Mini Tiramisu Cups

These small cups of deliciousness are dangerously cute and far easier than a classic tiramisu. 
Tiramisu is one of those desserts that feels fancy and comforting at the same time—but making a whole pan can feel like a project. Enter mini tiramisu cups: all the creamy, coffee-kissed goodness you love, layered into adorable individual servings. No slicing, no stress, and honestly? They just taste better this way, and portion controlled so you can have just one….or two…or three.
These are perfect for entertaining because you can make them ahead, chill them, and pull them out looking like you really went the extra mile (even though you didn’t).

Why You’ll Love These Mini Tiramisu Cups

• Individual portions = zero mess.  I’ve even linked some trendy mini disposable cups that are great if you to go that route.
• No baking required
• Easy to make ahead
• Classic flavors, modern presentation

Tips for Perfect Mini Tiramisu

• Quick dip only: Ladyfingers go from perfect to mushy fast
• Use clear cups to show off those layers
• Make ahead: Flavor improves after chilling
• Pipe the cream for cleaner layers and a bakery-style look. (use a pastry bag)

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Variations to Try

• Chocolate Tiramisu: Add cocoa powder to the cream layer
• Berry Tiramisu: Layer with fresh raspberries or strawberries

Mini Tiramisu Cups

Ingredients
For the Cream Layer

• 8 oz mascarpone cheese, softened
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla paste (or vanilla extract)

For the Layers

• Ladyfingers, broken to fit cups
• 1 cup strong brewed coffee or espresso, cooled

For Topping

• Unsweetened cocoa powder (I actually used raw cacao)
• Optional: chocolate shavings or mini chocolate chips
• Optional extra ladyfingers to stick half of one on top of your cute cups.

How to Make Mini Tiramisu Cups
1. Make the Cream
In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla until soft peaks form. Gently fold in the mascarpone until smooth and creamy—don’t overmix or it can loosen.
2. Prep the Ladyfingers
Pour the cooled coffee into a shallow bowl.  Quickly dip each ladyfinger (don’t soak!)—just enough to absorb flavor without getting soggy.
3. Assemble the Cups
In small glasses or jars:

1. Add a layer of dipped ladyfingers
2. Spoon or pipe a layer of mascarpone cream
3. Repeat once more, finishing with cream on top

4. Chill
Cover and refrigerate for at least 2 hours, preferably overnight. This is where the magic happens.
5. Finish & Serve
Right before serving, dust generously with cocoa powder. Add chocolate shavings if you’re feeling extra.