Easy tiramisu cups, the best twist on the classic Italian dessert. Layers of mascarpone and ladyfingers in a glass, this makes the perfect party dessert.
These mini tiramisu cups 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, you don’t really think about it as something special.
But tiramisu is special! One of the best desserts ever created. 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.
And the only dessert that ever made me want to spend extra money in a restaurant. Although I have to say that even the tiramisu I had in Italy was not as good as this tiramisu in a jar or the classic one I make so often… I might be biased here, we all have our favorite recipes, but that’s the way I feel about it. Just try these cups and let me know how you like them! 🙂
Why love these tiramisu dessert cups?
- They taste amazing!
- They are incredibly creamy and comforting.
- 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 keep well for several days and they taste even better from day to day.
- Super cheap to make.
- Super easy to make.
- So pretty.
- Quite versatile, see below for suggestions.
What do you need?
- The most important ingredient when making tiramisu of any kind.
- While the dessert made with raw eggs doesn’t usually contain cream, this version does. It makes it even richer.
- 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 Savoyardi, they are very crisp and have a sugary top.
- Amaretto is a sweet Italian bitter almond liqueur.
- It imparts the dessert a wonderful flavor. It can be replaced with Marsala wine, coffee liqueur, brandy, or even dark rum.
- However, my favorite version is always with Amaretto.
- If you don’t want to use alcohol, just leave it all out, the cups will still be totally delicious.
- 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.
- I needed 9 jars of 200 ml/ scant 1 cup 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 (Amazon affiliate link), however, any other small jars (reused) are perfectly fine.
- Nice, little glasses can be used instead.
How to make individual tiramisu in a jar?
- Brew the coffee, pour into a bowl, and let cool slightly until needed. Add some Amaretto to the coffee.
- Beat the heavy cream, sugar, and vanilla until stiff.
- In another bowl, gently stir the mascarpone and the Amaretto until smooth. Don’t overmix, excessive stirring will make the mascarpone runny.
- Gently fold the whipped heavy cream into the mascarpone mixture. (1)
- Fill the mixture into a piping bag fitted with a large nozzle. You don’t necessarily need a piping bag, alternatively use a spoon. However, I think a piping bag makes the filling of the glasses easier and faster.
- Pipe some of the mascarpone cream into the jars. (2)
- Break each ladyfinger into three pieces.
- Dip them very shortly, just a moment, into the coffee and place into the jars. (3)
- Cover with more mascarpone. (4)
- Add another broken and soaked ladyfinger on top. (5)
- Cover with more mascarpone. (6)
- Cover the jars with their lids or cling film/plastic wrap, place in a large baking dish, and refrigerate for at least 8 hours. I usually make them about 24 hours in advance.
- Sieve the unsweetened cocoa powder on top before serving.
How to change the recipe?
For a lighter tiramisu cups recipe, substitute half of the mascarpone with low-fat quark. The taste will be fresher, not so rich and decadent, but perfectly delicious as well, I’m sure you will like it.
Or you could replace the mascarpone with strained Greek yogurt, about 1 kg/ 4 cups. You will not be able to call the dessert a real tiramisu if you use yogurt, but you will still love it.
To strain yogurt, line a sieve with a clean kitchen towel (textile). Place the sieve into a large bowl, pour the yogurt into the sieve. Cover with the overlapping towel. Refrigerate for at least 12 hours and don’t forget to pour away the whey that will drip into the bowl, the sieve should not sit into the liquid. Check after the first 4-5 hours and then again after a few more hours.
Change the flavor by using another kind of alcohol, like coffee liqueur, Marsala wine, brandy, or dark rum. Or leave the alcohol out.
Top with berries instead of cocoa powder. You can also add an extra layer of berries into 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.
The mini tiramisu cups 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.
I would not freeze this kind of dessert, I think the texture will not benefit from freezing.
More tiramisu recipes:
Tiramisu Cups Recipe
- 200 ml/ 7 fl.oz/ 1 scant cup coffee/espresso Note 2
- 12 tablespoons Amaretto divided (Note 1)
- 400 ml/ 13.5 fl.oz/ 1 ¾ cups heavy cream
- 1 teaspoon pure vanilla extract
- 100 g/ 3.5 oz/ ½ cup sugar
- 450 g/ 1 lbs/ 2 cups mascarpone
- 18 ladyfingers 2 per jar
- Brew the espresso or a very strong coffee. If making coffee use about the double amount of coffee powder you would normally use. Pour into a bowl and let cool slightly until needed. Add 2 tablespoons of the Amaretto to the coffee.
- Beat 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.
- In another bowl, gently stir the mascarpone and the remaining 10 tablespoons Amaretto until smooth. Don’t overmix or the mascarpone will become runny.
- Gently fold the whipped heavy cream into the mascarpone mixture.
- Fill the mixture into a piping bag fitted with a large nozzle (alternatively use a spoon).
- Pipe some of the mascarpone cream into the jars.
- Break each ladyfinger into three pieces. Dip them for just a moment into the coffee and place them into the jars.
- Cover with more mascarpone.
- Add another broken and soaked ladyfinger on top and cover with more mascarpone.
- 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.
- You will need between 8 and 10 small jars or glasses of about 200 ml/ 1 cup capacity, a little more or less is fine. I used Weck Tulip jars but anything else of similar size is perfect. (Amazon affiliate link)
- Freshly brewed espresso or very strong coffee.
- Can be substituted with Marsala wine, coffee liqueur, brandy, or dark rum. If using brandy or rum, use a smaller amount, they are much stronger.
For an alcohol-free version, leave out any alcohol.