Decadent, individual tiramisu cups made from sponge fingers dipped in a coffee liqueur, layered with sweet mascarpone cream then topped with grated chocolate. An impressive dessert to share with friends and family.

Tiramisu is one of my favourite desserts. When I realised there wasn't a traditional recipe for this Italian treat on the website, I quickly set out to correct that! Made from Italian sponge fingers (or Biscotti as these ones are called), quickly dipped in coffee liqueur, layered with with a mascarpone and cream mixture, then topped with grated chocolate. This impressive recipe is also super easy to make - just leave enough time for the desserts to set.
Do check out the ever-popular and equally impressive Nutellamisu on the website!
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Ingredient notes:
- Sponge Fingers: These Italian biscuits are super light, dry sponge biscuits that soak up the coffee and liquor mixture when dipped. This is the main ingredient you need for this receipe, without them it's just not tiramisu.
- Coffee: This recipe isn't very heavy on the coffee. I use instant because it's easy and does the trick. If you are a coffee lover, feel free to use your favourite type whether that's plunger or espresso. You will need 3 cups of coffee for the dipping mix.
- Mascarpone: Mascarpone is another Italian ingredient that is key to this Italian dessert! Mascarpone is a firm, slightly sweet, spreadable cream cheese. It is made from thickened cream that is then set using tartaric acid or citrus.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
In a large round heatproof bowl (glass, ceramic or metal) whisk the sugar and eggs. Set up a double boiler over a medium heat. Whisk the eggs and sugar for 5-10 minutes until the mixture becomes light and fluffy. Set aside to cool.
Place all the coffee liqueur ingredients in a bowl. Mix until the sugar has dissolved.
Whisk the cream in a mixer until softly whipped. Add the mascarpone to the sugar and egg mix. Combine well so there are no lumps. Gently fold through one half of the whipped cream, then repeat with the remaining half.
Dip one sponge finger at a time quickly into the coffee liqueur for just a second (don’t soak!). Place the sponge fingers into your individual serving dishes, trimming to fit if needed.
When each serving dish has a base layer of sponge fingers, take half of the cream mixture and distribute it between the dishes. Repeat with the second layer of sponge fingers and cream mixture.
Top with grated dark chocolate. Cover and place in the fridge for at least 4 hours or overnight to set. Enjoy served chilled.
Recipe FAQs:
Also known as a bain-marie, a double boiler is used to gently heat chocolate, butter, or sauces. It consists of two pots (or a pot and a bowl) where the smaller one that fits inside a larger one. The pot is filled with water, and the bowl (or smaller pot) is placed inside it, so that it sits above the water level. When the water in the larger pot is heated, it indirectly transfers heat to the contents of the bowl, allowing for gentle and uniform heating without direct contact with the heat source which prevent scorching or burning.
Yes, of course. A good way to get the right size dish is to lay out the biscuits dry and make sure you can get 2 layers of sponge fingers. Remembering they will swell up just a little when you dip them.
Storage:
I recommend making these the night before you want to serve them to ensure they set properly.
Leftover tiramisu will keep well in the fridge for up to 5 days.
Top tips:
If your serving cups are too large for one person, then you can make these a cute sharing dessert between two people.
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Individual Tiramisu
Decadent individual tiramisu made from sponge fingers soaked in coffee liqueur layered with a mascarpone cream filling, then topped with grated chocolate.
Ingredients
- ½ cup sugar
- 2 eggs
- 2 cups full cream
- 500g mascarpone
- 400g sponge fingers (2 x packs)
Coffee liqueur
- 3 cups boiling water
- 3 Tbsp white sugar
- 3 Tbsp instant coffee
- 3 Tbsp liqueur (optional)
To serve
- 20g dark chocolate, grated
Instructions
- In a large round heatproof bowl (glass, ceramic or metal) whisk the sugar and eggs. Set up a double boiler over a medium heat. Whisk the eggs and sugar for 5-10 minutes until the mixture becomes light and fluffy. Set aside to cool.
- Place all the coffee liqueur ingredients in a bowl. Mix until the sugar has dissolved.
- Whisk the cream in a mixer until softly whipped.
- Add the mascarpone to the sugar and egg mix. Combine well so there are no lumps.
- Gently fold through one half of the whipped cream, then repeat with the remaining half.
- Assemble: Dip one sponge finger at a time quickly into the coffee liqueur for just a second (don’t soak!)
- Place the sponge fingers into your individual serving dishes, trimming to fit if needed.
- When each serving dish has a base layer of sponge fingers, take half of the cream mixture and distribute it between the dishes. Repeat with the second layer of sponge fingers and cream mixture.
- Top with grated dark chocolate. Cover and place in the fridge for at least 4 hours or overnight to set. Enjoy served chilled.
Notes
- This can also be made as one large Tiramisu. A good way to get the right size dish is to lay out the biscuits dry and make sure you can get 2 layers of sponge fingers. Remembering they will swell up just a little when you dip them.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 397Total Fat: 35gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 133mgSodium: 207mgCarbohydrates: 17gFiber: 0gSugar: 16gProtein: 4g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
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