Easy Tiramisu Recipe (Individual Cups, No Eggs)

Name: Easy Tiramisu (Individual Cups)
Prep time: 20 min
Total time: 140 min
Ingredients: 1 cup mascarpone cheese, chilled, Note 1 ((8 ounces)); ¼ cup powdered sugar, or more for more sweetness ((also called icing sugar, confectioner's sugar)); 1 teaspoon vanilla extract; 1 cup cold heavy whipping cream (30-35%); 8 -10 ladyfinger biscuits, Note 2 ((called Savoiardi biscuits)); 1 cup strong brewed coffee or espresso coffee, ((shortcut: use store-bought or instant coffee; decaf is fine)); Optional: add 1 Tbsp or more kalua (coffee liqueur), Marsala wine, dark rum, or Amaretto.; unsweetened cocoa powder (~ 1-2 teaspoons); optional: crushed toasted nuts, chocolate curls, grated chocolate, sprinkle of cinnamon

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5 from 1 vote

This easy tiramisu recipe is a simplified version of the classic Italian dessert – all the flavor, no eggs, no tempering, and no baking. Layered in individual cups for easy serving, it’s rich and creamy yet light and airy.

You’ ll need just 7 ingredients – mascarpone, whipped cream, coffee, ladyfingers, powdered sugar, cocoa powder and vanilla – and about 20 minutes of prep. The rest is hands-off chilling time while the flavors meld into that signature tiramisu texture and taste.

Tiramisu in a glass dessert cup sitting on a plate.

What to expect

Classic flavors: Layers of coffee-soaked ladyfingers and creamy mascarpone whipped with vanilla and powdered sugar deliver that authentic tiramisu flavor and cloud-light texture.
Light and pillowy (not dense): The key is in the technique – don’t overwhip the cream, and fold it gently into the mascarpone for soft, airy layers.
Less fuss than traditional prep: No raw egg yolks or tempering in a double-boiler needed – just mix, layer, and chill.
A little goes a long way: The dessert is rich, so I suggest using smaller cups or glasses.
Perfect for entertaining: Individual portions look elegant and make serving a breeze.

Ingredients – tailored to your taste

Mascarpone, whipping cream, coffee, ladyfingers, vanilla, powdered sugar, cocoa powder.

You’ll need just seven ingredients – plus one optional flavor booster – for a dessert that tastes restaurant-worthy with minimal effort.

Mascarpone cheese: Soft creamy Italian cheese that gives tiramisu its signature richness. Use high-quality mascarpone (not cream cheese) for the best texture.
Whipping cream: Use heavy or whipping cream with at least 30–35% fat. You will be whipping the cream with powdered sugar.
Ladyfingers (Savoiardi): Store-bought ladyfingers vary in texture – from firm and dry to spongier. They both soften into ‘cake’ with the cream. You just might have to soak the drier ones a little longer to absorb the coffee.
Coffee: Use strong brewed coffee or espresso for the best flavor. If the coffee isn’t strong, the tiramisu will lack flavor unless you boost it with a splash of liquor.
Cocoa powder: Adds a classic bitter-sweet finish. Use unsweetened cocoa powder.
Flavor boosters: Powdered sugar and vanilla extract (plus an optional splash of Kahlua, amaretto, dark rum, or Marsala for more depth).

Substitutions

Mascarpone: Instead, blend cream cheese with a little cream and butter for a similar texture (denser but still creamy). See recipe notes.
Ladyfingers: Swap in stale sponge cake or pound cake cut into strips, vanilla wafers, plain shortbread, or Biscoff cookies. The flavor will be slightly altered, and be careful when soaking as they can turn mushy.
Coffee: Decaf works fine, or use strong brewed instant coffee.
Cocoa powder: If you prefer a sweeter finish, use sweetened cocoa or a finely grated dark or semi-sweet chocolate.

