Chocolate-Covered Strawberry Tiramisu Cups Easy No-Bake Dessert

Imagine the sweet scent of ripe strawberries mingling with rich chocolate and velvety mascarpone, filling your kitchen with the promise of something truly irresistible. You know that feeling when you dip a strawberry into silky melted chocolate and sneak a taste before the chocolate even sets? Now, picture layering that experience with creamy tiramisu goodness—each spoonful a perfect mix of fresh fruit, coffee-soaked ladyfingers, and dreamy chocolate. I still remember the first time I made these Chocolate-Covered Strawberry Tiramisu Cups (on a rainy Saturday when I desperately needed a pick-me-up). The moment I took that first bite, I just closed my eyes and grinned—yep, this was the kind of dessert that makes you stop and savor every sensation.

Growing up, strawberries and chocolate were a classic treat in our house—reserved for birthdays and the occasional “just because” celebration. But the idea for these no-bake tiramisu cups hit me while trying to impress my cousin at our annual backyard barbecue. I wanted something that felt fancy but was dangerously easy to pull off (with no oven drama). Honestly, I wish I’d thought of this years ago! My family couldn’t resist sneaking tastes while I was assembling the cups—little fingers dipping into mascarpone, someone swiping a strawberry, and everyone asking, “Are they ready yet?” That’s how you know you’re onto a winner.

This recipe has become a staple for family gatherings, sweet gifts for friends, and even those late-night cravings when you need a little luxury, fast. It’s pure, nostalgic comfort with a playful twist—the kind of dessert that feels like a warm hug in a fancy glass. If you need a showstopper for your Pinterest board, a treat for your kids, or something to wow your brunch guests, these Chocolate-Covered Strawberry Tiramisu Cups are calling your name. And yes, I’ve tested (and retested) them many times in the name of research—so you can trust, they’re every bit as delicious as they look. You’re going to want to bookmark this one!

Why You’ll Love This Recipe

After years of experimenting with classic tiramisu and chocolate-covered strawberries, I can honestly say these cups are a crowd favorite for good reason. There’s something about the combination of juicy berries, rich chocolate, and luscious mascarpone that just works—every time. My background in catering means I’ve tested this dessert at everything from baby showers to backyard BBQs, and it’s always a hit (no leftovers ever). And if you’re a Pinterest addict like me, you’ll appreciate how stunning these look in their little jars!

• Quick & Easy: No oven, no fuss—ready in under 30 minutes, perfect for busy weeknights or when you’re short on time.
• Simple Ingredients: You probably have most of the ingredients in your pantry and fridge. No searching for fancy liqueurs or specialty chocolates.
• Perfect for Entertaining: Great for romantic dinners, brunch with friends, Mother’s Day, or Valentine’s Day. They also travel well for potlucks.
• Kid- and Adult-Approved: The little ones love the sweet strawberries and creamy layers, while adults appreciate the coffee and chocolate notes.
• Unbelievably Delicious: The textures—crisp ladyfingers, creamy mascarpone, fresh strawberries, and that crackly chocolate shell—make every spoonful a treat.

What sets these Chocolate-Covered Strawberry Tiramisu Cups apart is the playful twist on tradition. Instead of a heavy, coffee-drenched cake, you get individual parfaits layered with fresh strawberries dipped in chocolate, fluffy mascarpone (I blend mine for extra smoothness), and just enough coffee to give a gentle kick. No alcohol means everyone can enjoy them, and you can easily swap in gluten-free or dairy-free ingredients.

It’s not just a dessert—it’s an experience. The kind of treat that makes you close your eyes and sigh with happiness after the first bite. This is comfort food with a little sparkle, perfect for those moments when you want something special without the stress. Whether you’re impressing guests or sneaking one out of the fridge at midnight, these cups never disappoint. Trust me, you’ll come back to this recipe again and again.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to bring together bold flavors and dreamy textures—no fancy shopping required. Most are pantry staples, and you can easily make swaps if you need to. Here’s what you’ll need for your Chocolate-Covered Strawberry Tiramisu Cups:

