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Tiramisu pots recipe

Tiramisu pots recipe

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  • Dessert

You'll be hard pressed to find someone who doesn't love tiramisu. This tiramisu recipe is perfect for a party - served in individual pots, they can be made well in advance of serving.

29 people made this

IngredientsServes: 8

  • 2 egg whites
  • 4 egg yolks
  • 150g icing sugar
  • 400g Mascarpone
  • 200g boudoir biscuits / sponge fingers
  • 200ml strong coffee, room temperature
  • 200g plain chocolate

MethodPrep:30min ›Extra time:2hr › Ready in:2hr30min

  1. Beat the egg whites to stiff peaks. In another bowl, whisk the yolks and icing sugar together till smooth. Add in the Mascarpone, then fold in the egg whites.
  2. Lay out 8 individual serving glasses or ramekins. Soak the biscuits in the coffee, and lay in the bottom of each glass. Top with a layer of the Mascarpone mixture. Grate some plain chocolate over the top. Repeat layers till all ingredients are used, ending with a Mascarpone layer topped with a bit of grated chocolate.
  3. Refrigerate for at least 2 hours before serving.

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Reviews & ratingsAverage global rating:(8)

Reviews in English (5)

Something else.added a couple of spoons of cocoa powder and vanilla essence to cheese mixture and topped with whipped dbl cream and chopped roasted hazelnuts and chocolate curls-27 Apr 2010

Since I got this recipe I make it all the time, its great for dinner parties and so easy to make. For a cheaper and less rich version you can also use full fat soft cheese (supermarket own brand) and it still tastes really nice. yummy!-27 Apr 2010

Thank you for this great easy recipe, I made it for New Years day as I was looking for something new to make for all my family calling round, it was easy to follow and turned out lovely.-03 Jan 2016

  • 75ml very strong hot coffee
  • 3 tbsp Marsala Dolce
  • 25g caster sugar
  • 75g Belgian dark cook’s chocolate (60% cocoa solids)
  • 4 tbsp double cream
  • 2 tbsp golden syrup
  • 2 medium eggs
  • 1 x 250g tub mascarpone
  • 12 sponge fingers, broken in half (we used Taste The Difference Italian Savoiardi)
  1. Combine the hot coffee with the Marsala Dolce and 1 tablespoon of the sugar and set aside to cool.
  2. Break up 60g of the chocolate into a heatproof bowl with the cream and golden syrup and sit over a pan of gently simmering water until melted stir until smooth. Grate the remaining chocolate and set aside.
  3. Separate the eggs and put the yolks in a bowl with the remaining sugar. Whisk the egg yolks until they are creamy and thickened. Gradually combine with the mascarpone until the mixture is smooth and creamy.
  4. In another bowl, whisk the egg whites until they are stiff then fold them into the mascarpone.
  5. Take three pieces of sponge finger for each tiramisu and dip in the coffee mixture until they have soaked up some of the liquid, then put them in the base of four 150-200ml glass tumblers.
  6. Spoon a heaped tablespoon of the mascarpone mixture on top of each sponge layer, then add another layer of soaked sponge pieces. Divide the melted chocolate mixture between all the glasses and add the rest of the mascarpone on top.
  7. Sprinkle the top of the desserts with the grated chocolate. Cover and chill for 1 hour before serving.


Tiramisu is a classic Italian dessert with layers of boozy lady fingers, mascarpone and coffee. Mix and match tiramisu flavours to add your own personal touch or play it cool and classic.

Bring a taste of Mauritius to the party with Shelina Permaloo’s Chai Tiramisu with Vanilla and Rum or stick to well-loved flavour combo chocolate and nut. Whichever way you choose, we guarantee clean bowls at the end.

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Tiramisu Jars

Editor&aposs Note: These Tiramisu Jars are a gorgeous dessert which double as a take-home party favor for guests! They take only a few minutes to make, so you you will have more time to jazz up your jars with ribbons or other fun decorations.


  • 8 oz. mascarpone cheese
  • 1/2 pint heavy cream
  • 1 tablespoon vanilla extract
  • 6 tablespoons sugar
  • 1 package ladyfinger cookies
  • 2 cups espresso, cooled
  • 2 tablespoons coffee liquor (optional)
  • Shaved chocolate/cocoa powder for garnish


1. Whip the cream with the sugar and vanilla extract until stiff, then fold in room-temperature mascarpone cheese.

2. Combine the cooled espresso with the coffee liqueur, then individually dip each ladyfinger in themixture and place them close to one another on your dish or in your jar.

