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4 mini individual eggless tiramisu cups dusted with cocoa powder with lady finger biscuits on the side.
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5 from 5 votes

Easy Eggless Tiramisu Cups

Indulge in these rich and creamy individual tiramisu cups for an easy eggless Italian dessert.
Prep Time15 minutes
Total Time15 minutes
Course: Desserts
Cuisine: Italian
Diet: Vegetarian
Servings: 4 cups
Calories: 665kcal
Author: HWC Magazine


  • mixer or a whisk and really strong arm muscles.
  • fine mesh sifter to sieve the unsweetened cocoa powder


Espresso Mixture

  • 1 cup espresso coffee 8 ounces (freshly brewed) - 4 double shots of espresso or decaffeinated espresso coffee.
  • 1 tablespoon granulated sugar or sugar alternative
  • 2 to 3 tablespoons hazelnut liqueur We used Frangelico but you can exchange with any alcohol of choice - optional

Mascarpone Cream Mixture

  • 1 cup heavy cream also known as whipping cream
  • ½ cup powdered sugar also known as confectioner's sugar or icing sugar or sugar alternative of choice
  • 1 teaspoon vanilla extract
  • 1 teaspoon instant espresso coffee granules - optional
  • 8 ounces mascarpone cheese
    at room temperature
  • 12 lady fingers
    (also known as Savoiardi) 12 regular sized cut in half or 24 mini
  • 3 tablespoons unsweetened cocoa powder


Espresso Mixture

  • Brew 4 double shots of espresso so that it equals 1 cup or make 1 cup instant espresso coffee per directions. While its still hot, add sugar or sweetener of choice, Frangelico liqueur and vanilla and stir well. Pour in a shallow dish and allow it to cool.

Eggless Mascarpone Cream Mixture

  • Use a mixer or very strong-arm muscles to whip the heavy whipping cream, powdered sugar, vanilla, and espresso powder granules into soft peaks.
  • In a separate bowl, use a mixer to lightly soften the mascarpone cheese. Do not overmix.
  • Add the whipping cream mixture to the mascarpone cheese mixture and gently mix to combine. Place mascarpone cream mixture in a piping bag or in a sealed baggie with the end cut off. This makes it easier for assembling the trifle but it is not required.

Trifle Assembly

  • Dust the cups, jars or chosen glasses with a thin layer of sieved unsweetened cocoa powder.
  • Break the full sized lady finger in half so they fit in the glass. Lightly and quickly dip both sides of the biscuit into the espresso coffee mixture. Then, place the lady fingers at the bottom of the cup on top of the cocoa powder layer.
  • On top of the coffee-soaked biscuits, pipe a layer of the creamy mascarpone cheese mixture.
  • Then, sift more of the unsweetened cocoa powder to cover the top of the cream.
  • Repeat this process 1 to 2 more times depending on the size or depth of the cup, glass, or jar. We were able to get 3 layers in our 2.5-inch (6.35 cm) depth and 3.5-inch (8.90 cm) width in 4 individual tiramisu cups.
  • For style points, we like to end with a final layer of the cream. Use a knife to level off the top. Clean the cup around the edges, cover with plastic wrap and refrigerate for at least 2 to 4 hours to let the flavors mingle.
  • When you are ready to serve, add a final dusting of unsweetened cocoa powder to garnish. Serve eggless tiramisu cups well chilled.



Preparation Tips:
  1. Allow the mascarpone cheese to come to room temperature for about 30 minutes before whipping. This makes it more creamy and easier to blend into the whipped cream mixture.
  2. Chill the bowl and the beaters before whipping the iced cold heavy whipping cream.
  3. Gently blend the whipped cream mixture into the mascarpone whipped mixture. If you over mix, it will lose its fluffy volume and will not be as creamy.
  4. Dip the Savorardi (lady fingers) quickly and do not allow them to soak. If you do, the cookies will break apart and things can get very messy.
  5. If making tiramisu cups in advance for a gathering, hold off on the last layer of sieved cocoa powder just until serving.  This way you can cover them with plastic wrap and refrigerate them without disturbing the pretty garnish. When you are ready to serve, dust them with a little unsweetened cocoa powder
  6. For more helpful hints and recipe substitution ideas, please read the post. 
Tiramisu mini cups made without eggs can be stored in the refrigerator for up to 3 days but are best on day 1 or 2. You can also freeze tiramisu. Place the individual tiramisu cups in sealed containers in the freezer for up to 3 months.


Serving: 1cup | Calories: 665kcal | Carbohydrates: 44g | Protein: 10g | Fat: 51g | Saturated Fat: 31g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 197mg | Sodium: 105mg | Potassium: 229mg | Fiber: 2g | Sugar: 20g | Vitamin A: 1852IU | Vitamin C: 0.5mg | Calcium: 141mg | Iron: 2mg