These Small Batch Tiramisu Cups are rich, creamy, and packed with bold espresso flavor. Layers of coffee soaked ladyfingers and silky Mascarpone come together in an easy, elegant dessert that feels special without the fuss. It’s a classic Italian treat made simple.
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Quick Facts: Tiramisu
Prep
20 minutes
Chill
2 Hours
Serves
4
Cost Estimate
$9.75
You might be wondering why this recipe serves four when this is a 'cooking for one' blog. Here's the deal: like many of you, I try to avoid food waste. Ingredients like Mascarpone, ladyfingers, and heavy cream aren’t exactly pantry staples for me. I could make just one serving and hope I’ll use the rest of the ingredients before they spoil... but let’s be honest, that rarely happens. So instead, I made a small batch that actually uses up most of what I bought. When the ingredients cost me around $10, I’d much rather get four servings out of it than spend all that on a single dessert!
Ingredient Notes
- Coffee alternatives: If you don't like espresso, try using decaf coffee or even a flavored syrup for a caffeine-free version.
- Mascarpone: You can use a mixture of cream cheese and sour cream or plain Greek yogurt to add creaminess and acidity.
- Liqueur: You can substitute it with hazelnut liqueur, rum, brandy, or Baileys, according to your preference. For a non-alcoholic version, use vanilla extract or more coffee.
Tiramisu Tips
- Serving: Instead of glasses, assemble the tiramisu in wine glasses, individual mason jars, or a large serving platter.
- Additional Flavorings: Add a touch of cinnamon, orange zest, or almond extract to the cream for a different flavor.
- Layering tip: For a fancier look, use a piping bag with a decorating tip to layer Mascarpone cream.
Alternate Serving - Prepare in a Small Baking Dish
You can also make this in a small 5 x 7 baking dish, the one used in the phot below is the Emile Henry Individual Baker. Use the same layering, just no need to break up the lady fingers.
Questions People Ask About Making Tiramisu
Wrap tightly and freeze for up to one month. Thaw overnight in the fridge before serving. The texture may soften slightly but remains delicious.
Yes, it keeps beautifully in the fridge for up to 2 days. Add the cocoa dusting just before serving so it doesn’t absorb moisture.
Traditional tiramisu uses ladyfingers, but sponge cake or even vanilla muffins give a softer texture and a slightly different, homemade feel. Avoid overly dense cakes.
Absolutely. Simply omit the booze and add ½ teaspoon of vanilla extract for flavor.
If Mascarpone isn’t available, blend 8 ounces of softened cream cheese with 2 tablespoons of heavy cream and 2 tablespoons of sour cream to mimic its texture and taste.
Process Images
Numbered images correspond to numbered steps in recipe card below.
📖 Recipe
Tiramisu Cups
Ingredients
Recipe Directions
- In a bowl, beat the heavy cream and powdered sugar until slightly thickened. Add the Mascarpone cheese. Continue beating until the mixture is firm and well combined.
- Pour the cream into a piping bag for easier assembly (or use a spoon). Set aside.
- Cut the lady fingers into small cubes. In small cups, add a layer of cake cubes and spoon over the top with coffee.8 each lady fingers cut into small cubes, ¾ cup espresso coffee
- Pipe or spoon a layer of Mascarpone cream onto the cake.
- Repeat the layers: soaked cake, Mascarpone cream.
- Finish with a final layer of Mascarpone cream.
- Generously dust the top layer with cocoa powder.Cocoa powder
- Refrigerate for at least 2 hour to let the flavors blend (or serve immediately if desired).
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Nutrition
Notes
- To substitute the Mascarpone, you can use a mixture of cream cheese and sour cream or plain Greek yogurt to add creaminess and acidity.
- For a non-alcoholic version, use vanilla extract or more coffee.
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