Tiramisu Cups

Espresso-soaked ladyfingers layered with creamy mascarpone and cocoa make these no-bake Tiramisu Cups easy, dreamy, and so fun to make.

this Recipe

Okay, can we just admit something here? Tiramisu sounds intimidating. Like, one of those desserts. The kind people order at restaurants because making it at home? Nah. Too complicated. Too many steps.

That’s what I used to think too. Until one day, right before a dinner party (that I may or may not have forgotten to plan dessert for), I had to get creative. Fast. Sound familiar?

Enter these Tiramisu Cups. Same luxurious flavor, but without the chaos. No eggs to temper. No baking. No tears. Just layer, chill, and serve. The first time I made them, my guests thought I spent hours in the kitchen. Nope. Not even close.

Now? These are my go-to for everything from lazy weekends to impress-the-in-laws dinners. They look fancy. They taste fancy. But they’re secretly so easy, it feels like cheating. In the best way.

Why You’ll Love This Tiramisu Cups Recipe?

You know those recipes that make you feel like a genius, even though they were kinda a breeze? Yep, this Tiramisu Cups recipe is exactly that.

Here’s why I keep coming back to them:

• No baking. Zero. Not even a little.

• Individual portions. Nobody’s fighting over the biggest slice.

• Flavors that scream “I know what I’m doing.” But secretly? You barely broke a sweat.

• Make-ahead magic. They get better after chilling. Which means you can actually relax before serving dessert. Wild, right?

And bonus — they’re customizable. More on that in a sec.

Ingredient Notes:

You don’t need much. And honestly? That’s what makes these Tiramisu Cups even better.

Espresso:
Strong and cooled. If you don’t have espresso, use strong coffee. No espresso police here.

Marsala Wine (Optional):
Some days I use it, some days I don’t. Adds depth but if you’re skipping alcohol — they’ll still taste incredible.

Heavy Cream:
Cold is key. Whipped until fluffy, because nobody wants runny cream.

Powdered Sugar:
Mixes in smoothly. Helps sweeten without making the cream heavy.

Vanilla Extract:
Don’t skip. Adds warmth and ties everything together. Plus, it just smells nice.

Mascarpone Cheese:
Room temperature, always. Otherwise it’s stubborn and won’t mix well. I’ve learned the hard way.

Ladyfingers:
Crisp ones are best because they soften perfectly when dipped. Soggy ladyfingers are a sad story.

Cocoa Powder + Chocolate Curls:
Not just for looks (though they help). The bitter cocoa balances the sweet creaminess.

How To Make Tiramisu Cups?

Step 1: Brew the Espresso
Make your espresso and let it cool. Add marsala if you want that extra depth. If not? Move on. No pressure.

Step 2: Whip the Cream
Beat cold heavy cream, powdered sugar, and vanilla until stiff peaks form. This step takes a few minutes and will make your arm sore if you’re using a whisk. Been there. Use an electric mixer if you can.

Step 3: Fold in the Mascarpone
Lightly beat the mascarpone first — trust me, makes life easier. Gently fold into the whipped cream. Not aggressively. Treat it like your favorite cozy blanket.

Step 4: Layer Like a Pro (or not — it still works)
Pipe or spoon a layer of mascarpone cream into the bottom of your cups. Break ladyfingers to size, dunk quickly in espresso (quickly — we’re not making mush here), and layer them on top. Sprinkle a little cocoa or grated chocolate. Repeat layers until you’re at the top.

Step 5: Chill
Cover and refrigerate for 3-4 hours. Yes, waiting is hard. But that’s when everything melds together and turns magical.

Step 6: The Grand Finale
Right before serving, dust with more cocoa powder and top with chocolate curls. Looks pro, tastes amazing, but remember — this took you like 30 minutes total.

Grab a spoon and dive in.

Storage Options:

Look, leftovers aren’t guaranteed here. But just in case:

• Fridge: Good for up to 3 days. The longer they sit, the softer they get. Not bad, just different.

• Freezer: Honestly? Not recommended. Texture gets weird and nobody wants weird tiramisu.

• Make-Ahead Friendly: Oh yes. Make them the day before and they’ll taste even better.

Variations and Substitutions:

I love a recipe that plays nice with others. This Tiramisu Cups recipe? Totally flexible.

