Tiramisu in jars is a charming, single-serving twist on the classic Italian dessert. It layers coffee-soaked ladyfingers, creamy mascarpone filling, and a dusting of cocoa powder into individual jars, making it perfect for parties, picnics, or an easy make-ahead dessert.

Why You’ll Love This Recipe

I love this recipe because it brings all the elegance of tiramisu into a fun, portable version. I don’t need to slice and serve from a big dish; instead, I can hand out little jars that are ready to eat. I like how convenient these are for gatherings since I can prepare them ahead of time and keep them chilled until serving. I also enjoy the flexibility—sometimes I swap the coffee or liquor for different flavors, which makes this dessert endlessly customizable.

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Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ladyfinger cookies

• Mascarpone cheese

• Heavy cream

• Sugar

• Egg yolks

• Strong brewed coffee (or espresso)

• Coffee liqueur (optional, like Kahlúa or Marsala wine)

• Unsweetened cocoa powder

Directions

1. I start by brewing a strong pot of coffee and letting it cool. If I’m using liqueur, I stir it into the coffee.

2. I whisk the egg yolks and sugar together until they are pale and creamy. Then I gently fold in mascarpone until smooth.

3. In a separate bowl, I whip the heavy cream until stiff peaks form, then I fold it into the mascarpone mixture to create the creamy filling.

4. I quickly dip ladyfingers into the cooled coffee mixture (just a second or two so they don’t get soggy).

5. In each jar, I layer a few dipped ladyfingers, followed by a layer of the mascarpone cream.

6. I repeat the layers until the jar is filled, finishing with a cream layer.

7. I dust the tops with cocoa powder using a fine sieve.

8. I refrigerate the jars for at least 4 hours, or overnight, so the flavors meld beautifully.

Servings and timing

This recipe makes about 6 jars, depending on the size of the containers. It usually takes me around 30 minutes to assemble everything, plus at least 4 hours of chilling time before serving.

Variations

I sometimes like to add grated chocolate between the layers for extra richness. For a kid-friendly version, I skip the coffee liqueur and just use decaf coffee or hot chocolate. I’ve also tried making it with flavored whipped cream, such as a touch of vanilla or almond extract, which changes the flavor slightly but keeps it delicious.

storage/reheating

I store the jars tightly covered in the refrigerator for up to 3 days. Since this is a chilled dessert, I don’t reheat it, but I do recommend dusting with a fresh sprinkle of cocoa powder before serving if it has sat for a while.

FAQs

Can I make tiramisu in jars ahead of time?

Yes, I usually make it the night before serving. It actually tastes better after chilling overnight.

Do I have to use alcohol in the coffee mixture?

No, I often skip it if I’m making this for kids or guests who prefer it alcohol-free. The flavor is still wonderful with just coffee.

What type of jars work best?

I prefer small glass jars with lids, around 6–8 ounces. They look elegant and are the perfect serving size.

Can I freeze tiramisu in jars?

I don’t recommend freezing, since the mascarpone and cream don’t thaw well. The texture changes too much.

How long does tiramisu in jars last in the fridge?

I keep them for up to 3 days. After that, the ladyfingers get too soft, and the cream loses its freshness.

Conclusion

Tiramisu in jars is one of my favorite desserts to prepare when I want something impressive but easy. I like the balance of rich mascarpone, bold coffee, and soft ladyfingers in each spoonful. These jars make dessert feel special, and since they are individually portioned, they’re as convenient as they are delicious.

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