Eggless Tiramisu Trifle Cups

If you are looking for an impressive dessert for a holiday, I have just the one for you. These eggless Tiramisu trifle cups are not only super easy-to-make, but they are also insanely delicious and jaw-droppingly gorgeous. 

I have made these trifle cups at a few of my get together, and it gets rave reviews from all our guests every time I serve these beauties.

You’ll love these individual tiramisu trifle cups

Because they’re- 

» Portion controlled and so much fun to eat.

» Highly addictive and indeed hits the spot – the hard part is the self-restraint of not eating the trifle all by yourself in one sitting. 

»  Packed with tons of flavor and an absolute crowd-pleaser.  

»  Taste way better the next day – as the flavors mature overnight, you can savor the sheer bliss of a decadent dessert in a trifle.

»  The perfect dessert to share on special occasions – whether it be a potluck, summer gathering, or a reunion, these tiramisu trifle cups make a show-stopping dessert. 

What is Tiramisu?

Tiramisu, often pronounced as ti-ra-mi-su, translates to ‘pick-me-up’ in English. Tiramisu is a sweet Italian dessert where expresso dipped savoiardi/ladyfinger cookies (oval-shaped long cookies) are nestled between mascarpone cheese layers.

The top layer is finished with whipped cream and dusted with cocoa powder. Tiramisu is one of the renowned cakes and a classic dessert that never fails to impress. 

The traditional tiramisu recipe is made with eggs and mascarpone cheese. Today, I am sharing my tiramisu trifle cup that is a fun twist on the classic, using eggless cake slices instead of ladyfingers and the lukewarm espresso soaking liquid to soften the cake layers instead of the chilled liquid. 

Trust me, it equally good, classy, and downright delicious!

Ingredients for Eggless tiramisu trifle cups

For a full detailed recipe with instructions, please scroll to the bottom of the page. We start with the cake layer.

» Cake – The soft and moderately sweet cake layer is made with flour, baking soda, baking powder, salt, yogurt, sugar, vanilla extract, oil, milk powder, and milk. The softness of this cake does wonders for this trifle; it soaks in all the incredible flavors, and every bite you take is infused with the aroma and flavor of coffee.  

MASCARPONE CHEESE LAYER

» Heavy whipping cream – use heavy cream that contains a fat content of at least 35% or higher. 

» Sugar- Confectioners sugar works the best as this will lend our mascarpone cream a smooth grain-free texture.

» Mascarpone Cheese – the star ingredient. It’s a must-have if you are making a tiramisu. It adds a creamy and rich tough to our trifle. 

» Coffee liqueur- Oh, yes! It’s a rum-based coffee liqueur that lends a recognizable flavor and just the right kick to our trifle.

» Espresso soaking liquid – made up of lukewarm water, instant coffee powder, granulated sugar, and vanilla extract. 

How to make Eggless Tiramisu Trifle Cups? 

Step 1 – Bake the cake layer  

Preheat the oven to 350° F. Grease and line a baking sheet with oil. Set aside.

Next, sift together flour, milk powder, baking soda, baking powder, and salt in a large bowl.  Set aside. 

In a separate bowl, whisk sugar and oil until well blended. Add yogurt and vanilla essence. Mix it well. Slowly add the dry ingredients to the wet ingredients alternating dry ingredients with milk. Whisk until just combined.

Spread the batter into the greased and lined baking sheet and bake until the toothpick comes out clean. 

When done, remove the cake from the oven and set it on the counter. Allow the cake to cool comfortably. 

PROTIP –  You can bake the cake layer a day in advance. 

Depending on the size of your cup, cut the cooled cake into rounds. Set aside.

Step 2 – Make the Mascarpone Cheese topping

Before you begin, make sure you chill the bowl and the beaters for at least 10 minutes in the freezer.

Start with homemade whipped cream – add heavy cream to a bowl. Beat the beat cream on low speed for 1-2 minutes.  

When the cream starts to thicken slightly, add powdered sugar and cream of tartar to it. Do not add all the sugar at once. Add spoon by spoon and wait for the first batch to blend thoroughly. Beat until stiff peaks form. Set it in the refrigerator. 

Combine powdered sugar, mascarpone cheese, and coffee liqueur in a separate bowl. Beat the mascarpone cheese mixture until smooth and creamy. This mascarpone mixture will be quite thick. 

PROTIP – Do not over-whisk the mascarpone batter, as it can break down easily and curdle if overmixed.

