If dessert had a cheat code, this is it. Five-star tiramisu flavor, zero oven, and the kind of presentation that makes guests think you hired a pastry chef. We’re talking creamy mascarpone, bold espresso, and a whisper of cocoa stacked in cute cups that disappear the second they hit the table.
You’ll spend more time finding your tiny spoons than making these. And yes, they deliver that classic tiramisu smack of sophistication—minus the stress and drama.
Why You’ll Love This Recipe
- No bake, no sweat: You can make these without turning your kitchen into a sauna.
- Portion-perfect: Everyone gets their own cup. No messy slicing, no “who took the big piece?” debates.
- Foolproof layers: Ladyfingers + espresso + mascarpone cream = instant Italian vibes.
- Make-ahead friendly: Chill them and forget about it—flavors get even better with time.
- Customizable: Boozy or booze-free, classic or flavored—your call.
What You’ll Need (Ingredients)
- Ladyfingers (savoiardi): 18–24 pieces, depending on cup size
- Espresso or strong coffee: 1 cup, cooled
- Dark rum or coffee liqueur (optional): 2–3 tablespoons
- Mascarpone cheese: 12 ounces (340 g), cold
- Heavy cream: 1 cup (240 ml), very cold
- Granulated sugar: 1/3 cup (65 g)
- Vanilla extract: 1 teaspoon
- Unsweetened cocoa powder: for dusting
- Dark chocolate shavings or mini chips (optional): for garnish
- A pinch of fine sea salt: to balance sweetness
- Small cups or jars: 6–8 portions, 4–6 ounces each
Step-by-Step Instructions
- Brew and cool the coffee. Make a strong cup of espresso or coffee.Stir in the rum or coffee liqueur if using, and let it cool completely so it doesn’t turn your ladyfingers mushy.
- Whip the cream. In a chilled bowl, whip the heavy cream with half the sugar until soft-medium peaks form. Don’t overbeat—no one invited butter to this party.
- Blend the mascarpone. In another bowl, beat mascarpone, the remaining sugar, vanilla, and a pinch of salt until smooth and silky, about 30–45 seconds. Keep it gentle—overmixing can make it grainy.
- Fold like a pro. Using a spatula, fold the whipped cream into the mascarpone mixture in two additions.Aim for fluffy clouds, not deflated dreams.
- Prep the dunk station. Pour the cooled coffee mixture into a shallow dish. Snap ladyfingers in half if needed to fit your cups.
- Dip, don’t drown. Quickly dip each ladyfinger—1–2 seconds per side. You want them kissed by coffee, not soggy.
- Layer 1. Add a tablespoon or two of mascarpone cream to the bottom of each cup.Smooth it out for a clean base.
- Layer 2. Add a layer of dipped ladyfingers, snug but not crushed.
- Layer 3. Spoon on more mascarpone cream to cover. Repeat layers if your cups are tall: cream, ladyfingers, cream.
- Chill time. Cover and refrigerate for at least 2 hours, ideally 4–6. Overnight?Even better. The flavors marry, and the texture becomes classic tiramisu-level dreamy.
- Final flourish. Right before serving, dust generously with cocoa powder and add chocolate shavings. Snap a pic.You earned it.
Keeping It Fresh
Store the cups covered in the fridge for up to 3 days. The texture stays plush, and the flavor deepens. If you know you’re serving on day 3, dust the cocoa right before serving to keep it from absorbing moisture.
Transporting to a party? Keep them chilled in a cooler bag and garnish on-site. FYI, these don’t freeze well—the cream can split after thawing.
Nutritional Perks
- Protein from mascarpone and cream: Not a gym shake, but there’s legit satiety here.
- Caffeine kick: Espresso brings a mild boost—dessert that wakes you up?Iconic.
- Reasonable portions: Individual cups help with mindful serving, IMO the ultimate “built-in portion control.”
- Lower sweetness vibe: Compared to many desserts, this relies on coffee bitterness and cocoa to balance sugar.
What Not to Do
- Don’t over-soak the ladyfingers. Soggy layers collapse and leak. Quick dip only.
- Don’t overbeat mascarpone. It can curdle and get grainy. Mix just until smooth.
- Don’t skip the chill. Without rest time, flavors won’t meld and the structure won’t set.
- Don’t dust cocoa too early. It will turn damp and muddy in the fridge.
- Don’t use hot coffee. It melts the cream and wrecks the texture.Patience pays.
Alternatives
- Alcohol-free: Skip the rum/liqueur and add 1/2 teaspoon almond extract or an extra splash of vanilla to the coffee.
- Gluten-free: Use gluten-free ladyfingers; the method stays the same.
- Lower sugar: Reduce sugar to 1/4 cup and lean on dark cocoa and strong coffee for balance.
- Flavor twist: Add orange zest to the cream, swap rum for amaretto, or infuse the coffee with a cinnamon stick.
- Kid-friendly:</-strong> Use decaf coffee, no alcohol, and top with mini chocolate chips for fun.
- Dairy-light: Substitute part of the mascarpone with Greek yogurt (50/50). Note: tangier, slightly looser set.
- Vegan: Use coconut whipped cream, vegan mascarpone, and plant-based ladyfingers; dip in strong cold-brew.
FAQ
Can I make these a day ahead?
Absolutely. In fact, they’re better the next day.
The layers hydrate and the coffee flavor mellows into the cream. Just dust cocoa right before serving.
What if I can’t find mascarpone?
Blend equal parts cream cheese and heavy cream until smooth, then fold in whipped cream. It won’t be 100% traditional, but it’s a solid stand-in with great body.
Do I need espresso, or is regular coffee fine?
Regular coffee works if it’s brewed strong.
Aim for bold and slightly bitter so it cuts through the sweetness and creaminess.
How do I prevent the cream from getting runny?
Use cold ingredients and bowls, whip the cream to soft-medium peaks, and don’t overmix the mascarpone. Chill the assembled cups for at least 2 hours to set.
What size cups work best?
Four to six ounces per serving is the sweet spot. Short jars or small tumblers show off the layers and keep portions smart.
Can I use cocoa mix instead of unsweetened cocoa?
Skip it.
Sweetened cocoa mix muddies the flavor and adds extra sugar. Unsweetened cocoa delivers that clean, classic tiramisu finish.
Why are my ladyfingers floating or breaking?
You’re soaking them too long or using warm coffee. Quick dip, cold brew, and handle them with a little TLC.
In Conclusion
Mini No-Bake Tiramisu Cups deliver restaurant-level drama with weeknight-level effort.
They’re elegant, fast, and customizable—basically the dessert equivalent of showing up fashionably late and still stealing the show. Make them once, and they’ll become your signature “I brought dessert” flex. Just be ready for the inevitable text: “Wait… can you send me the recipe?”
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