Print

Eggless Tiramisu Trifle Cups

Eggless Tiramisu Trifle Cups
Print Recipe

Eggless Tiramisu Trifle Cups offer a rich and indulgent dessert experience without the use of eggs. Featuring layers of coffee-soaked ladyfinger biscuits, creamy mascarpone and whipped cream mixture, and a dusting of cocoa powder, these individual servings are easy to assemble, elegant, and perfect for any occasion. This fuss-free, no-bake recipe preserves the classic tiramisu flavors and can be customized with optional ingredients like coffee liqueur or fresh berries.

Ingredients

Base Ingredients

  • Ladyfinger Biscuits – quantity as needed for servings
  • Strong Coffee or Espresso – enough for soaking (approximately 1 to 1.5 cups)
  • Mascarpone Cheese – 250 grams (about 1 cup)
  • Whipping Cream – 1 cup (240 ml), chilled
  • Sugar – 1/3 cup (65 grams), adjust to taste
  • Cocoa Powder – for dusting, approximately 2 tablespoons
  • Vanilla Extract – 1 teaspoon
  • Optional: Coffee Liqueur – 2 to 3 tablespoons (optional for adult version)

Optional Variations

  • Fresh Berries (e.g., raspberries, blueberries) – 1/2 cup, for layering
  • Chocolate Shavings or Syrup – for chocolate variation
  • Vegan Alternative Ingredients: Vegan Cream Cheese – 250 grams, Coconut Cream – 1 cup
  • Toasted Nuts (almonds, hazelnuts) – 1/4 cup, chopped
  • Decaffeinated Coffee – as a coffee alternative

Instructions

  1. Step 1: Brew Your Coffee – Prepare a strong cup of coffee or espresso. Allow it to cool completely before use. If desired, stir in the coffee liqueur to infuse layers with an adult flavor.
  2. Step 2: Whip the Cream and Mascarpone – In a mixing bowl, whip the chilled whipping cream until soft peaks form. Separately, blend the mascarpone cheese with sugar and vanilla extract until smooth. Gently fold the whipped cream into the mascarpone mixture to create a light, fluffy cream layer.
  3. Step 3: Soak the Ladyfingers – Quickly dip each ladyfinger biscuit into the cooled coffee mixture, just enough to soak without becoming soggy. Arrange them as the first layer in individual serving cups.
  4. Step 4: Layer the Cups – Spoon a generous layer of the mascarpone and cream mixture over the coffee-soaked ladyfingers. Repeat these layers — coffee-soaked biscuits followed by cream — as many times as your cups allow.
  5. Step 5: Chill and Set – Cover the assembled trifle cups with plastic wrap and refrigerate for at least 4 hours or preferably overnight. This resting time lets the flavors meld and the cream set beautifully.
  6. Step 6: Add the Finishing Touch – Just before serving, generously dust the tops of each trifle cup with cocoa powder for the classic tiramisu appearance and flavor.

Notes

  • Use cold mascarpone and cream to ensure a stable, fluffy texture.
  • Dunk ladyfingers briefly in coffee to prevent sogginess and maintain texture.
  • Chill the trifle cups thoroughly to allow flavors to meld and layers to firm up.
  • Adjust the sweetness by tasting and adding sugar gradually during cream preparation.
  • Apply cocoa powder immediately before serving to keep the presentation fresh and appealing.
  • These trifle cups can be made ahead and stored in the refrigerator for up to 3 days.
  • Freezing is not recommended due to potential texture changes; if needed, freeze in airtight containers up to one month and thaw overnight in the fridge.
  • Serve chilled; do not reheat to preserve texture and creaminess.

Nutrition

Keywords: eggless tiramisu, tiramisu trifle, coffee dessert, egg-free dessert, no-bake tiramisu, mascarpone dessert, individual tiramisu cups

Find it online: https://elenaglam.com/eggless-tiramisu-trifle-cups/