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Cute Individual Tiramisu Party Cups

Updated: Apr 19


  • 12 Italian Lady Finger Biscuits ( I ordered Savoiardi from Italiy from Amazon)

  • 8 ounce Mascarphone Cheese (left soften a bit)

  • 2 Eggs

  • 3/4 Cup Espresso

  • 1 Tbsp Coffee Liqueur (optional)

  • 1/2 Teaspoon Vanilla

  • 6 Tbsp Honey (I used Vickie's Bees Chicory infused Wildflower. It has a hint of coffee flavor). I also set out a little more so guests could drizzle if they wanted more honey flavor.

  • Cocao Powder to Garnish

  • Dark Chocolate to Garnish

  • Chocolate Covered Espresso Beans for Garnish. This is optional. (I get mine from Sprouts Grocery Store in Palm Harbor, FL)


  1. Make espresso coffee according to directions on the package. Add 3 tablespoons of honey. Hand blend thoroughly. Set aside to cool to room temperature.

  2. In the meantime, seperate the egg yolks from the egg whites. Place them in seperate bowls.

Beat the egg whites with a standing mixer or electric hand mixer for a few minutes until soft peaks form. Set aside.

3. Add remaining honey and liqueur to egg yolks, and mix together with a wooden spoon. Add

the mascarpone cheese and mix together using hand mixer on lowest speed. Don't over mix.

Look for a soft, runny consistency.

4. Add egg whites to the creamy mixture and very gently using a wooden spoon blend until

smooth and clumps are gone. Don't over mix.


Break or cut ladyfinger biscuits into thirds. Quickly dip them into the coffee mixture allowing them to absorb the expresso, but not get soggie.

Place a single layer of of those into the bottom of the glasses.

Spoon a generous layer of the cream mixture over the top of the soaked ladyfingers.

Repeat the process making 2 or three layers depending on the size of your cups.

Wrap each individual cup with cling wrap and them into the refrigerator to setup for 3-6 hours. You can make ahead and leave them overnight too.

Before serving, dust each cup with cocoa poweder, grate some dark chocolate over the top. Add a few chocolate covered espresso beans. Enjoy!

Note: This recipe should make. 4-6 individual cups depending on the size cups and how many layers you make.

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