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overhead shot of a glass with tiramisu in it topped with a few whole coffee beans.

Mini Tiramisu Cups

Amanda
These mini tiramisu cups are a simple and easy no bake dessert. Coffee and rum soaked lady fingers are layered with an eggless mascarpone cream and finished off with a light dusting of cocoa powder.
5 from 2 votes
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Dessert, Sweets
Cuisine Italian
Servings 4 servings
Calories 488 kcal

Ingredients
  

  • ¾ cup heavy whipping cream
  • 2 Tablespoons granulated sugar
  • ½ teaspoon vanilla extract
  • 4 ounces mascarpone cheese room temperature
  • 6 ounces espresso or strongly brewed coffee cooled
  • 1 ounce spiced rum
  • 8 each ladyfingers
  • 1 Tablespoon cocoa powder for dusting

Instructions
 

  • In a mixing bowl, combine the heavy cream, sugar and vanilla extract. Beat with a hand mixer on medium speed to stiff peaks, approximately 2-3 minutes. Add softened mascarpone and mix until just combined.
  • In a small bowl, mix together the espresso with the rum and set aside.
  • Break the ladyfingers into half to be able to fit at the bottom of a 6-8 ounce glass and set aside.
  • Dip two pieces of ladyfingers quickly into the espresso mixture and place them at the bottom one of the glasses. Repeat with the remaining three glasses.
  • Evenly divide half of the mascarpone cream into each of the cups on top of the ladyfingers. This should be approximately ¼ cup of cream per cup.
  • Top the cream with the remaining ladyfingers and then with the remaining cream so there are two layers in each glass.
  • Dust the tops of the mini tiramisu cups lightly with cocoa powder and chill in the refrigerator for 1-2 hours or overnight for best results.

Video

Notes

  • Whip the cream to stiff peaks so that it sticks straight up in the air when the beater is held up.
  • Bring the mascarpone cheese to room temperature so it will easily mix into the whipped cream.
  • Don't over mix the mascarpone and whipped cream mixture so the air bubbles don't deflate.
  • Depending on the size of the glasses used, the ladyfingers may need to be broken in halves or thirds. Make sure to dip them quickly in the mixture so they soak up the liquid, but don't fall apart and become mushy. 
  • Chill the cups for at least 1-2 hours or overnight for best results so the flavors to meld together and to allow the dessert to set up.
 

Substitutions and Variations

  • No Alcohol - Omit the rum in the espresso mixture for an alcohol free version.
  • Flavors - Slightly adjust the flavor by substituting the rum for irish cream, kahlua, sambucca or amaretto.
  • For a Crowd - Double or triple the recipe to serve a crowd. Break the ladyfingers into smaller pieces and layer them in shooter glasses to be served with mini spoons for a more bite sized dessert. This recipe will make four portions when served in an 6-8 ounce glasses or approximately 8-12 portions when served in 2-3 ounce shooter glasses.
 

Make Ahead and Storage Suggestions

This dessert be made 24 hours ahead of time and stored covered in the refrigerator. Leftovers will keep for approximately 3 days when stored in the refrigerator.

Nutrition

Serving: 1cupCalories: 488kcalCarbohydrates: 43gProtein: 9gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 83mgSodium: 47mgPotassium: 1635mgFiber: 0.5gSugar: 7gVitamin A: 1064IUVitamin C: 0.3mgCalcium: 134mgIron: 2mg
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