Espresso Ricotta Tiramisu Cups
No-bake tiramisu cups layering whipped espresso ricotta with coffee-soaked ladyfingers — high protein, low added sugar.
Best for A protein-rich, lower-sugar way to satisfy a coffee-and-cream dessert craving
This is tiramisu rebuilt for a weeknight: instead of raw-egg mascarpone loaded with sugar, I whip ricotta and Greek yogurt into a light, tangy cream that carries real espresso flavor and a serious hit of protein. A quick coffee soak and a dusting of dark cocoa give you all the bittersweet drama of the classic in a portioned cup you can chill ahead. It tastes indulgent but leans on the natural creaminess of dairy rather than a mountain of sugar.
Ingredients
- 250 g whole-milk ricotta , well drained if watery
- 200 g plain Greek yogurt , thick, unsweetened
- 30 ml maple syrup
- 5 ml Vanilla extract
- 120 ml hot brewed espresso , cooled to warm
- 80 g ladyfinger biscuits , about 8, broken to fit cups
- 8 g unsweetened dark cocoa powder , for dusting
- 15 g dark chocolate , finely grated, to finish (optional – can be omitted)
Instructions
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1
In a bowl, whisk the ricotta, Greek yogurt, maple syrup, vanilla, and 1 tablespoon (15 ml) of the espresso until completely smooth and light, about 2 minutes. Taste and adjust sweetness only if needed — it should read coffee-forward and just barely sweet.
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2
Pour the remaining espresso into a shallow dish. Working quickly, dip each ladyfinger for 1–2 seconds per side so it soaks but doesn't collapse, then break to fit and press a layer into the base of four glasses or cups.
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3
Spoon or pipe half the ricotta cream over the soaked biscuits, add a second layer of dipped ladyfingers, then top with the remaining cream and smooth the surface.
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4
Chill at least 2 hours (or overnight) so the layers set and the flavors meld. Just before serving, dust each cup generously with cocoa powder and scatter over the grated dark chocolate.