These Tiramisu Cups have all the layers of the best authentic Italian dessert, in individual serving size. It’s the perfect light and easy dessert to prepare ahead and keep in the fridge. It’s naturally gluten and dairy free, and comes with a delicious praliné sauce for even more comforting flavors.

A light and comforting dessert

Tiramisu is hands down my favorite Italian dessert of all time! – At least if we consider that ice-creams are not a dessert … What? We can eat ice-creams any time of the day, isn’t it? Anyway, these tiramisu cups are just a cute individual size version of the classic tiramisu. They’re perfect when serving to your guests or when you just don’t need a whole tray. Smaller yes, but without compromising the taste and textures of the authentic dessert!

These tiramisu cups are made of layers of fluffy genoise cake soaked in brewed coffee, a super smooth and creamy no-bake cashew cream, and an easy hazelnut praliné sauce. They’re naturally free from gluten, dairy and eggs!

I’m sure you’ll love these tiramisu cups cause they provide all the comforting feelings and memories of a traditional tiramisu, but in a lighter and fresher form. Also they’re lightly sweetened for those whole love a light and delicious dessert.

Ingredients for tiramisu cups

To make these tiramisu cups, you need a list of specific ingredients. Some of them may not be very familiar to you, but don’t be afraid cause they are all very easy to find in any supermarket nowadays, and super simple to use! Here is what you need. Make sure you have all the ingredients in your kitchen before to start the recipe! For possible substitutions, please go to the FAQ section below on this post.

For the cream

• Cashews – we use raw, unroasted, unsalted cashews as the base of our plant based cream. Once soaked in hot water, cashews become tender and are perfect to blend and make smooth, rich and silky creams or to thicken sauces.
• Silken tofu – also called soft, silk or Japanese-style tofu is a common tofu style. Like block tofu, it’s made from soy milk but prepared in a slightly different process. Silken tofu is left unpressed, undrained, so has a higher water content and softer consistency than regular tofu. Silken tofu is very interesting to make light sauces and creams.
• Yogurt – you can use whatever dairy-free yogurt. The most common are soy, almond and coconut. Make sure it’s unflavored and preferably not sweetened.
• Agave – agave syrup is a great liquid sweetener for this recipe. We could have used maple syrup as well, but it would have lightly colored the cream.
• Coconut oil – we had a little coconut oil to help the cream to firm up. When it cools, the liquid coconut oil solidifies and help the cream to hold and harden.
• Vanilla – you can use any natural vanilla extract. Preferably use one that is not too colored if you want to keep the cream very white.

For the genoise

• Milk – you can use whatever dairy-free milk, like soy, almond, oats or coconut. Make sure it’s unflavored and preferably not sweetened.
• Vegetable Oil – Use neutral flavor oil, like colza, sunflower or peanut.
• Granulated sugar – I love to use light granulated cane sugar, but you can use any other granulated sugar. Just avoid brown sugars, like muscovado, that have a strong flavor.
• Brown rice flour – it’s a light and fine flour made from whole rice. Brown rice flour is naturally gluten free and great to use in cakes and pastry, in addition to other flours.
• Hazelnut powder – or meal, or ground hazelnuts, is made of raw hazelnut that have been ground in a fine meal. You can use either raw hazelnut powder or roasted hazelnut powder for more flavor.
• Cornstarch – as the génoise is gluten-free, we’re adding a little of starch to help the génoise to hold.

For the praliné

• Hazelnut butter – it’s the base of the praliné sauce, and the one that gives this delicious rich nutty flavor. It’s a very important ingredient so make sure to use a good quality hazelnut butter. I highly recommend to use roasted hazelnut butter. You can buy some or make it at home by roasting and blending hazelnuts.
• Maple syrup – the liquid sweetener for the praliné. You can also substitute for agave syrup as we’ve already used it in the cream.
• Cocoa powder – simple unsweetened cocoa powder. You can use Dutch-processed cocoa powder or any other cocoa powder. Just make sure it doesn’t have additives or dairy products.
• Coffee – we need brewed coffee for the praliné and to soak the genoise. You can use the method of your choice to brew the coffee. You can make a double espresso using a coffee machine and lengthen with water. Or hand brew the coffee using a slow coffee method.

