Indulge in these rich and creamy individual Tiramisu Cups for a quick and easy Italian dessert. Unlike traditional tiramisu, our eggless tiramisu recipe does not require any cooking or fear of raw eggs. It’s guaranteed to satisfy your chocolate and coffee cravings in just 15 minutes flat!
These mini trifles are layered with espresso coffee and hazelnut liqueur dipped ladyfinger biscuits for a lightly sweet and nutty flavor. Topped with billowy clouds of espresso infused mascarpone cream and a dusting of unsweetened cocoa powder for 3 layers of pure decadence – all without using any eggs.
Served in a cup, jar or decorative glass, these mini no-bake desserts are perfect for your next dinner party or special event. They can be made in advance and taste even better the next day.
Jump to:
Fun Tip
Do you know what Tiramisù means in Italian? It loosely translates to “Pull me Up” or “Cheer me Up”. How could you be sad with one of these cute little coffee-soaked trifles in your hand? Right!
If you are a coffee addict, dark chocolate lover, or can easily knock out 6 chocolate espresso truffles on your afternoon break, you are going to love these tiramisu parfaits.
Are you ready to get started? Here is what you need to make tiramisu in a cup.
Ingredients
- Espresso or instant espresso coffee. We also used instant espresso coffee granules in the whipped mascarpone mixture.
- Frangelico is a sweet and nutty hazelnut digestive liqueur made in Italy. Traditionally, tiramisu is made with a sweet masala wine, but Frangelico takes this tiramisu cup recipe over the top. This is an optional ingredient but if you can – try it!
- Heavy whipping cream replaces the eggs to give these tiramisu cups an extra creamy texture. Do you feel confident eating raw eggs? We don’t! In addition, the last thing we want to be doing is fussing with temper the eggs or trying to find pasteurized eggs. It is not worth the time, worry or potential salmonella issues. Let’s use heavy whipping cream instead and make eggless tiramisu.
- Powdered sugar – also known as confectioners’ sugar or icing sugar. We also used granulated sugar to sweeten the espresso. You can also use a sugar alternative of choice.
- Mascarpone cheese is a fresh Italian mild creamy cheese that is very similar to cream cheese. However, because mascarpone uses whole cream instead of milk it is richer. It has the perfect combination of sweetness and tang from the lemon.
- Unsweetened Cocoa Powder or unsweetened cacao powder, like we used in our Mexican chocolate smoothie and Mocha Banana Ice Cream.
- Savoiardi (also known as Lady Fingers) are long crispy sweet sponge biscuits. They are shaped just like fingers on a lady - hence the name.
- Vanilla extract or dried vanilla bean adds balance and depth to the dessert.
Step By Step
Preparation
- Brew 4 double shots of espresso to equal 1 cup. While still hot, add sugar or sweetener of choice, Frangelico liqueur and vanilla and stir well. Allow the espresso coffee mixture to cool.
- Use a mixer or very strong-arm muscles to whip the heavy whipping cream, powdered sugar, vanilla, and espresso powder granules into soft peaks.
- In a separate bowl, use a mixer to lightly soften the mascarpone cheese. Do not overmix.
- Add the whipping cream mixture to the mascarpone cheese mixture and gently combine.
- Place the creamy mascarpone cheese mixture into a piping bag or in a sealed baggie with the end cut off. This makes it easier to assemble the tiramisu trifles but it is not required. Put the espresso mixture in a shallow bowl and have the lady fingers, cocoa powder in a fine meshed sifter all set up and ready to go.
Assembly of Trifles
- Dust the cup or jar with a thin layer of sieved unsweetened cocoa powder.
- Break the lady fingers in half. Lightly dip both sides of the biscuit into the espresso coffee mixture. Then, place the lady fingers at the bottom of the cup on top of the cocoa powder layer.
- On top of the coffee-soaked biscuits, pipe a layer of the creamy eggless mascarpone cheese mixture.
- Then, sift a little more of the unsweetened cocoa powder on top of the cream.
- Repeat this process 1 to 2 more times depending on the size or depth of the cup, glass, or jar. We were able to get 3 layers in our 2.5-inch (6.35 cm) depth and 3.5-inch (8.90 cm) width in 4 individual tiramisu cups.
Finishing Touches
- For style points, we like to end with a final layer of the cream. Use a knife to level off the top. Clean the cup around the edges and a final dusting of unsweetened cocoa powder.
