Individual Tiramisu
Classic tiramisu, served in glasses as individual portions. There’s boozy espresso soaked Savioardi, sweet mascarpone cream & a dusting of cocoa.
This post contains affiliate links.
Mini tiramisu, made the classic way & served in glasses as individual portions!
This classic Italian dessert is sweet, creamy & flavoured with espresso & Marsala wine. In each glass, there’s layers of coffee soaked Savioardi lady fingers, sweet mascarpone cream & a dusting of cocoa powder on top. These individual desserts are super easy to make, takes less time to set than a regular tiramisu but tastes just as good!
I LOVE tiramisu! In fact, this recipe is the 3rd variation of tiramisu to appear on my blog in the last year, having also posted an Ameretto tiramisu recipe & a tiramisu ice cream…
For more dessert inspiration, take a look at our ever growing collection of dessert recipes! There’s lots to choose from here, from homemade ice creams, to crumbles, pies, tarts & more…
What You’ll Need
- Coffee – A good quality coffee makes all the difference when making tiramisu! I like to use espresso for soaking my savioardi but black coffee brewed in a moka pot will work as well.
- Savioardi Lady Fingers – These are Italian sponge fingers. Lady fingers are available to buy from most supermarkets or online. The ones that I use are linked further down in this post!
- Marsala Wine – This is a sweet, fortified wine that is the traditional choice for making tiramisu with. You could also use Amaretto, Frangelico or Rum.
- Mascarpone – An Italian cream cheese. Make sure to bring your mascarpone up to room temperature before using, as it will be easier to mix.
- Eggs – You’ll need 3 large eggs for this tiramisu. This roughly equates to 50 grams of yolks & 120 grams of whites. I’d recommend weighing both of these out, then cracking open another egg if necessary.
- Sugar – We’re using caster sugar for this tiramisu. Sugar is used to sweeten the mascarpone cream & the Marsala coffee.
- Cocoa Powder – Used to dust the top of each tiramisu before serving. I’d recommend using Dutch processed cocoa powder for the best flavour.
How To Make Individual Tiramisu
The full, printable recipe card for this tiramisu can be found at the bottom of this post! Here’s a quick rundown of the recipe…
- Marsala Coffee
First, we need to brew 3 double shots of espresso (or 100ml of black coffee) then stir in sugar & Marsala wine. We set this aside, to cool. We’ll be using this to soak the lady fingers! - Whisk Egg Yolks
Next, we whisk egg yolks with caster sugar (using an electric hand whisk) until light & fluffy. This will take around 4-5 minutes of whisking. - Add Mascarpone & Marsala
To the yolks, we add room temperature mascarpone & Marsala wine then whisk again until smooth & combined. Be careful not to over mix though! - Whisk Egg Whites
Next, we add egg whites & a pinch of salt to the bowl of a stand mixer then whisk to soft peaks. We then gradually whisk in sugar then continue whisking until the whites reach stiff peaks. - Fold Together
Now we fold the egg whites into the mascarpone (in 3 batches), making sure to do this gently to avoid knocking the air out. - Cut Lady Fingers In Half
Before assembling our tiramisu, we need to cut 12 lady fingers in half. We’ll be dunking these in the coffee for 1 second on each side, as we assemble each tiramisu. - Assembly
To assemble, we add a soaked lady finger (2 halves) into the bottom of each glass then top with a heaped tbsp of the mascarpone cream. We then repeat this process once more, to fill each glass to the top. The tiramisu then need to chill in the fridge for at least 5 hours, to set. - To Serve
Once set, we dust the top of each tiramisu with cocoa powder then serve!
Tiramisu Tips & Tricks
- Make sure that your mascarpone & eggs are at room temperature before using. This makes mixing/whisking them easier!
- Use good quality coffee & marsala wine, for the best flavour.
- Let your tiramisu set in the fridge for at least 5 hours before serving.
- Dust your tiramisu with Dutch processed cocoa powder, for an intense chocolate flavour that works great with the creamy mascarpone.
Frequently Asked Questions
Kept in the fridge, individual tiramisu will keep for up to 3 days.
I find that freshly brewed espresso works best for tiramisu. If you haven’t got an espresso machine, you can use a moka pot instead!
For individual desserts, I like to use 280ml glasses/tumblers. The glasses that I use are linked below.
If your tiramisu is runny, you might have under or over whisked the egg whites. It’s important that they are whisked to stiff peaks (and at room temperature before they are whisked)! Other causes could be that the mascarpone was over mixed or that the air was knocked out when the whites were folded into the yolks.
Equipment Used
Please note that these are affiliate links & I may make a small commission if you make a purchase using these links, at no extra cost to you. For more information, click here.
More Dessert Recipes To Try!
- Amaretto Tiramisu
- Sticky Toffee Gingerbread
- Brown Butter Hobnob Cheesecake
- Classic Apple Crumble
- Halva Ice Cream
- Raspberry Ripple Stracciatella Ice Cream
If you have enjoyed this individual tiramisu recipe, it would mean a lot if you could leave a review & rating. And if you’d like to stay up to date with future recipes, follow us on Instagram & TikTok!
Individual Tiramisu
Equipment
- 6 Glasses/Tumblers (See Notes)
- Stand Mixer
- Electric Hand Mixer
- Coffee Machine/Moka Pot
- Mixing Bowls
Ingredients
Marsala Coffee
- 100 g Strong Black Coffee (See Notes)
- 30 g Caster Sugar
- 30 g Marsala Wine
Tiramisu
- 50 g Egg Yolks
- 120 g Caster Sugar
- 500 g Mascarpone (At Room Temperature)
- 30 g Marsala Wine
- 120 g Egg Whites
- A Pinch Of Table Salt
To Assemle
- 12 Savioardi Lady Fingers
- 2 tsp Dutch Processed Cocoa Powder
Instructions
Marsala Coffee
- Brew the coffee then pour into a bowl. Stir in the sugar & marsala then set aside.
Tiramisu
- Add the egg yolks & 50 grams of the sugar into a medium sized mixing bowl then whisk with a handheld electric mixer for 4-5 minutes, on a medium-high speed, until pale, thick & fluffy.
- Add the mascarpone & marsala wine into the egg yolks then whisk on a medium-low speed until smooth & incorporated. This will only take a minute or so. Set this aside for now.Be careful not to over mix the mascarpone as this will cause it to go runny!
- Next, add the egg whites & a pinch of salt into the bowl of a stand mixer then whisk to soft peaks on a medium speed. This will take 1-2 minutes.Make sure that your mixing bowl is clean & dry!
- With the mixer still running, gradually add in the remaining 70g of sugar then once it's all incorporated, increase the mixer speed to medium-high & whisk to stiff peaks. This will take roughly 3-4 minutes.
- Next, gently fold the egg whites into the mascarpone (using a spatula), a third at a time, making sure that the egg whites are just combined before adding in more.Make sure to carefully fold in the egg whites until just combined. We don't want to knock any air out of the mascarpone as this will make it runny.
Assembly
- First, cut each lady finger in half then set to one side.
- To assemble, dunk a lady finger (two halves) into the coffee, letting them soak for 1 second on each side. Place into the bottom of a glass then repeat, so that each glass has a lady finger in.
- Next, add a heaped tbsp of the mascarpone into each glass. Each glass should be half full once you've added the mascarpone in!
- Add another coffee soaked lady finger into each glass then divide the remaining mascarpone between them. There will be enough mascarpone to fill each glass all the way to the top!
- Place the tiramisus into the fridge then leave to chill for at least 5 hours before serving. Dust the top of each tiramisu with cocoa powder just before serving.
