tiny tiramisu – my guilty pleasure

by Sharon Santoni

cream pots filled with tiramisu

I guess we all have our favourite turn-to desserts.  I have quite a few actually, but tomorrow evening we have friends here, and because I shall be busy all day, I needed a dessert that could be prepared a day ahead.

cream pots filled with tiramisu

Enter the tiramisu.   Tiramisu is one of my wicked pleasures, the dessert I know I shouldn’t really eat, for the obvious reasons, but that I absolutely adore.

When I get to serve them in these little vintage cream pots, who just happen to be in colours to match the chocolate and cream of the tiramisu, then I am even happier.

You probably already have your favourite recipe for this yummy dessert, but this one is worth a try.  Oh yes, it does contain raw eggs.

ingredients gathered for making tiramisu

For ten tiny pots like these, or for six slightly bigger servings, you will need:

3 eggs, separated

50 grams, 2oz of sugar

250g tub of Mascarpone

150ml of strong black coffee

a generous dose of rum or amoretto

about 20 boudoir biscuits

some good quality dark chocolate, grated

a dessert spoon of good quality cocoa powder


First  beat together the egg yolks and the sugar until pale in colour.   Beat the mascarpone separately to soften it then add it to the egg yolks.

Whisk the egg whites until they form soft peaks, and gently add to the cream and egg mix.

Pour the coffee and rum into a shallow bowl, break the biscuits into two or three and quickly dip them into the coffee.

Now simply layer biscuits and cream mix until your pots are full.  In the tiny pots I can only do two layers of each, in larger verrines, I can do three.

cream pots filled with tiramisu

Sprinkle your grated chocolate over the top, and pop into the fridge.   Sieve some cocoa over the pots when you are ready to serve them.

You know how much I like easy recipes, and this just doesn’t get much easier.  Hope you love this version.  Bon appetit!

cream pots filled with tiramisu


Suzanne May 13, 2015 - 8:46 pm

I must try this!

Mariangela May 14, 2015 - 12:52 am

The tiramisu’ looks decadent and the cream pots are simply adorable!

Rob May 13, 2015 - 9:28 pm

I’ve never thought of making individual ones : thanks!

Gina May 13, 2015 - 9:30 pm

this has just got to taste as good as it looks…so pretty!

Wendy May 13, 2015 - 9:43 pm

Like you, tiramisu is my absolute favourite dessert. Imagine my delight when we stayed in a palazzo in Venice where it was served for breakfast!

agnes irene May 14, 2015 - 1:56 pm

Hi Wendy –
Tiramisu for breakfast? in Venice? Sounds like something I would make up in an indulgent fantasy. Was this a hotel? If so, I would love the name. I’m long overdue to see Venice again – and your tiny comment just got me all fired up.
Agnes Irene

Wendy May 20, 2015 - 9:56 am

Hi Agnes
Google Palazzetto Pisani – you won’t be disappointed. Quintessential Venetian charm, character and elegance at a reasonable rate.

Bo May 13, 2015 - 9:50 pm

This sounds fabulous and easy, but can we in US take a chance on store-bought fresh eggs? For that reason I stopped making many things requiring fresh eggs. Any ideas?

Teddee Grace May 14, 2015 - 3:28 am

Search pasteurized egg white and egg yolks. Apparently you can now purchase them pasteurized in the shell!

Anantara R May 18, 2016 - 6:15 am

Hi Bo,
you could try cooking the eggs in a sabayon. Try Chef Dennis Littley’s phenomenal recipe here — https://www.askchefdennis.com/2011/04/the-best-tiramisu-you-will-ever-make/. I’ve made this recipe many times and it’s always received rave reviews! Now I always make extra as there’s always someone at the party asking to bring home some! 🙂

[email protected] May 13, 2015 - 9:55 pm

Yum and beautiful

Jacqueline May 13, 2015 - 10:04 pm

They look elegant in those beautiful little cups. Love the neutral colors too.
PS Could you put a print button/function on your website? I like to print out the recipes or even some of the posts. Merci

francinebergeron May 14, 2015 - 4:40 pm

Would love to have the recipes which correspond to the pictures on your website. thank-you.

Jackie May 13, 2015 - 10:05 pm

These are so pretty – one might want to admire them….like a fine piece of art 🙂 But then, we all know how good tiramisu is so that may not last too long! I’m definitely going to try this recipe.

joanny May 13, 2015 - 10:24 pm

I will have to give it a try, looks easy to make and simply delicious. It is hard to find a good store bought tiramisu. My neighbor has fresh eggs for sale. That too makes a difference.

