Mini Tiramisu Cups are a fun, individual twist on the classic Italian dessert. Layers of espresso-soaked ladyfingers and creamy mascarpone filling are assembled in small glasses, then chilled and topped with cocoa powder for a rich, elegant treat—perfect for parties or romantic nights in.
Ingredients
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3 large egg yolks
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1/3 cup (65g) granulated sugar
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1 cup (240ml) heavy cream, cold
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8 oz (225g) mascarpone cheese, room temp
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1 cup (240ml) strong espresso or coffee, cooled
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1/4 cup (60ml) coffee liqueur (optional)
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1 pack ladyfinger cookies (you’ll break them into smaller pieces)
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Unsweetened cocoa powder, for dusting
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Optional: dark chocolate curls, coffee beans, or berries for garnish
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6–8 small glasses or jars
Execution
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Make the Cream:
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Whisk egg yolks and sugar over a double boiler (or gently in a heatproof bowl over simmering water) for 5–7 minutes until pale and thickened. Cool.
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Whip the heavy cream until stiff peaks form.
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Fold mascarpone into the cooled yolk mixture.
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Carefully incorporate the whipped cream, mixing just until smooth and velvety.
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Prepare the Coffee Mixture:
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Mix the espresso with the liqueur in a shallow bowl.
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Build the Cups:
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Break ladyfingers into halves or thirds to fit into the cups.
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Dip each piece briefly into the coffee and place in the bottom of the cups.
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Add a layer of mascarpone cream.
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Repeat one more layer (ladyfingers + cream).
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Even out the surface using the back of a spoon or an offset spatula.
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Chill:
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Refrigerate covered for at least 4-6 hours; for superior results, let it rest overnight.
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Garnish & Serve:
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Dust with cocoa powder right before serving.
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Add optional toppings: chocolate shavings, berries, or a cute little mint leaf.
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Additional tips
✔ Layer creatively: Use piping bags for a neat cream layer if you’re going for presentation points.
✔ Use clear glasses: It shows off the beautiful layers!
✔ Make it fun-sized: Use shot glasses or espresso cups for tiny party versions.
✔ Kid-friendly? Skip the liqueur and use a touch of vanilla extract or chocolate milk in the coffee dip.
Q&A About Mini Tiramisu Cups
Q: Can I make Mini Tiramisu Cups ahead of time?
A: Yes! They’re actually best made the day before so the flavors meld. Chill at least 4–6 hours, or overnight.
Q: Can I skip the alcohol?
A: Definitely. Just leave it out or substitute with a splash of vanilla extract or chocolate milk for depth.
Q: What can I use instead of mascarpone?
A: Full-fat cream cheese works as an alternative, though it yields a firmer texture and more pronounced tang.
Q: Do I have to use raw eggs?
A: This recipe gently cooks the egg yolks over a double boiler, which is safer. You can also use pasteurized eggs or an egg-free version using just whipped cream and mascarpone.
Q: How many days are they good for in the fridge?
A: Up to 3 days, covered tightly. They’ll get softer over time but still delicious!
Q: Can I freeze them?
A: Yes, for up to 2 weeks—though the texture may change slightly upon thawing. Thaw in the fridge overnight.
Why You’ll Love This Recipe
✅ No baking required – Easy and fuss-free
✅ Elegant individual portions – Perfect for parties or date nights
✅ Rich, creamy layers – Classic tiramisu flavor in every bite
✅ Make-ahead friendly – Even better the next day
✅ Customizable – Kid-friendly, alcohol-free, or fruit-infused options
🍽 Nutrition Facts (Per Serving):
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Calories: ~320
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Total Fat: 22g
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Saturated Fat: 13g
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Cholesterol: 150mg
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Sodium: 40mg
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Carbohydrates: 23g
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Sugars: 13g
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Protein: 5g
Happy Cooking
Diana