• For the Chocolate-Covered Strawberries:
  • Fresh strawberries, hulled and dried (about 1 pound / 450g; choose ripe but firm berries for best results)
  • Semi-sweet chocolate chips or chopped chocolate (1 cup / 170g; I love Ghirardelli or Guittard for smooth melting)
  • Coconut oil or butter (1 teaspoon; helps the chocolate set with a glossy finish)
• For the Tiramisu Cream:
  • Mascarpone cheese, room temperature (8 ounces / 225g; BelGioioso is my favorite for super creamy texture)
  • Heavy cream (1 cup / 240ml; cold for best whipping)
  • Powdered sugar (1/3 cup / 40g; sifted for smoothness)
  • Vanilla extract (1 teaspoon; pure vanilla adds the best flavor)
• For the Ladyfingers & Coffee:
  • Ladyfingers (savoiardi) (about 12 pieces; you can use gluten-free if needed)
  • Strong brewed coffee, cooled (1/2 cup / 120ml; or use decaf for a kid-friendly version)
  • Optional: 1 tablespoon granulated sugar (stirred into the coffee if you like it a bit sweeter)
• For Garnish:
  • Cocoa powder (for dusting; Dutch-process or natural—up to you!)
  • Extra strawberries and shaved chocolate (totally optional, but makes them gorgeous for serving)

Ingredient Tips and Swaps:

• Swap in dark chocolate for a more intense flavor, or milk chocolate for a sweeter touch.
• Use dairy-free mascarpone and coconut cream for a vegan version.
• In the summer, add a few raspberries or blueberries for a fruity twist.
• No ladyfingers? Sponge cake or graham crackers (gluten-free if needed) work in a pinch.
• If you don’t have powdered sugar, blend granulated sugar until fine—it works!

You really can’t mess these up—just use your favorite ingredients and enjoy the process.

Equipment Needed

• Mixing bowls: At least two—one for the cream, one for the chocolate. I use glass bowls so I can see when everything is combined.
• Electric mixer or hand whisk: For whipping the mascarpone and cream. A hand mixer makes this super quick, but a sturdy whisk and some muscle will do.
• Microwave-safe bowl or double boiler: For melting chocolate. I usually use the microwave in 20-second bursts to avoid scorching.
• Small saucepan: For brewing coffee if you don’t have a coffee maker handy.
• Measuring cups and spoons: Accuracy matters for the perfect creamy texture (but I’ve eyeballed in a pinch—shh!).
• Small glasses, jars, or cups: Mason jars, juice glasses, or even little teacups work. Aim for 6-8oz (175-225ml) capacity. Clear cups show off the pretty layers.
• Rubber spatula: For scraping every last bit of cream out of the bowl—don’t let any go to waste!
• Sifter or fine-mesh strainer: For dusting cocoa powder on top.

If you don’t have fancy jars, use clear plastic cups for parties or wine glasses for date night. Just avoid paper cups (they get soggy). All the gear cleans up easily—just soak the chocolatey bowls in warm water for a few minutes and they wipe clean. Budget hack: I’ve even used old jam jars for serving—no one’s ever complained!

How to Make Chocolate-Covered Strawberry Tiramisu Cups

1. Prep the Strawberries (10 minutes):
   • Wash and dry the strawberries thoroughly (chocolate won’t stick to wet berries!). Hull them if you like, or leave the tops on for a rustic look.
   • Line a baking sheet with parchment paper.
2. Melt the Chocolate (5 minutes):
   • Place the chocolate chips and coconut oil in a microwave-safe bowl.
   • Heat in 20-second bursts, stirring each time, until melted and smooth. (Or use a double boiler on the stove.)

   Tip: If the chocolate seizes, add an extra 1/2 teaspoon coconut oil and stir vigorously.

3. Dip the Strawberries (10 minutes):
   • Hold each strawberry by the stem and dip into the melted chocolate. Swirl to coat about 3/4 of the berry.
   • Place on the prepared baking sheet. Repeat with all berries.
   • Chill in the fridge for 10 minutes while you prep the cream.

   Note: Save a few extra for garnish if you want a “wow” finish.

4. Make the Tiramisu Cream (5 minutes):
   • In a large bowl, whip the cold heavy cream with powdered sugar and vanilla until soft peaks form (about 2-3 minutes with a mixer).
   • In another bowl, gently beat the mascarpone until smooth.
   • Fold the whipped cream into the mascarpone until just combined—don’t overmix or it’ll get runny.