Tips to make tiramisu cups

• Soak the cashews. Make sure to soak the cashews for at least 20 minutes in hot water before to make the cream. It softens the cashews and helps to get a very smooth and silky cream. This is even more important if you don’t have a powerful blender.
• Allow to chill. I know it’s not the funniest part of the recipes, but it’s super important to allow the cashew cream to chill in the fridge for at least 2 hours, or even more if possible. The cream will firm up and the flavors enhance.
• Don’t over-mix the batter. This is the most important tip to get a light, airy and fluffy genoise. Gently mix the batter by hand just to combine the ingredients and stop as soon as there are no lumps left. Don’t use an electric mixer or a food processor to mix the batter. Else the genoise will be dense.
• Sift the dry ingredients. Sifting the flour and hazelnut meal in the wet ingredients helps to get a light, airy and homogeneous texture of génoise while avoiding to create lumps.
• Spread the batter into an even layer. Use an offset spatula to smooth the surface. Make sure to tap the tray on the worktop to remove any air bubbles and to spread the batter to the corners.
• Don’t over-bake the génoise, or it will turn dry. You will know when it’s done when you put a knife in and it comes out clean and it is soft to the touch. It should springs back when gently pressed with a finger. Also directly cover the genoise with a wet towel to avoid it to dry.

Tiramisu cups FAQ

Are these tiramisu cups gluten free?

Yes they’re completely gluten free! As well as dairy and egg free. We use a combination of brown rice flour and hazelnut meal to make the genoise. And the cashew cream and praliné sauce don’t involve ingredients that contain gluten.

Can I use all-purpose flour?

Theoretically yes, you can use regular flour to make the genoise. But this would affect the recipe and you have to slightly change the quantities. If you want to use regular flour, I invite you to refer to the sponge cake recipe of this Chocolate Yule Cake.

What if I can’t find hazelnut powder?

Hazelnut powder is simply ground hazelnuts. So if you can’t find it in store, you can easily make it at home by mixing hazelnuts to powder! Otherwise, you can also substitute with almond powder that is sometimes easier to find.

Can I make tiramisu cups ahead?

Absolutely! And I would even say that they are better the day after. You can make and assemble the tiramisu cups, then cover and store them in the fridge.

How long do tiramisu cups keep?

Tightly cover the tiramisu cups with plastic wrap, and keep in the fridge for up to 3 days or even more if well stored. Enjoy straight out of the fridge.

For more fresh and light individual desserts:

• Apricot Melon Panna Cotta (GF)
• Banoffee Caramel Tapioca Puddings (GF)
• Affogato in a Cookie cup (GF)
• Mint and Chocolate Mousse Parfaits (GF)

I love to see your creations! Don’t forget to tag me @alicepages on your photos on Instagram and give your feedback in the comments below if you make this recipe at home! Your opinion is my best reward.

Praliné Tiramisu cups

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• Author: Alice Pagès
• Prep Time: 30 minutes
• Chill Time: 3 hours
• Cook Time: 12 minutes
• Total Time: 3 hours 45 minutes
• Yield: 4 tiramisu cups 1x
• Category: Dessert
• Cuisine: Italian
• Diet: Vegan

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Description

These Praliné Tiramisu Cups have all the layers of the best Italian dessert, in individual serving size. It’s the perfect light and easy dessert to prepare ahead and keep in the fridge. It’s naturally gluten and dairy free.

