Description
An easy, no-bake tiramisu recipe served in individual cups. This method ensures perfect portion control, restaurant-quality texture, and a lighter, airier cream filling that is ready in hours rather than days.
Ingredients
Scale
- 1 ½ cups (360ml) strong brewed espresso or coffee, cooled
- 2 tablespoons (30ml) simple syrup (optional)
- 2–3 tablespoons (30-45ml) liqueur (Marsala, rum, or amaretto) or vanilla extract
- 16 oz (450g) mascarpone cheese, cold
- 1 cup (240ml) heavy cream, cold
- 3 large egg yolks
- ½ cup (100g) granulated sugar
- 1 teaspoon (5ml) pure vanilla extract
- 1 package (24-30 pieces) ladyfingers (savoiardi)
- Unsweetened cocoa powder, for dusting
Instructions
- Brew espresso or strong coffee and stir in simple syrup and liqueur if using. Pour into a shallow dish and let cool completely to room temperature.
- In a large, chilled bowl, whip the heavy cream until stiff peaks form. Set aside in the fridge.
- In a separate bowl, whisk egg yolks and sugar together until pale, creamy, and slightly thickened (about 3-4 minutes).
- Add the mascarpone cheese and vanilla extract to the egg yolk mixture. Beat on low speed just until combined and smooth. Do not overmix.
- Gently fold the whipped cream into the mascarpone mixture using a rubber spatula until just combined, keeping as much air in the mixture as possible.
- Dip each ladyfinger into the cooled coffee mixture for about one second per side. Place them immediately into the bottom of serving glasses.
- Spread a generous layer of the cream mixture over the ladyfingers. Repeat layers (ladyfingers, then cream) twice. Finish with a layer of cream on top.
- Cover glasses with plastic wrap or lids and refrigerate for at least 4 hours, ideally overnight.
- Just before serving, sift a generous layer of unsweetened cocoa powder over the tops. Serve chilled.
Notes
Keep all ingredients cold to ensure the cream whips properly and the mascarpone doesn’t break. Do not soak ladyfingers for more than one second per side to prevent them from becoming mushy. Tiramisu tastes best after sitting in the fridge for 24 hours. Do not freeze, as the texture will suffer.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 22
- Sodium: 110
- Fat: 24
- Saturated Fat: 14
- Carbohydrates: 35
- Fiber: 1
- Protein: 6
Keywords: tiramisu, no-bake dessert, tiramisu cups, Italian dessert, coffee dessert, mascarpone, easy dessert, make-ahead dessert