Daily Italian Recipe · Dessert
Tiramisu Coffee Cups
These tiramisu coffee cups layer espresso-soaked savoiardi with silky mascarpone cream, finished with bitter cocoa. A spoonable taste of Veneto, with 25 minutes of preparation followed by at least 6 hours in the fridge.
Total time
25 minutes
Serves
6 people
Difficulty
Easy
Origin
Veneto
Tiramisù is closely associated with Treviso in Veneto, although its precise origins remain disputed. Its name means “pick me up”, a fitting description for the combination of coffee, cocoa and rich mascarpone cream.
The classic Treviso-style formula uses egg yolks, sugar, mascarpone, savoiardi, coffee and cocoa, without needing cream or alcohol. Individual coffee cups are a serving variation that keeps those familiar flavours and layers intact.
Ingredients
- 250 g Mascarpone cheeseShop
- 80 g Commercially pasteurised egg yolks, suitable for uncooked preparations
- 70 g Caster sugar
- 120 g Savoiardi biscuits
- 150 ml Strong espresso, unsweetened
- 8 g Unsweetened cocoa powder
Method
- 1
1. Prepare the coffee and cups
Brew 150 ml espresso, pour into a shallow dish and let it cool completely. Set out six clean coffee cups, each approximately 150 ml in capacity.
- 2
2. Whisk the yolks and sugar
Whisk the pasteurised egg yolks with the caster sugar for 4–5 minutes, until pale, thick and the mixture falls from the whisk in a ribbon. Use yolks labelled suitable for uncooked preparations.
- 3
3. Fold in the mascarpone
Briefly stir the mascarpone with a spatula just until smooth. Fold it into the yolk mixture in three additions, stopping as soon as the cream is uniform. Do not beat vigorously or continue mixing once combined.
- 4
4. Build the first layers
Break half the savoiardi into pieces that fit the cups. Dip each piece briefly into the cold espresso, approximately 1 second per side, then arrange a biscuit layer in each cup. Divide half the mascarpone cream evenly over the biscuits.
- 5
5. Repeat and chill
Dip the remaining savoiardi and add a second biscuit layer, then cover with the remaining cream. Smooth the tops, cover the cups without touching the cream and refrigerate at 4°C or below for at least 6 hours, ideally overnight.
- 6
6. Dust and serve
Just before serving, uncover the cups and sift the cocoa evenly over their tops. Serve chilled, with a small spoon.
Chef's secret
Keep the coffee cold and the biscuit dip brief. The savoiardi continue absorbing moisture from the cream during chilling, creating tender layers without a puddle of coffee at the bottom.
Did you know?
Savoiardi take their name from the House of Savoy. Their airy, dry structure makes them particularly good at absorbing coffee while supporting tiramisu’s layers.
Common mistakes
- Soaking savoiardi until saturated: they should still have a little firmness when layered.
- Overbeating mascarpone: excessive mixing can make the cream grainy or loose.
- Skipping the chilling time: the layers need at least 6 hours to settle and become spoonable.
Storage & reheating
Cover and refrigerate promptly at 4°C or below; enjoy within 2 days, or sooner if the pasteurised yolk packaging specifies a shorter period. Keep chilled until serving and discard after more than 2 hours at room temperature, or 1 hour above 32°C. Do not reheat: tiramisu is served cold. Add cocoa only when ready to serve.
Shop the recipe
Delivered across Hong Kong by SF Express or Lalamove.
FAQ
Can I use ordinary raw egg yolks?
Commercially pasteurised yolks suitable for uncooked preparations are recommended because this cream is not cooked. Whisking ordinary raw yolks with sugar does not make them safe.
Does authentic tiramisu need cream or Marsala?
No. This Treviso-style version gets its richness from mascarpone and egg yolks. Whipped cream and Marsala appear in variations, but neither is needed here.
Can I order a ready-made alternative?
Yes. Choose Tiramisu Home Made 150g if you would rather skip the preparation. The Italian Club Hong Kong offers delivery only across Hong Kong via SF Express and Lalamove.