You ever have one of those days when you want a dessert that feels fancy but doesn’t ask for a pastry degree? That’s exactly how I stumbled into these Mini Tiramisu Cups—they’re personal-sized, layered with love, and absolutely unapologetically rich. Perfect for dinner parties or those nights when you’re just feelin’ a little extra. Every bite is like a tiny trip to Italy…without ever leaving your kitchen.
Table of Contents
Why You’ll Love These Little Beauties
- No baking—just a few cozy layers and chill time.
- Perfectly portioned for guests (or, ya know… yourself).
- Classic tiramisu taste with a playful twist.
Gather Your Goods: Ingredient Deep Dive
Now, I won’t list the exact measurements here, that’s all tucked neatly into the recipe card down below. But let’s talk about why each ingredient matters.
Before we dive into the dreamy layers, let’s chat ingredients. These aren’t just ingredients, they’re your flavor building blocks:
Mascarpone Cheese: The creamy soul of tiramisu. Think of it like the velvet robe your dessert wears, it’s smooth, mildly sweet, and rich in all the right ways.
Ladyfingers (Savoiardi): These little sponges soak up our espresso like a sponge on Saturday night spills, holding just enough without turning to mush.
Espresso or Strong Coffee: The bold backbone. Espresso is intense and fabulous, but strong brewed coffee will also get the job done. Just let it cool before the dip.
Heavy Cream: This gets whipped into a soft dream and folded into the mascarpone to make it all extra luscious.
Granulated Sugar + Vanilla: Sweetens and warms things up. Use real vanilla extract if you can, it matters, promise.
Dark Cocoa Powder: That final dusting of drama. It gives the cups their signature look and a kiss of bittersweet flair.
Optional but Glorious: Coffee Liqueur or Rum: A splash takes this to adult-only level indulgence. Just one tablespoon transforms the experience.
Let’s Layer: Step-by-Step Instructions
Step 1: Brew the coffee or espresso. If using liqueur, stir it in and let it cool completely—this is important so it doesn’t melt your layers.
Step 2: In a mixing bowl, beat together the mascarpone, sugar, and vanilla until smooth. Set aside.
Step 3: In a separate chilled bowl, whip the heavy cream until it forms soft peaks. You want volume, not butter.
Step 4: Gently fold the whipped cream into the mascarpone mix until just combined. Don’t overmix—we want airy, not soupy.
Step 5: Dip each ladyfinger quickly (like a 1-second dunk) into the coffee. Don’t soak. Layer in small glass cups: start with coffee-dipped ladyfingers, then add a dollop of cream mixture.
Step 6: Repeat the layers—usually two rounds will fit beautifully in a standard cup. Smooth the top with the back of a spoon.
Step 7: Chill for at least 3 hours, or overnight if you want that flavor glow-up. Before serving, dust generously with cocoa powder.
Easy to Miss, Easy to Fix: Mistakes to Avoid
Making Mini Tiramisu Cups is blissfully easy, but here are a few common missteps that could turn your masterpiece into a mess-terpiece:
- Over-soaking ladyfingers: A quick dip is enough! Too long and you’ll get mushy bottoms (and no one likes that).
- Using warm coffee: Hot liquid ruins mascarpone and turns whipped cream sad and runny.
- Skipping the chill: Patience pays off. These cups need that time to meld and firm up.
Pro Tips from My Kitchen to Yours
Y’all, after making these dozens of times (yes, for both potlucks and late-night “me moments”), here’s what I’ve learned:
Use clear glass cups or jars: Half the charm is seeing those layers. Mason jars, old jam jars, or even wine glasses work beautifully.
Make a double batch of cream: It’s not uncommon to sneak a spoonful or two while layering. Plan for the swipe!
Don’t skimp on the cocoa powder: Go bold. Use a fine mesh sieve for that picture-perfect dusting just before serving.
For a fun twist: Try layering in some crushed chocolate-covered almonds or a thin layer of Nutella between the cream layers. My sister swears by it.
Bonus Trick: Kid-Friendly or Boozy? You Choose!
This recipe is beautifully flexible. If you’re feeding a younger crowd, just skip the booze altogether. For adults, go wild with variations:
- Swap coffee liqueur with amaretto: It adds a nutty, sweet depth that pairs beautifully with mascarpone.
- Add espresso powder to the cocoa dusting: For that intense finish.
- Fold in chopped dark chocolate or chocolate chips: Adds crunch and surprise in every spoonful.
How Should You Serve These Mini Tiramisu Cups?
These cups are a showstopper at:
- Holiday dessert tables (move over, pies)
- Weeknight dinner parties (easy to prep ahead!)
- Back-porch summer dinners with iced espresso
You can also pair them with other light and fun desserts like these dessert cups or a whimsical cotton candy cake if you want to turn it into a whole sweet-themed night. And don’t miss my Cream Berry Fairy recipe—that one also layers beautifully and tastes like a summer daydream!
Mini Tiramisu Cups
Ingredients
- – 1 cup strong brewed coffee or espresso cooled
- – 1 tablespoon coffee liqueur or dark rum optional
- – 16–18 ladyfingers Savoiardi
- – 8 oz mascarpone cheese softened
- – 1 cup heavy cream chilled
- – 1/3 cup granulated sugar
- – 1 teaspoon pure vanilla extract
- – Unsweetened dark cocoa powder for dusting
Instructions
- Brew strong coffee or espresso and let it cool. Stir in liqueur if using.
- In a bowl, beat mascarpone with sugar and vanilla until smooth.
- In a separate chilled bowl, whip heavy cream to soft peaks.
- Gently fold whipped cream into mascarpone mixture until just combined.
- Quickly dip ladyfingers into coffee (1-second dip) and place one layer into individual serving cups.
- Add a layer of cream mixture. Repeat layers once more.
- Smooth tops and chill for at least 3 hours or overnight.
- Before serving, dust with cocoa powder.
Notes
- Chill for at least 3 hours.
- Chill your mixing bowl and beaters for best whipped cream texture
- Don’t over-soak ladyfingers—they’ll turn mushy.
- Use clear glass cups or jars to showcase those beautiful layers.
- For a kid-friendly version, skip the liqueur and use decaf coffee.
FAQs
Can I make mini tiramisu cups ahead of time?
Absolutely! These are even better when made the day before. The flavors deepen and the texture firms up beautifully. Just dust the cocoa right before serving so it stays pretty and dry.
What can I use instead of mascarpone?
If you can’t find mascarpone, you can mix cream cheese with a touch of sour cream or heavy cream to mimic the texture. It won’t be quite as rich, but it’ll still be deliciously close.
Can I use decaf coffee for this recipe?
You sure can. If caffeine is a concern, decaf espresso or strong decaf brew will give the same flavor without the buzz.
Do these freeze well?
Technically yes, but I wouldn’t recommend it. The texture of mascarpone can change when frozen and thawed. If you want to prep ahead, just make them the night before and chill well.
One Final Bite (and Tip)
These Mini Tiramisu Cups are one of those recipes that feel way fancier than they are. They’re proof that with a handful of ingredients and a little love, you can make something that makes folks close their eyes with the first bite. Whether you’re sharing or keeping them all to yourself—no judgment here—you’re gonna be proud of what you made.
Looking for even more dessert inspiration? The folks over at The Kitchn put together a list of 60 Unbelievably Delicious Desserts to Celebrate Easter, and let me tell you—it’s crammed with creamy, chocolatey, fruity goodness. If these Mini Tiramisu Cups got your sweet tooth dancing, that list will keep the party going.
