Individual Italian Tiramisu Cups with Mascarpone Cream

Still in the mood for Italian recipes, I set up to make a Tiramisu the other day. 1 word: Amazing! I used the recipe I found at, only made a few little changes: mounted the ingredients into cute little individual cups, used light Mascarpone cream cheese instead of the normal one and unintentionally used only half amount of ladyfingers (causing a small complaint from my Mr who found his Tiramisu a little too creamy:)) —> Update: The second time I did them the same way and he loved it and now asking for another batch! :D.

Note: This recipe yields a LOT of Tiramisu (about 16 cups with 3 layers of ladyfingers and cream). Feel free to adjust the amount of ingredients to your needs.


6 medium eggs
120g sugar + 1-2 tbsp to sweeten the coffee if you wish
400g ladyfingers
500g Mascarpone
Cocoa powder
Chocolate flakes to decorate (I skipped this, it was sweet enough, trust me :))

Preparation (you can find great step-by-step pictures here):

1. First prepare the coffee, sweeten it to your liking and let it cool. You should prepare enough to dip all the ladyfingers in it.
2. Beat the egg yolks with half of the sugar until you have a light-colored and smooth mixture.
3. Beat the mascarpone just a little to get a smooth texture, then add it to the sugar + egg yolk mixture.
4. Beat the egg whites with a pinch of salt until stiff peaks form, add the rest of the sugar and with the help of a wooden spoon, mix it with the mascarpone batter. There you have the tiramisu cream!
5. Start the layering: dip the ladyfingers in the coffee, and place them on the bottom of your selected dish (the ladyfingers should be well covered with coffee but not too soaked).
6. Add a layer of cream on top of the ladyfingers and smooth out the cream with the help of a spatula or a spoon etc.
7. Sprinkle the cream layer with unsweetened powdered cocoa.
8. Add the second layer of coffee-dipped ladyfingers, cream and cocoa powder.
9. Repeat layering until you have no ladyfingers and cream left, and finish with an abundant amount of cocoa powder. Decorate with chocolate flakes if you wish.
10. Refrigerate your tiramisu for a couple of hours before serving.


Note: As the eggs will not be cooked here, make sure you check the freshness of the eggs used for the cream. Place them in a bowl filled with water: if the eggs sink to the bottom, it means they are fresh!

4 Responses to “Individual Italian Tiramisu Cups with Mascarpone Cream”
  1. Anna says:

    Oh my goodness!!!!! This looks absolutely tasty!!!

  2. This looks delightful. Thanks for the tip about sinking eggs – I never knew that.

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