Tiramisu doesn’t need a drop of alcohol to taste rich, creamy, and unforgettable. These no-alcohol tiramisu cups deliver all the classic flavors—espresso-soaked ladyfingers, a silky mascarpone cream, and a dusting of cocoa—without any liqueur. They’re easy to assemble, perfect for parties, and make portioning a breeze.
You’ll love the make-ahead convenience and the elegant look of individual cups. If you’re serving kids, avoiding alcohol, or just want something simple and delicious, this is the dessert to keep on repeat.
What Makes This Special
- All the flavor, no alcohol: Classic tiramisu taste using strong coffee or espresso, no liqueurs required.
- Individual portions: Neat, portable, and pretty—great for gatherings or weekly treats.
- Quick to prepare: Minimal cooking, simple steps, and a chill time that does the heavy lifting.
- Kid- and crowd-friendly: Familiar flavors with a balanced sweetness everyone can enjoy.
- Make-ahead dessert: The flavor improves as it rests, making your day-of serving a breeze.
What You’ll Need
- Ladyfingers (Savoiardi): About 24–30, depending on cup size
- Mascarpone cheese: 16 oz (450 g), chilled
- Heavy cream: 1 cup (240 ml), cold
- Egg yolks: 3 large (pasteurized recommended)
- Granulated sugar: 1/2 cup (100 g)
- Vanilla extract: 1 1/2 teaspoons
- Strong brewed coffee or espresso: 1 1/2 cups (cooled)
- Unsweetened cocoa powder: For dusting
- Dark chocolate shavings (optional): For garnish
- Pinch of fine sea salt: To balance sweetness
- Small cups or jars: 8–10 servings, 6–8 oz each
How to Make It
- Brew and cool the coffee. Make strong coffee or espresso and let it cool to room temperature. You want it cool so the ladyfingers don’t fall apart.
- Whisk the yolks and sugar. In a heatproof bowl, whisk egg yolks, sugar, and a pinch of salt until pale and thick, about 2–3 minutes.
If you prefer, set the bowl over a gently simmering pot (double boiler) and whisk for 5–6 minutes until slightly warm and velvety. Remove and cool 5 minutes.
- Blend in mascarpone. Add mascarpone and vanilla to the yolk mixture. Whisk until smooth and creamy with no lumps.
Don’t overbeat—stop when it’s silky.
- Whip the cream. In a cold bowl, whip heavy cream to medium-soft peaks. It should hold shape but still look soft and glossy.
- Fold it together. Gently fold the whipped cream into the mascarpone mixture in two additions. Use a spatula and light strokes to keep the mixture airy.
- Prep your cups. Line up your serving cups or jars.
Sift a light dusting of cocoa into the bottom if you like a chocolate base note.
- Dip the ladyfingers. Quickly dip each ladyfinger into the cooled coffee—1 second per side. They should be moist, not soggy.
- Build the first layer. Break dipped ladyfingers to fit the cup and lay a snug layer at the bottom. Spoon or pipe a layer of mascarpone cream on top.
- Repeat layers. Add a second layer of dipped ladyfingers, then another layer of cream, filling to just below the rim.
- Chill and set. Cover and refrigerate at least 4 hours, preferably overnight.
This melds flavors and firms the texture.
- Finish and serve. Right before serving, dust generously with cocoa and add chocolate shavings if you like. Serve chilled.
How to Store
- Refrigerator: Cover cups tightly and chill up to 3 days. The flavor develops nicely by day two.
- Freezer: Freeze up to 1 month, well wrapped.
Thaw overnight in the fridge. Dust with cocoa after thawing, not before.
- Travel tip: For parties, transport cups in a lidded container or cupcake carrier to keep toppings intact.
Health Benefits
- Built-in portion control: Individual cups help manage serving size without guesswork.
- Protein and calcium: Mascarpone and egg yolks offer some protein and calcium for a more satisfying dessert.
- No alcohol: Suitable for kids, pregnancy, and those avoiding alcohol for health or personal reasons.
- Adjustable sweetness: You control the sugar, so you can reduce it slightly for a lighter dessert.
Pitfalls to Watch Out For
- Over-soaking ladyfingers: A quick dip is enough. Too long and they turn mushy and collapse.
- Runny cream: Under-whipped cream or overmixed mascarpone can loosen the filling.
Aim for soft-medium peaks and gentle folding.
- Warm ingredients: Keep cream and mascarpone cold for best structure. Warm ingredients make the mixture too loose.
- Skipping chill time: The rest in the fridge is essential for clean layers and full flavor.
- Dusting too early: Cocoa can absorb moisture and darken. Dust right before serving for a pretty finish.
Recipe Variations
- Kid-friendly mocha: Mix half coffee and half warm milk (cooled) for a milder soak with a gentle coffee note.
- Chocolate lovers: Brush dipped ladyfingers with a thin layer of chocolate syrup and add mini chips between layers.
- Berry tiramisu cups: Swap coffee for cooled berry puree and a splash of lemon juice.
Add fresh raspberries between layers.
- Tea-rimisu: Use strong brewed black tea or chai as the soak for a spiced twist.
- Lighter swap: Replace part of the mascarpone with Greek yogurt (drained and cold) for a tangy, lighter cream. Add an extra teaspoon of vanilla.
- Gluten-free: Use gluten-free ladyfingers and ensure all ingredients are certified GF.
- Dairy-free style: Use a thick dairy-free cream cheese or mascarpone alternative and coconut whipping cream; chill well for structure.
FAQ
Can I make this without eggs?
Yes. Skip the yolks and beat the mascarpone with 1/3 cup powdered sugar and vanilla, then fold in whipped cream.
The result is lighter but still rich and stable.
What if I don’t have espresso?
Use very strong brewed coffee. Instant espresso powder also works—mix according to package directions for a bold flavor and let it cool fully.
How far in advance can I make these?
You can assemble them 24–36 hours ahead. The texture improves overnight.
Dust with cocoa right before serving to keep the top looking fresh.
My cream turned grainy. What happened?
It was likely overwhipped or overmixed. Whip cream to medium-soft peaks and fold gently.
If it’s close to grainy, add a splash of cold cream and fold lightly to smooth it out.
Can I use soft ladyfingers (genoise-style)?
Yes, but dip very quickly—mere touches—since soft ones absorb liquid faster. You may need fewer seconds in the coffee than with crisp Savoiardi.
Is there a good alcohol-free flavor boost?
Add a teaspoon of instant espresso powder to the cooled coffee, or stir in a little vanilla or almond extract to the soak for extra depth.
How do I keep the layers neat in small cups?
Use a piping bag (or zip-top bag with the corner cut off) for the cream layer, and break ladyfingers to fit snugly. Wipe the inside edges of cups before chilling for clean lines.
What size cups work best?
Six- to eight-ounce cups are ideal.
They allow two layers of ladyfingers and cream without overcrowding, and they look elegant for serving.
Final Thoughts
These no-alcohol tiramisu cups bring comfort and elegance to your dessert table with almost no fuss. They’re simple to assemble, make-ahead friendly, and customizable for any crowd. Keep a batch chilling for weekend dinners, birthdays, or those moments when you want something special without turning on the oven.
Classic flavor, minimal effort—that’s a win every time.