Tiramisu is a beloved Italian dessert composed of layers of coffee‑soaked ladyfingers and a rich creamy filling. Traditional tiramisu is a no‑bake dessert prepared in a large dish, but this Individual Tiramisu recipe is built in cups — ideal for a dinner party or holiday gathering. These mini tiramisu cups deliver classic flavors without raw eggs, making them approachable for guests who prefer an eggless version.
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Why this Individual Tiramisu recipe is the best
These tiramisu cups are perfect for entertaining because they’re single‑serve and easy to eat while mingling. They’re made without raw eggs, so anyone uneasy about traditional tiramisu can enjoy them. The recipe requires no baking and only a hand mixer to prepare, and it’s an excellent make‑ahead dessert — plan on refrigerating for at least four hours to allow the layers to meld.
- Easy, no‑bake method using a hand mixer.
- Make ahead: chill at least 4 hours before serving.
Key ingredients
Traditional tiramisu combines egg yolks, mascarpone, and whipped cream. This version removes the raw eggs, relying on mascarpone and whipped heavy cream for a creamy, safe alternative.
Mascarpone is an Italian cream cheese‑style cheese with a silky texture and distinctive flavor. If substituting regular cream cheese, you may need to adjust other ingredients to approximate mascarpone’s richness.
Use cooled strong coffee or espresso to soak the ladyfingers. I add a touch of Kahlúa, a coffee liqueur, for depth; dark rum, brandy, or a splash of vanilla extract can be used instead, or omit alcohol entirely for a nonalcoholic version.
Ladyfingers (savoiardi) are the traditional Italian cookie for tiramisu. Choose the crunchy variety rather than the soft sponge type — they’ll soften when dipped in coffee but should hold up enough to form layers.
Most ingredients are widely available at grocery stores.
How to
This eggless tiramisu is simpler to assemble than the classic version. Start by brewing strong coffee and letting it cool. In one bowl, beat room‑temperature mascarpone with 1/4 cup powdered sugar and 1/4 cup heavy cream until smooth and slightly airy.
In a separate chilled bowl, whip the remaining heavy cream with the remaining powdered sugar and Kahlúa until soft to stiff peaks form. Chilling the bowl and beaters beforehand helps the cream whip faster and more consistently.
Gently fold about half of the whipped cream into the mascarpone mixture to lighten it, then reserve the rest for topping.
Quickly dip each ladyfinger into the cooled coffee for about 5 seconds, front and back, then place them into the bottom of each serving cup. Break the cookies if needed to fit. The brief dip softens the cookies without making them soggy.
Spoon or pipe a layer of the mascarpone mixture over the soaked ladyfinger, then repeat with another layer of dipped cookies and mascarpone. Finish with a small layer of plain whipped cream on top, smoothing with a spatula.
Before serving, dust the tops with unsweetened cocoa powder. For garnish, press a half ladyfinger into the top of each cup or add dark chocolate shavings.
Chef’s Tips
- Let mascarpone reach room temperature to make mixing easier.
- Make ahead: the dessert benefits from at least 4 hours of chilling.
- Keep tiramisu cups refrigerated until serving.
- When whipping cream, start with cold heavy cream and chilled equipment for best results.
- Decorate just before serving for easier storage in the refrigerator.
How to store tiramisu
Because tiramisu contains mascarpone and whipped cream, it must be refrigerated. Cover the cups with plastic wrap and save the final dusting or garnish for just before serving. Properly stored, tiramisu will keep in the refrigerator for up to three days.
Looking for other dessert recipes? Try these!
Mini Key Lime Pie Bites
Peanut Butter Rice Krispies Treats {with Chocolate}
Cinnamon Bread Pudding {with Cinnamon Bourbon Sauce}
Key Lime Pie with Chocolate Crust and Raspberry Sauce
Strawberry Banana Pudding
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Print Recipe
Individual Tiramisu Cups {Easy Tiramisu Recipe without Eggs}
Equipment
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hand mixer
Ingredients
- 8 ounces mascarpone, room temperature
- 1 ½ cups heavy cream, divided
- ⅓ heaping cup powdered sugar, divided
- ¾ cup strong brewed coffee
- Kahlúa, divided
- ladyfingers
Instructions
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Brew a strong cup of coffee and allow it to cool while you prepare the other components.
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In a medium bowl, combine softened mascarpone, ¼ cup powdered sugar, and ¼ cup heavy cream. Beat on low for about 60 seconds with a hand mixer until smooth.
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In a large chilled bowl, whip the remaining 1¼ cups heavy cream with the remaining powdered sugar and 2 teaspoons Kahlúa until soft peaks form, about 2–3 minutes on medium speed.
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Gently fold half of the whipped cream into the mascarpone mixture using a spatula until combined and lightened.
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Break ladyfingers in half. Dip each half into the cooled coffee for about 5 seconds, coating both sides, then place the dipped cookie into the bottom of a serving glass. Fit two halves side by side if possible; overlap or gently press to fit as needed.
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Add a layer of mascarpone filling on top of the soaked cookies. Using a pastry bag makes this neater, but a spoon works fine.
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Repeat with another layer of coffee‑dipped ladyfingers and mascarpone filling.
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Top with a small layer of whipped cream, smooth with a spatula, and dust with unsweetened cocoa powder. Garnish with a half ladyfinger or chocolate shavings if desired. Chill at least 4 hours before serving.
Notes
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