Tiramisu Teacups

Tiramisu Teacups
Tiramisu Teacups

Another Waitrose recipe index card, this time from November 2006. It’s for an individual and lighter version of the classic tiramisu and makes a cracking sophisticated dessert for a dinner party. You can impress with out any real effort!


  • 250g tub Light Mascarpone
  • ½ x 500g pot 0% fat Greek yogurt
  • 2 tbsp golden icing sugar, sifted
  • 4 tbsp coffee liqueur, like Tia Maria
  • 100ml strong espresso or filter coffee, cooled
  • 200g Chocolate Chip Biscotti
  • 25g Lindt Excellence Coffee Intense Dark Chocolate, coarsely grated
  • ½ tbsp cocoa powder

Serves 4


  1. In a large bowl, beat the mascarpone, yogurt and icing sugar together with a wooden spoon until thoroughly combined.
  2. Add the Tia Maria to the cooled coffee.
  3. Dip 12-16 of the biscotti into the coffee mixture one at a time, then immediately divide between 4 x 250-300ml teacups, placing the biscotti in the base of each.
  4. Spoon half the mascarpone mixture over the biscuits in each teacup. Dip the remaining biscuits, one at a time, in the liquid and place in equal amounts in each teacup.
  5. Sprinkle over a thin layer of grated chocolate.
  6. Divide the remaining mascarpone mixture between the teacups and top with a liberal dusting of sifted cocoa powder.
  7. Chill for at least 2 hours to allow the flavours to develop.


The flavours will intensify even more if left overnight. For a richer version, use  full fat mascapone rather than the lighter one.

You can also make one larger tiramisu, just use a bowl if you don’t have any teacups.


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