Eggless Tiramisu Trifle Cups Recipe

If you’re searching for an effortlessly impressive dessert that’s both rich and light, these Eggless Tiramisu Trifle Cups are your answer. Layered with fluffy cake, luscious mascarpone cream, and a decadent coffee soak—without a single egg in sight—each spoonful is pure bliss, perfect for celebrations or just treating yourself on a Tuesday!

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Ingredients You’ll Need

The beauty of Eggless Tiramisu Trifle Cups is how they combine simple pantry staples with a few luxurious upgrades. Every ingredient plays a part, from the soft cake base to the rich mascarpone layer and the unmistakable espresso syrup.

• All Purpose Flour: Gives the cake its tender, sturdy structure that’s made to soak up espresso without turning mushy.
• Milk Powder: Adds extra richness and a subtle creaminess to the cake layer, making each bite more decadent.
• Baking Powder & Baking Soda: Ensure your cake rises beautifully, staying light while still holding up to layers.
• Salt: A pinch brings all the flavors together and balances the sweetness.
• Yogurt: The secret to a moist, soft crumb in eggless baking—it replaces eggs and adds lovely tang.
• Sugar: Sweetens both the cake and the coffee soak, marrying everything together.
• Vanilla Extract: For warm, cozy aroma in each component.
• Oil: Keeps the cake incredibly tender and moist—even after soaking.
• Milk: Adds moisture and helps blend cake batter to just the right consistency.
• Heavy Whipping Cream: The base for that cloud-like mascarpone layer—don’t skip the chilling step!
• Cream of Tartar: Helps whipped cream hold stiff peaks, so the trifle stays lofty and stable.
• Powdered Sugar: Sweetens whipped cream and lightens mascarpone for luscious layers.
• Mascarpone Cheese: This Italian cheese is what makes tiramisu… well, tiramisu! It’s ultra-creamy and slightly tangy.
• Coffee Liqueur (like Kahlua): Optional, but adds classic depth and a grown-up twist.
• Instant Coffee Powder: Easy and bold; mixes quickly with water for that signature pick-me-up.
• Homemade Whipped Cream: For a perfectly pillowy finish—and a little extra prestige.
• Unsweetened Cocoa Powder: For dusting the top, traditional style.

Variations

The best part about these Eggless Tiramisu Trifle Cups? They’re endlessly customizable! Whether you want to adjust the flavor, suit a special diet, or just use what you have handy, the options are absolutely delicious.

• Kid-Friendly Version: Skip the coffee liqueur and use decaf coffee or a splash of chocolate milk in the soak for a family-friendly treat.
• Gluten-Free: Swap in a 1:1 gluten-free flour blend for the cake layer—just be sure it’s one designed for baking.
• Berry Burst: Add a layer of fresh berries or berry compote between cake and mascarpone for a fruity twist.
• Chocolate Lovers’ Edition: Mix a handful of mini chocolate chips into the mascarpone layer, or use chocolate cake instead of vanilla for extra richness.

How to Make Eggless Tiramisu Trifle Cups

Step 1: Bake the Eggless Cake Layer

Preheat your oven to 350°F (175°C), then grease and line a baking sheet. In one bowl, sift together flour, milk powder, baking powder, baking soda, and salt—this keeps your cake ultra-fluffy. In another bowl, whisk sugar and oil until pale and combined, then add yogurt and vanilla. Alternate adding the dry ingredients and milk to the wet ingredients, stirring gently for a smooth batter. Spread into your prepared pan and bake just until a toothpick comes out clean. Let it cool completely—it needs to be cool before you cut and assemble.

Step 2: Cut Cake into Rounds

Once the cake has cooled, use the rim of your trifle cups or a round cookie cutter to cut out circles that fit your serving glasses. If you have scraps, don’t toss them—layer them in the bottom or between other layers for extra yum.

Step 3: Prepare the Mascarpone Cheese Layer

Pop your mixing bowl and whisk into the freezer for 10 minutes—it really helps get that whipped cream just right! Whip the heavy cream and powdered sugar until it starts to thicken, then add cream of tartar. Beat until stiff peaks form, then stash it in the fridge. In another bowl, beat mascarpone with more powdered sugar and coffee liqueur until smooth and fluffy. Gently fold in the whipped cream to lighten up the mascarpone—don’t overmix, just combine until dreamy and mousse-like.

Step 4: Make the Espresso Soaking Liquid

Mix instant coffee, sugar, vanilla, and lukewarm water in a bowl, whisking until the sugar dissolves. If using, add a splash of coffee liqueur here too. This aromatic liquid is the magic that infuses each cake layer with that true tiramisu experience.

Step 5: Assemble Your Eggless Tiramisu Trifle Cups

This is where the real fun (and beauty) begins! Working one at a time, quickly dip both sides of each cake round into the espresso. Layer a soaked cake round at the bottom of each cup, followed by a swoosh of mascarpone cream. Continue repeating—cake, mascarpone, cake, mascarpone—usually 2–3 layers depending on your cup’s size. Finish with whipped cream and a dusting of unsweetened cocoa powder. Refrigerate at least 4 hours (overnight is even better for full flavor fusion).

How to Serve Eggless Tiramisu Trifle Cups

Garnishes

Finish each trifle cup with a cloud of homemade whipped cream and a classic, generous dusting of unsweetened cocoa powder. For extra flair, try chocolate shavings, a few espresso beans, or even a sprig of fresh mint. These little touches make every cup feel restaurant-worthy!

Side Dishes

Eggless Tiramisu Trifle Cups are the main event, but for an Italian-inspired spread, serve them after a light pasta, a crisp arugula salad, or with a plate of biscotti and fresh fruit. A demitasse of espresso or even a dessert wine is a wonderful pairing if you want to channel true Italian café vibes.

Creative Ways to Present

Presentation is half the fun—layer your tiramisu in stemless wine glasses, clear mason jars, or even mini jam jars for picnics or party favors. Try piping the mascarpone cream for elegant swirls or layering in shot glasses for a petite tasting menu. However you serve them, the individual portions add that extra wow factor.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, cover the trifle cups and store them in the refrigerator for up to 2 days. The flavors keep developing, but after two days the cake can get too soft, so enjoy them while they’re at their best!

Freezing

Freezing isn’t ideal for Eggless Tiramisu Trifle Cups, as the mascarpone mixture and whipped cream can change texture once thawed. If you do freeze, wrap the cups tightly and thaw overnight in the fridge, but know they’ll be a touch less creamy.

Reheating

Good news: there’s zero reheating required! In fact, these tiramisu trifles are best enjoyed chilled straight from the refrigerator—just grab a spoon and dive right in.

FAQs

Final Thoughts

These Eggless Tiramisu Trifle Cups are a love letter to all things sweet, creamy, and irresistible—no eggs needed and no fuss required. Whether you’re sharing them with friends or savoring one quietly with coffee, I hope you enjoy every beautiful, billowy bite as much as I do. Give them a try—you might just find your new favorite dessert in the very first spoonful!

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