Italian Tiramisu Cups With Espresso Ladyfingers and Mascarpone Cream

Quick Recipe Version (TL;DR)

• Yield: 8 individual cups (about 6 oz / 180 ml each)
• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 35 minutes (includes chilling)

Quick Ingredients

• 1 1/2 cups (360 ml) cooled espresso or strong coffee
• 2 tbsp (30 ml) dark rum or coffee liqueur (optional)
• 24 to 30 ladyfingers (savoiardi)
• 4 large egg yolks
• 1/2 cup (100 g) granulated sugar
• 16 oz (450 g) mascarpone, cold
• 1 cup (240 ml) heavy cream, cold
• 1 tsp vanilla extract
• 1/8 tsp fine salt
• 2 tbsp (10 g) unsweetened cocoa powder, for dusting

Do This

• 1) Brew espresso; cool to room temperature. Stir in rum (optional).
• 2) Whisk yolks + sugar over a simmering water bath until thick and 160°F (71°C); cool 10 minutes.
• 3) Beat mascarpone briefly until smooth; whisk in vanilla and salt.
• 4) Whip cream to medium peaks; fold into mascarpone, then fold in cooled yolk mixture.
• 5) Dip ladyfingers 1 second per side in espresso; layer in cups with cream (2–3 layers).
• 6) Cover and chill at least 4 hours (or overnight).
• 7) Dust with cocoa right before serving; add chocolate shavings if you like.

---

Why You’ll Love This Recipe

• Grab-and-go friendly: Individual cups are easy to portion, transport, and serve.
• Classic tiramisu flavor: Espresso, mascarpone cream, and cocoa in every bite.
• No baking required: Just a quick stovetop step to make the egg yolks safe and silky.
• Make-ahead win: Tastes even better after chilling overnight.

Grocery List

• Produce: none required (optional: berries or mint for garnish)
• Dairy: mascarpone (16 oz / 450 g), heavy cream (1 cup / 240 ml)
• Pantry: ladyfingers (24–30), espresso or strong coffee (enough for 1 1/2 cups / 360 ml), granulated sugar (1/2 cup / 100 g), unsweetened cocoa powder (2 tbsp / 10 g), vanilla extract, fine salt, dark rum or coffee liqueur (optional)

Full Ingredients

For the Coffee Soak

• 1 1/2 cups (360 ml) espresso or very strong coffee, cooled to room temperature
• 2 tbsp (30 ml) dark rum, Marsala wine, or coffee liqueur (optional)

For the Mascarpone Cream

• 4 large egg yolks
• 1/2 cup (100 g) granulated sugar
• 16 oz (450 g) mascarpone, cold
• 1 cup (240 ml) heavy cream, cold
• 1 tsp vanilla extract
• 1/8 tsp fine salt

For Assembly

• 24 to 30 crisp ladyfingers (savoiardi), plus more if your cups are tall
• 2 tbsp (10 g) unsweetened cocoa powder, for dusting
• Optional garnishes: finely grated dark chocolate, chocolate curls, or a few chocolate-covered espresso beans

Equipment Notes (Helpful, Not Required)

• 8 cups or jars (about 6 oz / 180 ml each) with lids, if transporting
• Hand mixer or stand mixer
• Heatproof bowl and saucepan (for a gentle water bath)
• Instant-read thermometer (recommended for accuracy)
• Fine-mesh sieve (for cocoa dusting)

Step-by-Step Instructions

Step 1: Brew the espresso and set up your cups

Brew 1 1/2 cups (360 ml) espresso or very strong coffee. Let it cool to room temperature so it doesn’t melt the cream. If using alcohol, stir in 2 tbsp (30 ml) rum, Marsala, or coffee liqueur.

Set out 8 individual serving cups/jars. If you’re making these for grab-and-go, choose containers with lids and make sure they fit in your fridge.

Step 2: Make a safe, silky yolk base (sabayon-style)

Fill a saucepan with about 1 inch (2.5 cm) of water and bring it to a gentle simmer over medium-low heat. The water should simmer softly, not boil aggressively.

