These delicious Tiramisu Cups offer a lighter alternative to traditional mascarpone-based tiramisu. They are incredibly simple to make and take minutes to put together!

Side view of 4 tiramisu cups on black tray.

These Tiramisu Cups consist of layers of sponge fingers dipped in brandy laced coffee and creamy ricotta mixture (made without eggs!). They contain a moderate amount of sugar, are creamy, delicious and super easy to make!

What is tiramisu

Tiramisu is one of the best know Italian desserts. Its name is a combination of 2 words: 'tirami su', which in Italian mean 'pick me up' or 'cheer me up'. For me this dessert couldn't have been more aptly named. The combination of coffee-infused delicate sweet and moist sponge fingers with layers of creamy filling dusted with cocoa is pure bliss!

The only small drawback is that tiramisu is quite calorific. My healthier tiramisu cups have all the flavours of traditional tiramisu but only ⅓ of the calories!

Tiramisu cups ingredients and substitutions

Ingredients for making tiramisu cups in individual dishes. — Tiramisu cups ingredients

Ricotta cheese: naturally low in fat, with a mild flavour, makes a fantastic healthier alternative to mascarpone. 100 grams of ricotta contains about 8 grams of fat while the same amount of mascarpone has a whopping 40 grams!
Heavy cream: I used a small amount for a velvety smooth and creamy finish.
Confectioners' sugar: adjust the amount to your taste.
Sponge fingers/ladyfingers: I used ordinary ones in the tiramisu layers and chocolate-and-vanilla savoiardi sponge fingers for decoration, but you don't have to.
Brandy: substitute Marsala or rum if desired (another dessert containing alcohol you might like are kahlua cheesecake pots). Alternatively omit the alcohol altogether.
Coffee: see details below.
Cocoa: either cocoa or cacao powders are fine to use.
Dark chocolate: for decoration.

What coffee to use in mini tiramisu cups

You can use any strong coffee, such as espresso, though regular black coffee (including decaf) is also fine to use. You could also dissolve 2 teaspoons of instant coffee in 150 ml of lukewarm water.

Top tip

Make sure the coffee is cooled completely before making the recipe.

If you are a fan of coffee desserts check out also my healthy coffee cheesecake!

Texture

These ricotta tiramisu cups are a little denser than traditional tiramisu (ricotta has a different texture than mascarpone). They are still creamy and smooth but firmer.

Step-by-step recipe instructions

1.Prepare coffee mixture: Place the coffee in a shallow bowl and stir in 2 tablespoons of brandy. Snap the sponge fingers in half and set aside.

Coffee in bowl and ladyfingers on white plate.

2. Beat cream: Beat the cream until soft peaks form (you can do this using either an electric mixer or whisk).

3. Whisk cheese: In another bowl whisk together the ricotta, icing sugar and 2 tablespoons of brandy until thoroughly combined.

Ricotta, icing sugar and brandy in mixing bowl.

4. Combine: Gently fold in the cream until the mixture is smooth.

Creamy tiramisu mixture in bowl with blue spoon.

5. Assemble: Briefly dip the sponge fingers in the coffee (for approx. 3 seconds) and arrange in a single layer at the bottom of your cup. Spoon a little ricotta mixture on top (about 1.5 tablespoons) and cover with another layer of sponge fingers dipped in the coffee.

Sprinkle over some grated chocolate.

Layers or cream and ladyfingers with chocolate shavings in cup.

6. Finish off: Cover with another layer of the cheese mixture, dust with a little cocoa (I use a small fine mesh sieve to do this), scatter chocolate shavings over the top and chill for at least 30 minutes before serving.

You can also use pieces of Italian sponge fingers as decoration but this is optional.

Top down view of tiramisu cup with ladyfinger on top of white saucer.

Can I make mini tiramisu ahead

Yes, you can! For me actually these tiramisu cheesecake cups taste even better the next day. But if you don’t want to wait that long that’s fine, too, although I would recommend refrigerating them for at least 30 minutes before serving.

Can I use cream cheese

I wouldn't replace the ricotta entirely with cream cheese as the mixture will be sour. You could, however, use a little cream cheese (approx. ¼ of the cheese content) to add a tangy flavour twist if you like.

Side view of 3 mini tiramisu desserts with ladyfingers in cups.

Top tips

I used Italian chocolate-and-vanilla sponge fingers (savoiardi) for decoration only but you could also use them instead of ordinary sponge fingers to create layers.
I recommend using good quality dark chocolate (65-70% cocoa solids). You can grate it using a box grater or vegetable peeler.
Make sure the coffee is cold before making the dessert.
It is important to dip the sponge fingers in the coffee mixture briefly (approx. 3-4 seconds), otherwise they might become completely soggy or even disintegrate before you’ve had a chance to place them in your cups. Having said that you might prefer a little more moisture in your sponge fingers so perhaps dip a couple of them in the coffee for 2 seconds longer as a test (before making the recipe).
The amount of sponge fingers is approximate as it will depend on the shape and size of your cups as well as personal preference. I used approx. 5 sponge fingers for each cup.
Refrigerate your individual tiramisu pots for at least 30 minutes before serving. Consume within 3 days. Keep refrigerated.
Freeze for up to 3 months.

More mini desserts to try next

Why not check out ALL my healthier desserts!

Keep in touch!

If you make this easy tiramisu cups recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks!

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