Italian
No-Bake Espresso Tiramisu Cups
Individual cups layered with espresso-soaked ladyfingers and mascarpone cream. No oven is required and they chill firm in a few hours.
- Prep
- 25 min
- Cook
- 0 min
- Total
- 25 min
- Servings
- 6
- Difficulty
- Medium
Why you’ll love it
- Cup portions set faster than a full pan.
- Strong espresso balances the sweet cream.
- Ladyfingers soften without turning mushy when dipped briefly.
- Make-ahead friendly for dinner guests.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Whip heavy cream, powdered sugar, and vanilla to soft peaks.
- 2
Fold in cold mascarpone until smooth and thick.
- 3
Pour cooled espresso into a shallow dish. Dip each ladyfinger 1 to 2 seconds per side.
- 4
Layer dipped ladyfingers and mascarpone cream in 6 glasses, ending with cream.
- 5
Dust tops with cocoa powder. Chill at least 3 hours before serving.
Pro tips
- Do not soak ladyfingers longer than a couple of seconds or they collapse.
- Keep mascarpone cold so the cream stays thick.
- Sift cocoa through a fine mesh for an even finish.
Easy substitutions
- espresso
- very strong brewed coffee
- mascarpone
- 8 oz cream cheese beaten smooth with 2 tbsp milk
- ladyfingers
- stale sponge cake strips
Storage and reheating
Storage
Cover and refrigerate up to 3 days.
Reheating
Do not reheat; serve chilled.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 340
- Protein
- 6 g
- Carbs
- 28 g
- Fat
- 24 g
- Fiber
- 1 g
Moderate · No Cook · Vegetarian
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From the kitchen
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A heavy 12-inch skillet
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An air fryer with a real basket
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A half-sheet pan
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A sharp chef’s knife
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A large cutting board
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Dry cups and a liquid cup
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An instant-read thermometer
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