Layers of ladyfingers dipped in rich espresso, a smooth mascarpone cream, and a final dusting of cocoa powder come together in these elegant mini tiramisu cups. I like how this recipe takes a classic dessert and makes it fun, portioned, and ready to serve without the need to cut slices.

Why You’ll Love This Recipe

I love making these mini tiramisu cups because they are both impressive and simple. The individual servings make them perfect for parties, gatherings, or when I just want a little indulgence without committing to a whole cake. I also enjoy that I can prepare them ahead of time, letting the flavors deepen overnight.

Ingredients

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

• Ladyfinger biscuits

• Freshly brewed espresso (cooled)

• Mascarpone cheese

• Heavy cream

• Granulated sugar

• Vanilla extract

• Unsweetened cocoa powder

Directions

1. I start by brewing strong espresso and letting it cool.

2. I whip heavy cream with sugar until soft peaks form, then fold it into the mascarpone and vanilla to create a light, creamy filling.

3. I dip each ladyfinger quickly into the cooled espresso, making sure not to soak them too much.

4. I layer espresso-dipped ladyfingers at the bottom of small serving cups.

5. I spoon a layer of the mascarpone cream over the biscuits.

6. I repeat the layers until the cups are filled, finishing with cream on top.

7. I dust the tops generously with cocoa powder.

8. I chill the cups in the refrigerator for at least 3–4 hours, or overnight for the best flavor.

Servings and timing

This recipe makes 8 mini tiramisu cups.
Prep time: 25 minutes
Chill time: 3–4 hours (overnight preferred)

Variations

Sometimes I like to add a splash of coffee liqueur to the espresso for extra depth. If I want a lighter version, I use less sugar in the cream or substitute part of the mascarpone with Greek yogurt. I’ve also made a kid-friendly version by dipping the ladyfingers in hot chocolate instead of espresso.

storage/reheating

I keep leftover tiramisu cups covered in the refrigerator for up to 3 days. Since this is a chilled dessert, I never reheat it. If I make them ahead of time, I prepare the cream and espresso mixture, then assemble the cups the day I plan to serve them.

FAQs

Can I make these mini tiramisu cups ahead of time?

Yes, I usually make them the night before so the flavors have time to meld together.

What can I use instead of mascarpone cheese?

I sometimes mix cream cheese with heavy cream to mimic mascarpone’s texture if I don’t have it on hand.

Can I freeze mini tiramisu cups?

I prefer not to freeze them, as the texture of the cream changes. Freshly chilled is always best.

How strong should the coffee be?

I like to use a strong espresso so that the coffee flavor stands out against the cream layers.

Do I need liqueur for this recipe?

No, I often make mine without it. It’s completely optional and based on taste.

Conclusion

Mini tiramisu cups are one of my favorite desserts to prepare when I want something elegant yet simple. I love how the layers of coffee-soaked biscuits and mascarpone cream create a rich, balanced treat that always impresses. Whether I serve them for guests or keep them as a personal indulgence, they never last long in my kitchen.

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