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Proudly Australian

Tiramisu Cups

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia's archive of dessert videos over at Healthy Treats!

Makes 3 servings


12-16 sponge finger biscuits (see recipe below or store bought) 2 cups/500ml/16 oz coffee or espresso 1 2/3 cup/400g/14 oz mascarpone or greek yogurt 1/3 cup/80ml/2.6 oz heavy cream 1/2 tsp vanilla extract 1/3 cup/60g/2 oz Natvia

Sponge Finger Biscuits

2 egg whites 1 1/2 tbsp/21g/0.7 oz Natvia 2 egg yolks 1/2 cup/90g/3 oz Natvia, extra 7/8 cup/130g/4.5 oz plain flour 1/2 tsp baking powder


  1. Place sponge fingers into coffee and allow to soak while making cream.
  2. Whisk together heavy cream, mascarpone, Natvia, and vanilla extract until soft peaks form.
  3. Place 2 lady fingers into the bottom of each glass.
  4. Top with 1/4 cup of cream.
  5. Repeat these two steps and refrigerate until needed. Dust with cocoa powder before serving.
  6. Preheat oven to 200°C and line sheet pans with baking paper.
  7. Sift together the baking powder and flour and set aside.
  8. Whisk the egg whites and once they become frothy slowly add the Natvia and whisk until stiff peaks form.
  9. In a separate bowl whisk together the egg yolks and extra 1/2 cup Natvia until it is a light yellow color and is thick.
  10. Fold the egg whites into the egg yolks and then fold in the sifted flour and baking powder. Make sure not to over mix.
  11. Place batter into piping bag fitted with a 1.2 cm (1/2 inch) round piping tip.
  12. Pipe out onto prepared baking sheets for 8-10 minutes until golden brown and set.
  13. Allow to cool completely and store in an air-tight container until needed.
No nutritional info supplied

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