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Tiramisu for Two Recipe

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★★★★★

4.9 from 98 reviews

This classic Tiramisu for Two recipe layers a delicate homemade sponge cake soaked in espresso and liqueur with a luscious mascarpone cream filling, finished with a dusting of cocoa powder. Perfectly portioned for two servings, this elegant Italian dessert comes together with simple techniques and requires only a few hours of chilling before serving. Ideal for a romantic dinner or a special treat, enjoy rich coffee and creamy mascarpone flavors in every bite.

Ingredients

Scale

For the 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 cold water
  • 1/2 cup (60g) King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon baking powder

For the Soak:

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

For the 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

For Assembly:

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

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Lightly grease an 8″ square pan and line it with parchment paper or a reusable liner. Lightly grease the liner as well to prevent sticking.
  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) sugar while continuing to beat until stiff and glossy peaks form. Gently tap off excess whites from beaters; no need to clean before next step.
  3. Beat Egg Yolks: In a separate large bowl, beat the egg yolks until combined. Add the remaining 6 tablespoons (74g) sugar, salt, and vanilla extract. Beat for 3 to 5 minutes until thick and ribbon-like when whisk is lifted.
  4. Add Water and Dry Ingredients: Add 4 teaspoons cold water to the yolk mixture and beat to combine. Fold in the flour and baking powder carefully using a flexible spatula until no flour streaks remain.
  5. Fold in Egg Whites: Gently fold about one-third of the egg whites into the batter to lighten it. Then fold in another third with care to preserve the airiness. Finally, fold in the remaining whites gently until fully incorporated and no white streaks remain.
  6. Transfer and Bake: Pour the batter into the prepared pan and smooth the top gently. Bake for 12 to 16 minutes until a toothpick inserted in the center comes out clean. Remove from oven and cool in pan on a rack, loosening edges carefully once slightly cooled.
  7. Make Soak: In a small bowl, stir together boiling water, sugar, and espresso powder until sugar dissolves. Stir in the Kahlua or preferred liqueur.
  8. Make Filling: Using a stand mixer or hand mixer, combine heavy cream, mascarpone, confectioners’ sugar, and vanilla at low speed until blended. Increase speed to medium-high and whisk until soft peaks form.
  9. Cut Cake Layers: Turn the cooled cake out of the pan. Use a 2 1/2″ to 2 3/4″ circle cutter to cut 4 cake layers, sized appropriately for two 16-ounce wide-mouth Mason jars or 10- to 12-ounce mugs. Save any leftover cake for snacking or freezing.
  10. Assemble Tiramisu – First Layer: Scoop about 2 heaping tablespoons (30g) of filling into the bottom of each jar or mug. Spread into an even layer and sift a layer of cocoa powder over the filling.
  11. Assemble Tiramisu – Second Layer: Dip one cake circle into the soak on both sides and place it atop the cocoa layer. Add another 2 heaping tablespoons of filling on top, spread evenly, and sift cocoa powder over it.
  12. Assemble Tiramisu – Third Layer: Repeat soaking and layering with a second cake circle, cocoa powder, and the final 2 heaping tablespoons of filling. Finish with a final dusting of cocoa powder.
  13. Repeat for Second Jar or Mug: Assemble the second serving with remaining cake, soak, filling, and cocoa powder as in previous steps.
  14. Chill: Cover jars or mugs and refrigerate for at least 2 hours or overnight to allow flavors to meld and the dessert to set.
  15. Storage: Store any leftover tiramisu covered in the refrigerator for up to 3 days. Serve chilled for best taste.

Notes

  • Adjust cake circle sizes to fit your jars or mugs if they differ from suggested sizes.
  • Leftover cake scraps can be wrapped and frozen for future use or enjoyed as a snack.
  • Alcohol can be substituted with non-alcoholic coffee liqueur or omitted for an alcohol-free version.
  • Use good-quality espresso powder for the best coffee flavor in the soak.
  • Use chilled heavy cream for easier whipping and better texture in the filling.

Keywords: tiramisu, Italian dessert, mascarpone, espresso, coffee dessert, single serve tiramisu, easy tiramisu

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