Tiramisu for Two

Classic tiramisu, scaled down for two and served in cups. Creamy mascarpone, espresso-soaked ladyfingers, and cocoa on top. A no-bake, make-ahead dessert that’s as simple as it is impressive.

5 from 1 vote

Prep Time: 30

Setting Time: 6

Total Time: 6 30

Course: Dessert

Cuisine: Italian

Servings:

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* Please note: all cup measurements are approximate and based on Australian standard cups (250ml). For best results, weigh your ingredients with a kitchen scale.

Equipment

hand mixer or stand mixer with the whisk attachment
piping bag and large round tip, optional
sieve, for dusting
2 glasses, cups, or ramekins

Ingredients

90 ml (just over ⅓ cup) strong coffee, cooled, see notes
2 tbsp marsala wine or dark rum, omit for alcohol free
50 g (≈ ¼ cup) granulated sugar, divided
1 egg, separated, room temperature
125 g (½ cup) mascarpone, fridge cold
¼ tsp vanilla extract, optional
8-10 ladyfinger biscuits
unsweetened cocoa powder, for dusting
dark chocolate, for grating, optional

Instructions

Heads up: this recipe is made with raw egg. If this concerns you, please refer to Note 1.

Make the coffee soak

Brew the coffee and pour it into a shallow bowl.
Add your chosen alcohol and 10g (2 ½ tsp) of granulated sugar to the coffee. Whisk together until combined and the sugar has dissolved. Set aside to cool while you prepare the filling.

Make the mascarpone filling

Using a hand mixer or a stand mixer fitted with the whisk attachment, whip the egg whites until frothy. Add 20g (5 tsp) of granulated sugar and continue whipping until stiff peaks form. The egg whites should be thick, glossy, and smooth. Set aside.
In a separate bowl, use the mixer to beat together the egg yolk and remaining 20g (5 tsp) of sugar until pale and creamy. Mix in the vanilla extract, if using.
Add the cold mascarpone to the egg yolk mixture and whip until the mascarpone has thickened slightly and holds medium to firm peaks when you lift the whisk (about 1-2 minutes). Be very careful not to over mix or your mascarpone may split.
Gently fold the whipped egg whites into the mascarpone mixture until no white streaks remain. Transfer the filling to a piping bag fitted with a large round tip if desired, or leave it in the bowl. Keep refrigerated until ready to assemble.

Assemble

Pipe or spoon a small amount of the mascarpone filling into the bottom of each cup.
Cut the ladyfinger biscuits to fit. Quickly dip each biscuit into the coffee soak (2-3 seconds max), and arrange in a single layer on top of the filling. Pipe or spoon about ⅓ of the mascarpone over the biscuits. Repeat this process two more times, finishing with a layer of the mascarpone on top.
Cover each cup tightly with cling film and place in the fridge for at least 4-6 hours, or overnight, to set.
Right before serving, dust each tiramisu cup with a light layer of cocoa powder. For an extra touch, you can also shave or grate some dark chocolate over the top.

Notes

Raw eggs: This tiramisu is made the classic Italian way, using raw eggs. These days, consuming raw eggs is perfectly safe for most people. Just make sure to use fresh, high-quality eggs, or buy pasteurised eggs if available. To reduce any further risk, store the tiramisu in the refrigerator and consume within 1 to 2 days.

Important - If you are pregnant, elderly, or immunocompromised, it is generally recommended to avoid raw eggs. There are many recipes out there that cook the egg yolks and use whipping cream in place of egg whites (not traditional, but still delicious).
Coffee: Use a medium-dark to dark roast coffee, such as an Italian espresso blend. Straight-up espresso is best (this recipe requires about 3 standard shots), or you can brew an extra strong batch of coffee using a French press, drip, or Moka pot. In a pinch, you can also use instant espresso granules, though this wouldn't be my first choice.
Mascarpone: Use a high-quality mascarpone for a smooth and creamy filling. Mascarpone is temperamental as is, and lower-quality mascarpones are even more prone to splitting and curdling when mixed.
Keep the mascarpone cold in the fridge until you're ready to use it, and be careful to only whip it until it holds medium to firm peaks. It's better to under-mix than to over-mix mascarpone.
For those in Australia, the brands I always recommend are La Casa Del Formaggio and Montefiore. Basically, avoid the supermarket home-brands.
Make ahead: Tiramisu needs at least 4-6 hours to set, but it's even better if made a day ahead of time. Leaving it to chill overnight, gives the flavours time to meld together. The coffee and liqueur soak into the ladyfingers, and the mascarpone cream firms up to a silky, scoop-able texture.
Scale it up: while this recipe has been designed for two people, it can very easily be multiplied for 4, 6, 8 servings and so on (you get the idea).
It's an excellent choice for dinner parties. Your guests will feel special because they get their own individual dessert, and you don't have to worry about slicing or smearing the layers.

Nutrition

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