Why You’ll Love This Healthy Tiramisu Cups

• Surprisingly Light & Satisfying. By swapping out some of the traditional mascarpone for protein-rich Greek yogurt, we create a filling that’s still luxuriously creamy but won’t weigh you down. You get that classic tiramisu satisfaction without the post-dessert slump.
• Perfect for Make-Ahead Magic. Honestly, these cups get even better after a few hours in the fridge. The flavors meld together beautifully, making them the ultimate stress-free dessert for entertaining. Just assemble, chill, and serve when your guests arrive.
• Endlessly Customizable. Want to make it decaf? Use decaffeinated espresso. Prefer a dairy-free version? There are great plant-based yogurt and cream alternatives out there. You can really make this recipe your own.
• Individually Portioned Perfection. There’s something so special about having your own little jar of dessert. It feels personal, elegant, and it naturally helps with portion control—though I won’t judge if you go back for seconds!

Ingredients & Tools

• 200 g (about 24) ladyfinger biscuits (savoiardi)
• 250 g mascarpone cheese, at room temperature
• 250 g plain Greek yogurt (full-fat for creamiest texture)
• 60 ml pure maple syrup, or to taste
• 1 tsp pure vanilla extract
• 240 ml strong brewed coffee or espresso, cooled completely
• 1 tbsp unsweetened cocoa powder, for dusting
• Optional: A splash of dark rum or amaretto in the coffee

Tools: 4-6 serving glasses or jars (about 250ml capacity each), a large mixing bowl, a hand mixer or whisk, a small sieve for dusting.

Getting the ingredients right is key here. Using room-temperature mascarpone is non-negotiable—it whips up so much smoother. And cooling the coffee completely is a small step that makes a huge difference, preventing the creamy layer from melting.

Serves: 4-6 | Prep Time: 20 minutes | Chill Time: 4 hours (minimum) | Total Time: 4 hours 20 minutes

Before You Start: Tips & Ingredient Notes

• Why Room-Temperature Mascarpone? If your mascarpone is straight from the fridge, it can be a bit stiff and might curdle or look grainy when you try to whip it. Letting it sit on the counter for 20-30 minutes ensures a silky, lump-free cream.
• What Kind of Coffee is Best? Honestly, use what you love! A strong brewed coffee works perfectly, but if you have an espresso machine, that deep, rich flavor is fantastic. The key is to let it cool to room temperature so it doesn’t cook the dairy when you dip the biscuits.
• Can I Use a Different Sweetener? Absolutely. Maple syrup gives a lovely, subtle depth, but honey or agave nectar would work well too. If you prefer a granulated sweetener, you could dissolve it right into the warm coffee so it incorporates evenly.
• The Ladyfinger Lowdown. Look for crisp, dry ladyfingers (savoiardi) rather than the soft, cake-like ones. They hold their structure better when dipped and provide that classic tiramisu texture. A quick dip is all they need—just a second or two per side.

How to Make Healthy Tiramisu Cups

Serving Suggestions

Complementary Dishes

• A Simple Italian Antipasto Platter — The salty, savory notes of prosciutto, olives, and marinated artichokes provide a wonderful contrast to the sweet, creamy dessert, making the whole meal feel balanced and special.
• A Light Citrus Salad — A salad of mixed greens with orange segments and a lemony vinaigrette cleanses the palate beautifully before diving into the rich coffee flavor of the tiramisu.

Drinks

• A Shot of Espresso or Americano — It might seem obvious, but serving a little more coffee alongside the dessert amplifies the tiramisu experience and is a wonderfully authentic way to end a meal.
• A Glass of Vin Santo or a Sweet Dessert Wine — The nutty, caramel notes of a good Vin Santo pair exquisitely with the mascarpone and coffee, taking your dessert cup to a whole new level of sophistication.

Something Sweet

• Dark Chocolate-Covered Almonds — Offering a small bowl of these on the side adds a delightful crunchy texture and an extra hit of chocolate that complements the cocoa dusting on the cups.
• Fresh Raspberries or Strawberries — The bright, tart burst of a fresh berry served alongside each cup cuts through the richness and adds a gorgeous pop of color to the presentation.

Top Mistakes to Avoid

• Mistake: Using warm coffee. Dipping the ladyfingers in warm coffee will start to melt the creamy layer above it, making the layers messy and potentially causing the dairy to separate. Patience is key—let that coffee cool!
• Mistake: Over-soaking the ladyfingers. I’ve messed this up before too… it’s so tempting to let them sit in the coffee. But a quick dip is all you need. A soggy biscuit will turn mushy and won’t provide that distinct layered texture.
• Mistake: Skipping the chill time. The waiting is the hardest part, I know. But if you serve these immediately, the biscuits will still be crunchy and the flavors won’t have mingled. The magic happens in the fridge.
• Mistake: Dusting with cocoa powder too early. If you dust the cocoa on before chilling, the moisture from the cream will cause it to “bleed” and look blotchy. Always do it right before serving for a pristine, professional look.

Expert Tips

• Tip: Use a piping bag for a flawless finish. For the neatest, most restaurant-worthy layers, spoon your cream mixture into a piping bag (or a zip-top bag with a corner snipped off). You can pipe perfectly even layers without smudging the glass.
• Tip: Grate a little dark chocolate on top. Along with the cocoa powder, a few shavings of good-quality dark chocolate add another dimension of flavor and a really beautiful texture.
• Tip: Make it a parfait. If you want to get creative, try adding a thin layer of mashed raspberries or a drizzle of salted caramel between the biscuit and cream layers for a fun flavor twist.
• Tip: Taste your cream mixture. Before you start assembling, give the cream a quick taste. Sweetness preferences vary, so you can add a touch more maple syrup if you like. This is your dessert—make it perfect for you!

FAQs

Can I make these Healthy Tiramisu Cups ahead of time?
Absolutely, and I highly recommend it! They are the ultimate make-ahead dessert. You can assemble them completely (without the final cocoa dusting) up to 24 hours in advance. Just cover them tightly with plastic wrap and store them in the refrigerator. The extra time allows the flavors to develop even more deeply. Simply dust with cocoa powder right before you serve them.

How long will they keep in the fridge?
They will stay delicious for about 2-3 days. After that, the biscuits can become a bit too soft and the cream might start to release a little liquid. They are always best enjoyed within the first 48 hours for the ideal texture. I doubt they’ll last that long, though!

Is there a way to make this recipe dairy-free?
Yes, you can! Look for a good quality dairy-free mascarpone alternative (some are made from coconut or cashews) and use a plain, unsweetened plant-based yogurt. The method remains exactly the same. Just be sure your dairy-free mascarpone is also at room temperature for easy mixing.

Can I use something other than ladyfingers?
In a pinch, you can use other dry, plain biscuits. Boudoir biscuits are very similar. Some people even use a thin layer of crushed digestives or graham crackers mixed with a little coffee, but the texture will be more crumbly than the classic soft-yet-defined layers of ladyfingers.

My cream filling seems a bit runny. What happened?
This can happen if the mascarpone was too warm or if the Greek yogurt had a lot of whey (liquid) in it. To fix it, pop the whole bowl of cream mixture into the fridge for 15-20 minutes to firm up a bit before you continue assembling. For next time, using full-fat Greek yogurt and ensuring your mascarpone is cool room temperature (not warm) will help prevent this.