I make tiramisu in glasses when I want “fancy” without the drama of a big pan. Strong coffee first; let it cool. Optional splash of Marsala or rum. Mascarpone + sugar + a whisper of salt, then fold through softly whipped cream so it stays airy. Break the ladyfingers to fit, dip for a heartbeat, and build: biscuit, cream, repeat. Don’t overthink it; the layers sort themselves out.
A good snowfall of unsweetened cocoa on top is the move. Chill until cold and a bit set (an hour is fine; two is better), then grab a spoon and go straight down so you catch every layer. It’s silky, a little bitter from the cocoa, sweet in a quiet way, and looks like you tried a lot harder than you actually did.
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Preparation
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Prepare mascarpone cream
In a bowl, whisk egg yolks with sugar until pale and creamy. Fold in mascarpone cheese and vanilla extract until smooth.
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Whip egg whites
In a separate bowl, whip egg whites until stiff peaks form. Gently fold them into the mascarpone mixture for a light, airy cream.
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Soak ladyfingers
Quickly dip each ladyfinger into the cooled coffee, ensuring they are soaked but not soggy.
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Assemble layers
In individual glasses, layer soaked ladyfingers and mascarpone cream, finishing with a layer of cream on top.
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Chill and serve
Refrigerate for at least 4 hours. Before serving, dust with cocoa powder for a beautiful, classic finish.
Note: Chill the tiramisu for at least 4 hours to allow the flavors to meld and the cream to set properly.
Updated: August 30, 2025