Fig Mini Tiramisu Cups Recipe

This easy Fig Mini Tiramisu cups recipe is a fruity twist on the traditional Italian dessert. It consists of layers of mascarpone cream, espresso dipped ladyfingers and fresh figs. This no-bake dessert made in 15 minutes is perfect for an entertaining party.

I am a great fan of the classic tiramisu. Moreover, I love sweets served in glasses. So, after I made No-bake Banoffee Pie Cups some time ago, I was looking for more individual dessert ideas.

Well, I also am a great fresh figs lover. So, why not give the tiramisu some makeover, create a lighter treat, and serve it in a cup? And why not add fresh figs making a summery twist on a classic?

Here is how fig mini tiramisu cups were born: my love for tiramisu, seasonal fruit, and little dessert cups on hands. I also gathered a few creative ways to substitute tiramisu ingredients and mix them up while preparing the iconic Italian favorite.

Jump to:

• Substitute for ladyfingers in the recipe
• What alcohol to use in tiramisu cups recipe
• How to make non-alcohol tiramisu
• How to serve dessert mini cups
• Why this tiramisu cups recipe works
• Ingredients
• How to make fig mini tiramisu cups step by step
• Expert tips
• More delicious quick recipes you will love
• Fig Mini Tiramisu Cups Recipe

Substitute for ladyfingers in the recipe

Ladyfingers are sweet sponge biscuits that are shaped like a large finger. They are the main ingredient of tiramisu, trifles, and charlottes.

Replace espresso dipped ladyfingers with Shortbread cookies reduced to pieces with a food processor. Or use gingerbread sliced or cut into small cubes (without soaking).

Madeleines or Financiers cut or broken into pieces, arranged in a glass and then poured with a liqueur to soak work as well. Pink Champagne Biscuits of Reims dipped in orange juice bring a festive mood.

Speculoos cookies dipped in orange juice, reduced into pieces with a food processor, or broken into pieces by hand (no dipping in this case) is another alternative to traditional ladyfingers.

You can also use biscotti soaked in espresso, macarons broken into small pieces (without dipping) to granola (no dipping or soaking).

What alcohol to use in tiramisu cups recipe

Sweet Marsala is mostly used to make the classic tiramisu; although, you can easily replace it with other liqueurs to create your own twist on the classic. Here is a list of possible substitutes:

• Madeira or sweet sherry
• Amaretto
• Dark rum
• Brandy
• Porto
• Coffee liqueur or coffee-flavored liqueur Kahlua
• Cherry, raspberry, or plum liqueur diluted with water if you use cherries, raspberries, or plums respectively.

How to make non-alcohol tiramisu

There always is an option to make this mini tiramisu without alcohol if you want to serve the dessert to kids.

• Dip ladyfingers in espresso without adding alcohol.
• Use ladyfingers or Pink Champagne Biscuits of Reims dipped in orange juice.
• Dip biscuits in a mix of the equal amount of maple syrup and water.

How to serve dessert mini cups

Use simple shot glasses to make cup desserts or use cocktail glasses like chef Rick Stein. Serve dessert in martini glasses like chef Gordon Ramsey and impress your guests.

Wine glasses used by Claire from Sprinkles and Sprouts and little jars offered by Jamie Silva from A Sassy Spoon are other great alternatives.

But you can always serve a dessert in cups you have available at home!

Why this tiramisu cups recipe works

• This easy no-bake recipe is the best enjoyed during the summertime when it is hot outside, and you do not want to turn on the oven.
• Little dessert cups with a single-serve of tiramisu is the perfect option for an entertaining party.
• This cute fig tiramisu in a cup is what you need to surprise your family and friends.

Ingredients

Here is a quick overview of what ingredients you will need. Follow the full recipe below for detailed amounts and instructions. I recommend making this recipe as written for the best results. 

Figs: choose fresh seasonal figs that are clean and dry, with smooth skin. Look for the fruit soft to the touch, but not mushy. 

Mascarpone: it is an essential ingredient of tiramisu. To make some twist on a classic, replace mascarpone cream with a fruity yogurt or plain yogurt mixed with some jam.

Eggs: use pasteurized eggs to make tiramisu. Attention: since the classic dessert is made with raw eggs, it is not suitable for kids, pregnant women, and nursing mothers. Use whipped cream to avoid raw eggs in the dessert.

Sugar: the recipe calls for regular granulated sugar.

Espresso: use your favorite cold espresso for the recipe.

Marsala: use this traditional sweet wine or replace it with alternatives.

Ladyfingers: these cookies are classic stars of the dessert. Substitute them with other cookies or tea cakes if you prefer.

Cacao powder: it is used to decorated tiramisu cups; so, this ingredient is optional here.

How to make fig mini tiramisu cups step by step

To make the mascarpone cream, separate egg whites from yolks. In a bowl, whisk egg yolks, sugar, and mascarpone, until smooth. Then add one tablespoon Marsala and whisk again (photo 1).

In a separate bowl, whisk egg whites with a pinch of salt and gently add to the mascarpone mixture, using a rubber spatula (photo 2).

Pour strong cold espresso on a deep plate and add the remaining tablespoon of Marsala. Dip ladyfingers cut in halves quickly and arrange on the bottom of 6 glasses.

Spread half of the mascarpone cream, then place 8 quarters of fresh figs (photo 3). Cover with another layer of cookies dipped in coffee then spread the remaining cream and even top of the dessert with a bent spatula.

Refrigerate at least 2 hours before serving. At the last moment, sprinkle with cocoa powder (photo 4).

Expert tips

1. Do not over soak ladyfingers – dip cookies in cold coffee (count to 3).
2. Cover ready mini tiramisu cups with a plastic film if you plan them later than 2 hours after making.
3. Sprinkle with cocoa powder once you are ready to serve.
4. Use a decorating stencil to make a design with cocoa powder if you prefer.

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The recipe was originally published on September 11, 2019. It has been and revised to include improved content and photos. All posted pictures are mine.