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Italian Vegetarian Easy

Cold-Brew Tiramisu Cups

No-bake, make-ahead and absurdly good: cold-brew-soaked ladyfingers layered with whipped mascarpone in individual glasses.

4.8 (1,210 reviews) · 30 min total · Serves 6
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Individual tiramisu cups dusted with cocoa in small glass tumblers

Recipe facts

Servings

6

6 servings

Scale quantities from 1 to 24 servings

Prep

30 min

Cook

0 min

Total

30 min

Difficulty
Easy
Cuisine
Italian
Dietary
Vegetarian
Category
Desserts

Overview

About this recipe

Cold-Brew Tiramisu Cups is a easy desserts recipe from our Italian files, built from 9 ingredients and 7 steps and timed at 30 minutes from board to table. No-bake, make-ahead and absurdly good: cold-brew-soaked ladyfingers layered with whipped mascarpone in individual glasses.

As written it yields 6 servings, and the ingredient list rescales with the servings control below so the shopping quantities always match what you are actually cooking. It is logged as vegetarian in our catalog, with 30 minutes of hands-on prep and 0 minutes of cooking — useful to know if you are slotting it into a busy evening.

Worth cooking

Why you'll love it

  • Genuinely quick

    Start to finish in 30 minutes, prep included.

  • Easy to follow

    7 numbered steps and 9 ingredients, nothing hidden.

  • Vegetarian as written

    And the substitutions section covers the common swaps if you need to shift it further.

  • Scales cleanly

    Written for 6, adjustable from 1 to 24 servings with quantities recalculated for you.

  • Tested and re-tested

    Rated 4.8 across 1,210 cooks in our recipe box.

  • Italian flavours

    Filed under desserts — see the variations below for other directions.

From the recipe box

Cold-Brew Tiramisu Cups

Yield
6 servings
Prep
30 min
Cook
0 min
Total
30 min

Shopping list

Ingredients

0 of 9 gathered · scaled for 6 servings

Nutrition total for 6 servings

Calories
2472
Protein
42 g
Carbohydrates
228 g
Fat
156 g
Fibre
6 g

Catalog values are per serving estimates, multiplied here for the selected servings.

Step by step

Method

  1. Stir the cold brew and liqueur together in a shallow dish.

  2. Whisk the yolks and sugar over a pan of barely simmering water for 5 minutes, until pale and thick, then cool completely.

  3. Beat in the mascarpone until just smooth — stop as soon as it comes together.

  4. Whip the cream with the vanilla to soft peaks and fold it through in two additions.

  5. Dip each ladyfinger in the coffee for one second per side and layer into six glasses, breaking them to fit.

  6. Alternate two layers of biscuit and cream in each glass, finishing with cream.

  7. Chill for at least 6 hours, then dust thickly with cocoa just before serving.

Cook's note

One second per side in the coffee, no more. Ladyfingers keep absorbing for minutes after they leave the dish.

Swaps that work

Ingredient substitutions

5 swaps matched to this ingredient list, with quantities shown for 6 servings. The ratios stay the same at any scale.

  • Dairy 1:1

    Instead of 3/4 cup (180 ml) heavy cream

    Full-fat coconut cream (savoury) or chilled oat whipping cream

    Dairy-free. Coconut adds a faint sweetness that suits soups; oat cream whips more softly, so allow an extra minute.

  • Dairy 1:1 by weight

    Instead of 1 cup (225 g) mascarpone, cool

    Full-fat cream cheese beaten with 2 tbsp cream per cup

    Holds its shape just as well but tastes tangier and firmer — beat only until smooth so it stays spoonable.

  • Pasta & grains 1:1 by count

    Instead of 18 to 20 crisp ladyfingers

    Crisp biscotti or sponge fingers cut to fit

    Biscotti are denser, so dip for two seconds rather than one and chill an extra hour before serving.

  • Sweeteners 1:1

    Instead of 1/2 cup (100 g) granulated sugar

    Coconut sugar, or caster sugar for smoother custards

    Coconut sugar is less sweet and browns faster; it will tint pale batters a light caramel.

  • Liquids 1:1

    Instead of 1 1/4 cups (300 ml) strong cold brew coffee

    Strong chilled espresso, or decaf brewed double strength

    Decaf keeps it child-friendly. Skip the liqueur entirely; it is there for flavour, not structure.

