advance allows the flavors to meld together, resulting in an even more delicious dessert. Just make sure to serve it within 2 days.
The most common reason for a soggy tiramisu is due to over-soaking the ladyfingers in coffee. It’s essential to quickly dip the ladyfingers to prevent excessive absorption.
Traditional tiramisu recipes always include raw eggs. However, to minimize this risk of salmonella, pasteurized eggs are commonly used. Additionally, using fresh organic, high-quality eggs from reputable sources also reduces the risk of contamination.
Absolutely! While this recipe is designed for individual tiramisu cups, you can easily adapt it to create a larger version. Simply layer the espresso-soaked ladyfingers and mascarpone cream in a larger dish to build a full-sized tiramisu.