Name: Tiramisu in a glass
Prep time: 30 min
Yield: 6 small glasses
Cuisine: Italy
Ingredients: 250 oz ofmascarpone; 3 eggs; 45 oz ofgranulated sugar; 5 oz ofmascobado ((optional; use granulated sugar if you don't have any)); 30 cup ofcoffee (cold); 30 spoon cookies; 1 low-fat cocoa powder; 2,5 tbsp ofRum (adjust to your liking); jars funnel

desserts chocolate mini glasses pastries prepared in advance valentine's day

Updated on 23 November 2025 by

juju

5 reviews 4 : Very good

Cuisine

Italy

Diet

Vegetarian

Level

Easy

Calories

321 pour 100g

Preparation

30 minutes

Wait

12 hours

Have you ever made tiramisu, that iconic Italian dessert?

This recipe for tiramisu in verrines will convince you that it’s very easy and that the result is stunning!

Since tiramisu isn’t very firm in texture, I find it more attractive and enjoyable to serve this dessert to guests in individual glasses rather than on a large platter. This will also give your dish a modern twist.

For a tiramisu with character, I chose to use Mascovado sugar in addition to granulated sugar, and to add a splash of rum to the mixture!

For

small glasses

Add to shopping list

8.8 oz of mascarpone
3 eggs
1.6 oz of granulated sugar
0.2 oz of mascobado (optional; use granulated sugar if you don't have any)
1.3 cup of coffee cold
30 spoon cookies
1 low-fat cocoa powder
1.7 tbsp of Rum adjust to your liking

Kitchen utensils
jars funnel

1
Make the coffee so it has time to cool.
2
Separate the egg whites from the yolks.
Beat the yolks with the sugar and the muscovado sugar until pale.
3
Soften the mascarpone with a spatula, then add it to the egg yolks.
Mix well and add the rum.
4
Beat the egg whites until stiff peaks form, then gently fold them in using a rubber spatula.
Mix until the mixture is smooth.
5
For each glass, start by quickly dipping one or two ladyfingers into the cold coffee (which has the advantage of not making the cookies melt).
Drain and crumble them coarsely over the verrine.
The Chef's Tip
Use a verrine funnel to protect the rim of the glass and ensure a neat, mess-free verrine.
6
Add a layer of cream, still using the funnel.
Don't put too much cream on the first layer, or you won't have room for the next one.
7
Repeat the process with another layer of ladyfingers, followed by a layer of cream.
8
Refrigerate for 12 to 24 hours, covering the glasses (with a stretchable silicone lid, plastic wrap, or aluminum foil).
Before serving, sift unsweetened cocoa powder over the top using a fine-mesh sieve so that the cocoa is evenly distributed as a fine powder.