These lazy girl caramel tiramisu cups are made to taste like a caramel macchiato and a tiramisu had a baby together! The recipe is so simple and only requires 10 minutes of hands-on work, not the hard part is being patient enough to allow those tiramisu cups to set. I know you will also love this 10-minute tiramisu recipe.
This Caramel Tiramisu recipe post is sponsored by my friends over at Stonewall Kitchen. All thoughts and opinions are 100% my own. Thank you for supporting the brands that make Lifestyle of a foodie possible.
A few years ago I shared my The lazy girl Super Easy Tiramisu Recipe and it did so well that I knew I had to bring these individual tiramisu cups to the blog asap!
I decided to take it up a notch and make it different from your good old regular tiramisu though. Adding caramel to this dessert will make it taste like a caramel macchiato but in dessert form which we’re all about!
This is the best Caramel Tiramisu cups
To balance out the flavors, I used some coffee caramel from Stonewall kitchen and it worked beautifully with the bold coffee flavors and the creamy mascarpone layer.
Of course, if you want to add caramel to both layers, feel free to do that. Just reduce the amount by half to make sure that it doesn’t overpower the dessert and doesn’t make it too sweet.
Why you need to make this recipe!
- This is such an easy yet impressive dessert.
- It is different form the traditional tiramisu since it doesn’t use eggs.
- These tiramisu cups are perfect if you like to make dessert in advance and not worry about it.
- The longer these caramel tiramisu cups sit the better they taste because it will allow everything to infuse more and more.
- They are fun desserts to serve during the holidays!
Ingredients for this Caramel macchiato tiramisu
Here are the ingredients you will need to make this Caramel tiramisu. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Heavy cream – Since this tiramisu isn’t made with eggs, we will use heavy cream to make up for that.
- Granulated sugar – The granulated sugar will lightly sweeten our cream layers.
- Vanilla – The vanilla will add a nice depth of flavor to the mascarpone cream.
- Mascarpone – The mascarpone is the star of every tiramisu. It will make it extra creamy and luscious.
- Ladyfinger biscuits – You can either use homemade ladyfingers or store bought. Of course, if you’re truly going for the lazy girl dessert, storebought is the best!
- Stonewall Kitchen coffee caramel sauce – This caramel is the perfect addition to this tiramisu. It will make it taste like your favorite coffee drink.
- Vermont Coffee Company – Tiramisu is usually made with espresso so if you have an espresso machine, feel free to make espresso but to all my people who don’t have that, just use really strong coffe.
- eCocoa powder – The cocoa powder is great to finish everything off and give it a hint of chocolate which works so well with coffee and caramel.
How to make Caramel Tiramisu cups
This is how you can make caramel tiramisu cups Make sure to scroll down to the recipe card for the full detailed instructions!
- Brew the coffee or espresso.
- Whip the heavy cream, sugar, and vanilla extract until stiff peaks form.
- Mix in the room temperature mascarpone.
- Dip the ladyfingers in the coffee quickly and place at the bottom of each cup.
- Top with a drizzle of caramel.
- Add in the mascarpone cream.
- Repeat the process with the ladyfingers and mascarpone mixture.
- Chill in the fridge for 3 hours or overnight.
- Dust with cocoa powder, decorate with coffee beans, and a lady finger if you want and serve!
Can I make a tray of this caramel tiramisu?
Yes, double this recipe and make it in an 8×8 inch pan. No need to break the ladyfingers if you decide to make these in a large pan as well which will make it even easier.
Frequently asked questions – FAQ
Can you make caramel tiramisu cups in advance?
Absolutely! It’s actually even better to make these ones up to two days in advance to allow the flavors to really infuse into each other.
I would make the caramel tiramisu cups, place them in an air-tight container or wrap them with plastic wrap, and store them in the fridge for 1-2 days. Once you’re ready to serve, dust with cocoa powder, decorate with coffee beans, and half a ladyfingers if you’d like and serve!
How to store leftover tiramisu?
Store these individual tiramisu cups in the fridge for up to 4 days. Make sure to cover them so they don’t dry out. And like we already said, a few days old tiramisu is a million times better!
Can you freeze these tiramisu trifles?
Again, yes 🙂 These individual desserts freeze really well. You can cover each tiramisu cup with plastic wrap, then place in an air-tight container and freeze for up to 1 month.
Once you’re ready to enjoy them let them thaw in the fridge overnight and enjoy!
Tips for the best caramel macchiato tiramisu cups
- Use really cold heavy cream. To make sure that you can whip the heavy cream to stiff peaks, make sure that the heavy cream is as cold as possible.
- Use room temperature mascarpone cheese. I have made the mistake of using cold mascarpone and ended up with a lumpy mess. To make sure that the mascarpone mixes well with our heavy cream mixture make sure it’s softened and at room temperature.
- Don’t over dip the ladyfinger biscuits in the coffee. These are such delicate biscuits that even a second too long and they will break apart in the coffee so only dip them for a few seconds.
Caramel Tiramisu cups
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Lazy girl Caramel Tiramisu Cups
- 16 ladyfinger biscuits
- 1 cup strong brewed Vermont Coffee Company use strong coffee or espresso at room temperature
- ¾ cup heavy cream cold
- 3 tablespoon granulated sugar
- ½ teaspoon vanilla extract
- 4 oz mascarpone softened
- ⅓ cup Stonewall Kitchen coffee caramel sauce or salted caramel sauce
- cocoa powder for dusting
- Brew the coffee or espresso, pour it in a bowl, and set it aside to cool.
- In a stand mixer bowl, add the cold heavy cream, sugar, and vanilla, and mix until stiff peaks form. Make sure to not overmix it.
- Add in the room temperature mascarpone and mix just until incorporated. Set aside.
- Break the ladyfinger biscuits in half or in threes to fit your cups, and dip in the coffee. Gently place one whole coffee-soaked biscuit at the bottom of each cup, top with ½-1 tablespoon of the caramel sauce. Top with some mascarpone mixture, more coffee-soaked ladyfingers, another layer of mascarpone cream, smooth out the top, cover each cup, and chill in the fridge for 3 hours or overnight.
- Once ready to serve, dust with cocoa powder, decorate with coffee beans on top, and ladyfinger biscuits if you'd like and enjoy!
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