Expert Tips
- The best flavored tiramisu is made with freshly brewed high-quality espresso, like we used for our Bumblebee Coffee. Instant espresso is second in line for best taste. Last on the list for best flavored tiramisu is extra strong coffee.
- Follow the directions on the instant espresso package for ratio of water to instant espresso granules. For example, you would use approximately 2.5 tablespoons in 8 ounces (1 cup or 236 ml’s) of water depending on the brand. One shot of espresso is 30 cc or 1 ounce.
- Allow the mascarpone cheese to come to room temperature for about 30 minutes before whipping. This makes it more creamy and easier to blend into the whipped cream mixture.
- Chill the bowl and the beaters before whipping the heavy whipping cream.
- Gently blend the whipped cream mixture into the mascarpone whipped mixture. If you over mix, it will lose its fluffy volume and not be as creamy.
- Dip the Savorardi (lady fingers) quickly and do not allow them to soak. If you do, the cookies will break apart and things can get very messy.
- If making tiramisu cups in advance for a gathering, hold off on the last layer of sieved cocoa powder just until serving so that you can cover them with plastic wrap. When you are ready to serve, dust them with a little unsweetened cocoa powder.
Dairy and Egg Free Substitutions
- The closest substitute for mascarpone cheese is full fat cream cheese just like we used in our rose and lemon mousse cups.
- If want to make this dessert vegan and or dairy free, you can replace the mascarpone cheese with vegan cream cheese and use coconut cream instead of heavy cream. In addition, you will have to substitute with homemade lady fingers as they traditionally are made with eggs or can substitute with another vegan sponge cake.
Espresso Substitutions
One mini tiramisu cup has approximately 150 mg of caffeine per serving. That caffeine level estimate is assuming you use the entirety of the espresso mixture to dip the lady fingers into. If you need to monitor your caffeine intake or want to serve it to children, you can try these following substitutions for espresso.
- Try decaffeinated espresso which is only about 20 mg of caffeine per serving.
- If you do not have espresso or instant espresso, you can use a mixture of extra strong brewed coffee or decaf coffee and 2 tablespoons of a reduced balsamic glaze. Don’t knock it until you try it. The sweet and tart balsamic glaze accentuates the coffee flavor and gives this dessert a unique depth of flavor.
- Add a little coffee liqueur like Kalua, Baileys or even Mozart Chocolate Coffee liqueur to extra strong coffee.
- Lastly, extra strong milk tea or even plain strong black tea can be used as a substitute for espresso.
Ladyfinger (Savoiardi) Substitutions
Savoiardi biscuits are also known as lady fingers. They are a traditional ingredient in tiramisu. They add a light spongelike texture to soak up all the delicious espresso mixture.
You can usually locate ladyfingers in the cookie and/or baking isle at the grocery store but sometimes not. We have purchased these biscuits online through Amazon or at Trader Joes and Italian grocery stores.
In addition, there are also a few gluten - free varieties of lady fingers on Amazon such as Matilde Vicenzi Vicenzovo Gluten Free Lady Fingers and Schar Lady Fingers.
If you can’t find lady fingers or choose to use something else, try one of these different alternatives. Just a quick note that the texture of the eggless tiramisu will differ slightly with each of the different options.
- Fresh cut sponge cake or even gluten free sponge cake.
- Angel Food Cake like we used in our Icebox lavender Lemon Cake is light and lovely.
- Pound cake
- Vanilla wafers
- Biscotti cookies are quite thick and crisp so they may need to soak a little longer in the espresso before layering up in the trifle.
- Digestive biscuits or graham crackers
- Panettone bread – hey don’t knock it! When you have had you fill of panettone air fryer French toast put it in a tiramisu cup.
How to garnish Tiramisu Cups?
You can keep the toppings on the tiramisu as plain or extravagant as you desire. We chose to keep this iconic “dolce” (sweet treat) simple with just a little dusting of unsweetened cocoa powder.
Try these fun toppings…
- Grated dark chocolate
- Candied Meyer lemon slices
- Plain lady fingers
- Grated nuts like crushed hazelnuts, pistachios, or almonds.
- Fresh fruit like figs, raspberries, pomegranate seeds, kumquats, strawberries, or blackberries
- Fresh coffee beans or chocolate covered coffee beans.
