These tiramisu jars are the best twist on the classic Italian dessert. Layers of mascarpone and ladyfingers in a jar make the perfect party dessert.
These tiramisu jars are out of this world! Incredibly creamy and flavorful, easy to make, super pretty, and sure to please anyone.
Tiramisu is the only dessert I've ever ordered in a restaurant. Well, except ice cream, maybe, but ice cream is such a common thing that you don't really think about it as something special.
But tiramisu is special! One of the best desserts ever created. It is definitely one of my favorite ones, holding the top spot together with creme brulee, Potted Cream, and the very much unknown but incredible Yogurt Bomb.
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Why will you love these tiramisu jars?
You will not need any eggs, just in case you are not comfortable with using raw eggs.
The mini tiramisu cups can be (and should be) made in advance, so you will not have to worry about dessert while the guests are already there. They stay well for several days, and they taste even better day by day.
Super cheap, easy to make, and quite versatile; see below for suggestions.
Recipe ingredients
Mascarpone: The most important ingredient when making tiramisu of any kind.
Heavy cream: While the dessert made with raw eggs doesn't usually contain cream, this version does. It makes it even richer.
Ladyfingers: Either homemade (if you have the time and the will to bake them) or bought (what I use most of the time). I always buy Italian ladyfingers, such as Savoyardi, which are very crisp and have a sugary top.
Amaretto: Amaretto is a sweet Italian bitter almond liqueur. It can be replaced with Marsala wine, coffee liqueur, brandy, or even dark rum; however, my favorite version always comes with Amaretto.
- If you don't want to use alcohol, just leave it all out; the cups will still be totally delicious.
Coffee: Preferably freshly brewed espresso. However, as we are not espresso drinkers and I don't normally buy it, very strong coffee will do just as fine.
Unsweetened cocoa powder to top the dessert.
The dessert jars
I needed 9 jars of scant 1 cup/ 200 ml capacity, but a little more or less is absolutely fine; just use what you have and fill accordingly. If the jars are slightly larger, you might only get 7-8 portions.
These mini Weck Tulip jars are very pretty and very in right now (the Amazon affiliate link opens in a new tab); however, any other small jars (reused) are perfectly fine. Nice, little glasses can be used instead.
How to make individual tiramisu in a jar?
Preparations: Brew the coffee, pour it into a bowl, and let it cool slightly until needed. Add some Amaretto to the coffee.
- Step #1: Beat the heavy cream, sugar, and vanilla until stiff. In another bowl, stir the mascarpone and Amaretto until smooth, being careful not to overmix. Gently fold in the whipped cream. Fill the mixture into a piping bag with a large nozzle. If you don't have a piping bag, a spoon works, too, but the piping bag makes filling the jars easier and quicker.
- Step #2: Pipe some of the mascarpone cream into the jars.
- Step #3: Break each ladyfinger into three pieces. Dip them very shortly, just a moment, into the coffee and place them into the jars.
- Step #4: Cover with more mascarpone.
- Step #5: Add another broken and soaked ladyfinger on top.
- Step #6: Cover with more mascarpone.
- Step #7: Cover the tiramisu jars with their lids or use plastic wrap, place them in a large baking dish, and refrigerate them for at least 8 hours. I usually make them about 24 hours in advance.
- Step #8: Sieve the unsweetened cocoa powder on top before serving.
Variations
For lighter tiramisu jars, substitute half of the mascarpone with low-fat quark. This will make the flavor fresher and less rich but still delicious. Alternatively, you can replace the mascarpone with 4 cups (1 kg) of strained Greek yogurt.
- To strain yogurt, line a sieve with a clean kitchen towel and place it over a large bowl. Pour the yogurt into the sieve, cover with the towel, and refrigerate for at least 12 hours. Be sure to discard the whey that drips into the bowl, ensuring the sieve doesn’t sit in the liquid. Check after 4-5 hours and again after a few more hours.
Top with berries instead of cocoa powder. You can also add an extra layer of berries to the cups.
If you don't want to make individual cups, layer the dessert into a large square baking dish. Don't break the ladyfingers into pieces before dipping into coffee and layering.
