Why You’ll Love This Healthy Tiramisu Cups

• Incredibly Easy & No-Bake. Honestly, the hardest part is waiting for them to set in the fridge. There’s no oven involved, no complicated techniques—just layering simple ingredients. It’s the perfect recipe for when you want something impressive without the stress.
• Lighter, But Still Dreamily Creamy. By blending rich mascarpone with protein-rich Greek yogurt, we create a filling that’s luxuriously smooth and satisfying but won’t leave you feeling weighed down. The texture is absolutely spot-on—cloud-like and decadent.
• Perfect Portion Control. Serving these in individual glasses isn’t just pretty; it’s practical. You get your own perfectly assembled dessert, which honestly helps avoid that “just one more spoonful” situation. It makes serving a breeze, too.
• Customizable to Your Taste. Not a fan of strong coffee? Use a weaker brew. Want a boozy kick? A splash of amaretto or rum in the coffee dip is divine. You can even use decaf for a late-night treat everyone can enjoy.

Ingredients & Tools

• 200 g (about 1 ½ cups) Savoiardi ladyfinger biscuits
• 240 ml (1 cup) strong brewed coffee or espresso, cooled
• 250 g (about 1 cup) mascarpone cheese, at room temperature
• 250 g (1 cup) plain Greek yogurt (2% or full-fat for best texture)
• 60 ml (¼ cup) pure maple syrup, or to taste
• 1 tsp pure vanilla extract
• A pinch of fine sea salt
• Unsweetened cocoa powder, for dusting
• Dark chocolate shavings (optional, for garnish)

Tools: A whisk or electric hand mixer, a shallow bowl for the coffee, 4-6 serving glasses or jars, and a fine-mesh sieve for dusting the cocoa.

The quality of your ingredients really shines here. Using full-fat mascarpone and Greek yogurt is key for that authentic, rich mouthfeel, and a good, strong coffee is non-negotiable for that classic tiramisu flavor. A little pinch of salt might seem odd, but it honestly makes all the other flavors pop.

Serves: 4-6 | Prep Time: 20 minutes | Cook Time: 0 minutes | Total Time: 20 minutes (plus chilling)

Before You Start: Tips & Ingredient Notes

• Room Temperature Mascarpone is a Must. If your mascarpone is cold, it will be stiff and likely to lump when you try to mix it. Taking it out of the fridge 30 minutes before you start ensures a silky-smooth, easy-to-fold cream.
• Cool Your Coffee Completely. This is crucial! If the coffee is even slightly warm, it will turn the ladyfingers into a mushy paste instead of giving them that perfect, moist-yet-intact texture. I usually brew it first thing and pop it in the freezer for 10 minutes to speed things up.
• The Ladyfinger Dip: A Quick In-and-Out. You really want to avoid oversoaking the biscuits. A swift dip—just a second or two per side—is all you need. They should be moistened but not falling apart. The trick is to work quickly and confidently.
• Taste Your Cream Before Assembling. Sweetness is personal. Before you layer everything, give the mascarpone cream a quick taste. Feel free to add a touch more maple syrup if you like it sweeter. This little step ensures the final dessert is perfect for you.

How to Make Healthy Tiramisu Cups

Serving Suggestions

Complementary Dishes

• A Simple Fruit Platter — The fresh, bright acidity of berries like raspberries or strawberries provides a lovely contrast to the rich, coffee-flavored cups. It also adds a beautiful pop of color to your dessert spread.
• Buttered Almond Biscotti — For a truly Italian experience, serve these cups with a side of crunchy, not-too-sweet biscotti. The textural contrast is fantastic, and it’s perfect for a coffee break dessert.

Drinks

• A Shot of Espresso or Americano — This is the classic pairing for a reason. The bold, bitter notes of a fresh espresso enhance the coffee flavor in the dessert without adding extra sweetness.
• A Glass of Vin Santo or Dessert Wine — If you’re feeling fancy, a sweet, fortified wine like Vin Santo complements the creamy, rich notes of the tiramisu beautifully for a special occasion.

Something Sweet

• Dark Chocolate-Covered Espresso Beans — For the ultimate coffee lover, a small dish of these on the side adds an intense, crunchy coffee kick that’s just so satisfying with each creamy spoonful.
• A Dollop of Whipped Coconut Cream — For a dairy-free twist on the side, a little extra cloud of whipped coconut cream on top just before serving feels incredibly indulgent.

Top Mistakes to Avoid

• Mistake: Using warm coffee. This is the number one error. Warm coffee will disintegrate the ladyfingers instantly, resulting in a muddy, texture-less base instead of distinct, tender layers. Patience is key here.
• Mistake: Over-mixing the mascarpone cream. Once the ingredients are combined and smooth, stop mixing. Whipping it too vigorously or for too long can cause the fats in the mascarpone to separate, making the cream grainy or even watery.
• Mistake: Skipping the chill time. I know it’s tempting to dig in right away, but the resting period in the fridge is what transforms these from separate ingredients into a cohesive dessert. It allows the biscuits to soften perfectly and the flavors to fully develop.
• Mistake: Dusting the cocoa too early. If you add the cocoa powder right after assembling, the moisture from the cream will cause it to dissolve and become blotchy. Always dust it just before serving for that perfect, photogenic finish.

Expert Tips

• Tip: Use a piping bag for neat layers. For super clean, professional-looking layers, spoon your mascarpone cream into a piping bag (even a zip-top bag with a corner snipped off works). You’ll have so much more control and can create really beautiful, even strata.
• Tip: Make it a day ahead. These tiramisu cups are actually better the next day! The flavors have more time to meld together. They are the ultimate make-ahead dessert for dinner parties—just pull them out of the fridge and dust with cocoa.
• Tip: Add a flavor twist with zest. A little finely grated orange or lemon zest folded into the mascarpone cream adds a wonderful, bright fragrance that cuts through the richness beautifully. A little goes a long way!
• Tip: For a gluten-free version, check your biscuits. Many brands of Savoiardi ladyfingers are naturally gluten-free, but always double-check the label. This simple swap makes the recipe accessible to almost everyone.

FAQs

Can I make this recipe dairy-free?
Absolutely! You can use a high-quality dairy-free mascarpone alternative (some brands make excellent ones) and swap the Greek yogurt for a thick, plain plant-based yogurt like coconut or soy. Just make sure your yogurt isn’t too runny. The dipping process for the ladyfingers remains exactly the same.

How long will these tiramisu cups keep in the fridge?
They will stay delicious for up to 3 days when stored covered in the refrigerator. The texture of the ladyfingers will continue to soften, but they remain wonderfully tasty. I don’t recommend freezing them, as the creamy layers can become icy and separate upon thawing.

My cream seems a bit runny. What happened?
This usually happens if the mascarpone was over-mixed or if the Greek yogurt had a lot of whey (liquid) in it. Next time, try gently folding the ingredients together instead of whisking vigorously. If it’s runny now, don’t worry—it will still taste great! The chilling time will also help it firm up significantly.

Can I use something else instead of ladyfingers?
You can, though the texture will be different. A dry sponge cake or even a plain pound cake, sliced thinly, can work. You’ll still dip it quickly in coffee. For a lower-carb option, some people use almond flour-based cookies, but you’ll need to adjust the dipping time as they can absorb liquid differently.

Is there a way to make this without coffee?
Of course! For a coffee-free version, you can dip the ladyfingers in a mixture of warm milk and a teaspoon of vanilla extract. It creates a lovely vanilla tiramisu. Another delicious option is using a strongly brewed, cooled chai tea for a spiced twist on the classic.