Variations

Authentic version: If you want to try a traditional egg-based method (not with raw eggs), try this classic tiramisu recipe.
Chocolate lovers: Add a layer of Nutella (flavor twist) or dark melted chocolate between the ladyfingers and cream for a decadent variation. (Melt chocolate in microwave with a little cream). Or top with chocolate curls.
Berry tiramisu: Layer in sliced strawberries, blueberries and/or raspberries for a lighter twist.
Holiday spin: Try Baileys instead of Kahlua or dust the top with cocoa and cinnamon.
Decoration: Top the tiramisu cups with chocolate curls, finely chopped toasted nuts, or piped whipped cream rosettes.
Mini servings: Use smaller cups. I recommend these as the dessert is rich.

Step-by-step instructions

Whipped cream in a glass bowl. — Whip the heavy cream to soft peaks with an electric hand mixer.

Whipped cream folding in with mascarpone cheese in bowl. — Stir mascarpone, sugar and vanilla until smooth. Gently fold in whipping cream just until combined.

Coffee in a bowl and broken ladyfingers in a second bowl. — Break up cookies to fit cups. (You can skip the piping bag – not required)

Cream and ladyfingers layered in a glass dessert cup. — Layer ladyfinger-cream-ladyfinger-cream in cup.

6 tiramisu cups on a woven tray. — Repeat with all cups. **Don’t** add cocoa powder yet.

One large and one small tiramisu cups wrapped in plastic wrap. — Cover cups individually with plastic wrap. Chill at least 2 hours or overnight.

Before serving, dust on cocoa powder with a mini sieve.

Tips

To create a lighter (not dense) tiramisu:
- Don’t overwhip the cream. Whip just until soft peaks form.
- Fold, don’t stir. Use a spatula to gently fold the whipped cream into the mascarpone mixture. This keeps the texture airy.
Dipping the ladyfingers: You want to absorb as much coffee flavor as possible without turning the ladyfingers mushy. If your ladyfingers are more brittle, dunk longer. If they are spongy, just dunk for 2-3 seconds. The cookies should still be slightly firm to layer.
Starting temperature of mascarpone. There is a debate on this – room temp or cold. Cold mascarpone blends more smoothly and keeps the cream from deflating- avoid leaving it at room temperature too long.
Dust just before serving. Add the cocoa powder last minute for the prettiest finish.

Shortcuts

Individual cups are a great serving shortcut as there is no need to slice the tiramisu and worry about keeping its shape.
Use pre-made cold brew strong coffee, preferably espresso. Or instant espresso powder mixed with boiling water (make sure to cool it before dipping).
Piping bag. I thought this would save time for layering, but it didn’t. Skip it unless you want to add a decorative topping.

Recipe FAQs

Can I make tiramisu ahead of time?

Yes, the tiramisu should be chilled at least two hours or overnight in the fridge, well covered. Leaving them more than two days in the fridge will make the texture dense.

Can I freeze tiramisu?

Yes. Cover the cups well with plastic wrap and freeze for up to 1 month. Defrost in the fridge for a couple of hours (not at room temperature) before serving. Then dust with cocoa powder. The texture may change slightly.

Why did my mascarpone turn grainy?

This can happen if the mascarpone is too warm. Use it straight from the fridge.

How long should I dunk my ladyfingers in coffee for tiramisu?

Dunk the lady fingers into the coffee for 2-3 seconds (or each side for 2 seconds per side). They should be moist and still hold their shape, not soaked and mushy.

Tiramisu topped with nuts with a scoop missing from it in a glass dessert cup sitting on a plate.

More no-bake desserts

Peanut butter rice Krispie bars – soft, chewy, and ready in 10 minutes.
Chocolate fudge (3 minutes microwave) – creamy, melt-in-your-mouth, and foolproof.
Berry crumble – a big step up from a mixed berry bowl in just 10 minutes.
Caramel corn with nuts – sweet, crunchy, and great for gifting.
Banana pudding cups – a creamy, homemade classic

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