Description
These Espresso Tiramisu Trifle Cups are a delightful twist on the classic Italian dessert. Layered with creamy mascarpone, bold espresso-soaked ladyfingers, and finished with a dusting of cocoa, they’re elegant, easy, and incredibly delicious.
Ingredients
Scale
- 1 cup mascarpone cheese
- 1 cup heavy whipping cream
- 3 large egg yolks
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup brewed espresso or strong coffee, cooled
- 20–24 ladyfinger cookies (Savoiardi)
- 2 tablespoons unsweetened cocoa powder
Instructions
- Whisk egg yolks with sugar until pale and thick. Add mascarpone and vanilla, mixing until smooth.
- In a separate bowl, whip heavy cream until stiff peaks form. Fold gently into the mascarpone mixture.
- Dip ladyfingers quickly into the cooled espresso and layer them into the bottom of your cups.
- Spoon a layer of the mascarpone cream over the soaked ladyfingers. Repeat layers until cups are full, finishing with cream on top.
- Cover and refrigerate for at least 4 hours or overnight to set.
- Just before serving, dust the tops with cocoa powder.
Notes
- Use full-fat mascarpone for best texture and flavor.
- Don’t oversoak the ladyfingers — a quick dip is all you need.
- Use a piping bag for cleaner, more precise cream layers.
- Chill thoroughly for the flavors to meld beautifully.
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 18g
- Sodium: 60mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
Keywords: espresso tiramisu cups, tiramisu trifle, individual tiramisu dessert, no bake dessert, Italian trifle