These Individual Tiramisu Cups are perfect for serving individual cup desserts made in disposable cups. These easy tiramisu cups are made with espresso coffee, your favorite coffee liquor, whipped cream and cream cheese or creamy mascarpone cheese and this is an egg free tiramisu recipe.
This tiramisu cups recipe can be topped with unsweetened cocoa powder or chocolate shavings. A soft and moist vanilla cake is used in place of Savoiardi Lady Fingers or Nilla Wafers.
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The best part about this mini dessert recipe in a cup is that you can make different little dessert cup flavors using one sheet pan vanilla cake recipe and serve them in disposable plastic dessert cups.
For other recipe combinations see White Chocolate Raspberry Mini Desserts Cups, Birthday Cake Mini Dessert Cups, or Cookies and Cream Dessert Cups.
This recipe for Individual Tiramisu cups was inspired by the holidays. Choosing a dessert that everyone likes can be stressful and challenging. You can create variety by using one sheet pan vanilla cake and use one flavor or alternate flavors so that your guests have options.
Serving Sizes for Mini Dessert Cups
This recipe makes 11 3-layer dessert cups served in 8 oz cups. If you are making these mini desserts to serve after dinner, 8 oz dessert cups may be too filling.
If you want to reduce the size or if you need to have more servings, you can assemble the mini desserts using 2-layers in 4 oz espresso cups which will yield 16 mini desserts.
Also if you need more servings, you can also double the recipe to make twice as much.
You can also make a traditional Tiramisu Cake using whipped mascarpone cheese or a unique Strawberry Tiramisu.
If you are looking for a an easy cake to make that will wow your guests, try this Strawberry Dream Sfoglia Cake made with store bought puff pasty.
This page contains affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you). Thank you for supporting the work I put into this site! As an Amazon Associate I earn from qualifying purchases.
Ingredients
This recipe for individual dessert cups uses the following ingredients:
- Coffee
- Coffee Liquor
- Chocolate
- Milk
- Oil
- Eggs
- Vanilla Extract
- Flour
- Sugar
- Baking Powder
- Baking Soda
- Salt
- Unsalted Butter
- Heavy Whipping Cream
- Cream Cheese
- Powdered Sugar
See recipe card for quantities.
Instructions on How to Make Individual Tiramisu Cups
Making the Whipped Cream Cheese Frosting
In the bowl of a stand mixer, mix the cream cheese and powdered sugar until light and fluffy.
Add the heavy cream slowly down the side of the bowl. Scrape the bowl. Mix on medium high until stiff peaks form and fluffy. Do not over mix. Store in the refrigerator until you are ready to assemble the mini desserts. (must be used same day as when you are assembling the desserts).
Making the Cake
This cake can be made in advance and frozen until you are ready to use it.
Prepare a baking sheet with parchment paper.
Mix the 4 oz of milk, vanilla extract and oil and set aside. Mix 6 oz of milk with room temperature eggs and set aside.
Combine the flour, sugar, baking powder, baking soda and salt in the mixing bowl of a stand mixer.
Add butter. Slowly add the milk and oil mixture. Pour onto a baking sheet lined with parchment paper and use a spatula to spread the batter to the edges
Bake at 350 F for 20 minutes. Let cool completely before assembling the mini desserts.
Mini Dessert Prep and Assembly
Once you have the whipped cream cheese and cream frosting, it's time to assemble the mini desserts.
Cut circular cake disks, using a cup or a round cookie cutter. You should yield at least 20 round disks on one cake pan. You can also use the remnant pieces when assembling your desserts in a cup.
Mix coffee and coffee liquor in a small cup or dish.
Start by placing a cake disk in the bottom of a cup. Use a spoon to drizzle coffee on the cake and then top it with the whipped cream and cream cheese frosting.
Repeat these steps and top of your mini dessert with chocolate shavings. Place them in a cake pan for easy transport to the fridge.
Keep refrigerated until you are ready to serve.
Top tip
Before making your whipped cream cheese frosting, place your mixing bowl and attachment in the freezer. Leave it in the freezer for 5 minutes.
Make sure that the cake has cooled to room temperature before you start assembling the mini desserts. You can also make the cake ahead of time and freeze until you are ready to use it.
Hint: If you have forgotten to remove your eggs from the refrigerator, you can bring them to room temperature by placing them in warm water for 5 minutes.
