Layers of espresso-soaked sponge fingers and creamy mascarpone in a mug, dusted with cocoa, the entire tiramisu experience in a single serving assembled in eight minutes with no cooking required.
About This Recipe
Mug tiramisu is technically an assembly rather than a cake, but it captures every essential element of the classic Italian dessert in a single serving format that requires no cooking, no special equipment, and under ten minutes of preparation. The espresso-soaked sponge fingers, the mascarpone cream, and the cocoa dusting are all present and correct.
The mascarpone cream for a single-serving tiramisu is made simply by beating mascarpone with icing sugar, a splash of vanilla, and a tablespoon of double cream until smooth and slightly thickened. For a more traditional version a small amount of egg yolk beaten with the sugar produces a richer, more authentic texture, but the egg-free version is equally delicious and completely safe without the concerns of raw egg.
The espresso soak is the step that most determines the quality of the finished mug tiramisu. Strong brewed espresso or very strong instant coffee, cooled to room temperature and mixed with a splash of rum or coffee liqueur for the authentic version, must be applied generously enough that the sponge fingers are genuinely saturated rather than merely moistened. Properly soaked sponge fingers dissolve into the mascarpone layer in a way that dry ones do not, producing the unified, creamy texture that defines great tiramisu.
History and Origins
Tiramisu was created in the 1960s or 1970s at the restaurant Le Beccherie in Treviso, Italy, though its exact origin has been disputed by multiple restaurants and chefs. It became one of the most widely eaten Italian desserts internationally from the 1980s onwards. The no-cook mug version maintains the essential technique and flavour profile of the original while removing the need for any cooking equipment.
Why It Is Fast To Make
No cooking required. Simple assembly in a mug. Mascarpone cream takes 2 minutes to prepare. Total 8 minutes.
Mug Tiramisu
Course: Cake1
servings8
minutes540
kcalIngredients
•t4 to 5 sponge fingers or ladyfingers
•t60ml strong espresso or very strong instant coffee cooled
•t1 tsp rum or coffee liqueur optional
•t75g mascarpone
•t1 tbsp icing sugar
•t0.5 tsp vanilla extract
•t1 tbsp double cream
•tCocoa powder for dusting
Directions
- Mix cooled espresso with rum or liqueur if using.
- Beat mascarpone, icing sugar, vanilla and double cream until smooth and slightly thickened.
- Break sponge fingers to fit the mug. Dip each piece generously in espresso.
- Layer espresso-soaked sponge fingers in the bottom of the mug.
- Spoon half the mascarpone cream over the sponge layer.
- Add another layer of soaked sponge fingers then remaining mascarpone.
- Dust generously with cocoa powder. Eat immediately or refrigerate for 10 minutes.
Notes
- Dip the sponge fingers properly, not quickly. They should be genuinely saturated, almost on the verge of falling apart.
Strong coffee is essential. Weak coffee produces a bland, pale tiramisu without the coffee depth that defines the dessert.
The rum or liqueur is optional but provides the authentic background note that distinguishes restaurant tiramisu.
Refrigerating for 10 minutes allows the layers to meld and produces a slightly better result than eating immediately
Make Ahead Tips
Can be assembled and refrigerated for up to 2 hours. Add cocoa dusting just before eating. The sponge fingers continue to absorb the coffee and the mascarpone sets slightly over time, which many people prefer.
Storage and Serving
Keep refrigerated. Eat within 4 hours of assembly. The sponge fingers continue softening and the texture becomes less defined over time. For the best result eat within an hour of assembly.
Variations and Substitutions
Add a tablespoon of Nutella to the mascarpone cream for a chocolate hazelnut tiramisu. Use matcha powder instead of cocoa for a green tea tiramisu. Replace the coffee soak with Baileys and cream for a different but equally indulgent version. Use chocolate digestive biscuits in place of sponge fingers.
