15-Minute Tiramisu Cups: An Easy No Bake Dessert
This 15-minute tiramisu cup recipe is the ultimate easy no bake dessert. Layers of espresso-soaked ladyfingers and whipped mascarpone cream make for an elegant, fast treat.
When you need a crowd-pleasing sweet but don't want to turn on the oven, this easy no bake dessert is your best friend. This 15-minute tiramisu cup simplifies the classic Italian staple into a single-serve format that looks far more sophisticated than the effort required.
Unlike traditional no bake dessert recipes that might require hours of setting time in the fridge, these cups are ready to eat almost immediately. By skipping the raw egg yolks and focusing on high-quality mascarpone and espresso, you get all the deep, coffee-forward flavor without the fuss.
Most easy no bake desserts rely on instant puddings or heavy syrups, but this version keeps things bright with a hint of vanilla and a dusting of dark cocoa. It’s the perfect end to a dinner party or a quick weeknight indulgence.
Ingredients
The Espresso Soak
- 1 cup (240ml) strong brewed espresso or very strong coffee, room temperature
- 1 tablespoon granulated sugar
- 2 tablespoons dark rum or amaretto (optional)
The Mascarpone Cream
- 1 cup (225g) mascarpone cheese, chilled
- 1/2 cup (120ml) heavy whipping cream, cold
- 1/4 cup (30g) powdered sugar
- 1 teaspoon vanilla bean paste or extract
Assembly
- 12-14 ladyfinger cookies (savoiardi)
- Unsweetened cocoa powder for dusting
- Dark chocolate shavings (optional)
Instructions
- 1
Whisk the espresso, granulated sugar, and optional liqueur in a shallow bowl until the sugar dissolves; set aside.
- 2
Combine the chilled mascarpone, heavy cream, powdered sugar, and vanilla in a large chilled mixing bowl.
- 3
Beat the mascarpone mixture using a hand mixer or stand mixer on medium-high speed until stiff peaks form, usually about 2 minutes. Do not overbeat or the mascarpone will grain.
- 4
Break each ladyfinger into two or three pieces to fit your serving glasses.
- 5
Dip the ladyfinger pieces into the espresso soak for just 1-2 seconds per side; they should be moist but not falling apart.
- 6
Layer the soaked ladyfingers into the bottom of four 6-ounce glasses or ramekins.
- 7
Pipe or spoon a thick layer of the mascarpone cream over the cookies.
- 8
Repeat with a second layer of soaked ladyfingers and a final layer of cream.
- 9
Dust the tops generously with cocoa powder using a fine-mesh sieve.
- 10
Serve immediately or refrigerate for up to 4 hours for a firmer texture.
Tips
- → Use cold ingredients: Mascarpone and heavy cream must be straight from the fridge to whip up properly and hold their shape.
- → Don't over-soak: Ladyfingers are like sponges. A quick 'in-and-out' dip is all they need to stay structural.
- → Quality coffee matters: Since there are so few ingredients, use a high-quality espresso or a moka pot brew rather than instant coffee for the best depth.
- → Sift the cocoa: Only dust the cocoa powder right before serving if you are making these in advance, as it can become damp and dark in the fridge.
FAQ
How do I prevent my mascarpone cream from curdling?
Mascarpone has a very high fat content and can separate if over-mixed. Stop beating the moment you see stiff peaks that hold their shape.
Can I make this easy no bake dessert ahead of time?
Yes, you can assemble these up to 24 hours in advance. Keep them covered in the refrigerator and wait to dust with cocoa powder until you are ready to serve.
What can I use if I can't find ladyfingers?
While savoiardi are traditional, you can substitute with pieces of sponge cake or even graham crackers in a pinch, though the texture will vary.
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