3. Layer on some of the cream mixture and repeat layers of cream and ladyfingers.

4. Garnish with cocoa powder or shaved milk chocolate and refrigerate for at least 4 hours. Bon appetito!

Dinky tiramisù pots recipe

Tiramisù is one of the best desserts in existence. Fact. We created these dinky tiramisù pots so you can make enough for 5-6 pals to enjoy (without sharing!) at your next garden party or park picnic. These little pots of joy are so quick and easy to make, and when you pile up the ingredients in a glass, you get the extra wow factor of layers of coffee-soaked sponge, cream and grated dark chocolate – a real feast for the eyes! We used our Café Amaretto instant coffee (make sure it’s extra strong) but our Nespresso-compatible pods would work really well here, too.

Makes: 6 servings

Time: 30 minutes


  • 250g mascarpone cheese
  • 300ml double cream
  • 2 tsp vanilla extract
  • 4 tbsp icing sugar
  • 150ml strong Café Amaretto instant coffee
  • 12 sponge fingers or trifle sponges
  • 50g dark chocolate

How to make Little’s dinky tiramisù pots

  1. Make your instant coffee in a small bowl and leave to cool
  2. Meanwhile, scoop the mascarpone into a large bowl with a good splash of the double cream. Whisk together until smooth and slowly add the remaining cream, whisking as you go. Continue to whisk until your mixture forms soft peaks – be careful not to over-whisk it or it’ll be too thick
  3. Sift in the icing sugar and fold in to the cream along with the vanilla extract
  4. Once your coffee has cooled, break your sponge fingers in half and dunk them in the coffee until completely coated. Arrange the soaked sponge fingers neatly in the base of your glasses or pots
  5. Take a good spoonful of your cream mixture and carefully spoon on top of the sponge fingers, then grate a good helping of dark chocolate on to
  6. Repeat steps 4-5 for each glass and leave to chill in the fridge for a few hours before devouring! Decorate with extra dark chocolate before serving for extra wow factor.

Let us know if you make this and what flavour coffee you opt for! @wearelittles on Instagram.

What Ingredients do you need for tiramisu?

Mascarpone is a classic ingredient for tiramisu. This Italian cream cheese is very versatile, as you can use it in both sweet and savory dishes.

Another key tiramisu ingredient is espresso coffee. You can also use regular black coffee but we like the depth of flavor from espresso. Use espresso pods for a quick and easy option.

Ladyfingers, also known as Italian Savoiardi sponge fingers, are another important tiramisu component. If you can’t find any, you can use sponge cake instead.

However, they last so long that we recommend buying some as a pantry staple. They can also be used for charlottes and trifles.

Lady fingers

Whipping cream also gives extra richness to this tiramisu dish. Vanilla extract isn’t essential but adds flavor.

Amaretto liqueur is made from apricot kernels or apricots. It comes from the town of Saronno in Italy and one of the most popular brands is called Disaronno.

If you can’t get hold of Amaretto liqueur, other good options are Madeira port, Marsala wine, brandy, rum or coffee liqueur. Traditional tiramisu recipes usually also include eggs but we’ve left them out for a lighter version.

Finally, you can use cocoa powder or chocolate for these individual tiramisu pots. We generally use organic dark chocolate with 70% cacao.

Making tiramisu

Mini Cherry Tiramisu Pots

Mini Cherry Tiramisu Pots is a dessert that combines the sweet red gems of Italy with the most celebrated and reinterpreted Italian dessert. This recipe is decadent and luxurious –quick to make but with a result that impresses!

Mini Cherry Tiramisu Pots is a dessert that is ideal for the warmer seasons, as it does not require cooking and you serve it cold. It is made by alternating a layer of ladyfinger cookies, called “savoiardi” in Italian, with whipped mascarpone and cherries. The ladyfingers are dipped in a mixture of pomegranate juice and rum, so they absorb the mellow liquor taste and they become softer to the bite. The pomegranate juice gives them a nice pinkish color ( I used the pomegranate as in Dubai is widely available). The mascarpone provides the creaminess, while the cherries give a zing of freshness to the dessert.

I must confess that this recipe has a special place in my heart! In fact, it combines tiramisu, a traditional dessert from my home region of Veneto, with the cherries of Marostica, a town where I spent cherished moments during my childhood.

Italian Cherries between territory and traditions

Cherries grow in various parts of Italy, and Veneto produces one of the best varieties. Marostica, a cute town in Veneto, is very famous for its cherries, which have a color varying from pink to red, and are very juicy and sweet. Marostica is also renowned for its main chess square. Every other year, in this square, there is a live chess match in September with live human pieces in ancient medieval customs.

Tradition tells that the harvest of cherries in Marostica and the chess match are very closely connected. In fact, the daughter of the noble family that was ruling Marostica had two suitors, and to avoid a bloody fight, they decided instead to have a chess match in the main square. The winner was awarded her hand in marriage, and the wedding was celebrated with the planting of new cherry trees in the surrounding hills.

