Tiramisu in espresso cups

This classic tiramisu is a menu must-have.
Stephanie Conley Buhre with tiramisu espresso cups.Photography: Con Poulos / Styling: Kerrie-Ann Jones
4H 10M

What could be better than a dessert that both looks and tastes amazing? Served in cute decorative cups, this no-bake tiramisu has a punchy hint of coffee that when combined with creamy mascarpone ticks all the boxes for entertaining. As one of Stephanie Conley Buhre’s go-to hosting recipes, it’ll have your guests asking for more.

Tiramisu in espresso cups
(Photography: Emily Murray)




Separate the eggs, place egg whites in a bowl and whisk to stiff peaks. In another bowl beat the egg yolks with the icing sugar until pale and fluffy. Gently fold in the mascarpone cheese to the yolk mixture then fold in the egg whites.


Have your individual espresso cups ready and start to dip the sponge fingers in the coffee and create the first layer in the bottom of each cup. Follow with a layer of the mascarpone cheese mixture, layering until the cup is full and finishing with the mascarpone.


Refrigerate for at least 4 hours before serving. To serve, sift a generous amount of cocoa powder over the top.

Stephanie Conley Buhre with tiramisu espresso cups.
Stephanie’s cookbook ‘At Home with the Hostess’ shares over 150 recipes and essential entertaining tips. (Photography: Con Poulos / Styling: Kerrie-Ann Jones )
Discover more recipes from Stephanie’s collection of canapes

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