When it comes to large Italian gatherings, there’s always tiramisu present.
I can’t think of the last time I went to anything with my large Italian family and someone didn’t make a massive dish of tiramisu to end the night with.
One of the reasons I love it so much is because it’s so easy to make.
It’s an entirely no-bake dessert, and it requires only a few simple ingredients.
It’s also a guaranteed crowd pleaser. I’ve yet to meet anyone that doesn’t enjoy some tiramisu.
It’s coffee, lady fingers (sponge cake), delicious cream, and cocoa powder. What’s not to love?
We order it at the end of almost every dinner out, and find it to be one of the most delicious Italian desserts there is.
But lately, I’ve been trying to get a bit more creative with it.
Sure, it’s super easy to make a massive casserole dish of classic Italian tiramisu, throw a pie cutter into the mix, and have everyone go to town themselves.
But there’s just something so nice about having individual cups of this sweet, delectable dessert.
I find it to be not only easy on my guests, but easy on my entire cleanup process.
Plus, this easy dessert recipe stays more intact—having little tiramisu shooter cups makes it so a well-intentioned relative can’t butcher the entire dessert trying to get themselves a piece of the action.
I call that a win in my book.
What Is Tiramisu?
Tiramisu, meaning “lift me up” in Italian, is a traditional dessert consisting of ladyfingers, sweet cream, and coffee flavors.
Oftentimes, you’ll find liquor in your tiramisu recipes, as the flavors of coffee liqueur will deepen the overall flavor of the popular dessert.
One notable quality about this recipe is that it’s chilled rather than baked.
This is an entirely no-bake recipe, and the time that this dessert would normally spend in the oven is instead replaced with refrigerator time.
This makes it much easier to manage and throw together.
We love tiramisu so much here at Mortadella Head, that we have started making our own in house.
It’s delicious, it’s homemade, and best of all, it’s frozen and shipped all over the country.
That’s right, even if you’re thousands of miles away from us, you can still get in on the Mortadella Head tiramisu action.
You can place your orders on our website to get some dessert delivered directly to your doorstep.
But for now, if you want to make your own tiramisu for yourself for your next dinner party, this recipe for easy tiramisu cups is just the recipe for you.
Here’s how you do it!
What You’ll Need To Make Tiramisu Shots:
Ladyfingers: These sponge cake biscuits are one of the most important ingredients with this classic Italian recipe.
Kahlua: You can also use Myers Rum if you prefer, but I find that kahlua or any other coffee liqueur will give your tiramisu a delectable sweet flavor. Marsala wine is another good option for traditional tiramisu.
Mascarpone Cheese: This naturally sweet Italian cheese is a key ingredient with this tiramisu recipe.
Confectioners Sugar: You can also use granulated sugar, but I find that when I’m making heavy whipping cream, after a while I can begin to taste the granules of granulated sugar.
Heavy Whipping Cream: This is the key ingredient to homemade whipped cream.
Coffee: Espresso coffee or cold brew coffee, either works.
Cocoa Powder: I always prefer sweetened cocoa powder over unsweetened for the sprinkling of cocoa powder that will go over the dessert at the very end.
How To Make It:
In a large mixing bowl, combine the sugar and heavy whipping cream. Beat on high speed until stiff peaks form.
Take your mascarpone cheese and slowly blend it into the heavy cream until thoroughly incorporated. Set off to the side.
Set up your little tiramisu cups, and scoop the mascarpone mixture into the bottom of each cup.
In a large bowl, combine the coffee and liqueur. Take your ladyfinger biscuits, break them up into three or four small pieces, and dunk them into the coffee mixture. Add the coffee-soaked ladyfingers directly on top of the mascarpone cream mixture, and top with more mascarpone cheese and cocoa powder.
Repeat this process once more, and top the entire cup with a generous dusting of cocoa powder.
Repeat this process until all of the individual tiramisu cups are filled. Chill the Italian tiramisu cups in the refrigerator before serving.
FAQs:
Q: I don’t have a stand mixer or an electric hand mixer. What can I use instead of homemade whipped cream with this easy tiramisu recipe?
A: Cool whip is another wonderful option with these mini tiramisu cups. Slowly fold this into the mascarpone mixture, and you’ll be good to go.
Q: I don’t like my tiramisu too sweet. What are some ways I can adapt it to my liking?
A: You can use a stronger rum instead of a coffee liqueur, to start. You can also replace the cocoa powder with more of an espresso powder, giving you that traditional coffee powder you know and love.
Q: How long should I let these sit inside of the refrigerator?
A: This classic dessert should sit inside of the refrigerator for at least a few hours, but preferably overnight. These need at least two hours to firm and come together to give you that classic tiramisu flavor you know and love. Tiramisu cake stays delicious for up to 1-2 days.
Other Great Dessert Recipes To Try:
- Easy Lemon Bars
- Chocolate Chip Bundt Cake
- Banana Bread
- Honey Sesame Cookies
- Italian Ricotta Pie
- Chocolate Italian Love Cake
- Chocolate Gelato
Tiramisu Shooters Recipe: Easy, No Bake Dessert
Ingredients
- 12 ladyfingers
- 1/4 cup Kahlua (coffee liqueur)
- 8 oz mascarpone cheese
- 1/4 cup confectioners sugar
- 1 cup heavy cream
- 1/2 cup brewed coffee or espresso coffee, cooled
- 2 tablespoons cocoa powder, for dusting
Instructions
- In a mixing bowl, combine the mascarpone cheese and confectioners sugar. Mix until smooth and well combined.
- In another bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the mascarpone mixture until fully incorporated.
- Spoon or pipe a layer of the mascarpone cream over the bottom of the shooter’s glasses.
- Break or cut the ladyfingers into small pieces that will fit nicely into your serving glasses.
- Pour the Kahlua into a shallow dish.
- Dip each ladyfinger piece briefly into the Kahlua, ensuring they are coated but not soggy.
- Place the soaked ladyfingers on top of the mascarpone mixture in each glass.
- Repeat the layering process with another layer of mascarpone cream followed by a layer of the ladyfingers mixture.
- Cover the shooters with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the dessert to set.
- Just before serving, dust the tops of the shooters with cocoa powder using a fine sieve or sifter.
