You know those nights when you can’t decide between dessert and cocktails? That’s exactly how my espresso martini tiramisu cups were born! I was hosting a dinner party and wanted something special – something that would give my guests that perfect mix of coffee kick and creamy indulgence. These little cups combine everything we love about tiramisu with the bold flavors of an espresso martini, all in individual servings that look as gorgeous as they taste.

The best part? They’re ridiculously easy to make. No baking required, just layers of espresso-soaked ladyfingers and velvety mascarpone cream that come together in minutes. Well, okay, you do need to chill them for a couple hours – but trust me, the wait is worth it. The flavors meld together beautifully, creating this magical dessert that’s sophisticated enough for a dinner party but simple enough for a weeknight treat.

I’ve made these dozens of times now, and they never fail to impress. Whether you’re a coffee lover, a dessert fanatic, or just someone who appreciates a good shortcut in the kitchen, these espresso martini tiramisu cups are about to become your new favorite thing.

Why You’ll Love These Espresso Martini Tiramisu Cups

Let me tell you why these little cups have become my go-to dessert for every occasion:

No baking required – Just layer, chill, and serve. Perfect for hot days when you can’t bear to turn on the oven!
Ready in under 30 minutes (plus chilling time) – Faster than running to the bakery for dessert
Rich coffee flavor with a boozy kick – All the sophistication of a cocktail in dessert form
Individual servings – No messy slicing, and everyone gets their own perfect portion
Endlessly customizable – Add chocolate shavings, adjust the sweetness, or make it alcohol-free

Ingredients for Espresso Martini Tiramisu Cups

Here’s everything you’ll need to make these dreamy little cups (I promise, it’s all simple stuff!):

1 cup strong espresso, cooled – Please don’t use instant coffee here!
1/4 cup coffee liqueur – Kahlúa works perfectly, but see substitutions below
1/2 cup mascarpone cheese, room temp – Let it soften for perfect mixing
1/2 cup heavy cream – Cold from the fridge works best
2 tbsp sugar – Adjust to your sweet tooth
1 tsp vanilla extract – The good stuff makes a difference
12 ladyfinger cookies – Savoiardi work great
Cocoa powder for dusting – The finishing touch!

Ingredient Notes & Substitutions

No coffee liqueur? No problem! Use strong coffee with 1 tsp vanilla instead. For dairy-free, swap mascarpone for coconut cream (chill the can overnight first). Heavy cream can be replaced with whipped coconut cream. And if you can’t find ladyfingers, sponge cake cut into strips works in a pinch – just dip quickly so they don’t get soggy!

Equipment You’ll Need

Don’t worry – you probably have most of this in your kitchen already! Here’s what I grab every time I make these:

4 small serving glasses or cups – Clear ones show off those beautiful layers
Electric mixer – A hand mixer works great for the cream
Medium mixing bowl – For whipping up that dreamy mascarpone mixture
Shallow dish – Perfect for dipping those ladyfingers
Fine mesh sieve – For that picture-perfect cocoa dusting on top

How to Make Espresso Martini Tiramisu Cups

Alright, let’s get to the fun part – making these little cups of heaven! Don’t let the fancy name fool you – it’s just three simple steps. I’ll walk you through each one like I’m right there in the kitchen with you.

Step 1: Prepare the Espresso Mixture

Start by brewing your espresso nice and strong – we’re talking “wake-you-up” strength here. Let it cool completely (about 15 minutes), then stir in the coffee liqueur. Pour this into a shallow dish for dipping. Pro tip: Don’t let those ladyfingers swim too long! A quick 1-2 second dip per side is all they need to soak up flavor without turning to mush.

Step 2: Whip the Cream Layer

In your mixing bowl, combine the mascarpone, heavy cream, sugar, and vanilla. Beat on medium-high until soft peaks form – this usually takes me about 2-3 minutes. Watch closely though! Overmixing will give you grainy cream, and nobody wants that. When it looks like fluffy clouds and holds its shape when you lift the beaters, you’re golden.

Step 3: Assemble & Chill

Now for the magic! In each glass, layer dipped ladyfingers (break them to fit), then a generous spoonful of cream. Repeat until glasses are full, ending with cream on top. Cover tightly with plastic wrap (press it right onto the surface to prevent drying) and chill for at least 2 hours – though overnight is even better!

When you’re ready to serve, dust with cocoa powder through a fine sieve for that gorgeous café-style finish. And voilà – you’ve just made dessert that looks like it came from a fancy restaurant!

Tips for Perfect Espresso Martini Tiramisu Cups

After making these dozens of times, I’ve picked up some foolproof tricks for the best results every single time:

Chill your glasses first – Cold glasses help set the layers faster and keep everything nicely chilled
Wait to dust the cocoa – Do this right before serving so it stays picture-perfect and doesn’t dissolve
Taste your espresso mix – Adjust the liqueur amount to your preference before dipping the ladyfingers
Use a piping bag – For picture-perfect cream layers that’ll make your guests say “wow!”
Make ahead magic – These actually taste better after 24 hours in the fridge!

Serving Suggestions

These espresso martini tiramisu cups shine all on their own, but here’s how I love to serve them: with tiny espresso shots for true coffee lovers, or fresh raspberries for a fruity contrast. A sprinkle of chocolate shavings never hurts either!

Storage & Reheating

These tiramisu cups stay perfect in the fridge for up to 3 days (if they last that long!). No reheating needed – just enjoy them chilled straight from the fridge.

Espresso Martini Tiramisu Cups Nutritional Info

Here’s the scoop on what’s in each delightful cup (but remember – nutrition varies based on your exact ingredients!): Each serving packs about 320 calories with that perfect balance of rich cream (22g fat) and sweet coffee goodness (18g sugar). These values are estimates, but hey – when something tastes this good, who’s counting?

FAQ About Espresso Martini Tiramisu Cups

I get asked these questions all the time – here are the answers you need for perfect tiramisu cups every time:

Can I make these alcohol-free?
Absolutely! Just skip the coffee liqueur and use extra espresso with a teaspoon of vanilla extract. The flavor’s still amazing – I make this version for my kids all the time.

How long do they need to chill?
At least 2 hours, but honestly? Overnight is magic. The flavors meld together and the texture gets even creamier. Patience pays off with these!

Can I use instant coffee?
I wouldn’t recommend it – fresh espresso gives that rich depth of flavor. But if you must, use 2 tbsp instant espresso powder dissolved in 1 cup hot water (cooled completely).

Do I have to use mascarpone?
It gives the classic tiramisu taste, but cream cheese works in a pinch. Just whip it well to avoid lumps. For dairy-free, coconut cream is my go-to swap.

Why do my ladyfingers get soggy?
You’re probably dipping too long! A quick 1-2 second dip per side is plenty – they’ll soften more as they chill. Trust me, they’ll be perfect!