Individual Tiramisu

Jump to Recipe

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.

A close up shot of one individual tirmisu with a spoonful removed showing the different layers.

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!

Jump to:

Ingredient notes:
Step by step instructions:
Recipe FAQs:
Storage:
Top tips:
Related Recipes:
Individual Tiramisu

Ingredient notes:

The ingredients to make individual tiramisu on a grey bench top

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.

Sugar and eggs being whisked over a double boiler over a medium heat.

Place all the coffee liqueur ingredients in a bowl. Mix until the sugar has dissolved.

All of the coffee liqueur ingredients in a dish mixed 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.

Mascapone being added to the sugar and egg mixture in a glass bowl

Whipped cream being added to the mascarpone mixture in a glass bowl

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.

One sponge finger being dipped into the coffee liqueur for just a second the arranged into the individual glasses

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.

Chocolate being grated over the individual tiramisu's

Four individual tiramisu's served in small glasses sitting on a grey bench. Grated chocolate has just been layered over the top.

Top with grated dark chocolate. Cover and place in the fridge for at least 4 hours or overnight to set. Enjoy served chilled.

Four individual tiramisu's served in small glasses sitting on a wooden table.

Recipe FAQs:

What is a double boiler?

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.

Can this be made as one big Tiramisu?

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.

Made this recipe?
Please click on the stars below to rate it or, write a review!

Individual Tiramisu

Yield: Makes 12 servings

Prep Time: 25 minutes

Cook Time: 10 minutes

Additional Time: 4 hours

Total Time: 4 hours 35 minutes

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: 1
Amount 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.
If you don't already follow me, head over to my Instagram or Facebook pages to keep up to date with all my new recipes.
Vanya