Quick tiramisu in a glass

Ingredients (4 cups)

• 200 g ladyfingers
• 250 g mascarpone
• 2 fresh eggs
• 2 tablespoons sugar
• Cold coffee
• Unsweetened cocoa powder

Quick method

1. Separate yolks and whisk with sugar.
2. Add mascarpone and mix into a cream.
3. Whip whites to soft peaks and fold in gently.
4. Dip ladyfingers in coffee.
5. Layer in glasses: ladyfingers, cream, cocoa.

Lighter version

• Use Greek yogurt for part of the mascarpone.
• Sweeten less and add vanilla for aroma.

Why this version works

Small portions set quickly and are easy to serve. The cream stays stable if you fold gently.

Ingredients and swaps

If you want to avoid raw eggs, use whipped cream and yogurt or a pasteurized egg base.

Timing and organization

Make the coffee first and let it cool. Then assemble in minutes.

Stable cream tips

Whip the whites separately and fold slowly. Overmixing breaks the air.

Common mistakes

• Warm coffee: it melts the cream.
• Over-soaking the ladyfingers.

Sweetness balance

Taste the cream before assembling. Adjust sugar to your preference.

Egg-free version

Mix mascarpone with whipped cream or thick yogurt for a safer version.

My moment for this recipe

I make it when I need a quick dessert for guests. It always looks good.

My tip

For me, dust cocoa only at the end so it stays dark and fresh.

What I avoid

I avoid watery coffee and too much soaking.

How I serve it

For me, serve chilled with a fresh cocoa dusting.

Storage

Keep in the fridge up to 2 days, covered.

Quick FAQ

• Can I avoid raw eggs? Yes, use whipped cream or Greek yogurt.
• How long does it last? Up to 2 days in the fridge.

The detail that makes it work

When I make Quick tiramisu in a glass, I focus on the last adjustment of flavor; it is what ties everything together. With 25 minutes with Medium effort, it is a recipe I can repeat easily. To keep the budget (€€), I balance with seasonal vegetables and one main protein.