Tiramisu for Two

This small-batch tiramisu is perfectly portioned for two. Made the classic Italian way — with creamy mascarpone filling and espresso-soaked ladyfingers layered in individual cups, and finished with a dusting of cocoa powder and chocolate shavings. Your next date-night dessert, sorted.

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What Makes this Tiramisu Authentic (No Cream!)

Just about any tiramisu is a good tiramisu, but this is a classic tiramisu recipe. The kind that nonnas have been whipping up for generations, and probably the kind that’s served at your favourite Italian restaurant.

This recipe uses raw egg: egg yolk (for richness) and egg white (to keep it light and airy).

Many modern variations of tiramisu swap the egg white for whipping cream and cook the egg yolk with the sugar before mixing it with the mascarpone. I know raw egg can sound off-putting, but it gives the tiramisu a delicate, silky texture that you just can’t replicate with cream. And no, it doesn’t taste like egg!

Choosing the Right Coffee

Tiramisu is a coffee-forward dessert, and now that I live in Melbourne, I’m officially a coffee snob (in case you were doubting my authority). Here’s the lowdown on the best coffee for tiramisu ☕️

Coffee beans – Go for a bold coffee that isn’t going to get lost in the final dessert. Ideally, a medium-dark or dark roast with notes of nuts and chocolate. A classic Italian espresso blend is always a solid choice.

Brewing method – My top pick is straight-up espresso from my coffee machine at home. If you don’t have a coffee machine at home (it’s a luxury, I know), you can either buy espresso from a local coffee shop OR brew up a strong batch of coffee using a French press, drip, or a Moka pot. For these methods, I would suggest using twice the usual amount of coffee grounds. As a last resort, you can use instant espresso granules.

Serving this to young kids? Use decaf, and nix the alcohol of course.

What You’ll Need

1. Strong coffee: see above for suggestions 😋
2. Marsala wine or dark rum (optional) — the two most commonly used liquors in tiramisu. You can swap in Kahlua to enhance the coffee flavour, Amaretto for an almond-y twist, or leave it out all together for an alcohol-free version.
3. Granulated sugar: I’ve found many tiramisu recipes to be lacking in sweetness. I like to add small amounts of sugar to each element individually, building layers of flavour for a perfectly sweet and balanced dessert. Any white granulated sugar will get the job done.
4. Egg: this recipe uses one whole egg, separated, so nothing goes to waste. The egg yolk adds richness and forms the basis of the creamy mascarpone filling, while the whipped egg white is folded in to make the mixture light and airy. Use fresh, high-quality eggs.
   *If you’re concerned about consuming raw eggs, you can read more about this above.
5. Mascarpone: use a high-quality mascarpone for a thick, creamy texture, and keep it cold until you need it. In Australia, La Casa Del Formaggio and Montefiore are reliable brands (available at most Coles and Woolies).
6. Vanilla extract (optional) enhances the flavour of the mascarpone filling. Use pure vanilla extract.
7. Ladyfinger biscuits (AKA savoiardi): I use store-bought for convenience, especially given this is a small-batch recipe. Feel free to make your own if you’re feeling ambitious. The amount of ladyfingers you’ll need will vary depending on the vessel you use, but 8-10 should be more than enough.
8. Unsweetened cocoa powder — for a light dusting before serving.
9. Dark chocolate (optional): as a final touch, I like to shave some dark chocolate curls on top using a vegetable peeler. You can also grate the chocolate with a box grater or microplane.

How to Make Tiramisu for Two

Make the Coffee Soak

1. Brew the coffee – Start by brewing the coffee to ensure it has time to cool. Pour the coffee into a shallow dish large enough to dip the ladyfingers (keep in mind you’ll be cutting these later to fit the size of the glass).

2. Flavour the coffee – To the brewed coffee, add the alcohol (if using) and 10g (2 ½ tsp) of sugar. Stir together to combine, and set aside to cool. You want your coffee mixture to be room temperature when it comes time to assemble the tiramisu.

Make the Mascarpone Filling

1. Whip the egg white – In a medium mixing bowl, whip the egg white using a hand mixer or stand mixer (using the whisk attachment) until frothy — about 1-2 minutes. Gradually add in 20g (5 tsp) of the sugar, and continue whipping until stiff peaks form. This means the egg white should be thick, glossy, and hold its shape firmly.

2. Beat the egg yolk – Place the egg yolk in a separate, clean bowl and beat with the remaining 20g (5 tsp) of sugar until pale and creamy. Don’t worry if the sugar doesn’t dissolve fully. If you’re using vanilla extract, mix this in now until just combined.

3. Add the mascarpone – Remove the cold mascarpone from the fridge and add to the egg yolk. Using the mixer, whip until the mixture is thick, creamy, and can hold medium to firm peaks. This should only take 1-2 minutes at most — over-whipping can split or curdle the mascarpone, so be careful not to overdo it.

4. Fold in the egg white – Add the whipped egg white to the bowl with the mascarpone mixture. Gently fold it in with a rubber spatula, taking care not to deflate the mixture. Stop when there are no more visible white streaks.

Assemble the Tiramisu Cups

1. Build your base – Pipe or spoon a small amount of the mascarpone filling into the bottom of each cup. This holds the biscuits in place…and makes the layers look prettier!

2. Layer – Cut the ladyfinger biscuits to fit your cups (or whatever vessel you’re using). Quickly dip each biscuit piece for no more than 2-3 seconds, turning to coat all sides if needed, and place on top of the mascarpone to form an even layer. Pipe or spoon about 1/3 of the remaining mascarpone filling between the two cups. Repeat this layering process two more times, finishing with a layer of mascarpone on top. If piping, you can use a spoon or offset spatula to smooth over the top layer (up to you).

2. Chill – Cover each cup tightly with cling film and place in the fridge to chill. The mascarpone cream needs a minimum of 4 hours to set, but I recommend 6 or more for the best texture and flavour.

4. Finish – Right before serving, dust with unsweetened cocoa powder — if you want to neaten things up, you can wipe the edges with a damp paper towel. Optionally, you can finish with a sprinkle of chocolate shavings.

Preparing Tiramisu Ahead of Time

Tiramisu is an excellent dessert to make ahead of time because it actually gets better the longer it sits (up to a point, of course).

In my opinion, the best time to prepare these tiramisu cups is the day before you plan to serve them…a full 24 hours if you can! Leaving these in the fridge overnight gives the flavours time to meld together and the mascarpone cream time to firm up. Just don’t add the cocoa powder until it’s time to serve, or it will be absorbed by the cream!