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Front on view of a single serving of tiramisu in a glass.
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5 from 3 votes

Mini Tiramisu Cups Recipe

Individual Tiramisu Cups perfect for entertaining. A creamy mascarpone filling is layered with coffee-soaked sponge finger biscuits for a brilliant take on the classic. Serve this at your next dinner party and wow your guests!
Prep Time25 minutes
Chill Time2 hours
Total Time2 hours 25 minutes
Course: Dessert
Cuisine: Italian
Servings: 8
Calories: 334kcal
Author: Emma Duckworth

Equipment

Ingredients

Mascarpone Filling

  • 180 ml double cream (heavy cream) cold
  • 250 g mascarpone room temperature
  • 60 g powdered icing sugar (confectioners’ sugar)
  • 2 teaspoon vanilla extract

Coffee Mixture

  • 180 ml hot water
  • 12 g instant espresso powder or instant coffee granules Or 180ml (¾ cup freshly brewed coffee. Don't include the extra hot water.)
  • 30 ml Marsala sweet wine or coffee liqueur
  • 30 g granulated sugar

Extras

  • 130 g Savoiardi Ladyfinger Biscuits 16 biscuits
  • 5 g unsweetened cocoa powder for dusting
Metric - US Customary

Instructions

Prepare the Coffee and Biscuits

  • Make the coffee mix. Add the hot water, espresso powder (or coffee granules), Marsala wine (or liqueur of your choice) and sugar into a shallow bowl and stir until the sugar has dissolved.
    Prep ladyfinger biscuits by breaking them in half. If you have particularly small glasses then you may need to break them in thirds.

Make the Mascarpone Cream Filling

  • Whip the cream. Add the cold cream and powdered icing sugar into a large mixing bowl and using hand-held beater, whip on medium speed until soft peaks form. Don't over whip at this point as it will be whipped some more with the addition of mascarpone.
  • Add the mascarpone. Give the mascarpone cream a quick stir once it's at room temperature, then add it to the whipped cream and whip on low speed until firm peaks form. Don't overwhip.

Assemble the Tiramisu Cups

  • Layer cream and coffee-soaked laid fingers. Add 2 tablespoonful of mascarpone filling into the bottom of a glass/cup/ramekin. Dip 2 halves of ladyfinger biscuits in the coffee mixture until they are just soaked through but not soggy. Add more mascarpone filling, then another 2 ladyfinger halves soaked in coffee. Finish with a final layer of mascarpone. There should be three layers of cream and 2 layers of ladyfingers.
    Repeat with all the glasses. Cover each glass with plastic wrap or a lid and refrigerate for a minimum of 2 hours. The flavour does intensify the longer you leave it though.

Serve

  • Remove Tiramisu Cups from the refrigerator and remove plastic wrap. Dust the top layer of mascarpone with cocoa powder.
    An option is to sprinkle with grated dark chocolate and serve a lady finger biscuit alongside.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Cup size: My glasses used in this recipe hold 350ml liquid and are 7.5cm/3inch in diameter x 9cm/3.5inches tall. As you can see from my images- the glasses are not filled. 
To store: Cover the individual glasses with a lid or plastic wrap and refrigerate for up to 4 days (only if the mascarpone cream and whipped cream were fresh at the time of making.
To freeze: I don't recommend freezing these Tiramisu cups. Freezing glasses always comes with a risk plus the texture of the cream filling once thawed isn't great.
TIP 1: Whip the cream when it's cold for your best chance of getting light, aerated cream.
TIP 2: Use room temperature mascarpone for a smooth, lump-free filling.
TIP 3: Don't over beat once the mascarpone is added into the whipped cream, otherwise the filling will split.
TIP 4: Use pre-made, store-bought ladyfingers for ease and time.
TIP 5: Spoon filling into a piping bag and pipe it into the cups for a neat and fast approach if you find spooning the mixture into the cups a bit messy.
TIP 6: Use any small cups, glasses, ramekins, vintage teacups, small jam jars, week jars you like. There's no need to fill them to the top.
TIP 7: Chilling the Tiramisu Cups is an absolute must to improve the flavour making these the perfect make-ahead dessert. 

Nutrition

Calories: 334kcal | Carbohydrates: 24g | Protein: 5g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 93mg | Sodium: 50mg | Potassium: 108mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 861IU | Vitamin C: 0.1mg | Calcium: 70mg | Iron: 1mg