• Alcohol-Free: Just skip the marsala. Still fabulous.

• Try Different Booze: Kahlua or rum make excellent swaps.

• Switch the Cookies: No ladyfingers? Use sponge cake or even soft cookies.

• Make It Chocolatey: Add cocoa powder to the cream for a double chocolate version.

What to Serve with Tiramisu Cups?

Of course they’re amazing solo, but if you want to get a little extra:

• Coffee: Naturally. I mean, it’s tiramisu.

• Fresh Berries: A little tang cuts the sweetness perfectly.

• A Digestif or Liqueur: Optional, but very grown-up vibes.

• More Dessert: Honestly? I’d never say no.

Frequently Asked Questions:

What if I don’t have mascarpone?
Cream cheese works, but it’s a slightly different taste. Still good, though.

How long do they last?
3 days max in the fridge. After that, they’re still safe, but kinda mushy.

Do I have to use alcohol?
Nope. Optional. Totally delicious without it.

And that’s the magic of Tiramisu Cups — simple, customizable, and fancy without the effort.

Trust me, once you try these, they’ll become your I need to impress but don’t wanna work too hard dessert too.

So… when you make them, are you gonna wait for them to chill or sneak a spoonful early like I always do?
Tell me. I won’t judge.

Keep the Flavor Coming – Try These:

Cheesy Ground Beef and Rice Casserole

Classic Vanilla Custard Bars

Easy to Make Delmonico Potatoes – The Perfect Side Dish

Tiramisu Cups

Prep Time 30 minutes mins

Chill Time 3 hours hrs

Tiramisu Cups feature layers of espresso-soaked ladyfingers and creamy mascarpone filling. These no-bake desserts are simple, elegant, and ideal for special occasions.

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8 Servings

Ingredients

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For the Espresso Mixture:

• 1 cup espresso cooled
• 2 tablespoons marsala wine optional

For the Mascarpone Filling:

• 2 cups heavy cream cold
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 2 8-ounce containers mascarpone cheese, room temperature

For Assembly:

• 1 7-ounce package ladyfingers
• 2 tablespoons cocoa powder
• Finely grated dark chocolate or chocolate curls for garnish

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Instructions

 

Prepare the espresso mixture:

1. Brew the espresso and allow it to cool slightly. If using marsala wine, stir it into the cooled espresso. Set aside.

Whip the heavy cream:

1. In a large bowl, combine the cold heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, beat the mixture on low speed until it thickens slightly, then increase to medium speed and continue beating until stiff peaks form.

Prepare the mascarpone filling:

1. In a separate bowl, lightly beat the mascarpone cheese until smooth. Gently fold the whipped cream into the mascarpone in batches using a spatula. Mix carefully to maintain the light texture.

Begin assembling the tiramisu cups:

1. Transfer the mascarpone filling to a piping bag or use a spoon for easier layering. Pipe or spoon a layer of mascarpone filling into the bottom of each serving glass (6 to 8 ounces in size).

Add the espresso-soaked ladyfingers:

1. Break the ladyfingers into halves or thirds as needed to fit the serving glasses. Briefly dip each piece into the espresso mixture, ensuring they are moistened but not soggy. Arrange 2 to 3 dipped ladyfinger pieces on top of the mascarpone layer.

Add cocoa powder or grated chocolate:

1. Lightly dust the ladyfingers with cocoa powder or sprinkle with finely grated dark chocolate for added flavor and texture.

Repeat the layers:

1. Continue layering mascarpone filling, espresso-soaked ladyfingers, and cocoa powder until the glasses are filled, finishing with a layer of mascarpone filling on top.

Chill the tiramisu cups:

1. Cover each glass with plastic wrap and refrigerate for 3 to 4 hours to allow the flavors to blend and the dessert to set properly.

Garnish and serve:

1. Before serving, dust the tops of the tiramisu cups with additional cocoa powder and garnish with finely grated dark chocolate or chocolate curls. Serve chilled and enjoy.

Notes

To make this recipe gluten-free, substitute traditional ladyfingers with a certified gluten-free version. Ensure all other ingredients, particularly the cocoa powder and powdered sugar, are labeled gluten-free to avoid cross-contamination. Proceed with the recipe as directed.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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