Easy Tiramisu Cups without Mascarpone (No Egg Recipe)
These simple ladyfingers tiramisu cups are wonderfully light and tasty. By swapping mascarpone cheese for cream cheese and including bananas and without raw eggs, they boast a luxurious, silky flavor. Sharing this effortless, no-bake dessert with yourself or your loved ones is a fantastic choice for a delightful treat.
Tiramisu Origin
Find me one person that doesn’t like tiramisu. How can you not like the creaminess and silkiness of this dessert par excellence?
I was curious to learn the origin of this classic Italian dessert (of course, I knew it came from Italy). But I wanted to know when and where it came from in Italy. So, I did a quick research and found several interesting stories.
But the most accredited one says that Tiramisu originated in Treviso in the Veneto region, most likely in the 1950s. Another interesting story I didn’t know is that Italians celebrate Tiramisu Day on March 21st of every year in honor of this creamy delight.
After learning all this, I’ve decided to join the fun. From now on, March 21st will be my official tiramisu-making day!
Mascarpone vs. Cream Cheese
The classic tiramisu recipe traditionally includes a blend of espresso, rich mascarpone cheese, and ladyfingers, finished with a dusting of cocoa powder. This version is a staple in my kitchen and is frequently enjoyed. However, there’s a world of variations that add exciting new dimensions to the traditional tiramisu flavor while staying within its essence.
In my take on this beloved dessert, I’ve opted to substitute cream cheese for mascarpone and incorporate banana slices for an extra layer of flavor and texture.
Now, there’s a rationale behind my choice of cream cheese. If you’ve ever embarked on a weight-loss journey, chances are you’ve made the popular decision to steer clear of sweets altogether. Many of us have found ourselves in this situation at some point.
However, I’ve realized there are smarter approaches than outright avoiding indulgent foods. It’s far wiser to practice moderation and rein in our tendency to overeat.
This means you can still indulge your sweet cravings but in a controlled manner. Furthermore, you can substitute heavier ingredients with lighter alternatives, such as swapping mascarpone for cream cheese in this recipe.
Mascarpone and cream cheese are very close cousins, with mascarpone made from heavy cream and cream cheese made from whole milk. Thus, mascarpone has about 60-75% fat and a distinct buttery flavor, whereas cream cheese has 33% fat and is milder. So, if you do the math, you’ll see that swapping mascarpone for cream cheese is okay, especially in the tiramisu recipe, where the prevalent taste comes from the espresso.
Ingredients You’ll Need in This Easy Tiramisu Cup Recipe and Preparation Tips
- One cup of heavy whipping cream
- 8 oz cream cheese
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 6 tbsp of powdered sugar
- 2-4 shots of espresso coffee
- 1-2 bananas
- One package of ladyfinger biscuits (7 oz. or 200 gr)
- Unsweetened cocoa powder for decoration
- This recipe yields approximately 4-6 individual tiramisu cups, varying in cup size. Any excess cream can be stored in a tightly sealed container and enjoyed within 1-2 days.
- First, remove the cream cheese from the refrigerator and allow it to reach room temperature for about an hour.
- Meanwhile, in a separate large bowl, whip the cream until it achieves a creamy and smooth texture. Set it aside.
- Combine the softened cream cheese, sour cream, vanilla extract, and powdered sugar in another bowl. You can use a KitchenAid mixer or any high speed electric mixer available to blend the ingredients until they reach a smooth consistency.
- Incorporate the whipped cream gently into the mixture until it forms a smooth, soft cream. I prefer desserts with less sugar, so I recommend tasting the cream at this stage. If you find it not sweet enough, add more powdered sugar and remix until the desired sweetness is achieved.
- There are a few options for preparing the coffee mixture. A classic tiramisu is made with espresso coffee, which yields the best flavor. However, instant coffee such as Nescafe Clasico is an excellent alternative if you don’t have an espresso machine. In both cases, it’s best to use warm coffee, not hot, to prevent the ladyfingers from becoming too soggy.Option 1 – Espresso: Prepare two shots of espresso and dilute with about a cup of warm water. You can adjust the strength of the coffee to your preference.Option 2 – Instant Coffee: Dissolve 1-2 tablespoons of Nescafe Clasico in 1 cup of warm water. Mix well and set aside. You may need to adjust the amount of coffee depending on the number of Tiramisu cups you’re making.
