A quick, no-bake twist on classic tiramisu made with silky pudding, coffee-soaked cookies, and whipped cream. Elegant, easy, and always a crowd-pleaser.
Yield: 6 cups
Prep Time: 15 minutes
Chill Time: 1–2 hours
Ingredients
- 1 box (3.4 oz) instant vanilla pudding mix
- 2 cups cold milk
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 cup strong cooled coffee or espresso
- 18–20 ladyfingers (or any crisp cookie)
- 8 oz mascarpone cheese, softened
- Cocoa powder for dusting
- Chocolate shavings (optional)
Instructions
Start by whisking the instant pudding mix with cold milk until thickened, then set it aside. In a separate bowl, beat the whipping cream, powdered sugar, and vanilla until soft peaks form. Fold half of the whipped cream into the pudding mixture, then gently blend in the mascarpone until the mixture becomes smooth and silky.
Pour the cooled coffee into a shallow dish. Quickly dip each ladyfinger into the coffee—don’t soak them or they’ll fall apart. Arrange a layer of dipped ladyfingers at the bottom of your serving cups. Spoon a layer of the creamy pudding mixture over them. Repeat with another layer of ladyfingers and another layer of cream.
Top each cup with the remaining whipped cream, then dust generously with cocoa powder and add chocolate shavings if you want an extra-luxe finish. Chill for 1–2 hours so the flavors come together.
Serving Notes
Serve cold. These pudding cups are perfect for parties, meal prep desserts, or elegant after-dinner treats.
Storage
Keep refrigerated up to 3 days. Do not freeze.
FAQ
Can I use chocolate pudding instead?
Yes—it makes a richer, mocha-style tiramisu cup.
Can I replace mascarpone?
Use softened cream cheese mixed with 2 tablespoons heavy cream.
Can I make it alcohol-infused?
Add 1–2 tablespoons of coffee liqueur to the coffee dip.