Storage
Tiramisu mini cups made without eggs can be stored in the refrigerator for up to 3 days but are best on day 1 or 2. The longer the cups are stored, the more apt the lady fingers are to continue to soak up any moisture in the cup. Please see the frequently asked question below for the freezing recommendations.
Frequent Asked Questions (FAQ's)
Yes, you can freeze tiramisu. Place the individual tiramisu cups in sealed containers in the freezer for up to 3 months. When you are ready to eat it, thaw it in the refrigerator overnight.
Do not thaw at room temperature or it will get soggy and messy. It is important to note that the texture of the tiramisu may change slightly after it is frozen. Therefore, our preferred way to enjoy a frozen tiramisu cup is still slightly frozen. It tastes just like coffee ice cream - So good! Give it a try.
Traditionally, tiramisu is made with sweet masala wine. However, we chose to use a Frangelico which is a hazelnut liqueur – just because it is one of our favorites for an after-dinner digestive.
Adding alcohol to tiramisu is not required. If you are serving to children or pregnant moms, you can just skip this ingredient.
However, if you want to add a special touch to your individual desserts try spiking your espresso mixture with a little spiced rum, coffee liqueur, amaretto or even brandy.
Tiramisu is traditionally made with raw or pasteurized eggs. However, our tiramisu cups are made without eggs so there is no worry about salmonella. Instead, we use heavy whipping cream to achieve that light delicious texture.
Dessert Recipes Served in Individual Cups
Easy Microwave Chocolate Pudding
Lemon Rose Cardamon Cheesecake Mousse
Coconut Rice Pudding with Cardamon Spiced Honey Pears
Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.
Easy Eggless Tiramisu Cups
Equipment
- mixer or a whisk and really strong arm muscles.
- fine mesh sifter to sieve the unsweetened cocoa powder
Ingredients
Espresso Mixture
- 1 cup espresso coffee 8 ounces (freshly brewed) - 4 double shots of espresso or decaffeinated espresso coffee.
- 1 tablespoon granulated sugar or sugar alternative
- 2 to 3 tablespoons hazelnut liqueur We used Frangelico but you can exchange with any alcohol of choice - optional
Mascarpone Cream Mixture
- 1 cup heavy cream also known as whipping cream
- ½ cup powdered sugar also known as confectioner's sugar or icing sugar or sugar alternative of choice
- 1 teaspoon vanilla extract
- 1 teaspoon instant espresso coffee granules - optional
- 8 ounces mascarpone cheese
at room temperature - 12 lady fingers
(also known as Savoiardi) 12 regular sized cut in half or 24 mini - 3 tablespoons unsweetened cocoa powder
Instructions
Espresso Mixture
- Brew 4 double shots of espresso so that it equals 1 cup or make 1 cup instant espresso coffee per directions. While its still hot, add sugar or sweetener of choice, Frangelico liqueur and vanilla and stir well. Pour in a shallow dish and allow it to cool.
Eggless Mascarpone Cream Mixture
- Use a mixer or very strong-arm muscles to whip the heavy whipping cream, powdered sugar, vanilla, and espresso powder granules into soft peaks.
- In a separate bowl, use a mixer to lightly soften the mascarpone cheese. Do not overmix.
- Add the whipping cream mixture to the mascarpone cheese mixture and gently mix to combine. Place mascarpone cream mixture in a piping bag or in a sealed baggie with the end cut off. This makes it easier for assembling the trifle but it is not required.
Trifle Assembly
- Dust the cups, jars or chosen glasses with a thin layer of sieved unsweetened cocoa powder.
- Break the full sized lady finger in half so they fit in the glass. Lightly and quickly dip both sides of the biscuit into the espresso coffee mixture. Then, place the lady fingers at the bottom of the cup on top of the cocoa powder layer.
- On top of the coffee-soaked biscuits, pipe a layer of the creamy mascarpone cheese mixture.
- Then, sift more of the unsweetened cocoa powder to cover the top of the cream.
- Repeat this process 1 to 2 more times depending on the size or depth of the cup, glass, or jar. We were able to get 3 layers in our 2.5-inch (6.35 cm) depth and 3.5-inch (8.90 cm) width in 4 individual tiramisu cups.
- For style points, we like to end with a final layer of the cream. Use a knife to level off the top. Clean the cup around the edges, cover with plastic wrap and refrigerate for at least 2 to 4 hours to let the flavors mingle.
