Copas de tiramisú individuales fáciles

Ingredients

• 15ladyfingers
• 120 ml (½ cup)espresso
• 454 g (16 oz)mascarpone cheese
• 67 g (⅓ cup)sugar
• 60 ml (¼ cup)double cream
• 5 ml (1 teaspoon)vanilla
• To tasteunsweetened cocoa powder

Instructions

1. 1

   Soak the ladyfingers

   Put the ladyfingers in a bowl and pour the espresso over them. Set aside.

2. 2

   Whip the mascarpone

   Add the mascarpone, sugar, double cream and vanilla to a mixer. Mix until fluffy and creamy, then set aside.

3. 3

   Layer the cups

   Layer each cup with mascarpone mousse, cocoa powder and ladyfingers. Repeat until the cup is full, then finish with more cocoa powder. Serve.

What is tiramisu?

Tiramisu is an Italian dessert traditionally built from coffee-soaked biscuits, a creamy mascarpone layer and cocoa. This version keeps those familiar flavours but assembles them in individual cups, with no baking required.

The quick method relies on a short soak and a whipped mascarpone mixture. Serving the dessert in cups also makes the layers easy to see and portion.

Nutrition and macros by portion

The nutrition label shows one serving as written: 464 calories, 0g protein, 0g carbs, 0g fat.

The ladyfingers and sugar contribute most of the carbohydrates, while mascarpone and double cream provide most of the fat; the dairy also supplies some protein. Balance the dessert with fresh fruit, or serve a smaller cup after a meal with a protein-rich main course.

Choosing the ingredients

Mascarpone: its mild flavour and rich texture form the base of the mousse. Use it chilled, straight from the fridge, so it is easier to handle.

Espresso: strong coffee gives the ladyfingers a pronounced coffee flavour. Let it cool before using so the biscuits do not soften too quickly.

Ladyfingers: these light biscuits absorb liquid readily. The recipe gives a count rather than a weight, so the number of layers will depend on the size of your cups.

Getting the cream right

Mix the mascarpone, sugar, cream and vanilla until the mixture looks fluffy and creamy. Stop once it reaches that texture; continued mixing can make mascarpone mixtures lose their smoothness.

Scrape down the bowl if needed so the sugar and vanilla are evenly incorporated. A mixer makes this step quick, but use a moderate speed and keep an eye on the texture.

Managing the coffee soak

The method pours espresso over the ladyfingers in a bowl. Work gently, as these biscuits soften fast and can break apart if stirred or left sitting in liquid.

Aim for coffee-flavoured biscuits that still hold their shape when layered. If the biscuits are already very soft, transfer them carefully to the cups.

Building neat layers

Follow the recipe's order: mascarpone mousse, cocoa powder and ladyfingers, repeating until each cup is full. Finish with a final dusting of cocoa.

Use a spoon to distribute the mousse evenly, and break the biscuits into smaller pieces if needed to fit your cups. Keep the layers loose rather than pressing them down.

Serving and timing

The stated preparation time is 15 minutes, and the recipe is served as soon as the cups are assembled. For the clearest layers, dust the top with cocoa just before serving.

These cups work well as a small dessert after a meal. Pair them with fresh berries or sliced fruit if you would like something fresh alongside the creamy layers.

Recipe notes & tips

• Cool the espresso before pouring it over the biscuits.
• Mix the mascarpone cream only until fluffy and smooth.
• Handle the soaked ladyfingers gently to keep them intact.
• Use transparent cups if you want the layers to show.
• Dust with cocoa just before serving for a tidy finish.

Variations

• Decaffeinated coffee: use decaffeinated espresso for the same coffee flavour without the caffeine.
• Chocolate finish: sift a little extra cocoa over the top just before serving.
• Citrus note: add a small amount of finely grated orange zest to the mascarpone mixture.
• Berry layer: add a few sliced strawberries between the cream and biscuits.
• Individual glasses: assemble the layers in small glasses or ramekins to suit your serving size.

Common mistakes to avoid

• Warm espresso: it softens the biscuits too quickly; cool it before using.
• Over-soaking: the ladyfingers can collapse; pour gently and handle them with care.
• Overmixing the cream: the texture can turn loose or grainy; stop when it is fluffy and creamy.
• Uneven layers: some cups may get too much biscuit or cream; divide the ingredients across the cups as you assemble.
• Early cocoa dusting: moisture can darken the topping; add the final dusting close to serving.

How to store

Cover the cups and refrigerate them, then eat within 2 days. Keep them chilled until serving; this dessert is best served cold and does not need reheating.

Frequently asked questions