Party Tiramisu Gelato Cups

Name: Party Tiramisu Gelato Cups
Prep time: 30 min
Total time: 30 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 12 oz (340 g) mascarpone cheese, at room temperature, at room temperature (set out 30 minutes ahead); 1 cup (240 ml) heavy cream, cold, cold, straight from the refrigerator; ½ cup (120 ml) sweetened condensed milk; 1 tablespoon (8 g) instant espresso powder, dissolved in 2 tablespoons hot water, then cooled; ½ teaspoon (2½ ml) pure vanilla extract; ¾ cup (180 ml) strong brewed espresso, cooled to room temperature, cooled completely; 3 tablespoons (45 ml) Kahlúa or coffee liqueur (optional); 12 whole (120 g) Italian ladyfingers (savoiardi), crushed into coarse crumbles (roughly ½-inch pieces); 2 tablespoons (12 g) unsweetened cocoa powder (Dutch-process preferred); ½ oz (14 g) dark chocolate shavings or curls, shaved with a vegetable peeler or grater (optional)

From the MyKitchenBank Kitchen

Individual frozen desserts that marry the beloved flavors of tiramisu with the smooth, creamy texture of gelato. Each cup features layers of coffee-soaked ladyfinger crumbles, rich mascarpone gelato, and a dusting of cocoa powder, creating an elegant make-ahead treat perfect for entertaining. These can be assembled hours ahead and frozen solid, making them ideal for dinner parties.

Prep: 30 min
Cook: —
Wait: 6 hr
Total: 6 hr 30 min
Makes: 8 gelato cups (about 6 oz / 170 g each)

Save to My Kitchen Jump to recipe

Ingredients

8 servings

For the gelato layer
12 oz (340 g) mascarpone cheese, at room temperature, at room temperature (set out 30 minutes ahead)
1 cup (240 ml) heavy cream, cold, cold, straight from the refrigerator
½ cup (120 ml) sweetened condensed milk
1 tablespoon (8 g) instant espresso powder, dissolved in 2 tablespoons hot water, then cooled
½ teaspoon (2.5 ml) pure vanilla extract
For the ladyfinger layer
¾ cup (180 ml) strong brewed espresso, cooled to room temperature, cooled completely
3 tablespoons (45 ml) Kahlúa or coffee liqueur (optional)
12 whole (120 g) Italian ladyfingers (savoiardi), crushed into coarse crumbles (roughly ½-inch pieces)
For garnish
2 tablespoons (12 g) unsweetened cocoa powder (Dutch-process preferred)
½ oz (14 g) dark chocolate shavings or curls, shaved with a vegetable peeler or grater (optional)

Equipment (5)

8 chilled small serving glasses or cups (4–6 oz / 120–180 ml capacity)
Stand mixer with paddle attachment or hand mixer
Shallow dish for coffee mixture
Spoon or small ladle
Instant-read thermometer (optional, for custard step)

Steps

Before you start

Chill a mixing bowl and whisk in the freezer for 15 minutes before making the mascarpone gelato base
Have 8 small serving glasses or cups (4–6 oz / 120–180 ml each) ready and chilled
Brew strong espresso and let it cool to room temperature before assembly

