Tiramisu Pots Recipe

If you’re after a dessert that’s guaranteed to impress without a lot of fuss, these Tiramisu Pots are for you. Each glass layers up boozy, coffee-soaked sponge fingers with luscious mascarpone cream, a touch of Marsala, and just the right hit of dark chocolate. The whole effect is rich yet light—a perfect little pick-me-up for after dinner or whenever you want to treat yourself. Every spoonful gives you that dreamy balance of bitter coffee, creamy sweetness, and a flutter of cocoa.

Ingredients You’ll Need

You won’t need a huge shopping trip to make these stunning Tiramisu Pots. Every ingredient plays an important role: some bring creaminess, others depth, and a couple ensure that signature coffee kick. Trust me, it’s worth getting the best you can find for standout results!

• 450ml cold black coffee: Deeply brewed and cooled—this soaks into the sponge fingers and infuses the whole dish with unmistakable flavor.
• 50ml coffee liqueur: Optional, but adds grown-up warmth and just a little sweetness.
• 18 sponge finger biscuits: These classic Italian savoiardi soak up the coffee perfectly without going mushy.
• 40g dark chocolate (80% cocoa solids): For grating over the layers—go for good quality for a bitter edge that balances the sweetness.
• 1 tbsp good-quality cocoa powder: A final dusting brings the signature Tiramisu look and a gentle chocolatey finish.
• 250g mascarpone cheese: Super creamy, slightly tangy, and absolutely crucial for that unmistakable Tiramisu texture.
• 50ml condensed milk: Adds smooth, sweet richness and helps hold everything together.
• 250ml double cream: Whipped until fluffy, it keeps the mascarpone light and dreamy.
• 100ml Marsala wine: Soft and aromatic, this dessert wine gives a lovely depth of flavor and traditional character.

How to Make Tiramisu Pots

Step 1: Prepare the Coffee Mixture

Begin by pouring your black coffee into a shallow tray and mixing in the coffee liqueur if you’re using it. If your coffee’s still warm, pop the tray in the freezer while you move on—chilled coffee soaks the sponge fingers more evenly, and the pots taste much better for it! You can also toss in a couple of ice cubes to cool things down quickly.

Step 2: Whip Up the Mascarpone Cream

In a mixing bowl, add the mascarpone cheese and condensed milk. Whisk them together until you have a gorgeous, buttery-smooth mixture. The condensed milk not only sweetens but also brings a silky finish that makes the Tiramisu Pots so irresistible.

Step 3: Whip the Cream and Combine

Take another bowl and pour in your double cream. Whip it with an electric whisk until it’s holding nice, firm peaks—think clouds, not butter. Stir in the Marsala wine, then gently fold the whipped cream into your mascarpone mixture so you don’t lose all that lovely airiness.

Step 4: Layer the Coffee-Soaked Sponge Fingers

With your cooled coffee mixture ready, dip 9 of the sponge fingers one at a time, soaking each for just a few seconds. Break each soaked finger in half. Place three halves in the bottom of each of six glasses, creating the first layer of your Tiramisu Pots.

Step 5: Add Chocolate and Cream Layers

Using a fine grater, shave a generous layer of dark chocolate directly over the sponge fingers. Spoon about two tablespoons of the mascarpone cream mixture onto this chocolatey base in each glass, spreading it out for an even layer.

Step 6: Repeat and Finish the Assembly

Dip the remaining sponge fingers into the coffee, break them in half, and add two halves to each glass on top of the cream layer. Grate the rest of the dark chocolate over these, then top with the remaining mascarpone mixture. These layers are what make Tiramisu Pots such a treat—each bite is a mini adventure!

Step 7: The Cocoa Powder Finale

When you’re ready to serve, take a little tea strainer or fine sieve and dust the surface of each pot with good-quality cocoa powder. This finishing touch creates that distinct Tiramisu look and delivers a gentle bitterness that balances out all the creaminess beneath.

How to Serve Tiramisu Pots

Garnishes

Give your Tiramisu Pots the wow factor by topping with a few chocolate curls, a dusting of extra cocoa, or even a light scattering of chocolate-covered espresso beans for a playful crunch. A touch of orange zest can brighten things up for a fresh twist, making the flavors pop even more.

Side Dishes

These Tiramisu Pots are pretty much a star all on their own, but they pair beautifully with a crisp biscotti or amaretti cookies on the side. If you’d like something light, a little bowl of macerated berries can cut through the richness and add a fruity note.

Creative Ways to Present

Think beyond just dessert glasses! Mini mason jars, vintage tea cups, or even small glass jam jars can all make your Tiramisu Pots look extra charming. For parties, assemble them in shot glasses for bite-sized treats, or try layering in a trifle bowl for more dramatic impact. However you present them, the layers will always look (and taste) irresistible.

Make Ahead and Storage

Storing Leftovers

If you have any Tiramisu Pots left (lucky you!), simply cover the tops tightly with cling film or lids and refrigerate. They’ll keep beautifully for up to three days—just remember to add any cocoa powder garnish right before serving, so it stays fresh and pretty.

Freezing

While classic tiramisu doesn’t always love the freezer, these Tiramisu Pots actually hold up surprisingly well! Place the assembled (but ungarnished) pots in the freezer, well sealed to prevent icy flavors. Thaw them overnight in the fridge before serving, then dust with cocoa just before eating. The texture may be slightly less creamy, but they’ll still deliver big on flavor.

Reheating

There’s no need (and truly no way) to reheat Tiramisu Pots, as they’re meant to be served cold. Just let them sit at room temperature for 10-15 minutes if they’ve been in the fridge for a while, so the cream softens up and all the layers meld just right.

FAQs

Can I make Tiramisu Pots alcohol-free?

Absolutely! Skip the coffee liqueur and Marsala wine—just add a splash more coffee or use a non-alcoholic coffee extract for depth. The result is still wonderfully rich and satisfying.

What can I use instead of sponge fingers?

If you can’t find traditional savoiardi, you can substitute with ladyfingers, crisp vanilla biscuits, or even slices of pound cake. Just make sure whatever you use isn’t too soft, so it doesn’t fall apart when soaked.

How far ahead can I assemble the Tiramisu Pots?

You can assemble them up to one day in advance. In fact, a little time in the fridge gives the flavors a chance to meld and the texture to set beautifully. Just remember to add the cocoa powder dusting right before serving for that perfect finish.

Is it okay to use instant coffee?

Yes, good-quality instant coffee works perfectly as long as you make it strong and let it cool completely. Using a robust blend will still give your Tiramisu Pots that signature coffee kick.

My cream mixture seems runny—how can I fix it?

If your mixture is too loose, try chilling it briefly and give it a gentle whisk to bring back some of the structure. Make sure your double cream is whipped to firm peaks before folding it into the mascarpone for the best, lightest result.

Final Thoughts

If you’ve never tried making Tiramisu Pots at home, I can’t recommend it enough—once you do, you’ll see why this no-fuss version is such a hit. It’s all about layers of comfort, coffee, and creamy goodness coming together in one perfectly portioned treat. Dive in and treat yourself (and your loved ones) to a sweet little Italian escape tonight!

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