In a heatproof bowl, whisk together 4 egg yolks and 1/2 cup (100 g) sugar until combined. Set the bowl over the simmering water (the bottom of the bowl should not touch the water) and whisk constantly until the mixture becomes pale, thicker, and warm.

Keep whisking until the mixture reaches 160°F (71°C) on an instant-read thermometer. This typically takes 8–10 minutes. Once it hits temperature, remove from heat and whisk for 30 seconds more. Let cool for 10 minutes (it can be slightly warm, but not hot).

Step 3: Smooth the mascarpone

In a mixing bowl, add the cold 16 oz (450 g) mascarpone. Beat on low speed just until smooth, about 10–15 seconds. Add 1 tsp vanilla and 1/8 tsp salt and mix briefly to combine.

Tip: Keep the mixing gentle here. Overmixing mascarpone can make it look grainy.

Step 4: Whip the cream and build the tiramisu cream

In a separate cold bowl, whip 1 cup (240 ml) heavy cream to medium peaks (it should hold its shape but still look smooth), about 2–4 minutes with a hand mixer on medium-high.

Fold the whipped cream into the mascarpone in two additions, using a spatula and gentle strokes. Then fold in the cooled egg yolk mixture until no streaks remain and the cream looks thick, fluffy, and uniform.

Step 5: Dip the ladyfingers quickly

Pour the cooled espresso mixture into a shallow bowl. Working one at a time, dip each ladyfinger for about 1 second per side. They should absorb coffee but still hold their shape.

If your cups are narrow, break ladyfingers into pieces to fit. If they’re wide, you can use halves or leave them whole.

Step 6: Layer the cups

Build each cup with 2 or 3 layers, depending on cup height:

1. Add a layer of dipped ladyfingers (usually 1–2 ladyfingers per layer, broken to fit).
2. Spoon or pipe a generous layer of mascarpone cream (about 2–3 tbsp).
3. Repeat once more (ladyfingers + cream). For taller cups, add a third layer.

Finish with a smooth cream layer at the top so the cocoa dusting looks neat.

Step 7: Chill to set, then dust with cocoa

Cover each cup tightly and refrigerate for at least 4 hours (best texture at 8–12 hours). This resting time lets the ladyfingers soften into a cake-like layer and the flavors meld.

Right before serving, dust the tops with 2 tbsp (10 g) unsweetened cocoa powder using a fine-mesh sieve. Add chocolate shavings or curls if desired.

Pro Tips

• Don’t over-soak the ladyfingers: A quick 1 second per side dip prevents a soggy bottom.
• Use an instant-read thermometer: Cooking the yolks to 160°F (71°C) makes the cream both safe and extra velvety.
• Keep ingredients cold (except the yolk base): Cold mascarpone and cream help the mixture whip up thick and stable.
• Fold gently: Folding (instead of beating) keeps the cream light and mousse-like.
• Dust cocoa last-minute: Cocoa can darken and look damp after several hours in the fridge.

Variations

• Alcohol-free: Skip the rum/liqueur and add 1/2 tsp almond extract to the coffee for extra aroma (optional).
• Chocolate tiramisu cups: Add 2 tbsp (15 g) sifted cocoa powder to the mascarpone cream and layer in 1/2 cup (85 g) mini chocolate chips.
• Decaf dessert: Use decaf espresso so these are evening-friendly without losing the classic flavor.

Storage & Make-Ahead

Refrigerate covered tiramisu cups at 40°F / 4°C or below for up to 3 days. For the prettiest presentation, wait to dust with cocoa until right before serving.

Make-ahead: These are ideal to make 1 day ahead. The texture improves as the layers settle.

Freezing: You can freeze the assembled cups (without cocoa dusting) for up to 1 month. Thaw overnight in the refrigerator. Note: the texture may be slightly less airy after thawing.

Nutrition (per serving)

Approximate, per 1 of 8 cups: 430 calories, 30 g fat, 33 g carbohydrates, 6 g protein, 22 g sugar, 95 mg cholesterol, 90 mg sodium. Values vary by brand of mascarpone and ladyfingers.