Go Back
–+ servings
Tiramisu served in a glass, a candle, and flowers in the background.
Print Recipe
5 from 1 vote

Tiramisu Cups

Tiramisu Cups are an elegant yet easy make ahead dessert idea served in a glass. The combination of coffee, chocolate and a decadent mascarpone cream is divine.
Prep Time30 minutes
Chilling Time1 hour
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: Italian
Keyword: Tiramisu Cup, Tiramisu Cups, Individual Tiramisu, Tiramisu Trifle, Venitian Tiramisu, Veneto Tiramisu
Servings: 8
Calories: 517kcal
Author: Stacey

Ingredients

  • 6 egg yolks
  • 200 g caster sugar This is just less than 1 cup, approximately 9 tenths of a cup.
  • 400 g mascarpone
  • 30 Savoiardi Lady Finger Biscuits
  • 1 tablespoon unsweetened cocoa for dusting

Instructions

Traditional Raw Egg Method

  • Whisk the egg yolks and sugar until they become pale, thick and creamy. I do this with my electric cake mixer, but you can achieve the same result with a little elbow grease, a bowl and a whisk.

Alternative Instructions- no raw eggs

  • Create a double boiler, bring a pot of water to the boil, in a bowl that fits snugly in the top of the pot place the egg yolks and sugar. 
  • Continuously whisk the egg yolks and sugar above the boiling water. This will allow the eggs to heat, and cook slowly without scrambling.  Continue whisking and cooking the eggs in the double boiler until the custard becomes thick, foamy, and has doubled in volume. 
  • Once your eggs and sugar have reached this stage, pop them into your cake mixer, and continue on with my recipe whisking them until thick and then folding in the mascarpone.

Main Instructions

  • Fold through the mascarpone, I do this in my cake mixer but on a low speed.
  • Spoon or pipe a small layer of the mascarpone custard cream you have just made into the bottom of 6-8 glasses.
  • Prepare 250 ml of coffee. I do this by making a double espresso shot and bringing it up to 250ml with extra water. You can also use your regular coffee, ie French Press, or instant coffee. Dip ladyfinger biscuits into the cooled coffee and create a layer of biscuits on top of the mascarpone cream.
  • Repeat: Spoon or pipe a layer of the mascarpone custard cream onto the biscuits, add another layer of soaked biscuits and then finish with a layer of the marscapone cream
  • Cover with cling film and chill. Tiramisu is best chilled overnight and served the following day, but will be ok after 3hrs of chilling.
  • Dust with cocoa. I use a sieve to do this.

Video

Notes

Ingredient Substitutes

  • Caster Sugar: This can be substituted for regular granulated white sugar or a granulated sugar alternative such as stevia.
  • Coffee: If you wish to use decaffeinated coffee that is absolutely fine.
  • Savoiardi: Also known as ladyfingers. As this is the traditional Italian cookie used to make Tiramisu, I recommend finding them in your local supermarket rather than substituting them for something else. You can find gluten-free Savoiardi in specialty stores.
  • Cocoa: This is only used to dust the top of the Tiramisu, traditionally Tiramisu has quite a heavy dusting of cocoa, but you could use shaved chocolate if you prefer.
  • Mascarpone: As this is a traditional Italian cream cheese used to make Tiramisu, I recommend finding it in your local supermarket.
Tips
  • When making Tiramisu, use room-temperature eggs and mascarpone.
  • Whipping the egg yolks and sugar, keep going until very very pale in colour and quite thick. Sometimes I find I can still feel slight graininess from the sugar, however after refrigerating for a few hours this mouthfeel disappears.
  • If you want to see nice clear layers of mascarpone custard and coffee soaked Savoiardi in your glasses, you may need to cut your Savoiardi to size. For this post I used a glass to cut the biscuits for each layer into a circular shape. I don't go to this trouble every time I make this dish though, as it tastes perfectly fine even if the layers aren't perfect.
  • If you want to see nice clear layers of mascarpone custard and coffee-soaked Savoiardi in your glasses, you may wish to pipe your mascarpone custard into the glasses rather than spooning it. I actually used my kids' squeezy snacker (a reusable yoghurt pouch) which was just perfect for the task. Again I don't go to this trouble every time I make this dish as it tastes perfectly just the same if you scoop the custard with a spoon.

Nutrition

Calories: 517kcal | Carbohydrates: 51g | Protein: 10g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 288mg | Sodium: 95mg | Potassium: 71mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1124IU | Calcium: 108mg | Iron: 2mg