Tiramisu Cups
No bake Tiramisu Cups are a delightful twist on the classic Italian dessert. With their luscious layers of creamy mascarpone and espresso-soaked ladyfingers, these little cups deliver an irresistible combination of flavors and textures. The rich coffee notes meld perfectly with the sweetness of the mascarpone and the lightness of whipped cream, making each spoonful a heavenly experience.
I first stumbled upon this recipe during a family gathering where everyone raved about the joy of Tiramisu. But let’s be honest, who has time to bake a whole cake? That’s when I decided to create these easy-to-make, no-bake Tiramisu Cups! They’re not only a fantastic option for casual get-togethers, but they also work beautifully for birthdays and celebrations. I promise you’ll love how simple yet impressive they are, so grab your ingredients and let’s get started!
Table of Contents
- Why You’ll Love This Recipe
- Ingredients You’ll Need
- How to Make Tiramisu Cups
- Storing & Reheating
- Chef’s Helpful Tips
- Tiramisu Cups
Why You’ll Love This Recipe
- Simple & Quick: With just 15 minutes of prep, you’ll have these beauties chilling in no time!
- Irresistible Flavor: The balance of rich espresso and sweet mascarpone makes for a luxurious treat.
- Eye-Catching Appeal: Individual cups make serving elegant and fun—perfect for impressing guests!
- Flexible Serving: Ideal for dessert on any occasion, or simply when you’re craving something sweet.
- Diet-Friendly Options: Easily adaptable to gluten-free by substituting ladyfingers with gluten-free cookies.
Ingredients You’ll Need
- 2 cups ladyfingers or sponge cake, cubed: These provide the classic texture and flavor. If you need a gluten-free version, try using gluten-free sponge cakes or cookies.
- 1 cup espresso or strong coffee: The backbone of Tiramisu, it infuses the dessert with rich coffee flavor. If you don’t have espresso, any strong brewed coffee will work.
- 1 cup mascarpone cheese: This creamy cheese creates that signature smooth texture. Look for full-fat mascarpone for best results; that’s where the creaminess comes from.
- 1 cup heavy cream: Whipping this will give a light, fluffy texture to the dessert layer. Make sure it’s cold for easier whipping!
- ½ cup powdered sugar: This adds sweetness without graininess and helps stabilize the cream.
- 1 tablespoon Kahlua: This coffee liqueur enhances the flavor profile but is optional. If you’d prefer a non-alcoholic version, you could replace it with a little extra espresso.
- Cocoa powder for garnish: Just a dusting adds visual appeal and a hint of chocolatey richness.
How to Make Tiramisu Cups
- Whip the Cream: In a large bowl, beat together 1 cup heavy cream and ½ cup powdered sugar using an electric mixer until the mixture thickens and holds stiff peaks. This step ensures a light and airy texture in your dessert.
- Fold in Mascarpone and Kahlua: Gently fold in 1 cup mascarpone cheese and 1 tablespoon Kahlua. Take your time here; you want to combine the ingredients without deflating the whipped cream too much for that perfect creamy consistency.
- Layer the Ingredients: In small dessert cups, add a layer of cubed ladyfingers. Drizzle some of the 1 cup espresso or strong coffee over the ladyfingers. Don’t worry if you don’t soak all of them in coffee; just sprinkle a bit for that desired flavor.
- Add the Mascarpone Cream: Spoon or pipe a layer of the mascarpone mixture over the soaked ladyfingers, spreading it evenly to cover.
- Repeat the Layers: Continue to repeat this layering process with the remaining ladyfingers, espresso, and mascarpone cream until you reach the top of the dessert cups. Finish with a nice layer of the mascarpone cream.
- Final Touch: Dust the top generously with cocoa powder for that classic Tiramisu finish. This not only adds flavor but also a beautiful presentation.
- Chill: Place the cups in the refrigerator for at least 2 hours before serving. This allows the flavors to meld beautifully.
Storing & Reheating
Tiramisu Cups can be stored in the refrigerator for up to three days in an airtight container, making them great for prep ahead of time. If you’re planning to keep them longer, you can freeze the cups in a freeze-safe container for up to three months. Thaw overnight in the fridge when you’re ready to enjoy again. Keep in mind that while the flavor remains delicious, the texture may change slightly after freezing—so the best experience is within the first few days!
Chef’s Helpful Tips
- Avoid soggy layers by not soaking the ladyfingers for too long. A quick dip in the espresso is all it takes!
- Use high-quality espresso or strong coffee for the best flavor. A freshly brewed cup works wonders here.
- Make your mascarpone cheese easier to fold by letting it sit at room temperature for about 15 minutes before using.
- For a flavor boost, consider adding a splash of vanilla extract to your mascarpone mixture. It adds warmth and depth!
- Want to impress? Use a piping bag to layer in the cream for a professional-looking finish.
These no-bake Tiramisu Cups are a fantastic addition to any dessert lineup, marrying tradition with convenience. Whether you’re celebrating a special occasion or simply indulging on a Wednesday night, their creamy sweetness and coffee kick will make them a favorite among friends and family. Plus, it’s a breeze to whip them up!
Recipe FAQs
Can I make Tiramisu Cups a day in advance?
Yes! Preparing them a day ahead actually enhances the flavor as the flavors have time to meld. Remember to keep them covered in the refrigerator to maintain freshness.
What can I substitute for mascarpone cheese?
If you’re unable to find mascarpone cheese, you can use a mixture of cream cheese and heavy cream. Just blend equal parts for a similar texture, but keep in mind it won’t perfectly replicate the flavor.
Can I use decaf coffee for these Tiramisu Cups?
Absolutely! If you’re looking to reduce caffeine intake, decaf coffee or espresso works just as well to infuse that rich coffee flavor without the caffeine buzz.
How long do Tiramisu Cups last?
If stored properly in the refrigerator, they can last up to three days. Just keep them covered to prevent them from absorbing other fridge odors and maintain their delicious flavor.
More No Bake Recipes
- Puppy Chow
- Easy Chocolate Covered Strawberries
- Valentine’s Booty Dip
- Chocolate Mousse
- Fluffy Funfetti Dip
👉 If you make my Tiramisu Cups recipe, please leave a comment and a star rating — it really helps others discover the recipe.
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Tiramisu Cups
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No Bake
- Cuisine: Italian
Description
These Tiramisu Cups combine creamy mascarpone cheese with espresso-soaked ladyfingers, making them a delightful no-bake dessert. Perfect for gatherings or a sweet treat at home, this recipe is quick to prepare and full of flavor!
Ingredients
- 2 cups ladyfingers or sponge cake cubed
- 1 cup espresso or strong coffee
- 1 cup mascarpone cheese
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 tablespoon kahlua
- cocoa powder for garnish
Instructions
- In a large bowl, beat the heavy cream and powdered sugar until thickened.
- Gently fold in the mascarpone cheese and Kahlua until well combined.
- In small dessert cups, layer the cubed ladyfingers and drizzle with espresso. It's okay if some espresso is left over.
- Pipe or spoon the mascarpone cream mixture over the cubed ladyfingers.
- Repeat the layering process until you reach the top of the cups.
- Finish with a final layer of the mascarpone cream.
- Dust the tops with cocoa powder and refrigerate for at least 2 hours before serving.
Notes
For an alcohol-free version, omitting Kahlua works well and still keeps the flavors delicious.
Make sure the heavy cream is well-chilled before beating for the best texture.
For stronger coffee flavor, you can replace half of the espresso with coffee liqueur.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 20g
- Sodium: 90mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