   Sensory cue: The cream should be thick, fluffy, and hold its shape on a spoon.

5. Dip the Ladyfingers (2 minutes):
   • Brew strong coffee and let it cool.
   • Quickly dip each ladyfinger (about 1 second per side) into the coffee. Don’t soak too long—they’ll fall apart.

   Warning: Mushy ladyfingers make for soggy dessert, so keep it quick!

6. Assemble the Cups (6-8 minutes):
   • Break or cut ladyfingers to fit the bottom of each glass.
   • Add a layer of coffee-dipped ladyfingers, then spoon on a generous layer of mascarpone cream.
   • Slice a few chocolate-covered strawberries and layer over the cream.
   • Repeat layers: ladyfingers, cream, and more strawberries, ending with cream.
   • Top with a whole or halved chocolate-covered strawberry.
   • Dust with cocoa powder and finish with shaved chocolate or extra berries if you’re feeling fancy.

   Personal tip: Use a piping bag (or a ziplock with the corner snipped off) for neater cream layers.

7. Chill and Serve (10 minutes):
   • Let the assembled cups chill in the fridge for at least 10 minutes (up to 2 hours if you have time—the flavors meld beautifully).
   • Serve cold, straight from the fridge. Grab a spoon and dig in!

If you run into trouble, don’t panic. Mascarpone too soft? Chill it for 10 minutes before assembling. Chocolate not setting? Pop the strawberries in the freezer for a few minutes. These cups are super forgiving, so have fun and enjoy the process!

Cooking Tips & Techniques

I’ve learned a few tricks over the years to make these Chocolate-Covered Strawberry Tiramisu Cups turn out just right every time. Here’s what I’ve picked up (sometimes the hard way):

• Don’t Over-Soak the Ladyfingers: A quick dunk is all you need. If they sit too long in hot coffee, they’ll dissolve and your layers won’t hold up. Think “in and out” for the perfect texture.
• Chill Everything: Cold cream whips up fluffier and mascarpone stays thick. If your kitchen’s warm, pop your mixing bowl and beaters in the fridge for a few minutes before starting.
• Use Good Chocolate: Skip the candy melts and use real semi-sweet or dark chocolate for dipping the strawberries. The flavor is richer and you’ll get that nice snap when you bite in.
• Assemble Just Before Serving for Best Texture: If you need to make ahead, keep the strawberries and cream separate until an hour before serving—this keeps things fresh and pretty.
• Layer With Care: For the best “Pinterest-worthy” look, use a small spoon or piping bag to add the cream. Wipe down the sides of the glass if you get a little messy—it’s worth it for those beautiful layers!
• Personal Fails and Fixes: Once, I tried to rush and used warm coffee for dipping. The ladyfingers turned to mush—rookie mistake! Always let the coffee cool first. If your cream gets runny, chill it and whip a little more before assembling.
• Multitasking: While the strawberries chill, whip the cream and prep the coffee. It saves time and everything’s ready at once.

Consistency is key with these cups—taste as you go, and don’t be afraid to adjust. If you want it sweeter, add a touch more sugar to the cream. If you love coffee, brush a little extra on the ladyfingers. Once you master the basics, you’ll make these with your eyes closed!

Variations & Adaptations

One of my favorite things about Chocolate-Covered Strawberry Tiramisu Cups is how easy they are to customize. Here are a few fun twists you can try (I’ve tested them all—some more than once!):

• Gluten-Free: Swap regular ladyfingers for gluten-free ones (Schar and Savoiardi GF brands are great). The texture is just as lovely, and nobody will even notice the difference.
• Vegan or Dairy-Free: Replace mascarpone with a thick dairy-free cream cheese and use coconut cream instead of heavy cream. Dip the strawberries in vegan chocolate (Enjoy Life is a good choice). You can even use oat or almond milk to make the cream extra rich.
• Berry Medley: In the peak of summer, I swap half the strawberries for fresh raspberries or blueberries. The combo is bright, tart, and pairs beautifully with chocolate.
• Mocha Tiramisu: Add 1 tablespoon unsweetened cocoa powder to the mascarpone cream and a splash of coffee liqueur (for adults only). The mocha flavor is subtle and delicious.
• Alcohol-Free (Kid-Friendly): Use decaf coffee and skip any liqueurs. The dessert stays rich and chocolatey, but everyone can enjoy it.
• Personal Favorite: I sometimes add a layer of Nutella under the strawberries for a hazelnut twist—seriously, it’s amazing.

