Eggless Tiramisu Trifle Cups Recipe

If you’ve ever dreamed of the creamy, coffee-kissed goodness of tiramisu but wanted a no-fuss, egg-free dessert, then these Eggless Tiramisu Trifle Cups are about to become your new obsession. Imagine dreamy layers of soft vanilla cake, luscious mascarpone cream, and just the right hit of espresso, all tucked into a perfectly portioned cup—absolutely irresistible!

Ingredients You’ll Need

The beauty of Eggless Tiramisu Trifle Cups is just how accessible (yet elegant!) the ingredients are. Each plays a vital role, building tender cake, velvety mascarpone, and that signature espresso kick.

• All Purpose Flour: Gives structure and a soft, fluffy bite to the homemade cake base instead of using ladyfingers.
• Milk Powder: Adds a subtle milky richness and helps tenderize the cake crumb.
• Baking Powder & Baking Soda: Ensure a perfect rise and light texture—no dense or stodgy cake here.
• Salt: Just a pinch lifts and balances the sweet, creamy flavors.
• Yogurt: Acts as an egg replacer, bringing moisture and tang for a soft, moist cake layer.
• Sugar: Sweetens the cake and the soaking liquid for just-right indulgence.
• Vanilla Extract: An absolute must for fragrant, bakery-style aroma in both cake and espresso soak.
• Oil: Keeps the cake super tender and prevents it from drying out.
• Milk: Used twice—once for the cake, once to adjust its consistency—resulting in tender, moist layers.
• Heavy Whipping Cream: Whips up into luscious homemade whipped cream for the mascarpone layer and garnish.
• Cream of Tartar: Helps stabilize the whipped cream, so your layers stay glorious and fluffy.
• Powdered Sugar: Sweetens both the mascarpone mixture and whipped cream to creamy perfection.
• Mascarpone Cheese: The heart of any tiramisu, providing that signature, delicate, creamy taste.
• Coffee Liqueur (like Kahlua): Optional, but a splash brings wonderfully deep coffee notes. For alcohol-free, just skip or sub with milk.
• Instant Coffee Powder: Dissolved in water for an easy, robust espresso soaking liquid.
• Cocoa Powder: A dusting at the end ties the whole tiramisu vibe together, adding a gentle hint of chocolate.
• Homemade Whipped Cream: For that classic, cloud-like finishing touch on top of every trifle cup.

Variations

One of the pure joys of making Eggless Tiramisu Trifle Cups is just how easy they are to put your own spin on—flex with flavors, booze level, or even make it totally vegan!

• Chocolate Lovers’ Twist: Swap in a chocolate or mocha cake base, and sprinkle mini chocolate chips between layers for double the decadence.
• Fruit Forward: Fold a few fresh berries (raspberries, strawberries, or cherries!) into the layers for a tart, juicy pop.
• Kid-Friendly Version: Simply omit the coffee liqueur and use only the espresso soak, or swap in hot chocolate for a fun, caffeine-free dessert.
• Vegan Adaptation: Use plant-based yogurt, dairy-free milk and cream, and vegan mascarpone or thick coconut cream for a completely animal-free treat.

How to Make Eggless Tiramisu Trifle Cups

Step 1: Bake the Eggless Vanilla Cake

Begin by preheating your oven to 350°F and lining a baking sheet. Whisk your dry ingredients (flour, milk powder, salt, baking powder, and baking soda) together in one bowl, and your wet ingredients (sugar and oil, then yogurt and vanilla) in another. Gradually mix the two together, alternating with milk, until your batter is smooth and luscious—be careful not to over-mix! Spread evenly on your prepared sheet and bake until a toothpick comes out clean. Cool completely before cutting.

Step 2: Cut Cake Circles for Layering

Once the cake is cool, use a round cutter or rim of your trifle cups (or even a glass) to cut out circles to fit snugly inside each serving cup. Set the cake rounds aside—don’t worry about the scraps; they’re perfect for snacking or extra layers!

Step 3: Whip Up the Mascarpone Filling

Chill your mixing bowl and beaters beforehand (trust me, it helps the whipped cream set!). Whip heavy cream and powdered sugar until soft peaks, adding cream of tartar to help hold the magic. Separately, blend mascarpone, powdered sugar, and Kahlua (if using) until silky, then gently fold in the whipped cream for a dreamy, spoonable filling.

Step 4: Make the Espresso Soak

Mix instant coffee powder, sugar, vanilla, and warm water in a bowl until dissolved and fragrant. This quick soak brings all the tiramisu flavor without the fuss of brewed espresso!

Step 5: Assemble the Trifle Cups

Dip each cake round into the espresso mixture for just a few seconds—enough to absorb but not fall apart. Layer dipped cake at the bottom of each cup, spoon on a generous cloud of mascarpone cream, repeat with another soaked cake, mascarpone, and so on until the cup is gloriously full (I like three cake layers, but customize to your cup size!).

Step 6: Finish and Chill

Top with homemade whipped cream and a lavish dusting of cocoa powder. Cover and refrigerate for at least 4–6 hours (overnight is even better!) so the flavors meld and each bite is utterly irresistible.

How to Serve Eggless Tiramisu Trifle Cups

Garnishes

The finishing touches make Eggless Tiramisu Trifle Cups truly look as fabulous as they taste. A gentle dusting of unsweetened cocoa is the classic move, but you can also scatter chocolate shavings, a few chocolate-covered espresso beans, or even use a dusting stencil for fancy designs. Pop on a swirl of extra whipped cream for good measure!

Side Dishes

While these trifle cups are truly the star at any dessert table, they shine alongside fresh berries, a platter of amaretti cookies, or even a small fruit salad. If you’re serving coffee after dinner, a crisp biscotti on the side is always a welcome little treat.

Creative Ways to Present

Let your imagination run wild—layer the tiramisu in mini mason jars for picnics, champagne flutes for a wedding shower, or even clear plastic shot glasses for a bite-sized buffet. For a wow-factor dinner party, try a big glass trifle bowl with dramatic layers, letting everyone admire your handiwork before digging in.

Make Ahead and Storage

Storing Leftovers

Eggless Tiramisu Trifle Cups keep well (and taste even better) when covered and refrigerated for up to 2 days. After that, the cake can get a bit soft—so they’re best enjoyed fresh but still ready to make ahead for gatherings.

Freezing

While technically you can freeze the assembled trifles, the mascarpone and whipped cream layers may lose their dreamy texture and become grainy after thawing. If you need to prep ahead, freeze just the cake circles and assemble closer to serving for the freshest flavor.

Reheating

These trifle cups are meant to be served chilled, straight from the fridge—so skip the reheating! If you do make the cake in advance, bring slices to room temp before assembling to make layering easier.

FAQs

Final Thoughts

There’s something truly magical about sharing a batch of Eggless Tiramisu Trifle Cups—each one is a tiny celebration in a glass! I hope you give them a try the next time you want a show-stopping, make-ahead dessert that’s as fun to build as it is to eat. Your friends and family will be swooning for seconds!

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