No-Bake Tiramisu Cups with Espresso-Mascarpone Cream

Directions

1. Cool and season the espresso

   Pour the espresso into a shallow bowl and cool it completely so it does not melt the cream. Stir in the coffee liqueur, if using. Set six 8-ounce dessert cups or small square dishes on a tray.

2. Cook the yolk base to 160°F

   Bring 1 inch of water to a bare simmer in a saucepan. In a heatproof bowl that sits above—not in—the water, whisk yolks, sugar, water and salt. Whisk constantly over the steam for 6 to 8 minutes, until pale, ribbon-thick and 160°F throughout. Remove from the heat and whisk for 2 minutes to begin cooling.

3. Make a smooth mascarpone cream

   In a separate bowl, stir the mascarpone and vanilla just until smooth. Fold one-third of the warm yolk mixture into the mascarpone, then fold in the remainder. Let the mixture cool to room temperature, about 10 minutes; it should no longer feel warm before the whipped cream is added.

4. Whip and reserve the topping

   Whip 1 1/4 cups heavy cream to medium peaks. Fold it into the mascarpone base in three additions. Transfer 1 cup of the finished cream to a piping bag fitted with a large star tip for the tops and refrigerate it while assembling.

5. Dip without saturating

   Break ladyfingers to fit the cups. Dip each piece in the cool espresso for about 1 second per side; the center should remain slightly dry. Arrange a snug single layer in each cup, using about 2 ladyfingers per layer.

6. Build two clean layers

   Divide half the remaining mascarpone cream over the first ladyfinger layers and sift over 1 tablespoon cocoa. Repeat with the remaining ladyfingers and cream. Smooth the surfaces, then pipe compact rosettes from the reserved cream across each cup.

7. Chill until sliceable by the spoon

   Cover the cups without touching the rosettes and refrigerate for at least 6 hours or overnight. This rest hydrates the ladyfingers and firms the mascarpone layers. Keep refrigerated until serving.

8. Finish just before serving

   Whip the remaining 1/4 cup cream to soft peaks and use it to refresh any flattened rosettes if needed. Sift the remaining 2 tablespoons cocoa evenly over the cold cups and finish with grated dark chocolate, if using.

Why this works

Swaps & notes

Easy swaps

• For an alcohol-free dessert, use the additional espresso in place of coffee liqueur; no other ratios need to change.
• If mascarpone is unavailable, blend 6 ounces full-fat cream cheese with 2 ounces crème fraîche until smooth. The flavor will be tangier but the cups will set well.
• Decaffeinated espresso works exactly like regular. Avoid instant coffee granules sprinkled directly into the layers because undissolved crystals taste bitter.

Cook notes

• The 6-hour chill is included in the 405-minute total; active work is about 45 minutes.
• Use crisp savoiardi rather than soft cake-style ladyfingers, which absorb coffee too rapidly and can collapse.
• A digital thermometer makes the cooked-yolk step reliable. Keep the bowl above the water so the eggs heat gently rather than scrambling at the edges.

Storage

Keep the cups covered and refrigerated at 40°F or below for up to 3 days. Return them to the refrigerator within 2 hours of serving. The texture is best on days 1 and 2; freezing is not recommended because mascarpone cream can become grainy after thawing.

Questions