Tiramisu for Two Recipe

Introduction

This Tiramisu for Two is a delightful, easy-to-make dessert that scales down the classic Italian favorite. With layers of light sponge cake, coffee-soaked goodness, and creamy mascarpone filling, it’s perfect for a cozy night or special occasion.

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 water, cold
• 1/2 cup (60g) King Arthur Unbleached All-Purpose Flour
• 1/2 teaspoon baking powder
• 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*
• 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, Dutch-process or natural, for dusting

Instructions

1. Step 1: Preheat the oven to 350°F. Lightly grease an 8″ square pan; line it with parchment or a reusable liner and grease again.
2. Step 2: Using an electric hand mixer in a large bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add 2 tablespoons sugar and beat until stiff and glossy. Tap off excess whites from the beaters but don’t clean them yet.
3. Step 3: In a separate large bowl, beat the egg yolks until combined. Add the remaining 6 tablespoons sugar, salt, and vanilla; beat 3 to 5 minutes until the mixture thickens and falls in ribbons when lifting the beaters.
4. Step 4: Add cold water to the yolk mixture and beat to combine. Stir in flour and baking powder with a spatula until no flour streaks remain.
5. Step 5: Stir in one-third of the egg whites to lighten the batter. Fold in the next third carefully to keep air in, then fold in the last third gently 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 in the center comes out clean. Remove from oven, loosen edges with a spatula, and cool in the pan on a rack.
8. Step 8: To make the soak, combine boiling water, sugar, and espresso powder in a small bowl. Stir until dissolved, then add the alcohol.
9. Step 9: For the filling, whisk heavy cream, mascarpone, confectioners’ sugar, and vanilla at low speed until combined, then increase speed to medium-high and whisk until soft peaks form.
10. Step 10: Turn the cooled cake out of the pan. Using a 2 1/2″ to 2 3/4″ circle cutter, cut 4 cake layers—size to fit your jars or mugs. Save leftover cake for snacks or freeze for later.
11. Step 11: Spoon about 2 heaping tablespoons (30g) of filling into the bottom of each jar or mug. Spread evenly with a spoon and sift cocoa powder over the surface.
12. Step 12: Dip one cake circle both sides in the soak and place on top of the cocoa layer. Add another 2 heaping tablespoons of filling, spread evenly, and sift cocoa powder over it.
13. Step 13: Repeat with the second cake circle: soak, place, filling, and cocoa powder. The tiramisu will fill mugs fully or come short of the top in 16-ounce mason jars.
14. Step 14: Repeat assembly for the second jar or mug with remaining cake, filling, soak, and cocoa powder.
15. Step 15: Cover and chill the tiramisus in the refrigerator for at least 2 hours or overnight before serving.

Tips & Variations

• Use your favorite coffee or espresso powder for a richer soak flavor.
• Swap Kahlua or amaretto for a non-alcoholic coffee extract blend to keep this kid-friendly.
• For a lighter version, substitute part of the mascarpone with Greek yogurt; just keep it chilled and serve soon.
• Leftover cake scraps freeze well, so save them for quick snacks or an extra dessert layer later.

Storage

Store any leftover tiramisu covered in the refrigerator for up to 3 days. Keep chilled and serve cold for the best taste and texture. The cake and filling may become softer over time, so enjoy soon.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this tiramisu without raw eggs?

This recipe uses baked cake layers and whipped cream to avoid raw egg in the filling, but it does include eggs in the cake batter which are fully cooked in the oven. For a no-egg version, consider using a ladyfinger substitute cake or store-bought sponge layers.

What type of alcohol can I use if I don’t have Kahlua or amaretto?

You can substitute with any coffee-flavored liqueur, brandy, rum, or omit the alcohol entirely and add a teaspoon of coffee extract or additional espresso to maintain the flavor without alcohol.

Tiramisu for Two Recipe

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★★★★★

4.5 from 61 reviews

This Tiramisu for Two recipe is a delightful, single-serving adaptation of the classic Italian dessert, featuring delicate layers of homemade sponge cake soaked in espresso and liqueur, layered with a creamy mascarpone filling, and finished with a dusting of cocoa powder. Perfectly portioned for intimate indulgence, this tiramisu is elegantly assembled in jars or mugs, allowing for charming presentation and easy enjoyment.

• Author: rami
• Prep Time: 25 minutes
• Cook Time: 16 minutes
• Total Time: 2 hours 41 minutes
• Yield: 2 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

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, amaretto, or alcohol of 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. Lightly grease an 8-inch square pan and line it with parchment or a reusable liner; lightly grease the liner as well.
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 and continue beating until stiff and glossy peaks develop.
3. Mix 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 the mixture thickens and falls in ribbons when the whisk is lifted.
4. Add Water and Dry Ingredients: Beat 4 teaspoons cold water into the yolk mixture. Fold in the flour and baking powder with a spatula until no streaks remain.
5. Incorporate Egg Whites: Gently stir a third of the beaten egg whites into the batter to lighten it. Then carefully fold in the remaining egg whites in two additions, maintaining as much air as possible to ensure a light texture.
6. Bake the Cake: Transfer the batter into the prepared pan and smooth the top. Bake for 12 to 16 minutes until a toothpick inserted in the center comes out clean. Cool in the pan after loosening edges.
7. Prepare Soak: In a small bowl, dissolve sugar and espresso powder in boiling water. Stir in the chosen alcohol and set aside.
8. Make Filling: Using a stand mixer or hand mixer, combine heavy cream, mascarpone cheese, confectioners’ sugar, and vanilla on low speed until blended. Increase speed to medium-high and whip until soft peaks form.
9. Cut Cake Layers: Turn the cooled cake out of the pan and use a 2 1/2″ to 2 3/4″ circle cutter to cut 4 cake rounds, sized to fit two 16-ounce jars or 10-12 ounce mugs.
10. Begin Assembly: Spoon 2 heaping tablespoons (about 30g) of filling into the bottom of each jar or mug, smoothing it evenly and dusting with cocoa powder.
11. Add First Cake Layer: Dip one cake circle briefly in the soak on both sides, then place it over the cocoa layer in the jar. Add another 2 heaping tablespoons of filling on top and dust with cocoa again.
12. Repeat Layers: Soak a second cake circle and place it atop the filling, then spread the final 2 heaping tablespoons of filling over it. Sift a last layer of cocoa powder over the top to finish.
13. Assemble Second Portion: Repeat the entire layering process with the remaining cake circles, soak, filling, and cocoa powder for the second jar or mug.
14. Chill: Cover the assembled tiramisus and refrigerate for at least 2 hours or overnight for best flavor and texture.
15. Storage: Store leftover tiramisu covered in the refrigerator for up to 3 days. Serve chilled.

Notes

• Use a gentle folding technique when incorporating egg whites to maintain a light, airy cake texture.
• The soak can be customized with any alcohol of your choice, such as Kahlua or amaretto, or omitted for a non-alcoholic version by substituting with extra espresso or strong coffee.
• If using mugs instead of jars, adjust the cake layer size accordingly for proper fit and layering.
• Leftover cake scraps can be enjoyed as a snack or frozen for later use.
• For best results, ensure the tiramisu chills long enough for flavors to meld and texture to set.

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