Tiramisu In A Cup

This easy fig tiramisu in a cup recipe is a fun twist on the classic 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 your next party.

I am a great fan of the classic tiramisu. Moreover, I love desserts served in glasses.

So, after I made Banoffee Pie Cups some time ago, I was looking for more individual dessert ideas.

Well, I am a great fresh figs lover too. So, why not give the tiramisu some makeover, create a lighter sweet treat, and serve it in a cup?

And why not add fresh figs, making a summery twist on a traditional tiramisu recipe?

Here is how mini fig tiramisu cups were born: my love for tiramisu, seasonal fruit, and little dessert cups on my hands.

I also gathered a few creative ways to substitute tiramisu ingredients and mix them up while preparing the iconic Italian favorite.

Why you should try this recipe

1. This easy no-bake recipe is best enjoyed during the summertime when it is hot outside and you do not want to turn on the oven.
2. Individual tiramisu is a great dessert for an entertaining party.
3. This easy tiramisu cups are 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 cheese: it is an essential ingredient of tiramisu. To make some twist on a classic, replace mascarpone cream with fruity yogurt or plain yogurt mixed with some jam.

Eggs: use pasteurized eggs at room temperature to make tiramisu.

Attention: since the classic dessert is made with raw eggs, it is unsuitable 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 Marsala wine or replace it with alternatives.

Ladyfingers: these ladyfinger cookies, also known as Savoiardi biscuits, are classic stars of the dessert. Substitute them with other cookies or tea cakes if you prefer.

Unsweetened cocoa powder: it is used to decorated individual cups; so, this ingredient is optional here.

How to make tiramisu in a cup

To make the airy mascarpone cream, separate egg whites from yolks with an egg separator.

In a medium bowl, whisk egg yolks, sugar, and mascarpone cheese, 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 cheese mixture, using a rubber spatula (photo 2).

Pour strong coffee - cold espresso - on a deep plate and add the remaining tablespoon of Marsala.

Dip ladyfingers cut in halves quickly, one at a time, and place into the bottom of six glass cups.

Pipe or spoon half of the mascarpone cream, then place eight quarters of fresh figs (photo 3).

Cover with another layer of ladyfinger biscuits dipped in coffee, then spread another layer of 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). Use a stencil if desired.

Expert tips

1. Do not oversoak ladyfinger halves – just dip cookies in cold espresso mixture, count to 3.
2. Cover ready mini tiramisu cups with a plastic wrap if you plan them later than 2 hours after making.
3. Sprinkle the top layer of the dessert with cocoa powder once you are ready to serve, although dusting of cocoa powder is optional.
4. Use a decorating stencil to make a design with cocoa powder if you prefer.

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 a layer of coffee-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) are alternatives to traditional ladyfingers.

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

Type of alcohol in tiramisu

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 is always an option to make this mini tiramisu without alcohol 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 an equal amount of maple syrup and water.

How to serve dessert in 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!

Frequently asked questions

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Recipe

The nutritional information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool. Please, read the disclaimers in our Privacy Policy.

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.