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This single serving tiramisu layers coffee-soaked ladyfingers with a smooth, egg-free mascarpone cream. It’s made from scratch with easy-to-find ingredients and takes just 10 minutes to prepare before chilling.
Featured Comment
“So good and so easy! A lovely treat!”
– Peg
Quick Look
- Prep Time: 10 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 10 minutes
- Equipment: 10-ounce ramekin, electric hand mixer
- Cook Method: No-bake
- Servings: 1
- Difficulty: Easy
- Flavor Profile: Bold coffee flavor through soft ladyfingers, sweet vanilla in the rich mascarpone cream, and deep cocoa flavor at the finish.
This tiramisu for one is scaled to a true single serving, so you get the full layered dessert in one portion instead of a whole pan to work through.
Why You’ll Love This Single Serve Tiramisu Recipe
I love tiramisu, but classic recipes make enough to feed a crowd. So I scaled it down to one serving in a single ramekin, with just enough coffee-soaked ladyfingers and mascarpone cream for one really good dessert, any night you want it.
We built this single serving tiramisu way we build every recipe at One Dish Kitchen, from the ground up rather than shrinking a big-batch recipe and hoping it holds. Classic tiramisu gets its body from a cooked egg custard, and this one skips that, so all the structure comes from whipping the cream and mascarpone to stiff peaks. That’s the step I tested most: whip it right and the filling stands up in clean layers over the ladyfingers. The filling is egg-free, so there’s no cooked custard to make.
If your store doesn’t carry ladyfingers, you can make your own with my small batch ladyfingers recipe, so this tiramisu for one can be one hundred percent from scratch.
Give it a couple of hours in the fridge and the ladyfingers soften into the cream, the coffee works through every layer, and you get that first cool, creamy spoonful you’d expect from a good Italian restaurant, made just for you.
If you like single serving desserts you can pull together and chill, try my no-bake cheesecake for one, a silky panna cotta for one, or an icebox cake for one.
Ingredient Notes
Every ingredient in this single serve tiramisu earns its place, and here’s what each one does and why I use it. If you have any ingredients leftover, check out our Leftover Ingredients Recipe Finder to find ways to use them.
Heavy cream: This ingredient is the base of the filling. Whip it and it holds air, which is what gives the tiramisu its soft, light body once you fold in the mascarpone. Use heavy cream or heavy whipping cream, since lower-fat options like half-and-half or milk don’t have enough fat to whip into stiff peaks. Extra cream can be used in caramelized banana pudding or a small French silk pie.
Mascarpone cheese: This is what makes tiramisu taste like tiramisu. It’s a soft Italian cheese, richer and less tangy than cream cheese, and it gives the filling its smooth, luxurious feel. Let it come to room temperature first so it blends into the cream without lumps. Find it in the dairy section near the specialty cheeses.
Granulated sugar and vanilla extract: These ingredients sweeten and flavor the cream. Two tablespoons of sugar is enough to balance the bitter coffee and cocoa without making the filling taste like frosting.
Ladyfingers: The crisp Italian sponge biscuits, also called savoiardi, that soak up the coffee and turn tender and cake-like as the dessert chills. You’ll need 4 to 5, depending on the size of your dish. If your store doesn’t stock them, make a batch with my homemade ladyfingers recipe, or use small batch shortbread cookies or a mini pound cake.
Strong coffee or espresso: This is what the ladyfingers drink up, so brew it strong and let it cool to room temperature before dipping. Leftover morning coffee works perfectly here.
Rum or brandy: Optional, but a splash adds warmth and depth behind the coffee. Amaretto, Marsala wine, and Kahlua all work too, or leave it out for an alcohol-free dessert.
Unsweetened cocoa powder: A light dusting right before serving adds a slightly bitter edge that keeps the sweet cream in balance.
Recipe Variations
You can change the flavor or how you serve this tiramisu recipe for one with a few simple swaps.
Chocolate tiramisu: Stir 2 teaspoons of unsweetened cocoa powder into the mascarpone cream, or grate 1 tablespoon of dark chocolate between the layers for a richer, fudgier dessert.
Berry tiramisu: Layer 2 to 3 tablespoons of chopped fresh strawberries or raspberries between the ladyfingers and cream, then top with a few whole berries before serving.
Alcohol-free tiramisu: Leave out the rum or brandy and let the coffee soak carry the flavor.
Tiramisu in a cup: Assemble it in an 8-ounce glass or jar instead of a ramekin. Break the ladyfingers into pieces to fit, then layer the coffee-soaked pieces and cream the same way you would in the dish.
How To Make Tiramisu For One
These step-by-step photos show how to assemble an individual tiramisu in a ramekin. See the recipe card below for exact amounts and full instructions.
- Make the cream: In a small bowl, whip the heavy cream, sugar, and vanilla with an electric mixer until soft peaks form. Add the mascarpone and keep whipping just until the mixture holds stiff peaks and looks thick and smooth.
- Dip the ladyfingers: Pour the room-temperature coffee into a shallow bowl and stir in the rum or brandy if you’re using it. Dip each ladyfinger for 2 to 3 seconds, turning to coat both sides, and break them in half as needed to fit the ramekin.
- Add the first layer: Arrange the dipped ladyfingers in a single layer across the bottom of a 10-ounce ramekin.
- Add the cream: Spread half of the mascarpone cream evenly over the ladyfingers.
- Repeat the layers: Add a second layer of dipped ladyfingers, then spread the remaining cream on top and smooth it level.