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Ingredients

Units USM Scale 1x2x3x

Cream

• 100 g cashews
• 200 g silken tofu
• 80 g dairy-free yogurt
• 3 tbsp agave syrup (40g)
• 3 tbsp coconut oil, melted (40g)
• 2 tsp vanilla extract
• 1 pinch of salt

Genoise

• 1/4 cup plant based milk (60ml)
• 100 g dairy-free yogurt
• 2 tbsp neutral flavored oil
• 30 g cane sugar
• 60 g brown rice flour
• 40 g hazelnut powder (meal)
• 20 g cornstarch
• 6 g baking powder
• 1 pinch of salt

Praliné sauce

• 40 g hazelnut butter
• 40 g maple syrup
• 10 g cocoa powder
• 40 ml brewed coffee

Tiramisu

• Brewed coffee to soak the genoise
• Roasted hazelnuts

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Instructions

Cream

1. First prepare the cream. Soak the cashews in hot water for 20 minutes to soften.
2. Rinse and drain the soaked cashews, and add in a blender with the silken tofu, yogurt, agave syrup, vanilla and salt. Blend on high speed until perfectly smooth and silky.
3. Then add the melted coconut oil and blend on high speed for 1 minute to incorporate and emulsify the cream. 
4. Transfer the cream to a pastry piping bag and keep in fridge for at least 2 hours to firm up.

Genoise

1. Meanwhile, prepare the genoise. Preheat the oven to 350F / 180°C and line one large rectangle baking tin with parchment paper. You can also spread the genoise directly on a baking mat if you prefer.
2. In a large bowl, mix together the milk, yogurt, oil and sugar. Whisk until smooth and fully combined.
3. Then sift in the dry ingredients: flour, hazelnut powder, cornstarch baking powder and salt. Mix to incorporate the dry ingredients to the wet, just until a smooth batter forms. Be careful not to over-mix for a airy and fluffy genoise!
4. Pour the batter into the prepared tin (or directly on the baking mat) and spread in an even layer. Smooth the surface with a spatula. Bake for 12 minutes or until the genoise is set and a toothpick comes out clean.
5. Remove from the oven, place on a cooling rack and cover with a clean wet towel. Leave the genoise to cool completely.

Tiramisu assembly

1. Make the praliné sauce. Add the hazelnut butter, maple syrup and cocoa powder to a bowl and mix to combine into a paste. Then add the brewed coffee and mix to incorporate and get a smooth sauce.
2. Prepare the brewed coffee with the method of your choice, and pour it in a plate large enough to soak the genoise.
3. Using a round cookie cutter the size of your jars, cut off 8 equal discs from the genoise.
4. For one tiramisu cup: soak one disc of genoise in the brewed coffee and place in the bottom of a jar. Then add a layer of cashew cream on top using the piping bag. Pour the praliné sauce on top. Repeat the previous step with an other disc of soaked genoise, layer of cream and finish with a drizzle of praliné sauce. Garnish with roasted hazelnuts. Repeat the process for the remaining jar.
5. Store the tiramisu cups in the fridge for at least 1 or 2 hours to firm before to enjoy.

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Notes

1. Storage: cover the tiramisu cups with plastic wrap and keep in the fridge for up to 3 days.
2. You can use the method of your choice to brew the coffee. You can make a double espresso using a coffee machine and lengthen with water. Or hand brew the coffee using a slow coffee method.

Recette version française

Tiramisu en verrines

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• Author: Alice Pagès
• Prep Time: 30 minutes
• Chill Time: 3 heures
• Cook Time: 12 minutes
• Total Time: 3 heurs 45 minutes
• Yield: 4 verrines 1x
• Category: Desserts
• Cuisine: Italienne
• Diet: Vegan

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Description

Retrouvez toutes les sensations et les saveurs de l’incontournable dessert Italien dans un format individuel, vegan et sans gluten! Ces verrines tiramisu au praliné sont faciles à réaliser, et peuvent être préparées en avance. 

