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Tiramisu for Two Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://zarameals.com/tiramisu-for-two-recipe/