Tiramisu Cups

Guido Pedrelli
Guido Pedrelli
Italian Cuisine Expert and Food Blogger
Guido Pedrelli
Guido Pedrelli, the mastermind behind Nonna Box, has honed his culinary expertise for decades, inspired by family feasts in Emilia-Romagna. Mentored by his restaurateur nonna, he mastered Italian classics and furthered his skills with professional culinary studies in desserts and gelato making from Mec3. Today, he shares this rich legacy and authentic recipes through Nonna Box.
Expertise: Italian cuisine, Pasta, Pizza, Pastry, Dessert

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.


  • Glasses or Small Dishes: You’ll need 6 glasses or small dishes to assemble and serve your individual tiramisu cups. Choose transparent glasses to beautifully showcase the layers.
  • Mixing Bowls: You need three different mixing bowls to make the mascarpone filling.  
  • Electric Mixer: Needed to whip the eggs and mascarpone cheese to the proper consistency. You can also use a stand mixer. 
  • Rubber Spatula: Perfect for gently folding the mascarpone mixture without causing it to deflate. 
  • Piping Bag: Makes assembling the mini tiramisu cups easy and gives the desert an elegant finish.


  • 28 to 30 Ladyfingers: These delicate Italian cookies, also known as savoiardi, form the base and layers of the mini tiramisu cups.
  • 5 cups Espresso Coffee: Infuses the ladyfingers biscuits with a strong coffee flavor, which contrasts well with the sweet mascarpone filling. If you prefer a non-caffeinated version, you can use freshly brewed decaf coffee.
  • 500 grams Mascarpone Cheese: This smooth Italian cream cheese contributes to the creamy and indulgent texture. You can use an equal amount of regular high-fat cream cheese combined with a bit of heavy cream as a substitute.
  • 4 Egg Yolks: Provide richness to the mascarpone cream and helps to create its velvety texture. Use organic or pasteurized eggs if possible. 
  • 2 Egg Whites: Whipped egg whites make the dessert light and fluffy. Again, use organic or pasteurized eggs if available to you. 
  • 100 grams Granulated Sugar: Sweetens the mascarpone cream and balances the bitterness of the coffee and unsweetened cocoa powder.
  • 1 tablespoon Marsala Wine: Adds a little depth of flavor to the mascarpone filling and enhances the overall taste of the dessert. Dark rum is another popular option.
  • 2 tablespoons Cocoa Powder: Used to garnish the dessert, choose Dutch process cocoa powder for the best flavor. You can also sprinkle the top of the individual tiramisu cups with some chocolate shavings if you like.

How to make tiramisu cups step-by-step

Brew the espresso

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.

Whip the egg whites

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.

Whip the egg yolks

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.

Beat the mascarpone cheese

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.

Make the mascarpone cream

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.

Dip the ladyfingers

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.

Add a layer of filling

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. 

Finish assembling the tiramisu cups

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.

Dust with cocoa powder and chill

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.

Expert Tips

  • Use freshly brewed coffee or espresso to infuse the lady fingers with robust coffee flavor. You can also add a dash of coffee liqueur if you like.
  • If possible, use organic or pasteurized eggs to eliminate any concerns about consuming raw eggs.
  • Make sure the mascarpone cheese is cold before using it in the recipe. Chilled mascarpone will maintain its creamy texture and blend together better with the other ingredients.
  • When whipping the egg whites, make sure there are no traces of yolk in the bowl, as this can prevent them from forming stiff peaks. 
  • Use a rubber spatula when folding the mascarpone filling together. This prevents it from deflating and maintains the airy texture.
  • Dip the Italian ladyfingers into the coffee mixture quickly to prevent them from becoming overly soggy. A brief dip is enough to infuse them with the coffee flavor without losing their texture.
  • Refrigerate the mini tiramisu cups for at least 2 hours before serving. You need to allow the flavors to meld together and the layers 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!

  1. Berries: Top the finished dessert with fresh mixed berries such as strawberries, blueberries, and raspberries right before serving. 
  2. Chocolate: Transform your dessert cups into a chocolate lover’s dream. Incorporate a layer of chocolate ganache or chocolate mousse between the layers. 
  3. Nuts: Sprinkle chopped toasted hazelnuts, almonds, or pistachios between the layers or on top for a little nutty crunch.
  4. Caramel: Pour a thin layer of caramel sauce between the ladyfingers and the creamy filling, or simply drizzle it on top for an extra touch of decadence.
  5. Matcha Green Tea: For a different twist, substitute the espresso with matcha green tea. The earthy and aromatic flavor of matcha blends well with the mascarpone mixture.

Other tiramisu recipes for you to try:


How to store?

Wrap the tiramisu cups well in plastic wrap and they will keep in the fridge for up to 3 days.

Can I make this recipe ahead of time?

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.

Why is my tiramisu soggy at the bottom?

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.

Why can you eat raw eggs in tiramisu?

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.

Can I use this recipe to make a big tiramisu?

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.

Tiramisu Cups

This tiramisu cups recipe is quick and easy to follow for your dessert needs. Just a few ingredients and voilà.
5 from 1 vote
Print Pin Rate Save Recipe
Course: Dessert
Prep Time: 20 minutes
Total Time: 2 hours 20 minutes
Servings: 6 cups
Calories: 680kcal


  • 28 to 30 (28 to 30) ladyfingers
  • 4 to 5 cups (4 to 5 cups) cold espresso coffee
  • 500 g (2.22 cups) mascarpone cheese
  • 4 (4) egg yolks
  • 2 (2) egg whites
  • 100 g (0.5 cups) granulated sugar
  • 1 tablespoon (1 tablespoon) marsala wine or dark rum
  • 2 tablespoons (2 tablespoons) cocoa powder


  • Brew the espresso and then let it cool.
  • Use an electric mixer to whip the egg whites until stiff peaks form, gradually adding 40g of the sugar as you’re beating.
  • Whip the egg yolks together with the remaining sugar until they become thick, foamy, and pale. The mixture is ready when it starts dropping like heavy ribbons from a spoon. You should also use an electric mixer for this step.
  • Beat the chilled mascarpone cheese together with the marsala wine with an electric mixer or whisk until it becomes creamy.
  • Gently fold the egg yolk mixture into the whipped mascarpone cheese with a rubber spatula until it’s fully combined, being careful not to overmix.
  • Very carefully fold the beaten egg whites into the mixture.
  • Transfer the mascarpone filling into a piping bag fitted with a round tip. Alternatively, you can just use a spoon to layer the filling.
  • Line up some glasses or small dishes for assembly.
  • Dip some of the ladyfingers, one at a time, into the espresso and then break them in half as needed to cover the bottom of each glass in a single layer.
  • Top the layer of ladyfingers in each glass with dollops of the mascarpone mixture, making sure to cover all the cookies in an even layer.
  • Repeat the process adding more layers of espresso dipped ladyfinger and dollops of tiramisu filling until you have a total of 3 layers of cookies and 3 layers of cream. You should end with a layer of cream on top.
  • Dust the top of each tiramisu cup with cocoa powder and then put them in the fridge to chill for at least 2 hours.
Serving: 100g | Calories: 680kcal | Carbohydrates: 51g | Protein: 15g | Fat: 46g | Saturated Fat: 26g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 326mg | Sodium: 148mg | Potassium: 193mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1625IU | Calcium: 163mg | Iron: 2mg
Liked this recipe?Follow us NonnaBox for more!

Leave a Reply