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Ingredients

Units MUS Scale 1x2x3x

Crème

• 100 g de noix de cajou
• 200 g de tofu soyeux
• 80 g de yaourt végétal
• 40 g de sirop d’agave
• 40 g d’huile de coco fondue
• 2 cuil. à café d’extrait de vanille
• 1 pincée de sel

Génoise

• 60 ml de lait végétal nature
• 100 g de yaourt végétal
• 30 g d’huile végétale neutre
• 30 g de sucre de canne
• 60 g de farine de riz brun
• 40 g de noisettes en poudre
• 20 g de fécule de maïs
• 6 g de levure chimique
• 1 pincée de sel

Praliné

• 40 g de purée de noisette
• 40 g de sirop d’érable
• 10 g de cacao en poudre
• 40 ml de café infusé

Tiramisu

• Café infusé pour imbiber la génoise
• Noisettes torréfiées

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Instructions

Crème

1. Faire tremper les noix de cajou dans de l’eau chaude pendant 20 minutes pour les attendrir.
2. Rincer et égoutter les noix de cajou, et les déposer dans le bol d’un blender avec le tofu soyeux, le yaourt, le sirop d’agave, la vanille et le sel. Mixer à pleine puissance pour obtenir une crème bien lisse et soyeuse. 
3. Verser progressivement l’huile de coco liquide, et mixer pendant 1 minute pour l’incorporer et émulsionner la crème. 
4. Débarrasser la crème dans une poche à douille et placer au réfrigérateur pendant 2 heures pour qu’elle se raffermisse.

Génoise

1. Pendant ce temps, préparer la génoise. Préchauffer le four à 180°C. Chemiser un grand moule rectangulaire avec du papier cuisson. Vous pouvez également étaler la génoise directement sur un tapis de cuisson en silicone.
2. Dans un grand saladier, mélanger le lait, le yaourt, l’huile et le sucre au fouet.
3. Ajouter en tamisant la farine, la poudre de noisettes, la fécule, la levure et le sel. Mélanger délicatement pour juste incorporer les ingrédients et obtenir une pâte homogène, sans trop la travailler.
4. Verser la pâte dans le moule (ou directement sur le tapis de cuisson), et l’étaler en une couche régulière. Enfourner pendant 12 minutes, jusqu’à ce que la génoise soit sèche et moelleuse au toucher, et que la pointe d’un couteau en ressorte propre.
5. Retirer du four et placer sur une grille de refroidissement. Recouvrir avec un torchon propre légèrement humidifié pour éviter que la génoise ne sèche. Laisser refroidir complètement.

Assemblage

1. Préparer la sauce praliné. Dans un bol, mélanger la purée de noisettes, le sirop d’érable et le cacao en poudre pour obtenir une pâte. Puis verser progressivement le café en mélangeant pour l’incorporer à la sauce.
2. Préparer une quantité suffisante café avec la méthode d’extraction de votre choix. Verser le café dans un plat.
3. À l’aide d’un emporte pièce, découper 8 disques dans la génoise, de la taille des coupelles choisies.
4. Pour une verrine de tiramisu: tremper entièrement un disque de génoise dans le café pour l’en imbiber. Déposer le disque dans le fond d’une verrine. Pocher une couche de crème au dessus, puis recouvrir de sauce praliné. Répéter ces étapes, avec un second disque de génoise imbibée au café, une couche de crème, et finir avec la sauce praliné. Garnir de noisettes torréfiées. Procéder de la même façon pour les autres verrines.
5. Placer les verrines de tiramisu au frais pendant au moins 1 à 2 heures pour qu’elles se raffermissent, avant de déguster.

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Notes

1. Conservation: couvrir hermétiquement les verrines et conserver au frais jusqu’à 3 jours.
2. Vous pouvez utiliser la méthode de votre choix pour extraire le café. Soit à la machine à café, en coulant un espresso allongé. Soit en utilisant une méthode d’extraction douce (filtre, french press, …)