Tiramisu Cups – Individual, Elegant & Effortless.

Serving Tiramisu in individual glass cups (verrines) is the ultimate “host hack.” Not only does it eliminate the messy “first slice” problem of a traditional tray, but it also allows for a more delicate, airy cream-to-sponge ratio. These cups look like they came straight from a high-end Italian pasticceria.

Why Individual Cups?

Traditional tiramisu is often a structural struggle. By using cups, we can focus on a softer, more luxurious cream without worrying if the dessert will collapse when sliced.

Feature	Traditional Slab	Individual Cups
Cream Texture	Must be stiff/stable	Can be silky and light
Serving	Often messy	Perfectly portioned & tidy
Soaking	Risk of “Soggy Bottom”	Controlled moisture per cup
Presentation	Rustic	Sophisticated & Modern

Ingredients

The Coffee Soak

1 cup Strong Espresso: Chilled (or high-quality cold brew).
2 tbsp Marsala Wine or Coffee Liqueur (Kahlúa): Optional, for depth.
1 tbsp Sugar: To balance the bitterness.

The Mascarpone Cloud

1 cup (250g) Mascarpone Cheese: Cold.
1 cup Heavy Whipping Cream: Cold.¹
½ cup Powdered Sugar.
1 tsp Vanilla Bean Paste: (The flecks add to the elegance).
12–15 Ladyfingers (Savoiardi): Broken into pieces to fit your cups.

Instructions

1. The “Zingy” Brew

Whisk the chilled espresso, liqueur, and sugar in a shallow bowl.

The 2-Second Rule: Ladyfingers are like sponges.² Dip each piece for exactly one second per side. Any longer and the center will turn to mush; any shorter and the center will stay hard and dry.

2. The Cream Emulsion

In a large bowl, whisk the mascarpone, powdered sugar, and vanilla until just smooth (do not over-beat, or it will turn to butter).

In a separate bowl, whip the heavy cream to stiff peaks.³
The Fold: Gently fold the whipped cream into the mascarpone mixture using a spatula. This keeps the texture “cloud-like” rather than dense.

3. The Layering (Architecture)

To keep the glasses looking clean, use a piping bag (or a plastic bag with the corner cut off) to add the cream.

Bottom Layer: Place two dipped ladyfinger pieces at the bottom of each cup.
Middle Layer: Pipe a generous layer of mascarpone cream over the biscuits.
Repeat: Add another layer of dipped ladyfingers, followed by a final layer of cream.

4. The “Flat” or “Dollop” Finish

For a modern look: Smooth the top with an offset spatula for a mirror-like finish.
For a classic look: Pipe small “kisses” or dollops of cream across the top.⁴

5. The Cold Cure

Refrigerate the cups for at least 4 to 6 hours. This is mandatory. The ladyfingers need time to absorb the moisture from the cream and soften into a cake-like texture.

6. The Final Dusting

Just before serving, sift a thick layer of high-quality cocoa powder over the top.⁵ If you dust it too early, the cocoa will absorb moisture and look damp.

Culinary Tips for Success

Glassware Choice: Use clear wine glasses, stemless tumblers, or even small mason jars.⁶ The transparency is key to showing off those beautiful layers.
Espresso Temperature: Never dip ladyfingers into hot coffee. It will cause them to disintegrate instantly. Always use chilled or room-temperature espresso.
The Clean Rim: If you get cream on the sides of the glass while layering, wipe it away immediately with a damp paper towel to maintain that “elegant” look.

FAQ

Can I make these a day in advance?

Yes! Tiramisu is actually better the next day. The flavors of the espresso and Marsala have more time to permeate the cream.

Can I use whipped topping (like Cool Whip)?

You can, but the flavor will be significantly different. Mascarpone and real heavy cream provide a rich, buttery mouthfeel that artificial toppings cannot replicate.

How do I make it kid-friendly?

Simply omit the alcohol and use decaf espresso or a very strong cocoa drink as the soak.

Would you like me to find a recipe for “Homemade Savoiardi (Ladyfingers)” if you want to make every single component from scratch?