Tiramisu Cups

This easy fig tiramisu cups 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.

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If you are a fan of the classic Italian tiramisu, you will love these individual tiramisu cups. They represent a verrine dessert, a decadently layered dessert served in a small glass.

Banoffee Pie Cups is another excellent example of dessert cups. It is made with bananas and topped with whipped cream.

While most of the desserts you can make all year round, there are some in particular perfect during the summertime, such as ice cream, vacherin, sorbet, etc.

And when the fig season arrives, why not give the traditional tiramisu some makeover by adding fresh figs and create a lighter sweet treat?

So these mini tiramisu cups are a new way of exploring combinations: classic tiramisu is combined with seasonal fruit and served in glasses.

You can't go wrong with this flavor combination: give it all yours while fings are in the season.

Also, enjoy creative ways to substitute tiramisu ingredients and mix them up while preparing the iconic Italian favorite.

Why you should try this recipe

In the summertime, you want to stay cool and away from heat. That is why this easy no-bake recipe is best enjoyed when it comes without an oven.

Tiramisu in a cup is the perfect dessert for any party (birthday, BBQ, dinner party, etc.) or when you want something sweet but don't have much time.

It only takes 15 minutes to prepare a mini tiramisu recipe. And you will love how its light tiramisu flavor goes perfectly with figs.

Ingredients

Here is a quick overview of what ingredients you will need. Follow the full recipe below for exact 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 to be soft to the touch but not mushy. 

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

Eggs: use pasteurized eggs at room temperature to make tiramisu. Or pasteurize eggs yourself: it only takes 13 minutes from start to finish.

Attention: since this tiramisu cup recipe is made with raw egg yolks, it is unsuitable for kids, pregnant women, and nursing mothers. Please, use whipped cream to avoid raw eggs in the dessert.

Sugar: the recipe calls for regular granulated sugar or caster sugar.

Espresso: use cold espresso coffee for the recipe. Or just use decaf coffee if you want to avoid caffeine in your tiramisu.

Marsala: use this traditional sweet Marsala wine or replace it with alternatives (read about tiramisu variations below).

Ladyfingers (also known as Savoiardi biscuits) are classic stars of the dessert.

Make sure to purchase the crispy-style Italian cookies from Forno Bonomi, Balocco, or Matilde Vicenzi - these are the best brands to choose from.

If you want to make gluten-free mini tiramisu cups, these gluten-free ladyfingers will work perfectly.

Also, read below about substituting ladyfinger biscuits with other cookies or tea cakes.

Unsweetened cocoa powder is used to decorate fig tiramisu, so this ingredient is optional here.

How to make tiramisu cups

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 with an electric hand mixer until smooth.

Then add one tablespoon of Marsala and whisk again (photo 1).

Whisk egg whites with a pinch of salt in a separate bowl until soft peaks. Gently add to the mascarpone mixture using a rubber spatula (photo 2).

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

Dip ladyfinger halves in the coffee mixture quickly, one at a time, and place into the bottom of six glass cups.

Pipe with a piping bag or spoon half of the mascarpone cream between cups, then place eight quarters of fresh figs into each cup (photo 3).

Cover with another layer of lady fingers dipped in coffee, then spread another layer of the remaining cream and aline the top of the dessert with a bent spatula.

Refrigerate at least 2 hours before serving. At the last moment, sprinkle with unsweetened cocoa powder (photo 4). Use a stencil if desired.

Tiramisu variations

While classic tiramisu is made with ladyfingers or pavesini biscuits, you can replace these cookies with shortbread cookies reduced to large 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 perfectly.

You can also try to use French pink champagne biscuits dipped in orange juice: they will 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 great 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).

If you want to play with alcohol, replace traditional Marsala with another kind of alcohol to create your own twist on the classic. Here is a list of possible substitutes:

• Madeira or sweet sherry
• Amaretto
• Dark rum
• Brandy
• Porto
• Limoncello (here is a recipe for Limoncello Tiramisu)
• Coffee liqueur or coffee-flavored liqueur Kahlua
• Cherry, raspberry, or plum liqueur diluted with water if you use cherries, raspberries, or plums, respectively
• Vanilla extract

But there is an option to make tiramisu without alcohol like this Tiramisu torte if you want to serve the dessert to kids.

Just dip ladyfingers in espresso without alcohol or use pink champagne biscuits of Reims dipped in orange juice.

Also, try to dip biscuits in a mix of an equal amount of maple syrup and water.

Finally, how to serve tiramisu cups? What cups or glasses should you use?

Use simple shot glasses, martini glasses, cocktail glasses, wine glasses, little jars, or any cups available at home. Everything works!

Storage instructions

Store little tiramisu cups in the refrigerator for up to 24 hours. You can also freeze them covered with plastic wrap for up to two weeks.

Let your dessert thaw in the fridge for about 2 hours, sprinkle with cocoa powder, and serve.

Equipment

To make these easy tiramisu cups, you will need a mixing bowl, an egg separator (optional), an electric mixer, a rubber spatula, and a bent spatula.

Expert tips

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

Frequently asked questions

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