Options

Make it your own

  • Add some heat

    A pinch of chilli flakes bloomed in the cooking fat, or a spoonful of chilli crisp at the table, lifts the dish without rewriting it.

  • Make it more substantial

    Fold in a cooked grain or a tin of drained beans; add a little extra salt and acid, since the starch will absorb both.

  • Dairy-free version

    The dairy swaps below are all 1:1 or close to it. Expect a slightly leaner texture rather than a different dish.

  • Gluten-free version

    A measure-for-measure blend or gluten-free pasta works; watch the timing, which usually runs a few minutes shorter.

  • Change the spice

    Cardamom, ginger and citrus zest are interchangeable here in equal measure. Add zest late so the oils stay fragrant.

At the table

Serving suggestions

  • Serve slightly warm rather than hot — the flavours read fuller once the heat comes off.
  • Good coffee or a strong black tea cuts the sweetness better than anything else on the table.
  • A spoonful of lightly whipped cream or thick yogurt on the side, unsweetened.
  • Fresh fruit alongside for contrast: citrus segments, berries, or sliced pears.

Get it right

Success tips

  1. Read the method through once before you start and set out the ingredients — most mistakes happen mid-step.
  2. Weigh or measure to the list at your chosen serving size; the quantities above are already scaled for 6 as written.
  3. Heat the oven fully before anything goes in, and give food space on the pan — crowded trays steam instead of browning.
  4. Stop mixing as soon as the batter comes together — over-worked flour is the usual cause of a tough crumb.
  5. Taste and adjust salt and acid at the end. A squeeze of lemon or a splash of vinegar fixes more dishes than extra salt does.
  6. Cook's note: One second per side in the coffee, no more. Ladyfingers keep absorbing for minutes after they leave the dish.

Keeping it

Storage & make-ahead

Room temperature

Keep it loosely covered at cool room temperature for up to 2 days — an airtight box traps steam and softens any crisp edge. Refrigerate beyond that, or if the kitchen is warm or the recipe contains dairy that is not baked through.

Fridge

Wrapped well, 4 to 5 days. Cold flattens flavour and firms fat, so bring slices back to room temperature for 20 to 30 minutes before serving.

Freezer

Freeze whole or in portions, wrapped tightly in parchment and then a freezer bag, for up to 2 months. Add any glaze, cream or dusting after thawing rather than before.

Reheating

10 minutes in a 300°F (150°C) oven revives the crust; 15 to 20 seconds in the microwave is faster but softer. Finish with any glaze or dusting once it is warm.

Make ahead

With 30 minutes of prep, most of the chopping, mixing and measuring can be done a day early and refrigerated. Leave the final 0 minutes of cooking, and any finishing herbs, acid or dairy, for the day you serve.

Kit

Equipment checklist

  • Oven, fully preheated
  • Balloon whisk or hand mixer
  • Wire cooling rack
  • Digital scale, mixing bowls, sharp knife and board
  • Large mixing bowl and a smaller one for dressings or seasonings
  • Wooden spoon or silicone spatula for stirring and scraping
  • Measuring cups and spoons, plus a ladle for serving

Questions

Frequently asked

Can I change the number of servings?

Yes. The recipe is written for 6 servings and the control in the recipe card rescales every ingredient quantity and the nutrition estimate from 1 to 24 servings. Cooking times change far less than quantities do, so use the visual and temperature cues in the method rather than the clock.

How far ahead can I make it?

Most of the 30 minutes of prep can be done a day ahead and refrigerated. Leave the 0 minutes of cooking and any fresh finishing — herbs, acid, dairy, crisp toppings — for serving day. The storage section above has the specifics.

What if I am missing an ingredient?

Check the substitutions section: each swap lists a workable ratio and what it changes about flavour, texture or timing. Salt, acid and fat are the elements worth keeping honest; almost everything else has a sensible stand-in.

Is this recipe really vegetarian?

As written, yes — it is filed as vegetarian in our catalog. If you swap ingredients, check labels on stock, cheese and condiments, which are the usual places animal products hide.

How do I know when it is done?

Go by the cues in the method — colour, a skewer that comes out with a crumb or two, edges that have pulled away — and start checking a few minutes early. Ovens vary more than recipes do.