Here’s a quick and indulgent Tiramisu Pudding Cups recipe 🍮☕ — no baking required, perfect for individual servings.
Tiramisu Pudding Cups
Ingredients (makes 4–6 cups):
Coffee Layer
- 1 cup strong brewed coffee, cooled
- 2–3 tbsp coffee liqueur (optional, e.g., Kahlúa)
Pudding Layer
- 1 package (3.4 oz) instant vanilla or French vanilla pudding mix
- 2 cups cold milk
Cream Layer
- 8 oz mascarpone cheese, softened
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Other
- 12–16 ladyfingers or sponge cake pieces
- Unsweetened cocoa powder or chocolate shavings for topping
Instructions:
- Prepare pudding:
In a bowl, whisk pudding mix with cold milk for 2 minutes. Chill 5–10 minutes to set slightly. - Whip cream mixture:
In a separate bowl, beat heavy cream with powdered sugar until soft peaks form. Fold in mascarpone and vanilla gently until smooth. - Coffee soak:
Dip ladyfingers or cake pieces briefly in coffee (with liqueur if using). Don’t soak too long or they get soggy. - Assemble cups:
- Layer soaked ladyfingers at the bottom of each cup.
- Add a layer of pudding.
- Top with mascarpone cream.
- Repeat layers if cups are tall, ending with cream.
- Chill:
Refrigerate at least 2–3 hours (or overnight) to allow flavors to meld. - Finish:
Dust with cocoa powder or chocolate shavings before serving.
⭐ Tips:
- Use small espresso cups or mason jars for individual servings.
- Ladyfingers are traditional, but sponge cake works well.
- Let it chill to let the pudding and cream set together for the perfect texture.
🔄 Variations:
- Baileys or rum: Add 1–2 tbsp to coffee or cream layer.
- Mini version: Use shot glasses or dessert spoons.
- Chocolate twist: Use chocolate pudding instead of vanilla for a mocha flavor.
I can also give you a no-pudding version that uses homemade custard and whipped cream for an even more authentic tiramisu flavor.
Do you want me to give that version?
