Oh my gosh, you have to try these mini tiramisu cups! They’re my go-to dessert when I want something fancy but don’t actually want to work too hard. The first time I made them for a girls’ night in, everyone went crazy, no one could believe how elegant they looked in their little glasses, but really? It’s just layers of coffee-soaked ladyfingers and that dreamy mascarpone cream. The best part? No baking required, and each person gets their own perfect portion. Trust me, once you see how easy these are to assemble, you’ll be making them for every dinner party, potluck, heck, I’ve even packed them for picnics!
Why You’ll Love These Mini Tiramisu Cups
Let me count the ways these little cups of joy will steal your heart:
- No baking required: Just layer, chill, and serve, perfect for when your oven’s occupied (or you just can’t be bothered)
- Individually portioned: No messy slicing, no fighting over who gets the biggest piece
- Coffee and cream perfection: That magical balance of bold espresso and velvety mascarpone will have you licking the spoon
- Fancy presentation: They look like you spent hours, but we’ll keep our little 20-minute secret between us
Honestly? I’ve never met anyone who could resist them, not even my “I don’t like desserts” uncle!
Ingredients for Mini Tiramisu Cups
Gather these simple ingredients, most might already be in your pantry! The magic happens when they come together:
- 1 cup strong brewed coffee, cooled: I use espresso for maximum flavor, but regular coffee works too
- 2 tbsp coffee liqueur (optional): Kahlúa adds depth, but skip if you prefer non-alcoholic
- 24 ladyfinger cookies: Those crisp Italian savoiardi biscuits are perfect for soaking
- 8 oz mascarpone cheese, softened: Leave it out for 30 minutes, cold mascarpone won’t whip properly
- 1/2 cup heavy cream: Whipping cream works too, just make sure it’s cold
- 1/4 cup granulated sugar: Fine sugar dissolves better in the cream
- 1 tsp vanilla extract: Pure vanilla makes all the difference
- 2 tbsp unsweetened cocoa powder: For that classic tiramisu dusting
Ingredient Notes & Substitutions
Out of heavy cream? Try full-fat coconut milk (chilled overnight). Vanilla can swap with almond extract for a nutty twist. And please, splurge on good cocoa powder! Dutch-processed gives that rich, dark finish. For dairy-free, vegan mascarpone alternatives work, though the texture changes slightly. The coffee liqueur? Totally optional, I’ve used a splash of vanilla syrup instead when baking for kids.
How to Make Mini Tiramisu Cups
Ready for the easiest dessert assembly of your life? Here’s how I layer up these irresistible mini tiramisu cups:
- Prep your coffee bath: Mix cooled strong coffee with liqueur (if using) in a shallow bowl, I use a pie plate because it’s wide enough to dip those ladyfingers easily.
- Dip with care: Quickly dunk each ladyfinger for just 1-2 seconds per side, any longer and they’ll turn to mush! I count “one Mississippi” in my head to keep it consistent.
- First layer: Place one soaked ladyfinger at the bottom of each cup. If they’re too big, snap them in half, perfection overrules pretty here!
- Whip the magic: Beat mascarpone, cream, sugar, and vanilla until thick and billowy, about 2 minutes with my hand mixer. Don’t overbeat or it’ll get grainy.
- Pipe or spoon: Divide half the mascarpone mixture between cups. I use a piping bag for neat layers, but a spoon works just fine.
- Repeat layers: Add another dipped ladyfinger, then top with remaining mascarpone. Smooth the tops with the back of a spoon.
- The hardest part: Chill for at least 2 hours (overnight is even better), patience pays off with perfectly set layers!
- Final touch: Right before serving, dust with cocoa powder through a fine mesh sieve for that Instagram-worthy finish.
Layering Tips for Perfect Mini Tiramisu Cups
Want pro-level layers? Here’s my secret: use a piping bag to distribute the mascarpone evenly without disturbing the ladyfingers. And that first coffee dip? Make it quick like you’re testing hot water, soggy bottoms are the enemy! For extra stability, I sometimes do just one ladyfinger layer in smaller cups.
Storage & Reheating Instructions
These mini tiramisu cups keep beautifully in the fridge for up to 3 days, just cover them with plastic wrap. No reheating needed (thank goodness!). Fair warning: freezing turns the creamy layers grainy, so resist the temptation to stash them in the freezer.
Mini Tiramisu Cups Nutritional Information
Keep in mind these are estimates, but here’s what you’re looking at per delightful cup: about 320 calories, 22g fat (13g saturated), and 25g carbs. Not too bad for a dessert that tastes this indulgent! The protein (5g) almost makes me feel virtuous about that second serving… almost.
FAQs About Mini Tiramisu Cups
Got questions? I’ve got answers from years of making these little beauties:
Can I make these ahead? Absolutely! They actually taste better after chilling overnight, the flavors meld together beautifully. Just wait to dust with cocoa powder until right before serving so it doesn’t get soggy.
Alcohol-free version? Easy peasy, simply skip the coffee liqueur. The coffee flavor still shines through, especially if you use strong espresso. For extra oomph, I sometimes add 1/4 tsp of cinnamon to the mascarpone mixture.
Best cocoa powder? Hands down, Dutch-processed cocoa gives that rich, dark finish tiramisu is famous for. Regular unsweetened cocoa works too, but the flavor isn’t quite as deep. Whatever you use, sift it well to avoid clumps!
I’d love to see your creations! Tag me on Instagram or leave a comment below, did you add any fun twists? Happy baking! If you are looking for more dessert inspiration, check out Family Tastes for great ideas.
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Irresistible Mini Tiramisu Cups: 20-Minute Dessert Magic
- Total Time: 2 hours 20 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Mini tiramisu cups are a delightful, single-serve version of the classic Italian dessert. They combine layers of coffee-soaked ladyfingers, creamy mascarpone filling, and a dusting of cocoa powder for a perfectly balanced treat.
Ingredients
- 1 cup strong brewed coffee, cooled
- 2 tbsp coffee liqueur (optional)
- 24 ladyfinger cookies
- 8 oz mascarpone cheese, softened
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 2 tbsp unsweetened cocoa powder, for dusting
Instructions
- In a shallow dish, mix the brewed coffee and coffee liqueur if using.
- Dip each ladyfinger into the coffee mixture for 1-2 seconds, then place one at the bottom of each serving cup.
- In a bowl, beat the mascarpone, heavy cream, sugar, and vanilla until smooth and fluffy.
- Spoon or pipe the mascarpone mixture over the soaked ladyfingers.
- Repeat with another layer of dipped ladyfingers and mascarpone.
- Chill for at least 2 hours before serving.
- Dust with cocoa powder just before serving.
Notes
- For a non-alcoholic version, omit the coffee liqueur.
- Chilling ensures the layers set properly.
- Use high-quality cocoa powder for best results.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 15g
- Sodium: 45mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg