No-Bake Espresso Tiramisu Jars

Tiramisu means "pick me up" in Italian—thanks to the espresso. These no-bake jars keep the classic Veneto layers (ladyfingers, mascarpone, cocoa) with zero oven time; chill overnight for the best soak.

Serves 4 · 20 min prep

Estimate for one serving

• 420 cal
• 6g protein
• 32g carbs
• 30g fat
• 1g fiber

Every recipe here is free to read.

Ingredients

• 1 cup heavy whipping cream
• 8 oz mascarpone cheese, room temperature
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• 3/4 cup strong brewed espresso or coffee, cooled
• 2 tbsp coffee liqueur (optional)
• 16–18 ladyfinger cookies
• 2 tbsp unsweetened cocoa powder
• 2 tbsp dark chocolate shavings

Instructions

1. 1In a large cold bowl whip the heavy cream with an electric mixer on medium-high until soft peaks form, about 2–3 minutes; do not overwhip.
2. 2In a separate bowl beat mascarpone, powdered sugar, and vanilla until completely smooth and fluffy, about 1 minute. Gently fold the whipped cream into the mascarpone mixture in two additions until no streaks remain.
3. 3Stir the cooled espresso and coffee liqueur (if using) together in a shallow dish. Break ladyfingers in half so they fit inside 8-oz jars or glasses.
4. 4Quickly dip each ladyfinger half into the espresso mixture for 1–2 seconds per side—just long enough to moisten without turning soggy—and place a single layer in the bottom of each of 4 jars.
5. 5Spoon or pipe mascarpone cream over the ladyfingers in each jar and smooth the surface. Repeat with a second layer of dipped ladyfingers and another layer of cream, finishing with cream on top.
6. 6Cover the jars and refrigerate at least 4 hours or overnight so the cookies soften into cake-like layers and flavors meld.
7. 7Just before serving, dust the tops generously with cocoa powder through a fine-mesh sieve and finish with a sprinkle of dark chocolate shavings.
8. 8Serve cold with small spoons; the jars keep well in the fridge up to 2 days.