1
Prepare the espresso-coffee mixture
- In a shallow dish, combine the cooled brewed espresso (180 ml) with Kahlúa if using.
- Set aside to use for soaking the ladyfingers.
- This mixture stays at room temperature during assembly.
+ Show details− Hide details
Tip: If making this without alcohol, use the full 180 ml of espresso and add 1 teaspoon of vanilla extract to deepen the flavor.
2
Make the mascarpone gelato base
- In a chilled mixing bowl, whisk together the room-temperature mascarpone (340 g) and condensed milk (120 ml) until completely smooth, about 1 minute.
- Add the cooled instant espresso mixture (espresso powder dissolved in hot water and cooled) and vanilla extract (2.5 ml).
- Whisk until the espresso and vanilla are evenly distributed and the base is light brown, about 1 minute more.
- Do not overmix to avoid developing gluten.
+ Show details− Hide details
Ready when: Mixture is smooth, homogeneous, and light coffee-brown in color
Tip: Keep the mascarpone at room temperature so it blends smoothly without lumps. Cold mascarpone will create a grainy texture.
3
Whip the heavy cream
- In a separate chilled bowl, whip the cold heavy cream (240 ml) to stiff peaks, about 2–3 minutes.
- The cream should hold firm peaks when the whisk is lifted.
+ Show details− Hide details
Ready when: Cream forms stiff, glossy peaks
Tip: Don't overwhip the cream or it will become grainy and eventually turn to butter. Stop as soon as stiff peaks form.
4
Fold cream into mascarpone base
- Gently fold the whipped heavy cream into the mascarpone mixture in two additions using a rubber spatula, taking care not to deflate the cream.
- Use a light hand and fold until no white streaks remain and the mixture is pale and airy, about 1 minute per addition.
+ Show details− Hide details
Ready when: Mixture is uniformly pale and airy with no visible white streaks
Tip: Folding gently preserves the airiness that makes this taste like gelato rather than heavy mousse. Resist the urge to stir vigorously.
5
Crush the ladyfingers
- Place the 120 g of savoiardi ladyfingers in a sturdy plastic bag and crush with a rolling pin or the heel of your hand until they form coarse crumbles (roughly ½-inch / 1 cm pieces).
- You want some texture, not powder.
- Transfer to a small bowl.
+ Show details− Hide details
Ready when: Ladyfingers are broken into coarse, uneven crumbles
Tip: Don't crush the ladyfingers too finely—they should retain some texture and structure when soaked, not dissolve into powder.
6
Soak and assemble first layer
- Quickly dip 12 of the crushed ladyfinger crumbles, one small handful at a time, into the espresso-coffee mixture so they're moist but not soggy (about ½ second per handful).
- Divide the soaked crumbles evenly among the 8 chilled glasses or cups, pressing gently to create an even base layer about ½ inch (1 cm) thick.
+ Show details− Hide details
Ready when: Each cup has an even layer of coffee-soaked crumbles, lightly packed
Tip: Work quickly and dip only briefly—oversoaked ladyfingers will become mushy. The crumbles should be moist and flavorful but still hold their shape.
7
Layer the mascarpone gelato
- Divide the mascarpone gelato mixture evenly among the 8 cups, spooning or gently pressing it over the ladyfinger base to create an even second layer.
- Use about 3–4 tablespoons (45–60 ml) per cup.
- Smooth the top with the back of a spoon if desired, but gentle ripples are fine.
+ Show details− Hide details
Ready when: Each cup is filled to about three-quarters full with an even mascarpone layer
Tip: Work gently to avoid compacting the airy gelato mixture, which would make it dense and heavy.
8
Add a final ladyfinger layer (optional)
- If desired, repeat the soaking and layering: quickly dip the remaining 12 crumbles into the espresso mixture and divide them among the cups as a thin third layer.
- This adds extra flavor and texture.
- You may need to use just a few crumbles per cup, depending on how full they are.
+ Show details− Hide details
Ready when: Each cup has a thin second layer of soaked ladyfinger crumbles on top
Tip: This step is optional—you can stop at step 7 if you prefer a simpler two-layer dessert. Either way, the result is delicious.
9
Freeze until solid
- Place the assembled cups on a level shelf in the freezer, making sure they won't tip over.
- Freeze for at least 6 hours, preferably overnight (or up to 24 hours), until the gelato is solid and firm to the touch.
- The longer they freeze, the firmer and more scoopable the texture becomes.
+ Show details− Hide details
Ready when: Cups are rock-solid when tapped with a spoon; no soft spots in the center
Tip: If you're short on freezer space, you can cover the cups loosely with plastic wrap or foil after the first 2 hours to protect them from freezer burn.
10
Dust with cocoa and garnish
- Remove the cups from the freezer 5 minutes before serving (this makes them slightly easier to eat with a spoon).
- Using a fine-mesh sieve, lightly dust each cup with unsweetened cocoa powder (about ¼–½ teaspoon per cup).
- Top with dark chocolate shavings if using.
- Serve immediately with a spoon.
+ Show details− Hide details
Ready when: Cocoa powder is evenly distributed; chocolate shavings are arranged on top
Tip: Dust the cocoa right before serving—if done too early it will absorb moisture from the frozen surface and lose its velvety finish.

Good to know

Tips

For the smoothest mascarpone base, let the cheese sit at room temperature for at least 30 minutes before mixing. Cold mascarpone will not blend smoothly and will create an unpleasant grainy texture.
Dip the ladyfingers very quickly (less than 1 second) into the espresso mixture. Oversoaked crumbles will become mushy and ruin the texture of the final dessert.
If you don't have small serving glasses, use small mason jars, espresso cups, or even demitasse glasses—anything 4–6 oz in capacity works well and looks elegant.
For a dairy-free version, substitute coconut cream for mascarpone, cashew cream for heavy cream, and coconut milk for condensed milk, though the texture will be slightly less creamy.

Make ahead

Yes. Assemble and freeze up to 24 hours ahead. The longer they freeze, the firmer they become. Dust with cocoa powder and garnish immediately before serving.

Storage & reheating

Store in the freezer, covered loosely with plastic wrap, for up to 2 weeks. To serve, remove from the freezer 5 minutes before eating to slightly soften. These do not freeze well beyond 2 weeks as the ladyfinger crumbles will begin to absorb moisture and become soggy. Do not thaw and refreeze.

Substitutions

mascarpone cheese, at room temperature → Crème fraîche or a blend of sour cream and heavy cream (equal parts). Crème fraîche will produce a slightly more tangy flavor. If using sour cream blend, use 170 g crème fraîche or 85 g sour cream + 155 ml heavy cream to match the original weight and moisture. The texture will be slightly less rich.
sweetened condensed milk → 2 tablespoons honey or 3 tablespoons (37 g) granulated sugar mixed into the mascarpone. Honey will add moisture and a subtle floral note; sugar will create a crisper texture. Whisk thoroughly to dissolve sugar.
Italian ladyfingers (savoiardi) → Crushed amaretti cookies or biscotti. Amaretti will add an almond flavor; biscotti will be firmer and require less soaking time (dip for just ¼ second). The texture will be slightly crunchier.
Kahlúa or coffee liqueur → 1 tablespoon unsweetened cocoa powder mixed with 1 tablespoon hot water and cooled, stirred into the espresso mixture. This creates a rich chocolate-coffee flavor without alcohol. Omit this and use plain espresso if preferred.