Our French Oasis May 13, 2015 - 10:32 pm

These look so delicious. We have so many totally organic free range eggs from our hens and tomorrow is a public holiday – so guess what I am going to do with the girls? Make your fabulous Tiramisu – yum, thank you 🙂

Caterina B May 13, 2015 - 10:32 pm

Hmmm….what in the world are “boudoir” biscuits? Is that just another name for
ladyfingers or is it a brand name in France?
An idea just came into my head. Since it is not so easy to get Italian ladyfingers here
in the US if you don’t live near a city, maybe I will just use cookies, such as Pepper
ridge Farm ones, forget what they’re called. They are plain cookies, no pronounced
flavor. Or maybe a good shortbread would work, too. I know they are not as softish
as ladyfingers, though. I like your idea of individual pots. Stops one from eating too much?

Ingrid Wilson May 14, 2015 - 8:07 am

Yes, they are the same as ladyfingers. In Italy they are called ‘savoiardi’ and used especially for tiramisu or to give to babies before sugar became a “no-no”!

Caterina B May 13, 2015 - 10:37 pm

Or…Biscoff cookies. A friend recently got some at Costco, of all places.
She graciously gave me one box of them. But…I have already eaten them with my afternoon coffee. Better go to Costco!

Colleen Taylor May 13, 2015 - 11:55 pm

Does this ever look incredibly delicious Sharon, a must try & Thank YOU! X

Roz Massel May 14, 2015 - 12:03 am

Those cream pots are absolutely adorable! The Tiramisu looks great in them!
Thanks for sharing the recipe! Roz Massel

Cheryl May 14, 2015 - 12:18 am

These look so delicious in adorable in thecoffee cups. I too have a set of espresso cups I now know what to do with them! Thanks for sharing the recipe

Elizabeth (Eiffel Tells) May 14, 2015 - 12:24 am

The beautiful styling of your images make this great dessert even more appealing. This is a handy recipe to have “up my sleeve”. Thank you

Nanette Kingston May 14, 2015 - 1:05 am

I would LOVE to have a set of those little pots!

Vicky from Athens May 14, 2015 - 1:20 am

My husband and I have enjoyed every recipe of yours that I’ve tried and I’m sure this will be no exception! Tiramisu and crime brûlée are my two favorite desserts. Now if I only had some of those cute little cream pots!

Vicky from Athens May 14, 2015 - 2:10 am

I meant to type creme brûlée NOT crime brûlée!

Marie-France au Canada May 22, 2015 - 9:43 pm

Ce n’est pas un ” crime ” d’aimer la crème brulee… lol….These two kinds of deserts are my favourites but there are so many versions….some better than others….I wonder why crème caramel is disappearing from Menus I serve mine ( purchased) with Kahlua.

Susan Lewis May 14, 2015 - 1:54 am

Tiramisu is my absolute favorite dessert!!! Love the little pots!! They are beautiful!

Pamela Jephcott May 14, 2015 - 7:12 am

I do love this dessert but I am wary of uncooked eggs unless I get them from my son who has beautiful free range chickens. Love the little pots I make my chocolate soufflé in demetas coffee cups sitting on the little saucers, not suitable for a mans appetite but wonderful for a ladies luncheon. They would be too small for tiramasu but pretty cups & saucers would work very well. Love your site it’s a breath of fresh air, thank you.

[email protected] May 14, 2015 - 9:23 am

Just perfecto!

Agnes Irene May 14, 2015 - 2:07 pm

How pretty! I love they way the garnished tiramisu matches the little cream pots. Though I would be torn between eating the dessert and admiring how pretty it looks. I guess the only solution would be to have two.
A lover of tiramisu –
Agnes Irene

Nancy May 14, 2015 - 3:25 pm

Oh that looks delicious! What really caught my eye was the china!! Just lovely…..

Karena May 14, 2015 - 3:48 pm

Dear Sharon you make EVERYTHING more beautiful, Tiny Tiramisu in the glorious little cups! Perfection!!

The Arts by Karena

Jeanne McKay Hartmann May 14, 2015 - 4:22 pm

Sharon, these look divine. So tempting! But what I think I love most are the sweet little pots! If I had them I would always be looking for an excuse to make tiny tiramisu! XOXO

Sandra T. May 15, 2015 - 5:57 am

Wow! I want to dig into one of those yummy looking cups! Just a beautiful dessert!

Kim May 16, 2015 - 7:06 pm

Sharon, love tiramisu and they are just too pretty to eat in those pots. What a fabulous way to serve it.

Pamela lepage May 22, 2015 - 5:00 am

Your book looks like it’s going to be a great reading.. The Tiramus looks so yummy. Thank you for the receip.
Be blessed

Mariles Cervera May 25, 2015 - 4:26 pm

Sharon es maravilloso todo lo que nos enseñas y muestras y es un lujo seguirte …..
Your Tiramisu is fabulous perfect !


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