Tiramisu for Two Recipe

Introduction

This Tiramisu for Two is a charming, small-batch take on the classic Italian dessert. It’s perfect for a cozy night in or a special treat when you don’t want to make a large batch. Creamy mascarpone, espresso-soaked cake, and a dusting of cocoa come together beautifully in jars or mugs.

Ingredients

• 2 large eggs, separated
• 1/4 teaspoon cream of tartar
• 1/2 cup (99g) granulated sugar, divided
• 1/8 teaspoon table salt
• 1/2 teaspoon King Arthur Pure Vanilla Extract
• 4 teaspoons cold water
• 1/2 cup (60g) King Arthur Unbleached All-Purpose Flour
• 1/2 teaspoon baking powder
• 6 tablespoons (85g) boiling water
• 2 tablespoons (25g) granulated sugar
• 1 teaspoon espresso powder
• 2 tablespoons (28g) Kahlua or amaretto liqueur (or alcohol of choice)
• 1/2 cup (113g) heavy cream
• 1/4 cup (57g) mascarpone cheese
• 1/4 cup (28g) confectioners’ sugar
• 1/2 teaspoon King Arthur Pure Vanilla Extract
• Unsweetened cocoa powder, Dutch-process or natural

Instructions

1. Step 1: Preheat the oven to 350°F. Lightly grease an 8-inch square pan and line it with parchment or a reusable liner, then grease again.
2. Step 2: Using an electric mixer, beat the egg whites and cream of tartar in a large bowl until soft peaks form. Gradually add 2 tablespoons (25g) sugar and beat until stiff and glossy. Tap off excess from the beaters; no need to clean before next step.
3. Step 3: In a separate bowl, beat the yolks until combined. Add the remaining 6 tablespoons (74g) sugar, salt, and vanilla; beat for 3 to 5 minutes until thick and ribbons fall when the whisk is lifted.
4. Step 4: Beat the water into the yolk mixture. Stir in the flour and baking powder with a spatula until no flour streaks remain.
5. Step 5: Stir a third of the egg whites into the yolk mixture to lighten it. Carefully fold in the remaining egg whites in two additions, gently combining until no white streaks remain.
6. Step 6: Pour the batter into the prepared pan and smooth the top gently.
7. Step 7: Bake for 12 to 16 minutes, until a toothpick inserted into the center comes out clean. Cool in the pan after loosening edges.
8. Step 8: In a small bowl, mix boiling water, sugar, and espresso powder until sugar dissolves. Stir in the liqueur.
9. Step 9: Using a mixer, combine heavy cream, mascarpone, confectioners’ sugar, and vanilla. Whisk on low to combine, then increase speed to medium-high until soft peaks form.
10. Step 10: Turn the cake out and cut four 2 1/2″ to 2 3/4″ circles to fit into two wide-mouth Mason jars or mugs. Save any scraps for later.
11. Step 11: Spoon about 2 heaping tablespoons of filling into the bottom of each jar or mug. Spread evenly and sift a layer of cocoa powder over the filling.
12. Step 12: Dip a cake circle into the soak on both sides and place it on the cocoa layer. Add 2 heaping tablespoons filling on top, spread evenly, and dust with cocoa.
13. Step 13: Repeat with the second cake circle and filling layer, finishing with a dusting of cocoa.
14. Step 14: Assemble the second jar or mug the same way with remaining cake, filling, soak, and cocoa.
15. Step 15: Cover and refrigerate for at least 2 hours, preferably overnight, before serving.

Tips & Variations

• Use your preferred liqueur or skip alcohol for a non-alcoholic version.
• For sturdier cake layers, chill cut circles before soaking briefly in the espresso mixture.
• Try adding a pinch of cinnamon to the cocoa powder for a warm spice note.
• Leftover cake scraps freeze well; thaw before using in parfaits or trifle.

Storage

Store leftover tiramisu covered in the refrigerator for up to 3 days. Serve chilled for the best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this tiramisu without raw eggs?

This recipe uses eggs in the cake batter. To avoid raw eggs, you can substitute with a cooked sponge or ladyfingers. Alternatively, pasteurized eggs are a safer choice if you want to keep the original method.

How do I know when the cake is done baking?

The cake is ready when a toothpick or thin knife inserted into the center comes out clean. The cake should be lightly golden and spring back when touched.

Tiramisu for Two Recipe

Print Recipe

★★★★★

4.5 from 60 reviews

This Tiramisu for Two recipe offers a delightful, homemade version of the classic Italian dessert scaled down perfectly. Layers of light, airy espresso-soaked cake are paired with a luscious mascarpone cream filling and finished with a dusting of cocoa powder. Ideal for intimate occasions or when you crave a rich, elegant treat without leftovers.