- Chill and serve: Dust the top with cocoa powder, then refrigerate for at least 2 hours so the ladyfingers soften and the layers set before serving.
Expert Tips
Start with cold cream: Keep the heavy cream in the fridge until the moment you whip it. Cold cream whips faster and holds more air, which gives you a thicker filling that stands up in layers.
Whip just to stiff peaks, then stop: Once you add the mascarpone, whip only until the mixture holds a firm peak and looks smooth. Overwhipping past that point turns the filling grainy and heavy.
Bring the mascarpone to room temperature: Let it sit out for 20 to 30 minutes before you start. Cold mascarpone stays stiff and leaves lumps in the cream, while room-temperature mascarpone folds in smooth.
Match the ladyfingers to your dish: A 10-ounce ramekin fits about 4 to 5 ladyfingers per layer once you break them to size. Snap them to fill each layer fully so every bite has cream and ladyfinger together.
Give it the full chill: Refrigerate for at least 2 hours before serving, and longer is even better. The chill is what lets the ladyfingers soften into the cream and the layers set enough to hold their shape on the spoon.
Troubleshooting
If your tiramisu isn’t turning out quite right, here’s how to fix common issues like runny filling, soggy ladyfingers, or a grainy cream.
Why is my tiramisu filling runny?
Your cream was underwhipped or the mascarpone was too warm. Whip the heavy cream and mascarpone to stiff peaks, meaning the mixture holds a firm point when you lift the beaters. If it still won’t thicken, chill the bowl and beaters for 10 minutes and whip again, since cold equipment helps the cream hold air.
Why are my ladyfingers soggy?
You soaked them too long. Dip each ladyfinger for only 2 to 3 seconds, turning to coat both sides, then lift it out right away. Ladyfingers keep absorbing coffee after they leave the bowl, so a quick dip is enough to soften them without falling apart.
Why is my mascarpone cream grainy or curdled?
Fold in a tablespoon of cold heavy cream by hand until it smooths out. Grainy mascarpone means it was overwhipped, so mix it by hand from here rather than with the beaters, which would break it further. If it’s badly curdled, it can’t fully come back, so use it as is or start the filling over.
Why is my tiramisu watery at the bottom?
The ladyfingers were dipped too heavily or it didn’t chill long enough. Dip quickly, and refrigerate for at least 2 hours so the layers set and any excess coffee is absorbed. Spooning off pooled liquid before serving also helps.
Frequently Asked Questions
No. This tiramisu is made without eggs. The filling is whipped heavy cream and mascarpone, so there are no raw eggs to worry about and no cooked custard to make.
Yes. Leave out the rum or brandy. The coffee-soaked ladyfingers carry plenty of flavor on their own.
At least 2 hours. Chilling lets the ladyfingers soften into the cream and the layers set enough to hold their shape. Overnight is even better if you have the time.
Yes. Cream cheese works as a substitute, though the filling will be a little tangier and not quite as rich as it is with mascarpone.
Up to 2 days, covered, in the refrigerator. After that the ladyfingers keep softening and the texture starts to break down.
Yes. Double all of the ingredients and assemble them in a 5×5 inch baking dish to make two servings.
Espresso or decaf coffee for the same flavor without the caffeine. For a coffee-free dessert, readers have soaked the ladyfingers in hot chocolate instead.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this mini tiramisu recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
And, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Single Serving Tiramisu For One
Equipment
Ingredients
- ¼ cup heavy cream
- 2 tablespoons granulated sugar
- ¼ teaspoon vanilla extract
- ¼ cup mascarpone cheese – room temperature
- 6 tablespoons strong coffee or espresso – room temperature
- ½ teaspoon brandy (optional) or use Amaretto, Marsala wine, or Kahlua – or omit if preferred
- 4 to 5 ladyfingers/savoiardi
- cocoa powder – for dusting
Instructions
- In a small bowl, whip the heavy cream, sugar, and vanilla with an electric mixer until soft peaks form.
- Add the mascarpone and whip just until the mixture holds stiff peaks and looks thick and smooth.
- Pour the room-temperature coffee into a shallow bowl and stir in the brandy, if using.
- Dip each ladyfinger into the coffee for 2 to 3 seconds, turning to coat both sides, and break them in half as needed to fit the ramekin.
- Arrange a layer of dipped ladyfingers across the bottom of a 10-ounce ramekin.
- Spread half of the mascarpone cream evenly over the ladyfingers.
- Add a second layer of dipped ladyfingers, then spread the remaining cream on top and smooth it level.
- Dust the top with cocoa powder using a small sieve.
- Refrigerate for at least 2 hours, until the ladyfingers soften and the layers set, before serving.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
So good and so easy! A lovely treat!
Could you double this? And use the 5×5 baking dish?
Yes, the 5×5 dish works beautifully if doubling the recipe.
I was going to try the one serving method, but decided to make a single larger batch by multiplying the ingredients by 4. I had a liquor on hand (Amaro Agnone) and added it to the coffee. We loved the results. It was so easy! Thank you!
Can I replace mascarpone with cream cheese?
Yes, you can use cream cheese as a substitute for mascarpone here. The filling won’t be as creamy and will be slightly tangy but still should be delicious.
I’m allergic to coffee so I substituted mint hot chocolate and it was amazing!
I always use a coffee substitute to make anything that requires coffee and no one can tell it’s not coffee as it taste exactly like coffee and it’s natural 😉
On a different note I made this cake and it was delicious and quick to put together. Great for
Last minute dessert or when you get a tiramisu craving but don’t want to go through all the process of making the authentic versions.