If you love the rich, coffee-kissed flavor of traditional tiramisu but want a dessert that’s easier to serve and perfect for special occasions, these Tiramisu-Style Tartlets are the answer. They combine a buttery tart shell with a luscious mascarpone cream filling, topped with a dusting of cocoa for that signature tiramisu finish. Each tartlet is like a mini masterpiece—light, creamy, and beautifully balanced between sweetness and espresso bitterness. I first made these for a dinner party, and they were gone before the main course even ended! What I love most about them is how they bring the elegance of tiramisu into a handheld treat that feels both sophisticated and comforting.
Why You’ll Love This Recipe
These Tiramisu-Style Tartlets offer all the flavors of classic tiramisu in a refined, bite-sized dessert. The crisp, buttery crust perfectly contrasts the silky mascarpone filling, while a touch of espresso and cocoa powder adds depth and balance. They’re perfect for parties, afternoon coffee, or a make-ahead dessert that impresses without requiring assembly at the last minute. Each bite captures that irresistible combination of rich cream and bold coffee flavor, making it a guaranteed crowd-pleaser.
Print
Tiramisu-Style Tartlets — Elegant, Creamy, and Irresistibly Indulgent
- Total Time: 1 hour 15 minutes (including chilling)
- Yield: 6 tartlets
- Diet: Vegetarian
Description
These Tiramisu-Style Tartlets combine the rich flavors of classic tiramisu with a crisp tart shell. Layers of espresso-soaked ladyfingers, creamy mascarpone filling, and a dusting of cocoa powder make these elegant mini desserts irresistible.
Ingredients
- 6 mini tart shells (store-bought or homemade)
- 6 ladyfinger cookies, broken into small pieces
- 1/2 cup strong brewed espresso or coffee, cooled
- 2 tablespoons coffee liqueur (optional)
- 1 cup mascarpone cheese
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon unsweetened cocoa powder (for dusting)
- Chocolate shavings or cocoa nibs, for garnish (optional)
Instructions
- Brew espresso or strong coffee and let it cool. Stir in coffee liqueur if using.
- In a mixing bowl, beat mascarpone cheese, powdered sugar, and vanilla extract until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until combined and creamy.
- Place a few pieces of ladyfinger into the bottom of each tart shell and brush generously with espresso mixture to soak.
- Spoon or pipe the mascarpone cream over the soaked ladyfingers, filling each tartlet generously.
- Refrigerate the tartlets for at least 1 hour to set and allow flavors to meld.
- Before serving, dust the tops with cocoa powder and garnish with chocolate shavings if desired.
Notes
- For a kid-friendly version, omit the coffee liqueur.
- Use gluten-free ladyfingers and tart shells for a gluten-free dessert.
- These tartlets can be made up to 24 hours in advance and stored in the fridge.
- Add a sprinkle of cinnamon for a warm twist.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-Purpose Flour
The foundation of the tart shell, flour provides structure and a crisp texture when baked to golden perfection.
Butter
Cold, unsalted butter gives the crust its signature flakiness and rich flavor.
Powdered Sugar
Adds just the right amount of sweetness to the tart shell without overpowering the filling.
Egg Yolk
Binds the crust ingredients together, adding tenderness and richness.
Mascarpone Cheese
The star of the filling, mascarpone brings that classic tiramisu creaminess and subtle sweetness.
Heavy Cream
Whipped into the mascarpone mixture, it makes the filling airy, smooth, and luxurious.
Espresso or Strong Coffee
Infuses the filling with authentic tiramisu flavor. I prefer a freshly brewed espresso for the richest taste.
Granulated Sugar
Sweetens the mascarpone mixture just enough to balance the coffee bitterness.
Vanilla Extract
Adds warmth and depth to the creamy filling, rounding out the flavors beautifully.
Cocoa Powder
A light dusting of cocoa powder over the top gives the tartlets their classic tiramisu look and a hint of chocolate bitterness.
Optional Garnishes
Chocolate shavings, espresso beans, or a drizzle of chocolate sauce can elevate presentation and flavor.
Directions
Start by preparing the tart shells. In a food processor, pulse flour, powdered sugar, and cold butter until the mixture resembles coarse crumbs. Add the egg yolk and pulse again until the dough just comes together. Shape it into a disk, wrap in plastic, and refrigerate for 30 minutes.
Preheat the oven to 350°F (175°C). Roll out the chilled dough on a floured surface and cut it into rounds to fit your tartlet tins. Press the dough gently into each tin, prick the bottoms with a fork, and bake for 12–15 minutes or until golden brown. Let cool completely.
For the filling, beat the mascarpone cheese with sugar and vanilla until smooth. In a separate bowl, whip the heavy cream to soft peaks, then gently fold it into the mascarpone mixture. Stir in a tablespoon of cooled espresso for that distinct tiramisu flavor.
Spoon or pipe the mascarpone filling into the cooled tart shells. Dust with cocoa powder and chill for at least 1 hour before serving to let the flavors meld together. Garnish with chocolate shavings or espresso beans if desired.
Equipment needed :
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
This recipe makes 8 to 10 tartlets. Preparation takes about 30 minutes, with 15 minutes of baking time and 1 hour of chilling, making it a 1 hour 45 minute total recipe. Ideal for preparing ahead of a dinner or special event.
Storage/reheating
Store the tartlets covered in the refrigerator for up to 3 days. They’re best served chilled. Avoid freezing once filled, as the mascarpone mixture can separate upon thawing. However, you can freeze the baked tart shells for up to 1 month and fill them when ready to serve.
Variations and Customizations
Mocha Lovers’ Tartlets
Add melted dark chocolate or cocoa powder to the mascarpone mixture for a rich mocha twist.
No-Bake Version
Use crushed ladyfingers or graham crackers mixed with melted butter as the crust instead of baked pastry shells.
Liqueur Infusion
Add a splash of coffee liqueur or Marsala wine to the filling for an authentic tiramisu flavor.
Berry-Topped Tartlets
Top with fresh raspberries or strawberries for a fruity contrast to the creamy filling.
Vegan Twist
Substitute dairy-free cream cheese and coconut whipped cream for a plant-based version that’s still rich and indulgent.
FAQs
Can I make these tartlets ahead of time?
Yes, you can make the tart shells and filling a day in advance—assemble before serving.
What type of coffee works best?
Strong espresso or dark roast coffee provides the best flavor balance.
Can I use store-bought tart shells?
Absolutely, they save time and still taste delicious with the homemade filling.
Is mascarpone the same as cream cheese?
Not quite—mascarpone is richer and creamier with a milder flavor.
Can I make a large tart instead of individual ones?
Yes, this recipe works beautifully as one 9-inch tart.
How can I make the filling lighter?
Use half mascarpone and half whipped cream for a fluffier, mousse-like texture.
Can I freeze the tartlets?
Only the crusts freeze well—fill them fresh for best results.
Can I make these alcohol-free?
Of course, simply omit any liqueur and stick with coffee or espresso.
How do I prevent soggy crusts?
Ensure the tart shells are fully cooled before adding the filling, and chill promptly after assembly.
How long should I chill them before serving?
At least 1 hour for perfect texture and flavor.
Conclusion
These Tiramisu-Style Tartlets are an elegant and delicious twist on the classic Italian dessert. With buttery crusts, creamy mascarpone filling, and that unmistakable espresso kick, they’re the perfect sweet ending to any meal. Whether you’re entertaining guests or treating yourself to a little indulgence, these mini tarts deliver all the magic of tiramisu in a refined, easy-to-serve form—truly a dessert that impresses with every bite.
Hungry for more? Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!