No-Bake Tiramisu Cups
A dense, chocolate-rich no-bake tiramisu layered with coffee-soaked ladyfingers and a lightly sweetened mascarpone mixture. Cocoa powder and a pinch of salt on top keep every spoonful balanced.
- Total
- 268 min
- Prep 25 · Cook 3 · Rest 240
- Serves
- 1
- Difficulty
- Easy
You'll practice: Whisking · Folding
- Sweet
- Italian
- No cook
Instructions
-
Brew 300 ml coffee and pour it into a shallow dish. Let it cool to room temperature so it does not melt the mascarpone mixture.
~10 min
Cooling prevents the warm coffee from melting the mascarpone, which would make the layers runny.
-
Separate the 2 eggs, putting the yolks in a large mixing bowl and the whites in a second bowl. Whisk the yolks with 60 g sugar for 2 minutes until pale and slightly thickened.
~2 min
Whisking yolks with sugar dissolves it and aerates the mixture, giving the cream body and a pale color.
Whisking Whisk in steady circular strokes to build air; stop at soft peaks that droop slightly, since overwhisking turns whites dry and grainy.
-
Add the 500 g mascarpone to the yolks and whisk until smooth and thick, about 1 minute.
~1 min
-
Whisk the egg whites with the remaining 20 g sugar and a pinch of salt to soft peaks, about 3 minutes. Fold them into the mascarpone mixture in three additions until just combined.
~3 min
Soft peaks trap air for lightness, and folding gently preserves that air instead of deflating the mixture.
Whisking Whisk in steady circular strokes to build air; stop at soft peaks that droop slightly, since overwhisking turns whites dry and grainy.
Folding Fold in three additions using a spatula, cutting down and lifting up; stop as soon as streaks vanish to keep the air you just whipped in.
-
Dip each ladyfinger into the cooled coffee for 1 second per side, no longer or it will fall apart. Line the bottom of the 6 glasses with a single layer of dipped ladyfingers.
~5 min
A one-second dip hydrates the surface only, so the ladyfingers soften without disintegrating into mush.
Dip ladyfingers for only a second per side. Soggy biscuits collapse and turn the cups watery, while a quick dip keeps a firm center.
-
Spoon half the mascarpone mixture over the ladyfingers, add a second layer of coffee-dipped ladyfingers, then top with the remaining mascarpone mixture. Smooth the tops with the back of a spoon.
~5 min
-
Cover the glasses and chill for at least 4 hours so the layers set and the flavors meld.
~240 min
Chilling lets the mascarpone firm up and the coffee and cocoa flavors meld into the layers.
-
Just before serving, dust the tops with 3 tbsp cocoa powder through a fine sieve. Serve cold.
~2 min