A tiramisu recipe without eggs! Layers of creamy mascarpone mousse, espresso soaked ladyfingers and unsweetened cocoa powder in cups.
While I’m mostly a cookies and brownie kinda girl, I sometimes want an actual dessert. Not a big cake person but there’s just something about tiramisu. OMG. It’s creamy, sometimes boozy, flavored with espresso soaked ladyfingers. I mean… SIGN ME RIGHT UP!
I wanted to create a tiramisu recipe for the blog that was not only close to the traditional recipe but could be served at a dinner party too. Similar to my mini corn casserole recipe or my arroz con leche recipe, I love serving individually sized portions for my guests. It’s cute too, ya know?
That’s why I made these tiramisu cups! This recipe is a little different than traditional tiramisu because it does not require eggs. Instead of a custard, I made more of a creamy mascarpone mousse using sugar, heavy whipping cream, and vanilla.
And it came out DIVINE. You won’t even miss the eggs, promise. Here’s what I did.
How to Make Tiramisu With No Eggs
As I mentioned, this recipe is a little different than traditional tiramisu. There are no eggs in this recipe. It’s more of a mousse than a custard. If you’re making this recipe in advance, I would recommend making the mousse first (step 2) and transferring it to an airtight container until ready to assemble.
To make this recipe from beginning to end, soak the ladyfingers first. Add them to a bowl and pour the espresso over the ladyfingers. Set aside.
Next, add mascarpone, sugar, heavy cream and vanilla to a bowl or a stand mixer. Mix until fluffy and creamy. This is your mascarpone mousse!
Once you’re ready to assemble the cups, I highly recommend these Weck jars which hold about 7-8 ounces of the tiramisu. You can also use mason jars. Begin layering each cup with a layer of the mascarpone mousse, then dust with some cocoa powder and then add a few ladyfingers. You may have to break the ladyfingers into pieces so it fits in the cup. Repeat until the cup is full. Top with more cocoa powder. And that’s all folks!
These glass weck jars are the perfect way to serve individual portions!
Can you make tiramisu cups in advance?
Yes, you can make the mousse part (step 2) of this recipe 1-2 days ahead and keep it chilled in the fridge until ready to serve. I wouldn’t soak the ladyfingers nor dust with cocoa powder until ready to serve. Just add the mousse in an airtight container and place in the fridge.
All leftovers should be placed in the fridge immediately. You can also freeze leftovers for up to 3 months.
I hope you make these and LOVE them!
You may also like:
- Chewy Fudgy Salted Caramel Brownies
- Dairy-Free Avocado Chocolate Mousse (Refined Sugar-Free)
- Coconut Key Lime Pie Bars (Gluten-Free, Dairy-Free)
Easy Individual Tiramisu Cups
- 15 ladyfingers
- 1/2 cup espresso
- 16 ounces mascarpone cheese
- 1/3 cup sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla
- unsweetened cocoa powder
- In a bowl, add ladyfingers and pour the espresso over the ladyfingers. Set aside.
- In a mixer, add mascarpone, sugar, heavy cream and vanilla. Mix until fluffy and creamy. Set aside.
- Begin layering each cup with a layer of the mascarpone mousse, cocoa powder and then ladyfingers. Repeat until the cup is full. Top with more cocoa powder. Serve and enjoy!