• Author: zara
• Prep Time: 25 minutes
• Cook Time: 16 minutes
• Total Time: 2 hours 45 minutes
• Yield: 2 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Cake

• 2 large eggs, separated
• 1/4 teaspoon cream of tartar
• 1/2 cup (99g) granulated sugar, divided
• 1/8 teaspoon table salt
• 1/2 teaspoon King Arthur Pure Vanilla Extract
• 4 teaspoons water, cold
• 1/2 cup (60g) King Arthur Unbleached All-Purpose Flour
• 1/2 teaspoon baking powder

Soak

• 6 tablespoons (85g) water, boiling
• 2 tablespoons (25g) granulated sugar
• 1 teaspoon espresso powder
• 2 tablespoons (28g) Kahlua or amaretto liqueur, or the alcohol of your choice

Filling

• 1/2 cup (113g) heavy cream
• 1/4 cup (57g) mascarpone cheese
• 1/4 cup (28g) confectioners’ sugar
• 1/2 teaspoon King Arthur Pure Vanilla Extract

Topping

• Unsweetened cocoa powder, Dutch-process or natural, for dusting

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease an 8-inch square baking pan, line it with parchment paper or a reusable liner, and grease again to ensure easy cake removal.
2. Beat Egg Whites: Using an electric hand mixer, beat the egg whites with cream of tartar in a large bowl until soft peaks form. Gradually add 2 tablespoons (25g) of sugar while beating continuously until stiff, glossy peaks develop. Tap off excess whites from beaters; no need to clean before next step.
3. Beat Egg Yolks: In another large bowl, beat egg yolks until combined. Add remaining 6 tablespoons (74g) of sugar, salt, and vanilla extract. Continue beating for 3 to 5 minutes until the mixture thickens and ribbons form when you lift the whisk.
4. Add Water and Dry Ingredients: Beat in 4 teaspoons cold water to the yolk mixture. Gently fold in the flour and baking powder using a spatula, mixing until no flour streaks remain.
5. Combine with Egg Whites: Stir in about one-third of the beaten egg whites gently to lighten the batter. Fold in the next third carefully to avoid deflating, then fold in the final third until the batter is smooth and homogenous without white streaks.
6. Bake Cake: Transfer batter evenly to prepared pan and smooth the surface gently. Bake for 12 to 16 minutes until a toothpick inserted in the center comes out clean. Cool completely in the pan after loosening edges.
7. Prepare Soak: Combine boiling water, sugar, and espresso powder in a small bowl. Stir until sugar dissolves, then add the liqueur and stir to combine.
8. Make Filling: In a stand mixer bowl or with a hand mixer, blend heavy cream, mascarpone, confectioners’ sugar, and vanilla at low speed until combined. Increase speed to medium-high and whip until soft peaks form.
9. Cut Cake Layers: Turn the cooled cake out onto a surface and use a 2 1/2 to 2 3/4 inch circle cutter to cut four cake rounds suitable for two 16-ounce jars or two mugs. Save scraps for snacking or freeze for later.
10. Assemble Tiramisu – First Layer: Spoon 2 heaping tablespoons (about 30g) of filling into each jar or mug, smoothing evenly. Sift a layer of cocoa powder over the filling.
11. Soak and Layer Cake: Dip one cake circle quickly on both sides in the soak, then place over cocoa layer in the jar. Top cake with another 2 heaping tablespoons of filling, spread evenly, and sift cocoa powder on top.
12. Repeat Assembly: Add a second soaked cake round followed by cocoa powder and filling. Finish with a final dusting of cocoa powder. Repeat for the second jar or mug with remaining ingredients.
13. Chill: Cover the assembled tiramisu and refrigerate for at least 2 hours or overnight to allow flavors to meld and desserts to set.
14. Serve: Serve tiramisu chilled directly from jars or mugs. Enjoy the rich, creamy, and espresso-soaked layers.
15. Storage: Store any leftover tiramisu covered in the refrigerator for up to 3 days, serving chilled.

Notes

• Adjust the circle cutter size to fit your container if not using jars or mugs specified.
• The alcohol in the soak is optional and can be substituted or omitted for a kid-friendly version.
• Use fresh eggs from a trusted source as they are used raw in the recipe.
• Leftover cake scraps can be wrapped tightly and frozen for future use.
• For a richer flavor, try using a mix of Kahlua and amaretto or your preferred liqueur.

Keywords: tiramisu, Italian dessert, mascarpone, espresso, coffee dessert, layered dessert, easy tiramisu, recipe for two, mascarpone cream