A delightful, individual‑serving version of tiramisu made without eggs — layers of espresso‑soaked cake, creamy mascarpone filling, whipped cream topping, and a dusting of cocoa powder. Perfect for parties or special occasions.

Why You’ll Love This Recipe

Servings are portion‑controlled and look elegant in cups
Rich flavor, yet light in texture — addictive
Gets better when chilled overnight as flavors meld
Straightforward to assemble and impressive to serve

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cake Layer

All purpose flour
Milk powder
Baking powder
Baking soda
Salt
Yogurt
Sugar
Vanilla extract
Oil
Milk

Mascarpone Cheese Layer

Heavy whipping cream
Cream of tartar
Powdered sugar
Mascarpone cheese
Coffee liqueur

Espresso Soaking Liquid

Lukewarm water
Instant coffee powder
Granulated sugar
Vanilla extract

Garnish

Whipped cream
Unsweetened cocoa powder

Directions

Bake the cake
- Preheat oven to 350 °F (≈ 175 °C). Grease and line a baking sheet.
- Sift together flour, milk powder, baking soda, baking powder, and salt.
- In another bowl, whisk together sugar and oil until combined. Add yogurt and vanilla. Alternate adding dry mixture with milk, mixing gently until just combined.
- Spread batter on the prepared baking sheet and bake until a toothpick comes out clean. Let cake cool.
- Cut cooled cake into rounds or shapes suitable for your serving cups.
Prepare the mascarpone filling
- Chill bowl and beaters in the freezer for ~10 minutes.
- Whip heavy cream with powdered sugar and cream of tartar until stiff peaks form.
- In a separate bowl, beat mascarpone, powdered sugar, and coffee liqueur until smooth.
- Fold the whipped cream into the mascarpone mixture gently until well combined.
Assemble the trifle cups
- Prepare the espresso soak by whisking together lukewarm water, instant coffee, sugar, and vanilla until sugar dissolves.
- Quickly dip each cake piece (both sides) into the espresso. Be gentle so they don’t fall apart.
- In each cup, layer: coffee‑dipped cake → mascarpone cream → coffee‑dipped cake → mascarpone cream, repeating until cups are filled (about 3 layers).
- Finish with whipped cream topping, then dust cocoa powder over the top.
- Refrigerate for at least 4–6 hours (or overnight) before serving.

Servings and timing

Serves: 6
Prep time: ~30 minutes
Baking time: ~14 minutes
Rest / chilling time: ~3 hours
Total time: ~3 hours 44 minutes

Variations

Use ladyfinger cookies instead of cake layers for a more classic tiramisu texture
Omit the coffee liqueur (or substitute with nonalcoholic coffee flavoring) for a kid‑friendly version
Use pound cake or store‑bought cake slices
Adjust the sweetness of filling and soak according to your preference

Storage/Reheating

Store assembled trifle cups covered in the refrigerator for up to 2 days (beyond that, the cake may become soggy)
Do not reheat — serve chilled

FAQs

What if I don’t have mascarpone?

You could try a mix of cream cheese and heavy cream, but the flavor and texture won’t be quite the same.

Can I make this entirely ahead of time?

Yes — assemble (except the whipped cream topping) 1–2 days ahead, cover, and refrigerate. Add whipped cream just before serving.

Why did my mascarpone cream separate?

Over‑whipping or mixing too vigorously can cause it to break. Fold whipped cream gently and stop mixing when smooth.

Can I skip the coffee liqueur?

Yes — omit it or replace with extra instant coffee or coffee extract if desired.

What if my cake becomes soggy?

Don’t soak cake slices too long; just a quick dip is enough. Also, assemble not too far in advance.

Can I use regular ladyfingers?

Yes — classic ladyfingers work well; use chilled espresso for dipping.

Does it taste better the next day?

Yes — chilling overnight allows flavors to meld and deepen.

How many layers should I do in each cup?

About three layers of cake and cream is ideal, depending on cup depth.

Can I make this in a large dish (not individual cups)?

Yes — you can use a deep trifle dish. You may want to double the recipe.

How to prevent cake pieces from crumbling when dipping?

Use sturdy cake slices, dip quickly and gently, and ensure cake has cooled fully before cutting and dipping.

Conclusion

These eggless tiramisu trifle cups deliver all the decadence of traditional tiramisu in a lighter, simpler format. With layers of espresso‑infused cake, creamy mascarpone filling, and a cocoa finish, they make a show‑stopping dessert for any gathering. Prepare ahead, chill well, and enjoy the compliments!