• maryse

Tiramisu in a jar

Updated: Apr 27, 2019

Perfectly portioned tiramisu with the option to dunk the biscuits in either traditional espresso or a quick home made hot chocolate. This particular dessert is a family favourite and the one most often requested by both my husband and my son!

I usually make 4 with espresso (for me and my husband) and 2 with hot chocolate (for my son) because caffeine + toddler is not a headache I need.

This recipe makes 6 tiramisu jars (each jar has a 1/2 cup capacity) but can easily be doubled if you want to make 12 jars or are using larger single-serve containers. The jars I use are from Maison Riviera yogurt, and you can buy tops for them as well - these are amazing little reusable containers and are made of glass so they're easy to clean (not sponsored, I just really like them). Alternatively, you can double the recipe and make it in an 8"x8" square baking pan if you don't want to make individual portions.

I like to make the biscuits myself so I can make them round to fit into the little yogurt jars, but I've also made this with store bought Langue De Chat biscuits and I just broke them into pieces so I could get them to fit in the jar. You do you.

Makes 6 tiramisu jars


For the biscuits:

  • Store-bought Langue De Chat biscuits (cat's tongue biscuits)


  • 65 g all purpose flour

  • 1/4 tsp salt

  • 60 g unsalted butter, room temperature

  • 100 g (1/2 cup) granulated sugar

  • 1 egg

  • 1 tsp vanilla extract

For the mascarpone cream:

  • 275 g mascarpone

  • 20 g (1 1/2 tbsp) granulated sugar

  • 1/2 cup heavy cream (35%)

  • 30 g powdered sugar

  • 1/2 tsp vanilla extract

For assembly:

  • 2/3 cup strong espresso


  • 1 tbsp sugar

  • 2 tbsp cocoa powder

  • 2/3 cup hot water


  • Whipped cream (optional)

  • Cocoa powder for dusting


Making the biscuits (skip if using store-bought):

  1. Preheat oven to 350F and line baking sheet with parchment.

  2. Mix together flour and salt then set aside.

  3. Cream together butter and sugar starting on low speed on your mixer then increase to medium speed, until mixture is light and fluffy (about 2 minutes at medium), scraping down the bowl once or twice along the way.

  4. Add egg and vanilla to butter mixture and beat on low speed for 2 minutes until combined.

  5. Add flour and salt to wet ingredients and mix until just combined.

  6. Transfer to a piping bag or tip top bag and cut off the corner. Pipe small dots onto parchment paper (or pipe into traditional oblong shapes if you aren't using jars). They will spread quite a bit so pipe them smaller than you want them. I piped out about 1 tsp of dough at a time. They bake quickly so you can bake a few test biscuits of varying sizes if you're not sure how big to make them.

  7. Bake on middle rack for 4-6 minutes until edges are golden. Place baking sheet on a cooling rack and allow biscuits to cool completely on the baking sheet. Store in an airtight container for up to 5 days. 

For the mascarpone cream:

  1. Mix mascarpone and granulated sugar until well combined.

  2. Whip cream, powdered sugar, and vanilla extract to stiff peaks.

  3. Fold whipped cream into mascarpone. Set aside until ready to assemble. If you're making this in advance, refrigerate until ready to use (up to 2 days in advance).


  1. If using hot chocolate instead of espresso, mix together all ingredients. Let hot chocolate or espresso cool to room temp.

  2. Transfer mascarpone cream to a piping bag or zip top bag and cut off the corner.

  3. Dunk a biscuit all the way into either the espresso or the hot chocolate. Don't leave it submerged, it will soften as it sits in the jar but you still want to be able to handle it for now. Place the biscuit at the bottom of the jar. Repeat for all 6 jars.

  4. Use your piping bag to put a layer of the mascarpone cream into each jar.

  5. Repeat step 3, but put 2 layers of dunked biscuits this time. Repeat step 4. Do this again 2 more times so you end up with 4 layers of mascarpone cream and your jar is just about full. You may need to do this more times if you're using larger containers.

  6. Store in the fridge, covered with lid or plastic wrap, for up to 5 days.

  7. (Optional) To give your jars a little bit of height and drama, you can pipe some whipped cream into a little spiral over top of the finished tiramisu. In the pictures above, I skipped this step, but it is a delicious addition!

  8. Before serving, dust with cocoa powder.

Tried this recipe? I'd love to see what you made - tag me in your photos with @bronzebakery!

Want to see more of what I'm baking? Check me out on Instagram!

#dessert #dessertinajar #tiramisu

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