Mini Tiramisu Cups

I’ll never forget my first bite of authentic tiramisu in a tiny café near Venice – that perfect balance of creamy mascarpone, bitter espresso, and delicate ladyfingers just blew me away. When I got home, I became obsessed with recreating that magic, but let’s be real – making a whole pan is impractical when you’re craving just a taste. That’s how these mini tiramisu cups became my go-to dessert.

These individual portions capture all the elegance of traditional Italian tiramisu without the fuss. They’re perfect for dinner parties (no messy slicing!) and portion control (who am I kidding – I usually eat two). The best part? You don’t need fancy equipment or baking skills – just some coffee, creamy mascarpone, and about 20 minutes of hands-on time before letting the fridge work its magic.

After testing dozens of versions, I’ve nailed down a method that stays true to the classic flavors while being totally approachable for home cooks. My Italian friend Giada gave her stamp of approval last summer, saying they tasted “just like Nonna’s” – the highest compliment!

Why You’ll Love These Mini Tiramisu Cups

Let me count the ways these little cups of joy will steal your heart (and probably your dessert spoon too):

• Perfect portion control – No more fighting over who gets the biggest slice! Each cup is just the right size to satisfy your sweet tooth without going overboard.
• No-fuss serving – Forget messy cutting and plating. These individual desserts mean you can grab-and-go straight from the fridge (perfect for midnight snack attacks).
• Authentic Italian taste – That magical combo of bold coffee, velvety mascarpone, and cocoa dusting? It’s all here in every bite-sized cup.
• Make-ahead magic – They actually taste better after chilling, so you can prep them in the morning and impress guests after dinner with zero last-minute stress.

Ingredients for Mini Tiramisu Cups

Gather these simple ingredients – quality matters here! You’ll need:

• 12 ladyfingers (Savoiardi work best)
• 1 cup strong brewed coffee, completely cooled to room temp
• 8 oz mascarpone cheese, softened but still cool
• 1/2 cup heavy cream, chilled straight from the fridge
• 1/4 cup sugar (granulated works great)
• 1 tsp vanilla extract (the real stuff, please!)

2 tbsp cocoa powder for dusting

Ingredient Notes & Substitutions

No mascarpone? No panic! Blend equal parts cream cheese and sour cream for a decent substitute – it won’t be quite as luxurious but still delicious. For gluten-free options, Schär makes amazing gluten-free ladyfingers that hold up perfectly.

Traditionalists might gasp, but I sometimes spike the coffee with 1 tbsp Kahlúa (omit for kids). If your coffee’s too bitter, add 1 tsp sugar while it’s still warm. And here’s my secret – Dutch-process cocoa powder makes all the difference for that velvety dusting on top!

One last tip: always taste your coffee mixture before dipping – it should be pleasantly strong but not mouth-puckering. Adjust with a splash of milk if needed.

Equipment Needed for Mini Tiramisu Cups

Don’t worry – you don’t need fancy gadgets for these little beauties! Just grab:

• A good mixing bowl (chilled if you have time)
• Electric hand mixer or stand mixer (though a strong arm and whisk works too)
• 6 small glasses or cups (I reuse those cute yogurt jars)
• Piping bag with star tip (or just a spoon if you’re feeling rustic)
• Small sieve for that perfect cocoa dusting

See? Told you it was simple. Now let’s make some magic!

How to Make Mini Tiramisu Cups

Alright, let’s get to the fun part! Making these mini tiramisu cups is so easy, you’ll wonder why you ever bought store-bought desserts. Just follow these simple steps, and in a few hours, you’ll have little cups of heaven ready to devour.

Step 1: Prepare the Coffee Mixture

Brew 1 cup of strong coffee (I use espresso for extra kick!) and let it cool completely. This is crucial – hot coffee will make your ladyfingers soggy. I usually set mine by an open window for about 15 minutes while prepping other ingredients.

Step 2: Make the Mascarpone Cream

In your chilled bowl, beat the mascarpone, heavy cream, sugar, and vanilla until thick and billowy – about 2 minutes with a mixer. Don’t overdo it! Stop when you can make soft peaks that hold their shape. Pro tip: If it looks grainy, your mascarpone was too cold. Just let it sit out for 10 minutes and try again.

Step 3: Assemble the Layers

Now for the fun part! Quickly dip each ladyfinger in coffee (1-2 seconds per side – any longer and they’ll fall apart). Layer them in your cups, then pipe or spoon mascarpone cream on top. Repeat, ending with cream. My grandma taught me to slightly overlap ladyfinger pieces for perfect coverage. Finally, dust with cocoa through a sieve for that gorgeous finish. Chill at least 4 hours (overnight is even better!) to let all those amazing flavors marry.

Tips for Perfect Mini Tiramisu Cups

Want restaurant-worthy results every time? Here are my foolproof tricks:

• Chill everything first – Your bowl, beaters, even the mascarpone (but not too cold!). This helps the cream whip up light and fluffy instead of turning grainy.
• Wait to dust – Cocoa powder absorbs moisture, so dust those cups right before serving for picture-perfect presentation. Trust me, it makes all the difference!
• Dip don’t soak – Ladyfingers should just kiss the coffee (1-2 seconds max). Any longer and you’ll end up with mushy layers instead of that perfect coffee-kissed texture.

Follow these simple tips, and your mini tiramisu cups will steal the show every time!

Serving and Storing Mini Tiramisu Cups

Here’s the beautiful thing – these little cups actually get better with time! Let them chill at least 4 hours (I know, the wait kills me too) so the flavors can meld. Cover with plastic wrap pressed right against the surface to prevent drying.

They’ll keep beautifully in the fridge for up to 3 days – not that they ever last that long in my house! For parties, I sometimes prep them two days ahead. Just wait to dust with cocoa until right before serving – it stays prettier that way.

One warning: don’t try freezing them. The texture turns grainy and sad. Trust me, I learned this the hard way after trying to “save” leftovers. Some things are meant to be enjoyed fresh!

Mini Tiramisu Cups Nutritional Information

Here’s the scoop on what’s in each delightful cup (just estimates – your exact amounts may vary based on ingredients used): Each serving packs about 320 calories with that perfect balance of creamy richness and coffee kick. The mascarpone brings most of the fat content (22g), while the ladyfingers add just enough carbs (25g) to satisfy your sweet tooth. Remember – these numbers can change if you tweak the recipe, so consider this your delicious guideline rather than lab-tested science!

FAQs About Mini Tiramisu Cups

Can I freeze mini tiramisu cups?
Oh honey, don’t even try it! I learned this lesson the hard way. The texture turns grainy and the layers separate when thawed. These little beauties are best enjoyed fresh from the fridge within 3 days. If you must prep ahead, just assemble without cocoa and dust right before serving.

How do I make kid-friendly tiramisu cups?
Easy peasy! Swap the coffee for chocolate milk or cold cocoa (my niece’s favorite). You can even add mini chocolate chips between layers for extra fun. Skip any alcohol in the recipe, and voilà – instant kid-approved dessert that still feels fancy!

Can I use regular cake instead of ladyfingers?
Technically yes, but you’ll lose that signature tiramisu texture. Ladyfingers soak up just enough coffee without getting mushy. If you’re in a pinch, pound cake slices work in a pinch – just pat them dry after dipping so they don’t make your layers soggy.

Share Your Mini Tiramisu Cups Experience

Made these little beauties? I’d love to see your creations! Tag me on Instagram or leave a comment – nothing makes me happier than seeing your kitchen adventures. And hey, if you tweaked the recipe in some brilliant way, spill the beans! We’re all learning here.

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