All the velvet charm of classic tiramisu—silky mascarpone, bold espresso, cocoa—layered into neat individual cups. These Tiramisu Parfait Cups are make-ahead friendly, slice-free, and gorgeous on a dessert table. Date night? Potluck? Holiday tray? Done.
Why You’ll Love This Recipe
- No-bake elegance: Zero oven time, maximum wow.
- Portion-perfect: Individual cups = clean presentation and easy serving.
- Ultra-creamy: Lightly whipped mascarpone cream with a cloud finish.
- Make-ahead magic: Tastes even better after chilling as flavors meld.
Ingredients
Espresso Dip
- 1¼ cups strong espresso or coffee, cooled
- 2–3 tbsp coffee liqueur (Kahlúa) or marsala
- 1 tsp vanilla extract
- 1–2 tbsp granulated sugar (to taste)
Mascarpone Cream
- 8 oz (225 g) mascarpone, cold
- 1 cup (240 ml) cold heavy cream
- ½ cup (60 g) powdered sugar, sifted
- 1 tsp vanilla extract
- Pinch fine sea salt
Layers & Finish
- 24–30 ladyfingers (savoiardi), broken to fit cups
- Unsweetened cocoa powder, for dusting
- Dark chocolate shavings or curls (optional)
Time & Yield
- Prep: 25 minutes
- Chill: 2–24 hours
- Total: 2½ hours (mostly chilling)
- Yield: 8–10 parfait cups
Instructions
1) Mix the Espresso Dip
Whisk espresso, liqueur (or swap), vanilla, and sugar until dissolved. Pour into a shallow dish.
2) Whip the Mascarpone Cream
- In a bowl, beat mascarpone with powdered sugar, vanilla, and salt until just smooth (10–20 seconds).
- In a separate bowl, whip cold cream to soft-medium peaks.
- Fold whipped cream into mascarpone in two additions until billowy and spreadable.
3) Dip, Layer, Repeat
- Quick dip ladyfingers (1–2 seconds per side—don’t soak) and lay a single layer in each cup.
- Pipe or spoon a layer of mascarpone cream.
- Dust lightly with cocoa.
- Repeat with another dipped ladyfinger layer and a final generous cream layer.
- Smooth or swirl the tops.
4) Chill & Finish
Cover cups and chill at least 2 hours (overnight best). Right before serving, dust with cocoa and add chocolate shavings.
Pro Tips for Bakery-Perfect Cups
- Speedy dip = no mush. Ladyfingers soften as they chill.
- Cold tools, colder cream. Chill bowl and beaters for effortless peaks.
- Sweetness control. Taste espresso and cream; adjust sugar to preference.
- Piping bag = tidy layers. Or use a zip bag with corner snipped.
Variations & Twists
- Nutella Swirl: Warm ¼ cup Nutella until fluid; ripple a teaspoon between layers.
- Mocha Lover: Whisk 1 tbsp cocoa into the espresso dip for deeper chocolate notes.
- Berry Tiramisu: Add a few macerated raspberries between layers; garnish with fresh berries.
- Caramel Latte: Drizzle salted caramel over the first cream layer; finish with espresso powder.
- Gluten-Free: Use GF ladyfingers or vanilla wafers.
- Egg-Free (as written): No zabaglione—just plush mascarpone cream.
Make-Ahead, Storage & Serving
- Make-ahead: Assemble up to 24 hours in advance; flavors bloom beautifully.
- Storage: Refrigerate, covered, up to 3 days. (Best texture days 1–2.)
- Freezing: Not ideal—cream can become grainy.
- Serving ideas: Add a chocolate-covered espresso bean, a strip of orange zest, or a mini ladyfinger on top.
Troubleshooting
- Cream too loose? Whip a splash more cream to medium peaks; fold in 1–2 tbsp at a time.
- Ladyfingers still crunchy after chilling? Dip 1–2 seconds longer next time, or add a teaspoon more coffee over the first layer.
- Too sweet? Skip sugar in the espresso and rely on cocoa’s bitterness for balance.
Nutrition (Per Cup, 1 of 10)
Approx. 290–340 kcal, 19–22 g fat, 27–32 g carbs, 4–5 g protein, ~70–120 mg sodium (varies by cup size and ladyfingers).
Silky, coffee-laced, and effortlessly elegant, these Tiramisu Parfait Cups deliver classic Italian dessert vibes with weeknight simplicity. Layer, chill, dust with cocoa—then watch them vanish.