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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.

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, 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

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