Mini Tiramisu Cups (Homemade)

These mini tiramisu cups are a homemade version of the classic Italian dessert, made completely from scratch with soft sponge-style ladyfingers and a rich mascarpone cream.

What makes this recipe special is that everything is homemade—from the light, airy biscuits to the creamy, silky filling layered together for the perfect bite-sized dessert.

It’s a little more detailed than a quick dessert, but the result is worth it: creamy, light, and full of coffee-flavored indulgence. Perfect for serving in small cups for parties, gatherings, or special occasions.

Mini Tiramisu Cups (Homemade)

Mini tiramisu made from scratch with homemade ladyfingers and mascarpone cream. A rich and elegant Italian dessert.

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Prep Time 40 minutes mins

Cook Time 15 minutes mins

Total Time 5 hours hrs

Servings: 6

Cuisine: Italian

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

For ladyfingers:

• 4 egg whites
• 4 egg yolks
• 120 g sugar
• 130 g all-purpose flour
• Pinch of salt
• Powdered sugar for dusting

For cream:

• 5 egg yolks
• 500 ml milk
• 120 g sugar
• 40 g cornstarch
• 2 vanilla sugars or vanilla extract
• 250 g mascarpone
• 400 ml whipping cream
• 1 sheet gelatin

Equipment

• Oven

Method

 

1. Preheat oven to 180°C and line a baking tray with parchment paper.
2. Whip egg whites with salt until foamy, then gradually add half the sugar and beat until stiff peaks form.
3. In a separate bowl, whisk egg yolks with remaining sugar until pale and creamy.
4. Gently fold egg whites into yolk mixture.
5. Sift flour and carefully fold into the batter without deflating it.
6. Pipe or spoon ladyfinger shapes onto tray and dust with powdered sugar.
7. Bake for about 15 minutes until lightly golden, then cool completely.
8. For cream, soak gelatin in cold water for 5–10 minutes.
9. Mix egg yolks, sugar, vanilla sugar, and cornstarch.
10. Heat milk until boiling, then slowly pour into yolk mixture while stirring.
11. Return to heat and cook until thick like pudding.
12. Remove from heat, add gelatin and mix until dissolved.
13. Cover with plastic wrap touching surface and cool completely.
14. Mix in mascarpone cheese.
15. Whip cream separately until stiff peaks form and gently fold into cream.
16. Layer ladyfingers and cream in cups and chill for at least 4 hours.

Notes

Let the cream cool completely before mixing with mascarpone.
Do not overmix the batter to keep ladyfingers light.
Chilling time is important for best texture.
You can add coffee soak for a more traditional tiramisu flavor.
Best served cold.

FAQ

Can I skip homemade ladyfingers?
Yes, you can use store-bought ones for a quicker version.

Do I need gelatin?
It helps stabilize the cream, but can be skipped for a softer texture.

Can I make it in advance?
Yes, it tastes even better after resting overnight.

Is it safe with eggs?
Yes, the eggs are cooked in the cream base.