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Tiramisu Cups Easy Recipe | Simple Individual Tiramisu

Individual Tiramisu Cups (No-Bake, Eggless)

These individual tiramisu cups are a quick, no-bake Italian dessert made with mascarpone cream, espresso-soaked ladyfingers, and soft layers that melt together as they chill. Elegant, simple, and perfect for make-ahead entertaining.
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Prep Time 15 minutes
Chilling Time 2 hours
Total Time 2 hours 15 minutes
Servings: 5 people
Course: Dessert
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

Mascarpone Cream
  • 1 cup cold heavy whipping cream
  • 1 cup cold mascarpone cheese
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
  • 1 –2 tsp instant espresso powder optional, for deeper flavor
Coffee Soak
  • 1 cup strong brewed espresso cooled
  • 1 –2 tbsp marsala wine optional; or substitute Kahlua, Frangelico, or omit
Layers
  • 18 –24 Savoiardi ladyfinger biscuits
  • Cocoa powder for dusting
Equipment
  • Clear glass dessert cups parfait glasses, small mason jars, or similar

Method
 

Make the Espresso Cream (5 minutes)
  1. Add cold heavy cream, powdered sugar, and espresso powder to a mixing bowl.
  2. Whip until soft peaks form.
  3. In a separate bowl, gently stir mascarpone with vanilla until smooth.
  4. Fold the whipped cream into the mascarpone. Go slow so the mixture stays silky and doesn’t curdle.
Prepare the Coffee Soak (1 minute)
  1. Pour cooled espresso into a shallow dish.
  2. Add marsala or your chosen liqueur (optional).
  3. Stir gently.
Dip the Ladyfingers (2 minutes)
  1. Dip each ladyfinger for 1–2 seconds per side.
  2. They should be moist but still hold their shape.
Assemble the Cups (3–5 minutes)
  1. Add a layer of dipped ladyfingers to the bottom of each glass.
  2. Spoon a layer of mascarpone cream on top.
  3. Repeat 2–3 times, ending with cream.
  4. Smooth the top with a spoon.
Chill and Serve
  1. Cover and refrigerate at least 2 hours (4–6 hours is even better).
  2. Dust lightly with cocoa powder right before serving.

Notes

  • Keep everything cold—especially the mascarpone—so the cream stays smooth.
  • Don’t oversoak the ladyfingers or they’ll collapse.
  • These cups taste even better on day two as the flavors blend.
  • Add cocoa powder only before serving so it doesn’t melt into the cream.
  • You can make this alcohol-free by skipping the marsala or liqueur.