Individual Tiramisu

These individual tiramisu cups layer espresso-soaked ladyfingers, a light mascarpone and soft cream topping and a dusting of cocoa powder for an impressive dessert.

You might also like to try authentic Italian tiramisu, strawberry tiramisu, pumpkin tiramisu, limoncello tiramisu, and this creamy tiramisu cheesecake.

Why You’ll Love It           

Authentic flavor: Espresso soaked ladyfingers and mascarpone cream echo traditional Italian tiramisu.
Perfect portions: Cups make serving simple for guests or date night.
Silky texture: Whipped cream folded into the mascarpone mixture keeps everything light.
Make ahead friendly: The layers set in the fridge and taste even better the next day.

Individual Tiramisu Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Egg yolks: Raw egg yolks create a smooth, rich base for the mascarpone mixture. Whenever making a dish with raw eggs, I recommend you choose pasteurized ones.
Sugar: Sweetens the egg mixture and balances coffee notes.
Mascarpone cheese: Adds body and a creamy, tangy finish.
Heavy whipping cream: Whipped to soft peaks for an airy cream mixture.
Ladyfingers: Savoiardi, or ladyfingers, are sturdy Italian sponge fingers that take on espresso without collapsing. Use homemade ladyfingers if you’re feeling fancy.
Espresso powder: Dissolves cleanly for a bold coffee mixture.
Hot water: Activates the espresso powder for dipping.
Unsweetened cocoa powder: Finishes each cup with a subtle bitter hint.

How to Make Individual Tiramisu Servings

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Cook the yolks: Whisk egg yolks and sugar over gentle steam until thick and pale.
Add mascarpone: Remove yolk mixture from heat and whisk in mascarpone until smooth and soft.
Whip the cream: Beat heavy cream to soft peaks in a clean bowl.
Combine gently: Gently fold whipped cream into the mascarpone mixture until silky.
Make the coffee dip: Stir espresso powder into hot water to form the espresso mixture.
Layer the cups: Dip ladyfingers briefly, add mascarpone cream, repeat the layers, then chill. I like to use glass serving dishes so you can see the layers.
Finish: Dust with cocoa powder or add grated chocolate just before serving.

Substitutions and Variations

Gluten-free option: Use gluten-free ladyfingers or strips of gluten-free sponge.
Alcohol twist: Add a small splash of coffee liqueur, dark rum or sweet marsala wine to the coffee mixture for that classic tiramisu flavor.
Espresso mixture: Swap espresso powder and water with brewed strong coffee or even Kahlúa or a similar coffee liqueur for more depth.
Add vanilla: A few drops of vanilla extract add another layer of flavor to this sweet treat.
Cheese swap: Use cream cheese for a tangier note and a slightly firmer set.
Egg-free approach: You can make tiramisu without raw eggs by using pasteurized yolks or gently cooking them in a double boiler to reduce risk. If you prefer to skip eggs altogether, replace them with extra whipped cream or an egg substitute to build the mascarpone filling, although the texture will be a little different.

Serving Suggestions

Appetizers: Begin your Italian meal with minestrone verde.
Main dishes: Serve ravioli lasagna, stracotto pot roast or fritto misto.
Desserts: Enjoy an individual portion of traditional Italian tiramisu, perhaps with a glass of limoncello or negroni.

How to Store

Store: Keep covered with plastic wrap in the refrigerator for up to 3 days.
Freeze: Freeze in airtight containers for up to 1 month.
Thaw: Leave in the refrigerator overnight, then dust with cocoa powder before serving.