Easy Tiramisu Cups (No Oven Required)
Individual no-bake tiramisu cups - mascarpone, espresso, and cocoa, done in 20 minutes.
Tiramisu translates to pick me up, and a good one genuinely does. Individual cups instead of a whole tray mean no slicing, no serving mess, and every portion sets exactly the same. The mascarpone cream is just egg yolks whisked with sugar until pale and thick, then folded together - nothing gets cooked. Here is what actually matters: the ladyfingers only get 2-3 seconds per side in the espresso. Any longer and they go from pleasantly soaked to a soggy mess at the bottom of the cup. Refrigerate at least 2 hours, but overnight is genuinely better - the flavors need the time to settle into each other. Dust the cocoa on right before serving, not before the fridge, so it stays dry on top instead of melting into the cream.
Prep: 20 min • Serves: 4
Ingredients
- 250 g Mascarpone Cheese
- 3 Egg Yolks
- 60 g Sugar
- 200 ml Strong Espresso, cooled
- 16 Ladyfinger Biscuits
- 2 Tbl Cocoa Powder
Instructions
- Whisk egg yolks and sugar together in a bowl until pale, thick, and the mixture falls in ribbons from the whisk.
- Fold in the mascarpone until smooth with no lumps remaining.
- Quickly dip each ladyfinger in the cooled espresso for 2-3 seconds per side - no longer.
- Layer the dipped ladyfingers into the bottom of each cup.
- Spread the mascarpone mixture over the biscuits in an even layer.
- Repeat the layers, finishing with mascarpone on top.
- Dust generously with cocoa powder just before serving. Refrigerate for at least 2 hours, ideally overnight.