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Home Mini tiramisu in a little glass

Mini tiramisu in a little glass

Name: Mini tiramisu in a little glass
Prep time: 25 min
Cook time: 2 min
Total time: 27 min
Yield: 8 pieces
Cuisine: Italian
Ingredients: 100 ml strong espresso or brewed coffee; 2 tbsp amaretto or coffee liqueur; 3 eggs (separated); 60 g caster sugar; 250 g mascarpone; 1 pinch of salt; 80 g savoiardi (ladyfingers); 2 tsp unsweetened cocoa powder

Gepubliceerd op 6 november 2026

Dessert Italian Amuse Dinner Festive No oven

Tiramisu is one of those desserts that always hits the mark. Served in mini portions it becomes even more fun, because your guests get just the right bite after an elaborate meal. Serve this recipe in small amuse glasses so the layers are clearly visible and everyone at the table gets excited right away. No oven, no complicated techniques. Just good mascarpone, strong coffee and a little patience while the dessert sets in the fridge.

x_ckl_recipe_marker Mini tiramisu in a little glass Mini tiramisu served in a little amuse glass is the perfect small dessert for a multi-course dinner. Creamy, coffee-forward and ready in no time. How to make mini tiramisu in a little glass? Dessert Italian 8 pieces 25 min 2 hours 2 hours 25 min

Brew a strong espresso or coffee and let it cool completely. Add the amaretto or coffee liqueur and set aside. Warm coffee softens the savoiardi too quickly and you lose control over the texture.
Separate the eggs. Put the yolks in a large mixing bowl with the sugar and beat with a hand mixer until pale and airy. This takes about 3 to 4 minutes. The sugar should dissolve completely.
Add the mascarpone to the egg-yolk mixture and fold with a spatula or on low speed of the mixer until you have a smooth, thick cream without lumps. Don’t overmix, or the mascarpone can become grainy.
In a fat-free bowl, beat the egg whites with a pinch of salt until stiff. This is faster if the bowl and beaters are clean and dry. The whites are ready when you can turn the bowl upside down without them moving.
Fold the whipped egg whites into the mascarpone cream in three additions. Use a spatula and make large, gentle motions from bottom to top. That keeps the air in the mixture and makes the cream light in texture.
Break the savoiardi into pieces that fit inside the amuse glasses. Dip each piece briefly, at most 1 second, in the cooled coffee. Longer soaking makes them too soggy and the layered structure will collapse.
Place a layer of soaked biscuit at the bottom of each glass. Spoon a layer of mascarpone cream over it. Repeat once so you have two layers of biscuit and two layers of cream, finishing with cream on top.
Chill the glasses in the refrigerator for at least 2 hours, but preferably overnight. The cream will set and the flavors will meld. Loosely cover them with plastic wrap so the cream doesn’t absorb fridge odors.
Just before serving, sift a thin layer of unsweetened cocoa powder over each glass. Do this at the last minute, because cocoa absorbs moisture and will otherwise become sticky.

Dessert Italian Amuse Dinner Festive No oven 100 ml strong espresso or brewed coffee 2 tbsp amaretto or coffee liqueur 3 eggs (separated) 60 g caster sugar 250 g mascarpone 1 pinch of salt 80 g savoiardi (ladyfingers) 2 tsp unsweetened cocoa powder Hand mixer Mixing bowl (large) Mixing bowl (fat-free, for egg whites) Spatula Small amuse glasses Fine sieve Spoon Mixing Bowl mixing-bowl Sieve sieve Dessert spoons dessert-spoon Cookinglife Baking bowl / Mixing Bowl Stainless Steel ø 29 cm Cookinglife Mengkom OXO Good Grips Spatula Silicone Red 32 cm Oxo Good Grips ["Spatel"] KitchenAid Mesh Sieve Classic Porcelain White Plastic / Stainless Steel 17cm - Strainer KitchenAid Zeef Sinterklaas tiramisu with speculaas and kruidnoten foodies-sinterklaas-tiramisu-with-speculaas-and-kruidnoten Gepofte Perzik met Amaretti & Mascarpone foodies-gepofte-perzik-met-amaretti-mascarpone Sea bass fillet with pumpkin compote and beurre blanc foodies-sea-bass-fillet-with-pumpkin-compote-and-beurre-blanc Pasta with roasted tomatoes and burrata foodies-pasta-with-roasted-tomatoes-and-burrata

Recipe

Mini tiramisu in a little glass

Mini tiramisu served in a little amuse glass is the perfect small dessert for a multi-course dinner. Creamy, coffee-forward and ready in no time.

Course	Dessert
Kitchen	Italian
Servings	8 pieces

Preparation time

Preparation time	25 min
Cooling time	2 hours
Total	2 hours 25 min

Equipment

Hand mixer
Mixing bowl (large)
Mixing bowl (fat-free, for egg whites)
Spatula
Small amuse glasses
Fine sieve
Spoon

Ingredients

100 ml strong espresso or brewed coffee
2 tbsp amaretto or coffee liqueur
3 eggs (separated)
60 g caster sugar
250 g mascarpone
1 pinch of salt
80 g savoiardi (ladyfingers)
2 tsp unsweetened cocoa powder

How to make mini tiramisu in a little glass?

Brew a strong espresso or coffee and let it cool completely. Add the amaretto or coffee liqueur and set aside. Warm coffee softens the savoiardi too quickly and you lose control over the texture.
Separate the eggs. Put the yolks in a large mixing bowl with the sugar and beat with a hand mixer until pale and airy. This takes about 3 to 4 minutes. The sugar should dissolve completely.
Add the mascarpone to the egg-yolk mixture and fold with a spatula or on low speed of the mixer until you have a smooth, thick cream without lumps. Don’t overmix, or the mascarpone can become grainy.
In a fat-free bowl, beat the egg whites with a pinch of salt until stiff. This is faster if the bowl and beaters are clean and dry. The whites are ready when you can turn the bowl upside down without them moving.
Fold the whipped egg whites into the mascarpone cream in three additions. Use a spatula and make large, gentle motions from bottom to top. That keeps the air in the mixture and makes the cream light in texture.
Break the savoiardi into pieces that fit inside the amuse glasses. Dip each piece briefly, at most 1 second, in the cooled coffee. Longer soaking makes them too soggy and the layered structure will collapse.
Place a layer of soaked biscuit at the bottom of each glass. Spoon a layer of mascarpone cream over it. Repeat once so you have two layers of biscuit and two layers of cream, finishing with cream on top.
Chill the glasses in the refrigerator for at least 2 hours, but preferably overnight. The cream will set and the flavors will meld. Loosely cover them with plastic wrap so the cream doesn’t absorb fridge odors.
Just before serving, sift a thin layer of unsweetened cocoa powder over each glass. Do this at the last minute, because cocoa absorbs moisture and will otherwise become sticky.

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The key to a good tiramisu is the mascarpone cream. Make sure your mascarpone is at room temperature before you begin. Cold mascarpone is harder to mix and can split. Beat the egg yolks really well with the sugar until pale — that aeration is what gives the cream its light character. If you want extra assurance that the egg whites will whip properly, add a few drops of lemon juice before you start beating. And wait to dust with cocoa powder until just before serving. That small difference makes the result noticeably better.

You can omit the amaretto for an alcohol-free version and replace it with a splash of vanilla extract in the coffee. If you don’t like coffee, you can also use strong tea or raspberry tea to dip the savoiardi in. That gives a fresher flavor that also works well. The mini tiramisu glasses keep for up to two days in the fridge, covered with plastic wrap. Make them preferably the day before so the mascarpone has enough time to set and the flavors are at their best.

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