Substitutions and Varitions
This mini dessert idea is great because you can make so many variations with just one cake sheet.
- Raspberry White Chocolate Mini Dessert Cups - substitute the coffee/liquor mixture for a white chocolate ganache and add raspberries
- Birthday Cake Mini Dessert Cups - substitute the coffee/liquor for sprinkles and candy covered chocolate
- Cookies and Cream Mini Dessert Cups - substitute coffee/liquor for chocolate sandwich cookies and add cocoa powder to you cake batter to make chocolate cake
- Lemon Curd Mini Dessert Cups - substitute coffee/liquor for lemon curd/custard
- Apple Crisp Mini Dessert Cups - substitute coffee/liquor for apple crisp/cobbler
- Gluten Free - use gluten free flour to make your cake gluten free.
If you have another idea or combination, try it out! Let me know in the comments how it turns out.
Equipment
Equipment has a big impact on how a recipe turns out. For this recipe you will need a stand mixer or a hand mixer. Measuring spoons and cups will also come in handy. You will also need small bowls to hold ingredients when assembling the mini Dessert Cups and disposable cups for serving.
This page contains affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you). Thank you for supporting the work I put into this site! As an Amazon Associate I earn from qualifying purchases.
Storage
As you assemble the mini dessert cups place them in an 8" round cake pan for easy transport from the counter to the fridge. These mini desserts can be stored in the refrigerator for 3 to 4 days.
It's not recommended that you leave these desserts out for more than one hour as they use whipped cream which can spoil very quickly.
I've never frozen these mini desserts and can't recommend doing so.
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
For Canadian Guidelines check Government of Canada's Food and Safety Guidelines for further information and resources.
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Recipe Details
Individual Tiramisu Cups
These Individual Tiramisu Cups are perfect for serving individual cup desserts made in disposable cups. These easy tiramisu cups are made with espresso coffee, your favorite chocolate liquor, whipped cream and cream cheese or creamy mascarpone cheese.
Ingredients
Flavor Ingredients
- 2 cups of cold Coffee
- ⅓ cup coffee liquor (e.g. Kahlua)
- ½ cup chocolate shavings
Cake Ingredients
- 1 ½ cups of milk separated (½ cup and ¾ cups)
- ⅓ cup of Canola Oil
- 3 Eggs
- 1 tablespoon Vanilla Extract
- 2 cups Flour
- 1 ½ cups Sugar
Instructions
Whipped Cream and Cream Cheese Frosting
- In the bowl of a stand mixer, mix the cream cheese and powdered sugar until light and fluffy.
- Add the heavy cream slowly down the side of the bowl.
- Scrape the bowl.
- Mix on medium high until stiff and fluffy. Do not over mix. Place in the refrigerator until you are ready to assemble the mini desserts.
Cake
- Preheat oven to 350 F.
- Line a baking sheet with parchment paper.
- Mix the 4 oz of milk, vanilla extract and oil and set aside.
- Mix 6 oz of milk with room temperature eggs and set aside.
- Combine the flour, sugar, baking powder, baking soda and salt in the mixing bowl of a stand mixer.
- Turn on Mixer and add butter until fully incorporated.
- Slowly add the milk and oil mixture. Scrape down the bowl occasionally.
- Pour onto a baking sheet lined with parchment paper and use a spatula to spread the batter to the edges.
- Bake for 20 minutes or until a toothpick inserted into the cake comes out dry.
Assembly
- Cut circular cake disks, using a cup or a round cookie cutter. You should yield at least 20 round disks on one cake pan. You can also use the remnant pieces when assembling your desserts in a cup.
- Mix coffee and coffee liquor (like Kahlua) in a small cup or dish.
- Start by placing a cake disk in the bottom of a cup. Use a spoon to drizzle coffee on the cake and then top it with the cream cheese frosting.
- Top your mini dessert with chocolate shavings. Repeat.
- Keep refrigerated until you are ready to serve.
Nutrition Information:
Yield:
11Serving Size:
1 CupAmount Per Serving: Calories: 353Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 55mgSodium: 43mgCarbohydrates: 54gFiber: 1gSugar: 36gProtein: 6g
Nutrition data is calculated automatically by Nutritionix and isn't always accurate. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health.
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