Another town with an excellent quality of cherries is Vignola, in the region of Emilia-Romagna. The Vignola cherries have a firm pulp and a color that ranges from whitish-pink to red.

From Bologna and Modena, also in Emilia-Romagna, you will find Amarena cherries. They are small, sour and dark red, and usually, you can eat them in the form of preserves or in ice cream. I never miss eating an Amarena ice cream when I am back home.

What is Tiramisu

Tiramisu, as mentioned earlier, is a traditional dessert from Veneto, and its name means “cheer me up”… Well, it is indeed a luscious and comforting dessert. It is a guilty pleasure that will contribute to putting a smile on your face.

The traditional tiramisu recipe was born in Treviso in the 1960s. It consists of ladyfinger biscuits dipped in coffee and liquor, which are alternated with a layer of cream made from mascarpone, egg, and sugar, and then finally dusted with dark chocolate powder on top.

There are several variations of tiramisu. The most popular one is tiramisu with strawberries and is similar to the classic French dessert strawberry charlotte.

How to make Mini Cherry Tiramisu Pots

The preparation of these cute Mini Cherry Tiramisu Pots is quick, easy and requires very little effort. You start by breaking each ladyfinger into 3 pieces.

You then dip the ladyfinger pieces in a mixture of pomegranate and rum and layer the bottom of the pots. Only dip the ladyfinger pieces for a few seconds, to avoid them becoming too wet. This will prevent them from being soggy when served.

Next, you whip the mascarpone with sugar and layer the mixture on top of the ladyfingers, then add some cherry pieces. Now add another layer of ladyfingers and then mascarpone whip

Finally, top the pot with more cherry pieces. Keep the pots in the refrigerator until you serve them.

Mini Cherry Tiramisu Pots variations and substitutions

The Mini Cherry Tiramisu Pots are ideal for vegetarians.

For a gluten-free diet, substitute the ladyfingers with their gluten-free version.

If you do not drink alcohol, you can skip the rum and just dip the ladyfingers in pomegranate juice.

What Coffee is Best for Tiramisu?

An authentic tiramisu recipe uses espresso coffee. Dark roasts from France or Italy are ideal but not essential.

If you only have a regular coffee maker at home, either buy espresso from a local coffee shop or use instant espresso powder.

What coffee is best for tiramisu?

Twelve-minute tiramisu recipe

A classic tiramisu, made with eggs and mascarpone, usually needs a long time sitting in the fridge before it is ready to eat. But this speedy version uses pillowy whipped cream with a lot of rum and coffee to save time.

Tip: get everything laid out in a production line so that you can dunk the sponge fingers, lay them straight in the dish and then cover in the cream. Having only two layers also helps speed things up.


  • 2 tbsp instant coffee powder or granules
  • 4 tbsp Kahlúa (or other coffee liqueur) or rum
  • 450 ml double (heavy) cream
  • 3 tbsp icing (confectioners') sugar
  • 1 packet of sponge fingers
  • 1 pinch cocoa powder
  • 2 tbsp instant coffee powder or granules
  • 4 tbsp Kahlúa (or other coffee liqueur) or rum
  • 15.8 fl oz double (heavy) cream
  • 3 tbsp icing (confectioners') sugar
  • 1 packet of sponge fingers
  • 1 pinch cocoa powder
  • 2 tbsp instant coffee powder or granules
  • 4 tbsp Kahlúa (or other coffee liqueur) or rum
  • 1.9 cups double (heavy) cream
  • 3 tbsp icing (confectioners') sugar
  • 1 packet of sponge fingers
  • 1 pinch cocoa powder


  • Cuisine: Italian
  • Recipe Type: Dessert
  • Difficulty: Easy
  • Preparation Time: 12 mins
  • Cooking Time: 0 mins
  • Serves: 4


  1. Put the instant coffee into one of the mixing bowls. Measure out 150ml (5fl oz) of boiling water from the kettle into a measuring jug. Add to the coffee and stir until dissolved. Add the booze and set aside to cool slightly.
  2. Tip the double cream into the other mixing bowl. Add the icing sugar and whisk by hand until the cream just holds its shape &ndash don&rsquot overdo it, you want it to be pillowy and light.
  3. One by one, dunk half of the sponge fingers into the booze and coffee liquid, for 5&ndash10 seconds at a time (just enough so that they soak up some coffee, but not too long otherwise they will disintegrate) and lay in the baking dish. Spread over half of the whipped cream with a spatula. Repeat the dipping and layering process with the other half of the sponge fingers and cream, making sure that the sponge fingers soak up all the coffee goodness. Pour any extra boozy coffee on top.
  4. Sift over some cocoa powder to finish, then dig in.

This recipe is from Speedy MOB: 12-minute meals for 4 people by Ben Lebus, published by Pavilion Books on 3rd September. RRP £14.99. Photography by David Loftus.


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