Tiramisu in a cup is an easy way to serve this classic dessert in individual portions. It’s made with layers of espresso-soaked ladyfingers and a smooth mascarpone cream, assembled directly in glasses or cups and chilled until set.
This is the version I make when I don’t want to deal with slicing. Everything is layered straight into cups, which makes it easier to serve and perfect for small gatherings.
Why you’ll love these dessert cups
- Easy to assemble in individual portions
- No slicing or serving from a dish
- Light, creamy mascarpone filling
- Perfect make-ahead dessert
- Works well for small gatherings
Ingredients and substitutes
- Mascarpone is the base of the cream and should be full-fat for the best texture. It needs to be soft enough to mix smoothly without being overworked.
- Heavy cream is whipped and folded into the mascarpone to create a light and airy filling that still holds its shape.
- Powdered sugar sweetens the cream and blends easily without any graininess.
- Vanilla adds flavor and balances the coffee.
- Coffee should be strong and completely cooled before using so the ladyfingers don’t soften too much.
- Ladyfingers are dipped briefly in the coffee and layered into the cups to create structure.
- Cocoa powder is added just before serving for the classic finish.
- Alcohol is optional and can be added to the coffee if you like.
Step-by-step: Easy Tiramisu In Cups
Whip the cream
Whip the cold heavy cream with powdered sugar until it reaches soft to medium peaks. It should hold its shape but still be smooth.
Prepare mascarpone
In a separate bowl, stir the mascarpone just until smooth.
Make the cream
Fold the whipped cream into the mascarpone in two additions until smooth and fully combined. Add vanilla and mix gently.
Prepare coffee
Pour the cooled coffee into a shallow bowl and add alcohol if using.
Assemble the cups
Break or cut the ladyfingers to fit your cups. Dip them briefly in coffee and place a layer at the bottom of each cup. Add a layer of mascarpone cream, then repeat the layers until the cups are filled, finishing with cream on top.
Chill
Refrigerate for at least 3–4 hours so the layers set.
Finish
Dust with cocoa powder just before serving.
Tips for Success
- Use cold cream and mix the mascarpone gently for a smooth filling.
- Dip ladyfingers quickly so they don’t become soggy.
- Chill long enough for the layers to set properly.
Troubleshooting
| Problem | Cause | Fix |
|---|---|---|
| Cream too soft | Cream under-whipped | Whip to medium peaks |
| Soggy layers | Ladyfingers soaked too long | Dip quickly |
| Grainy texture | Mascarpone overmixed | Mix gently |
| Doesn’t set | Not chilled long enough | Chill longer |
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Frequently asked questions
Tiramisu is best served within 48 hours. But leftovers will stay in the fridge for up to 4 days. It’s best made in advance so it has time to set.
Glass cups, jars, or coffee cups all work well.
Most tiramisu recipes call for rustic Italian Marsala wine. But dark rum, brandy, as well as coffee liqueurs such as Amaretto and Kahlua work too.
Tiramisu is traditionally made with alcohol, but you can still make a delicious version without it! Just use more coffee mixture and omit the liqueur from the mascarpone mixture.
At least 3–4 hours, or overnight for best texture.
Tiramisu Cups (Mini Tiramisu Dessert Cups)
Tiramisu in a cup made with layers of espresso-soaked ladyfingers and mascarpone cream. An easy no-bake dessert served in individual portions.
Video
Ingredients
- 250 g (8 oz) Mascarpone cheese
- 240 ml (cup) Heavy cream cold
- 60 g (cup) Powdered sugar
- 1 tsp Vanilla extract
- 18 Ladyfingers (depending on cup size & layers)
- 240 ml (cup) Strong coffee or espresso cooled
- 1 – 2 tbsp Alcohol (Rum, Marsala, or coffee liqueur) optional
- 1 – 2 tbsp Cocoa powder for dusting
Method
- Whip the cream – Whip the cold heavy cream with powdered sugar until it reaches soft to medium peaks. It should hold its shape but still be smooth.240 ml Heavy cream , 60 g Powdered sugar
- Prepare mascarpone – In a separate bowl, stir the mascarpone just until smooth.250 g Mascarpone cheese
- Make the cream – Fold the whipped cream into the mascarpone in two additions until smooth and fully combined. Add vanilla and mix gently.1 tsp Vanilla extract
- Prepare coffee – Pour the cooled coffee into a shallow bowl and add alcohol if using.240 ml Strong coffee or espresso , 1 – 2 tbsp Alcohol (Rum, Marsala, or coffee liqueur)
- Assemble the cups – Break or cut the ladyfingers to fit your cups. Dip them briefly in coffee and place a layer at the bottom of each cup. Add a layer of mascarpone cream, then repeat the layers until the cups are filled, finishing with cream on top.18 Ladyfingers
- Chill – Refrigerate for at least 3 to 4 hours so the layers set.
- Finish – Dust with cocoa powder just before serving.1 – 2 tbsp Cocoa powder
Notes
- Dip the ladyfingers quickly in the coffee so they absorb flavor without becoming soggy.
- Use cold cream and whip to soft–medium peaks so the filling stays light but holds its shape.
- Stir the mascarpone just until smooth before folding—overmixing can make the cream loose.
- Chill the cups long enough for the layers to set properly; overnight gives the best texture.
- Dust with cocoa powder just before serving so it stays dry and doesn’t dissolve into the cream.
- Adjust the sweetness or coffee strength to taste depending on how bold you like the flavor.
Equipment you will need
Nutrition
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
All the above recipes look yummy .I tried the brownies and yummmmy.Now I need to try the icecream or one of the others.HELP , I am having trouble picking????
Well, they are all good. I have not doubt which ever you try you will enjoy! Thanks for the lovely feedback.
I think I messed something up because when I was mixing the egg yolks and sugar it ended up extremely thick (almost like dough?) but I just continued on and used that LOL they still came out delicious!!
Holly, thicker is better; it means it was well-imulsified. Glad you enjoyed it.
Veena, I made this tiramisú in a regular pyrex. It was the most delicious tiramisú ever. Next time I’ll make it in coffee cups just like you. Thanks for the recipe and the inspiration.
These tiramisu cups are so cute! Love your presentation! I love tiramisu – so delicious! Excited to give these a try!
Miniature tiramisus are now my favorite new thing! Making up excuses to make these again sooner than I should, lol.
I love tiramisu and your tiramisu cups were a big hit at my house last night!
Tiramisu is always a win when I serve it to guests. Thank you for all the tips you shared. It’s very helpful.