- When you are ready to serve, add a final dusting of unsweetened cocoa powder to garnish. Serve eggless tiramisu cups well chilled.
Video
Notes
- Allow the mascarpone cheese to come to room temperature for about 30 minutes before whipping. This makes it more creamy and easier to blend into the whipped cream mixture.
- Chill the bowl and the beaters before whipping the iced cold heavy whipping cream.
- Gently blend the whipped cream mixture into the mascarpone whipped mixture. If you over mix, it will lose its fluffy volume and will not be as creamy.
- Dip the Savorardi (lady fingers) quickly and do not allow them to soak. If you do, the cookies will break apart and things can get very messy.
- If making tiramisu cups in advance for a gathering, hold off on the last layer of sieved cocoa powder just until serving. This way you can cover them with plastic wrap and refrigerate them without disturbing the pretty garnish. When you are ready to serve, dust them with a little unsweetened cocoa powder
- For more helpful hints and recipe substitution ideas, please read the post.
Sawsan@ Chef in disguise says
Thank you! finally a safe tiramisu recipe I can try!
I am always worried about raw eggs so I have never tried this or a ceasar salad , but now I can
Healthy World Cuisine says
We both have kids so we need to make sure our cooking preparations always follow the safe guidelines. Then we do not need to worry.
sweetsimplestuff says
It sounds like your boys enjoy dolce ... smart boys! I hope that you got a taste!
Healthy World Cuisine says
I thought this post might be right up your alley. Dolce! Dolce! Dolce! Take care, BAM
notsoskinnycook says
Mmmm.... I love all things Italian!
Healthy World Cuisine says
Thanks and have a great day.
cravesadventure says
Wake me . . . I am in dessert heaven - YUM! Have a Great Day!
Healthy World Cuisine says
Sugar dolce coma!!!! You can diet tomorrow.
Jeno says
Hi Bam! Your Italian trips sounds like my favorite type of trip, walking, sight seeing and eating delicious good, oh heaven!
The funny thing is I just learned about Tiramisu from my friend (she's an excellent cook) yesterday. We had a ladies lunch and one gal brought a big thing of tiramisu to share, the hostess started to tell us about how they use raw eggs as an ingredient, which all of us were feeling pretty uneasy about. But then she said American store bought ones are most likely done in double boiler so we should be OK, Truthfully I was going to have a slice either way, who can turn down a tiramisu right?
Healthy World Cuisine says
Italy was like heaven and for any foodie this trip is a must!
Raw eggs , unless pasteurized, tempered or purchased from someone you trust completely, should put people on alert. This is a safe Tiramisu and it really does not take that much longer to temper the eggs. Take care, BAM
yummychunklet says
I think Italian desserts are my all-time favorite. Yum!
Healthy World Cuisine says
Me too and these desserts are no too sweet but just a nice balance of flavors. A nice ending to any meal.
zestybeandog says
Ahhh this looks fabulous! I would not be able to stop eating this!!! 🙂
Healthy World Cuisine says
Bring your stretch pants if you ever visit Italy... take care, BAM
gardenfreshtomatoes says
That's one amazing looking dessert...I hope the Rabid Teenagers stopped to admire it for a moment before they demolished it!
Healthy World Cuisine says
Thanks Marie
Ahh teenagers... need I say more! I just try to keep my hands and feet away from their mouths while they are eating for safety reasons.. LOL
Charlotte says
Yummy!! I was looking into a basis tiramisu recipe for future creations involving fruit, bisquits and mascarpone ..I think I found it! I'll start this week-end for a series of tiramisu-themed articles! Thanks for sharing..pictures made really hungry too!
Healthy World Cuisine says
Thank you Charlotte. This is a recipe you can feel safe with as it tempers the eggs.
thecompletecookbook says
I would like to have a taste of everything on offer in your photos Bam! Super tiramisu recipe.
🙂 Mandy
Healthy World Cuisine says
I'm sad to say that I have eaten everything in those pictures and now that I am back in HK been hitting the gym every day, sometimes twice a day. However, you only live once! Take care, BAM
Choc Chip Uru says
Thank god for dolce my friend 😀
Absolutely adore this stunningly delicious recipe! Can't help but love the beautiful traditional tiramisu!