Remove the whipped cream from the fridge and add it to this mix. Fold the two gently until well blended. The addition of whipped cream will lighten the mascarpone cheese. Set aside.

Step 3 – Assembling Tiramisu Trifle cups

Combine the coffee powder, sugar, vanilla extract, and lukewarm water in a large mixing bowl. Whisk until the sugar is fully dissolved. 

Now, dip each cake slice in the coffee mixture on both sides and start the layering. 

PROTIP – Do not dip the cake slices up until you begin layering. Dip the cake slices into the espresso mixture as you start layering your cups. 

Place a layer of coffee-dipped cake slice at the bottom of your cup. Be gentle as the infused cake layer can break easily. 

Top the cake layer with a mascarpone cheese layer. Cover the mascarpone cheese layer with another coffee-infused cake slice. 

Repeat the process by creating 3 layers of each ( cake layer followed by a mascarpone cheese layer – then a cake layer – a mascarpone cheese layer. Keep repeating the layers until you reach the top). 

Finish off with the whipped cream frosting. Dust it with some cocoa powder and refrigerate for at least 4-6 hours or overnight before serving. Chilling in the refrigerator does wonders – it helps bring together all the flavors.

Tips to make the BEST Eggless Tiramisu Trifle Cups

» Instead of cake, use ladyfingers – Since I didn’t have the traditional ladyfinger cookies ( crispy sweet tiramisu cookies). I have baked an eggless cake from scratch. But feel free to use ladyfingers as a substitute.

» The cake layer used in this trifle is moderately sweet to balance out the recipe’s overall sweetness. 

» If using ladyfingers – use chilled water for the espresso mix. Since it’s a cake and a thick layer, I have dipped it in lukewarm water.

» Cream of Tatar will help stabilize our whipped cream, hence do not skip this.

» Before you proceed with cream filling, make sure the mascarpone cheese is at room temperature as this will ensure a smooth textured cream. 

» To avoid a soggy cake layer, do not dip the cake for long in the espresso mix. It should be soft but not saturated. 

» Kid-friendly version – Are you planning to make this eggless tiramisu trifle for kids? Omit the alcohol and double the coffee mixture to 1.5 cups. Kahlua liqueur is naturally sweet; therefore, increase the sugar in the espresso to balance the coffee’s bitter taste.

» Substitute for liqueur – Don’t have Kahlua on hand; substitute it any other coffee-flavored liqueur. The most commonly used are sweet Marsala wine, Madeira wine, dark rum, or Baileys liqueur. Feel free to whatever liquor your heart desires.

» To speed up the process, you can use store-bought whipped cream.  

» You may need more or fewer layers depending on your serving cup size.

What else can I layer my tiramisu trifle with?

Well, you can always go with the traditional Savoiardi ladyfinger cookies, or the other option is a cookie layer. If you are running low on time, you can use a store-bought pound cake too. 

Can I convert this recipe into a trifle dish? 

Absolutely! You can convert these eggless tiramisu trifles into a deep dish trifle. To make a trifle dish, you may have to double up on the recipe. The depth of the container or a punch bowl, or a large mixing bowl will decide how many layers of trifle you will need.  

Can I Make Eggless Tiramisu trifles in Advance?

You sure can! In fact, the tiramisu trifle cups taste better if made in advance and allowed to chill in the refrigerator for 3-4 hours or overnight. 

You can prepare the tiramisu 1-2 days in advance. Cover the individual cups with plastic wrap and set them in the fridge. Do not top the cups with whipped cream frosting until ready to serve.

The chilled tiramisu taste amazing the next day!

Leftovers!

The assembled eggless tiramisu trifle cups can be stored in the fridge covered for up to 2 days, no more than that. After 2 days, the cake layer will start to get mushy. 

Will this Tiramisu trifle get soggy overnight? 

Nope, it can hold its texture for a few days- all thanks to the sturdy cake layer that will prevent our trifle from getting mushy. However, the cake layer may become soft because of the liquid from the espresso but will not turn soggy.

However, if the trifle is stored for long as it will get soggy and lose its texture. 

So, if you are a  fan of classic Italian tiramisu, you will surely love this super-easy and creamy, dreamy dessert. Make these show-stopping tiramisu cups for the upcoming holidays, and wow your guests!

Should you make these Eggless Tiramisu Trifle cups, please let me know your thoughts by sharing your comment below. 

And don’t forget to share it with your family and friends.

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