Name: Tiramisu Cups Recipe
Prep time: 15 min
Total time: 2 h 15 min
Cuisine: Italian
Ingredients: ¾ cup (180 mls) brewed espresso coffee, cooled; 2 tablespoons (30 mls) sweet marsala wine; 1 cup (240 mls) heavy cream (whipping cream); 1 teaspoon instant espresso powder; ½ cup (60 grams) powdered sugar (icing sugar); 1 cup (250 grams) mascarpone cheese; 1 teaspoon vanilla extract; 12 savoiardi cookies (Italian ladyfingers); Cocoa powder (for dusting before serving)

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Introduction

Tiramisu Cups are an elegant twist on the classic Italian dessert, perfect for serving individual portions. Layers of espresso-soaked ladyfingers and creamy mascarpone come together for a rich, coffee-flavored treat that’s easy to make and sure to impress.

The image shows two clear glass cups with three layers each; the bottom layer is a light brown creamy mixture, the middle layer is a darker, brownish sponge-like layer, and the top layer is a thick, white whipped cream sprinkled with dark brown cocoa powder. The glasses sit on a light wooden board with scattered cocoa powder and coffee beans around them, set against a white marbled surface. In the background, another glass cup dessert and a small white bowl filled with cocoa powder are visible but blurred. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup (180 mls) brewed espresso coffee, cooled (you may need a little more)
2 tablespoons (30 mls) sweet marsala wine

1 cup (240 mls) heavy cream (whipping cream)
1 teaspoon instant espresso powder

1 teaspoon vanilla extract
½ cup (60 grams) powdered sugar (icing sugar)

1 cup (250 grams) mascarpone cheese
12 savoiardi cookies (Italian ladyfingers)
Cocoa powder for dusting before serving

Instructions

Step 1: Combine the cooled brewed espresso coffee with the sweet marsala wine in a shallow dish to create the coffee dip.
Step 2: In a medium bowl, use an electric hand mixer or stand mixer with a whisk attachment to whip the heavy cream, powdered sugar, and instant espresso powder until very soft peaks form.
Step 3: In a small bowl, stir together the mascarpone cheese and vanilla extract until smooth.

Step 4: Gently fold the mascarpone mixture into the whipped cream and whisk just until firm peaks form. Be careful not to overbeat.
Step 5: Cut each savoiardi cookie in half and quickly dip each piece into the coffee mixture.
Step 6: Layer two dipped halves at the bottom of each serving glass. Spoon about two heaped tablespoons of the mascarpone cream over the cookies.

Step 7: Repeat the layers so that each glass has two layers of savoiardi and two layers of mascarpone cream.
Step 8: Cover the cups with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld and the dessert to set.
Step 9: Before serving, dust the tops generously with sifted cocoa powder.

Tips & Variations

Use decaffeinated espresso if you want a caffeine-free dessert.
Replace the marsala wine with coffee liqueur like Kahlúa for a different flavor profile.
For a lighter version, fold in some whipped egg whites into the mascarpone cream.

If you prefer, soak the savoiardi for just a second to prevent them from getting too soggy.

Storage

Store the tiramisu cups covered in the refrigerator for up to 2 days. For best texture and flavor, consume within this time. When ready to serve, let them sit at room temperature for about 10 minutes. Do not freeze as this may affect the cream’s texture.

How to Serve

The image shows three clear glass cups of tiramisu on a white marbled surface with coffee beans scattered around. Each cup has three visible layers: the bottom layer is soaked ladyfinger biscuits with a light brown, spongy texture, the middle layer is smooth, creamy light beige mascarpone cream, and the top layer is a thick swirl of the same cream dusted generously with dark brown cocoa powder. The cups are placed on a wooden board, and one is in the front center, showing the detailed layers clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make tiramisu cups ahead of time?

Yes, these cups can be prepared and refrigerated for up to 2 days before serving. This allows the flavors to develop beautifully.

What can I use if I don’t have mascarpone cheese?

You can substitute mascarpone with a mixture of cream cheese and heavy cream (about 3 parts cream cheese to 1 part cream) for a similar creamy texture and mild flavor, though authentic tiramisu uses mascarpone.