Also thank you for sharing all about your gorgeous trip! 😀
Cheers
Choc Chip Uru
Healthy World Cuisine says
There is even a little fresh cocoa on top. I thought of you Miss CCU (everything chocolate Guru) while dusting the top of my tiramisu. Take care, BAM
Healthy World Cuisine says
Bonjouno and Grazie John!
I say if you are on a diet, why go to Italy? ....Italy is a gastronomic pleasure at every corner. How could one say no to all of those delicious treats you might not be able to try again? However, because you walk so much exploring every corner of history, art and beauty it is okay to splurge a little.
In regards to eggs with pasteurized shells that is a great idea to avoid salmonella, if you can find these where you live. However, here in Hong Kong, that is sometimes very difficult to find so tempering your eggs is a great way to avoid that potentially serious problem.
I am starting to contemplate another foodie destination in the fall (Italy vs Spain) what do you think?
Take care, BAM
ChgoJohn says
I waited to reply because I didn't want to start a debate in your comments ...
I've been to Italy a half-dozen times and Spain twice. In both countries one trip involved renting a car and touring the countryside. In Italy, we went down the coast from Rome to Naples and then hopped a ferry to Palermo and drove along Sicily's southern coast. In Spain, we flew into Barcelona, drove to the Costa del Sol, where we stayed for a while before taking a winding path up to Madrid.There is some fantastic architecture in Spain, a real mix of European & Moorish influences. Barcelona has many of Guadi's designs and his cathedral is unbelievable! I really enjoyed Spanish cuisine, I just wish I knew then what I know now about their dishes. Italy's food and history speaks for itself, as you know. I do not think you can go wrong going to either country.
For me, my next trip will be to Italy. I do not need to see again the museums or cathedrals or, for that matter, the ruins -- although I can never get enough of them. I've not been to Bologna, the heart of Italian cuisine. I want to go there, visit the markets in the morning, sit in a piazza in the afternoon, enjoy a gelato and, when it's gone, an espresso. Maybe take a class but be sure to enjoy some fabulous food while I'm there and maybe learn a new pasta shape or two. That's always fun. It won't be a grand tour but it will be a great holiday just the same. And wherever you choose to go, I'm sure it will be fantastic, judging by the way you "handled" Italy. You, BAM, know how to holiday in a foreign land. 🙂
Buona notte!
Healthy World Cuisine says
Dear John,
Thanks so much for responding. We should both plan a culinary trip!
I agree, I think both countries have so much to offer, maybe the only way to do it is to see both. (Maybe not on the same trip but do both at some time in the future)
Of course Bologna would be my next Italy excursion. It is the culinary capital of Italy. I think I see cooking classes and tours of the wet markets with our names written on it! (We will be going during the first week of October so unfortunately it is not olive harvest or truffle in Europe)
However, Spain has many attributes such as their beautiful seas, sculptures, tapas, wines. Decisions, Decisions, Decisions! I think you are right I will have a blast and a great culinary experience in either location. I will do a cost analysis and get back with you.
Have a super weekend,
BAM
ChgoJohn says
This post brought back some wonderful memories, BAM. Like you, it seems like I went from shop to shop sampling whatever caught my eye in the display case. Every now and then it would be time for an espresso and then maybe a gelato. Of course, in between all of the snacking there were museums to see.
Tiramisu is a favorite treat and yours looks like such a great recipe. That picture has me salivating! You're right to warn about salmonella. In my family, there are elderly, very young, and people who aren't well. Salmonella could be fatal and it just isn't worth the risk. Here we can get eggs that have pasteurized shells, thus eliminating that risk. I use them without worry whenever a recipe calls for raw egg.
I love reading these Italy-inspired posts, BAM. You really did enjoy yourself and took full advantage of whatever opportunities came your way. Brava!
Dawn says
Yum, Yum, Yum!!! This looks so amazing...I just love Tiramisu - I might just have to get myself some this weekend!!
Healthy World Cuisine says
I really like the idea of separate little dessert cup servings. Keeping a special portion size is a good idea as my will power is not good enough to prevent myself for dipping in for seconds. Take Care, BAM
Geni - Sweet and Crumby says
What a fabulous trip Bam. I am in awe of all of those glorious pastries! I adore Tiramisu and your version looks splendid.
Healthy World Cuisine says
Thanks Geni... I am so having to be mindful of what I am eating now after that trip to Italy. Lets put it this way, don't go to Italy if you are trying to watch your weight. But you only live once! Take Care, BAM