Can I make tiramisu cups without raw eggs?

Yes! You can substitute the egg yolk mixture with additional mascarpone (about 1 cup more) mixed with powdered sugar to taste, though the texture will be slightly different from traditional tiramisu.

How long do the individual portions need to chill?

Minimum 4 hours, but overnight chilling (8-12 hours) creates the best texture and allows flavors to meld beautifully. The longer chilling time is especially important for the layers to set properly.

Can I use decaf coffee for the coffee mixture?

Absolutely! Decaf works perfectly well – just make sure it's a strong, bold brew to maintain the signature tiramisu flavor. The coffee liqueur still adds depth even with decaf coffee.

What's the best way to prevent soggy ladyfingers?

Dip quickly – about 1 second per side. The ladyfingers should be moistened but still hold their shape. If they fall apart in your fingers, the coffee mixture may be too warm or you're soaking too long.

Can I freeze these tiramisu cups?

Yes, they freeze well for up to 1 month. Thaw in the refrigerator overnight before serving. The texture may be slightly softer after freezing, but the flavor remains excellent.

How do I know when the mascarpone cream is the right consistency?

The finished cream should be smooth, light, and hold soft peaks when lifted with a spoon. It should spread easily but not be runny – similar to the consistency of whipped cream cheese.

Easy Tiramisu Cups Recipe for Individual Italian Desserts

Name: Tiramisu Cups Recipe
Prep time: 30M
Total time: 4 h 30 min
Yield: 6 cups
Cuisine: italian
Ingredients: 1 cup strong espresso or dark roast coffee, cooled; 3 tablespoons coffee liqueur; 2 tablespoons granulated sugar; 6 large egg yolks; ¾ cup granulated sugar; 1¼ cups mascarpone cheese, room temperature; 1¾ cups heavy whipping cream; 1 teaspoon vanilla extract; 2 packages ladyfinger cookies; Unsweetened cocoa powder for dusting; Dark chocolate shavings

Description

Tiramisu Cups are irresistibly creamy desserts with coffee soaked layers and smooth mascarpone that bring classic Italian flavor to every spoonful.

Ingredients

Scale

For the Coffee Mixture:

1 cup strong espresso or dark roast coffee, cooled
3 tablespoons coffee liqueur (Kahlua or Marsala wine)
2 tablespoons granulated sugar

For the Mascarpone Cream:

6 large egg yolks
¾ cup granulated sugar
1¼ cups mascarpone cheese, room temperature
1¾ cups heavy whipping cream
1 teaspoon vanilla extract

For Assembly:

2 packages (7 oz each) ladyfinger cookies
Unsweetened cocoa powder for dusting
Dark chocolate shavings (optional)

Substitution Options:

Gluten-free: Use gluten-free ladyfinger cookies or substitute with gluten-free sponge cake cut into strips
Dairy-free: Replace mascarpone with cashew cream cheese and use coconut whipping cream
Alcohol-free: Substitute coffee liqueur with additional strong coffee mixed with 1 tablespoon vanilla extract

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Instructions

Make the Coffee Mixture
Mix cooled espresso, coffee liqueur, and 2 tablespoons sugar in a shallow bowl until dissolved. Set aside.
Prepare the Egg Base
Whisk egg yolks and sugar over simmering water for 5–8 minutes until thick and pale. Remove from heat and cool slightly.
Add Mascarpone
Gently mix mascarpone into the egg mixture until smooth and creamy.
Whip the Cream
Whip heavy cream with vanilla until soft peaks form.
Combine the Creams
Fold whipped cream into the mascarpone mixture until light and fluffy.
Assemble
Quickly dip ladyfingers in coffee (about 1 second per side). Layer ladyfingers and cream in serving cups, repeating once.
Chill and Serve
Refrigerate for at least 4 hours or overnight. Dust with cocoa powder before serving.

Prep Time: 30m
chilling time: 4h
Category: Dessert
Cuisine: Italian

Nutrition

Calories: 380 calorie