Make ahead
The tiramisu jars are destined to be made ahead; they should spend at least 8 hours in the fridge before being served. You can make them 1-2 days in advance and keep them covered in the refrigerator.
Leftovers will be fine for another couple of days; I actually find them better with each passing day.
You should not freeze the tiramisu jars; the texture will not benefit from freezing.
Tiramisu Cups
Equipment
- 9 Jars with a capacity of about 1 cup/ 200 ml, Note 1
- Piping bag optional; you can also use a teaspoon
- Large noozle optional
Ingredients
- 1 cup coffee or espresso freshly brewed, Note 2
- 12 tablespoons Amaretto divided, Note 3
- 1¾ cups heavy cream
- 1 teaspoon pure vanilla extract
- ½ cup granulated sugar
- 2 cups mascarpone
- 18 ladyfingers 2 per jar
- 2 teaspoons unsweetened cocoa powder or as much as needed
Instructions
Prepare the coffee:
- Brew the espresso or a strong coffee, using about twice the amount of coffee grounds if using regular coffee. Pour into a bowl and let it cool slightly. Once cooled, stir in 2 tablespoons of Amaretto.1 cup coffee or espresso + 2 tablespoon Amaretto
Prepare the mascarpone mixture:
- Whip the heavy cream until soft peaks form. Add the vanilla extract and gradually start adding the sugar while continuing to beat until the heavy cream is stiff.1¾ cups heavy cream + ½ cup granulated sugar + 1 teaspoon pure vanilla extract
- Mascarpone mixture: In another bowl, gently stir the mascarpone and the remaining 10 tablespoons of Amaretto until smooth. Don't overmix or the mascarpone will become runny. Gently fold the whipped heavy cream into the mascarpone mixture.2 cups mascarpone + 10 tablespoon Amaretto
- Fill the mixture into a piping bag fitted with a large nozzle (alternatively, use a spoon).
Assemble tiramisu jars:
- First layer: Pipe some of the mascarpone cream into the jars.
- Second layer: Break each ladyfinger into three pieces. Dip them for just a moment into the coffee and place them into the jars. Cover them with more mascarpone mixture.18 ladyfingers
- Third layer: Add another broken and soaked ladyfinger on top and cover with more mascarpone.
- Refrigerate tiramisu jars: Cover the jars with their lids or plastic wrap and refrigerate for at least 8 hours.
- Sieve the unsweetened cocoa powder on top before serving.2 teaspoons unsweetened cocoa powder
Notes
- The jars: You will need between 8 and 10 small jars or glasses of about 1 cup/ 200 ml capacity; a little more or less is fine. I used Weck Tulip jars, but anything else of a similar size is perfect. (the Amazon affiliate link opens in a new tab)
- Coffee: Freshly brewed espresso or very strong coffee.
- Amaretto can be substituted with Marsala wine, coffee liqueur, brandy, or dark rum. For an alcohol-free version, leave out any alcohol.
Pat says
A great disappointment. It was not specified whether the ladyfingers were supposed to be crisp or soft. What I found were the soft ones. They were soggy and too boozy. It was just not good.
Adina says
The ladyfingers were just the way they were supposed to be: soft and not crispy at all; so the recipe turned out perfectly from what you are describing. That is just the way tiramisu should be. If the dessert was way too wet or boozy, then you must have added more liquid than instructed. I really didn't think I have to explain to anyone that biscuits soaked with coffee and covered with mascarpone will not remain crispy after 24 hours resting time.
Debra says
Granulated sugar or powdered?
Adina says
Hi Debra. Granulated.
jesus says
In step eleven, where did you get cocoa powder from? I don't think it's in the ingredients.
Adina says
Sorry, I forgot to list it. Use just as much as needed to cover the top of the dessert.
mjskitchen says
I've had really good tiramisu and really bad tiramisu. Based on my tastes, the failing is in the ladyfingers. I love that you use a quality ladyfinger that is crispy and sugary. Sounds perfect to me as to the finish tiramisu cups. Thanks for sharing. Hope you are having a wonderful holiday season!