Feel free to experiment with different chocolates (white, milk, or dark), swap the vanilla for almond extract, or even sprinkle in some orange zest for a fresh finish. These cups are a blank canvas for your cravings and creativity!

Serving & Storage Suggestions

These Chocolate-Covered Strawberry Tiramisu Cups are best served cold, straight from the fridge. I love presenting them in clear glasses or jars—the layers look gorgeous and you get that “wow” moment when everyone digs in. Garnish with a dusting of cocoa powder, a whole chocolate-dipped strawberry, and maybe a little shaved chocolate for extra flair.

Pair with a glass of bubbly, a cup of espresso, or even an iced coffee for a true Italian-inspired treat. If you’re serving at a party, set them out on a tray with extra strawberries on the side—good luck keeping them around for long!

For storage, cover each cup tightly with plastic wrap and refrigerate for up to 2 days. The flavors actually deepen overnight, but after 48 hours, the ladyfingers get a bit too soft. I don’t recommend freezing (the cream can separate), but you can prep the chocolate-covered strawberries and cream up to a day ahead and assemble before serving. To re-chill, just pop in the fridge for 20 minutes before enjoying.

Honestly, these never last long enough at our house to worry about leftovers!

Nutritional Information & Benefits

Each serving of Chocolate-Covered Strawberry Tiramisu Cups (about 200g) contains approximately:

• Calories: 340
• Fat: 19g (mostly from mascarpone and chocolate—hello, creamy richness!)
• Carbs: 38g
• Protein: 5g
• Sugar: 24g

Strawberries are packed with vitamin C, antioxidants, and fiber, adding a fresh boost to each cup. Mascarpone and cream provide calcium and a bit of protein. If you go gluten-free or dairy-free, the nutritional profile changes slightly (lower in carbs and fat, depending on swaps).

Heads up for dietary considerations: This dessert contains dairy, gluten (unless using GF ladyfingers), and eggs (in traditional ladyfingers). If you have nut allergies, check your chocolate brand for possible traces. From a wellness perspective, I appreciate that these cups offer built-in portion control—satisfying your sweet tooth with a little bit of everything good!

Conclusion

Chocolate-Covered Strawberry Tiramisu Cups are pure magic—easy to make, stunning to serve, and guaranteed to bring a smile to anyone who tries them. Whether you’re making these for a special occasion, a family gathering, or just a treat-yourself moment, they’ll become a go-to dessert in your kitchen. I love how customizable and forgiving this recipe is—no baking skills required, just a bit of layering and a lot of love.

Feel free to tweak the flavors, swap in your favorite berries, or make them gluten-free or vegan to suit your needs. That’s the beauty of this recipe—you can make it your own every single time. Personally, these cups hold a special place in my heart because they remind me of joyful family moments and effortless entertaining.

If you give these a try, please leave a comment below, share your photos, or tell me what twist you added! Your feedback and creativity inspire me (and other readers) to keep cooking and sharing. Here’s to more sweet moments, one delicious cup at a time—enjoy every bite!

Frequently Asked Questions

Can I make these Chocolate-Covered Strawberry Tiramisu Cups ahead of time?

Yes! You can prepare the cream and chocolate-covered strawberries a day in advance. Assemble the cups a few hours before serving for freshest layers and best texture.

Can I use frozen strawberries for this recipe?

Fresh strawberries work best since frozen ones tend to get watery and mushy once thawed. If you must use frozen, thaw and pat very dry before dipping in chocolate.

What can I use instead of mascarpone cheese?

Full-fat cream cheese (softened) is a good substitute, or try a thick Greek yogurt for a lighter twist. The flavor will be a bit tangier but still delicious.

Are these tiramisu cups safe for kids?

Absolutely! Just use decaf coffee or swap in chocolate milk for soaking the ladyfingers. There’s no alcohol, so everyone can enjoy.

How do I get perfect layers in my tiramisu cups?

Use a piping bag or ziplock bag with the corner snipped off for neat cream layers. Wipe the inside of the glass with a damp paper towel if you get any smudges—makes for a picture-perfect dessert!

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