- Quickly dip lady fingers in the coffee for about 1-2 seconds, then remove them. Do not leave it in the coffee for too long, as it will become too soggy. Break the coffee-soaked ladyfingers into three pieces and place them at the bottom of the cup. Add 2-4 tablespoons of the cream mixture and banana rounds. Repeat these layers until the cup is filled, ending with a layer of cream. Sprinkle cocoa powder on top for a finishing touch.
- Refrigerate the Tiramisu cups for at least two hours, preferably overnight, to allow the cream to set and the ladyfingers to absorb moisture from the cream and coffee. This enhances the flavor and texture of the dessert.
- Please take a look at the recipe card below for the full recipe and nutrient information.
Quick Tip!
For a flawless cocoa powder layer, place a small amount of cocoa powder into a tea strainer and gently sift it over the cup, shaking it back and forth.
To sum up, these ladyfingers tiramisu cups are simply delicious! They’re light and satisfying with cream cheese instead of mascarpone and a banana added for extra flavor. Whether treating yourself or sharing with family, this easy-to-make, no-bake perfect dessert is a fantastic choice. So go ahead and indulge in this popular Italian dessert! It will be a guaranteed crowd pleaser and one of your favorite recipes!
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Tiramisu Cups without Mascarpone Cheese (No Egg Recipe)
Ingredients
- 1 cup heavy whipping cream
- 8 oz cream cheese
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 6 tbsp powdered sugar
- 2 – 4 shots espresso or instant coffee (see notes)
- 1 – 2 bananas
- 1 package ladyfingers 7 oz or 200 gr
- cocoa powder unsweetened, for decoration
Instructions
- First, remove the cream cheese from the refrigerator and allow it to reach room temperature for about an hour.
- In a separate large bowl, whip the cream until it achieves a creamy and smooth texture. Set it aside.
- Combine the softened cream cheese, sour cream, vanilla extract, and powdered sugar in another bowl. You can use a KitchenAid mixer or any high speed electric mixer available to blend the ingredients until they reach a smooth consistency.
- Incorporate the whipped cream gently into the mixture until it forms a smooth, soft cream. I prefer desserts with less sugar, so I recommend tasting the cream at this stage. If you find it not sweet enough, add more powdered sugar and remix until the desired sweetness is achieved.
- There are a few options for preparing the coffee mixture. A classic tiramisu is made with espresso coffee, which yields the best flavor. However, instant coffee such as Nescafe Clasico is an excellent alternative if you don't have an espresso machine. In both cases, it's best to use warm coffee, not hot, to prevent the ladyfingers from becoming too soggy.Option 1 – Espresso: Prepare two shots of espresso and dilute with about a cup of warm water. You can adjust the strength of the coffee to your preference.Option 2 – Instant Coffee: Dissolve 1-2 tablespoons of Nescafe Clasico in 1 cup of warm water. Mix well and set aside. You may need to adjust the amount of coffee depending on the number of Tiramisu cups you're making.
- Quickly dip lady fingers in the coffee for about 1-2 seconds, then remove them. Do not leave it in the coffee for too long, as it will become too soggy. Break the coffee-soaked ladyfingers into three pieces and place them at the bottom of the cup. Add 2-4 tablespoons of the cream mixture and banana rounds. Repeat these layers until the cup is filled, ending with a layer of cream. Sprinkle cocoa powder on top for a finishing touch.
- Refrigerate the Tiramisu cups for at least two hours, preferably overnight, to allow the cream to set and the ladyfingers to absorb moisture from the cream and coffee. This enhances the flavor and texture of the dessert.
- Quick Tip: For a flawless cocoa powder layer, place a small amount of cocoa powder into a tea strainer and gently sift it over the cup, shaking it back and forth.
Video
Notes
- This recipe yields approximately 4-6 individual tiramisu cups, varying in cup size. Any excess cream can be stored in a tightly sealed container and enjoyed within 1-2 days.
- I prefer desserts with less sugar, so I recommend tasting the cream. If you find it not sweet enough, add more powdered sugar and remix until the desired sweetness is achieved.
- You may need to adjust the amount of coffee depending on the number of Tiramisu cups you’re making.
- For a flawless cocoa powder layer, place a small amount of cocoa powder into a tea strainer and gently sift it over the cup, shaking it back and forth.
