Individual Tiramisu

Make individual tiramisu with layers of mascarpone cream, coffee-soaked sponge fingers, and grated dark chocolate. This easy no-bake dessert is perfect for dinner parties, holidays, or make-ahead entertaining. Includes a simple method using a double boiler for a light, smooth texture.

Create elegant, no-bake individual tiramisus with layers of coffee-soaked sponge fingers, creamy mascarpone filling, and a dusting of dark chocolate. Perfect for dinner parties or special occasions, these make-ahead desserts are as impressive as they are delicious.

Ingredients

For the Cream Layer:

• ½ cup sugar
• 2 eggs
• 2 cups full cream
• 500 g mascarpone

For the Coffee Soaking Mixture:

• 3 cups boiling water
• 3 Tbsp white sugar
• 3 Tbsp instant coffee
• 3 Tbsp coffee liqueur (optional)

To Assemble:

• 400 g sponge fingers (ladyfingers, about 2 packs)

To Serve:

• 20 g dark chocolate, finely grated

Instructions

1. Prepare the Egg Mixture:
   In a large heatproof bowl, whisk together the sugar and eggs. Set the bowl over a saucepan of gently simmering water (double boiler method). Whisk continuously for 5–10 minutes until the mixture is pale, thick, and slightly foamy. Remove from heat and let it cool.
2. Make the Coffee Soak:
   In a medium bowl, mix the boiling water, sugar, instant coffee, and liqueur (if using). Stir until the sugar and coffee dissolve completely. Set aside to cool slightly.
3. Whip the Cream:
   In a mixing bowl, whip the cream until soft peaks form.
4. Combine Mascarpone Mixture:
   Add the mascarpone to the cooled egg mixture and mix until smooth and lump-free. Gently fold in half of the whipped cream, then fold in the remaining half until fully incorporated.
5. Assemble the Tiramisus:
   Working one at a time, dip each sponge finger quickly into the coffee mixture (just for a second—don’t let it soak). Place them into the base of individual serving glasses or ramekins, trimming to fit if needed.
6. Layer the Dessert:
   Spoon half of the mascarpone cream over the first layer of sponge fingers. Repeat with another layer of dipped sponge fingers and the remaining cream.
7. Finish and Chill:
   Sprinkle grated dark chocolate on top. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the dessert to set.

Tips

• Use fresh eggs and whip the mixture thoroughly for the best texture and food safety.
• Don’t over-soak the sponge fingers—they’ll fall apart if too wet.
• Chill overnight for best results—the texture improves and the flavors deepen.
• Grate chocolate just before serving for the freshest appearance and taste.

Variations and Substitutions

• Alcohol-free: Omit the coffee liqueur or replace it with coffee extract for a kid-friendly version.
• Chocolate twist: Add a layer of cocoa powder between the cream and sponge layers for more depth.
• Flavored cream: Mix in a teaspoon of vanilla extract or orange zest for a unique flavor.
• Vegan version: Use coconut cream, plant-based mascarpone, and egg-free sponge alternatives.

FAQs

Can I make tiramisu without raw eggs?
This version uses a double boiler to cook the eggs gently, making them safer to eat. Alternatively, you can use pasteurized eggs.

How long will these keep in the fridge?
They’ll stay fresh for up to 3 days when covered and refrigerated.

Can I freeze tiramisu?
Yes, individual tiramisus can be frozen for up to 1 month. Thaw in the fridge overnight before serving.

Serving Suggestions

• Serve with a shot of espresso or a small glass of dessert wine.
• Garnish with fresh berries or a dusting of cocoa powder for a pop of color.
• Present in glass tumblers or mini mason jars for a visually appealing touch.

Why You’ll Love This Recipe

• No baking required: A convenient, elegant dessert with minimal effort.
• Perfectly portioned: Individual servings make this ideal for entertaining.
• Classic flavor: Rich mascarpone and bold coffee notes stay true to traditional tiramisu.
• Make-ahead friendly: Prepares easily the night before your event or dinner.

Individual Tiramisu

Servings

12

servings

Prep time

25

minutes

Cooking time

10

minutes

Ingredients

• For the Cream Layer:

• ½ cup sugar

• 2 eggs

• 2 cups full cream

• 500 g mascarpone

• For the Coffee Soaking Mixture:

• 3 cups boiling water

• 3 Tbsp white sugar

• 3 Tbsp instant coffee

• 3 Tbsp coffee liqueur (optional)

• To Assemble:

• 400 g sponge fingers (ladyfingers, about 2 packs)

• To Serve:

• 20 g dark chocolate, finely grated

Directions

• Prepare the Egg Mixture:
• In a large heatproof bowl, whisk together the sugar and eggs. Set the bowl over a saucepan of gently simmering water (double boiler method). Whisk continuously for 5–10 minutes until the mixture is pale, thick, and slightly foamy. Remove from heat and let it cool.
• Make the Coffee Soak:
• In a medium bowl, mix the boiling water, sugar, instant coffee, and liqueur (if using). Stir until the sugar and coffee dissolve completely. Set aside to cool slightly.
• Whip the Cream:
• In a mixing bowl, whip the cream until soft peaks form.
• Combine Mascarpone Mixture:
• Add the mascarpone to the cooled egg mixture and mix until smooth and lump-free. Gently fold in half of the whipped cream, then fold in the remaining half until fully incorporated.
• Assemble the Tiramisus:
• Working one at a time, dip each sponge finger quickly into the coffee mixture (just for a second—don’t let it soak). Place them into the base of individual serving glasses or ramekins, trimming to fit if needed.
• Layer the Dessert:
• Spoon half of the mascarpone cream over the first layer of sponge fingers. Repeat with another layer of dipped sponge fingers and the remaining cream.
• Finish and Chill:
• Sprinkle grated dark chocolate on top. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the dessert to set.