tiramisu for two

this tiramisu for two layers delicate ladyfingers and clouds of mascarpone cream into the perfect no-bake dessert. .

this small batch version of a classic tiramisu is the ultimate cozy dessert for sharing on quiet winter evenings – featuring coffee-soaked biscuits nestled between pillows of silky mascarpone cream, and topped with a gentle dusting of cocoa powder.

why you will love this easy tiramisu recipe for two

• easy no bake dessert – this tiramisu is so easy to make, with no baking required, just layer everything together and let it chill in the fridge and you’re done! perfect for when you’re craving something sweet but don’t feel like turning the oven on.

• perfect small batch size – this tiramisu for two makes exactly two generous servings – great for when you don’t want a bunch of leftovers and just want a sweet treat for two people.

• great for special occasions – this tiramisu would be great for all sorts of occasions – you can customise it based on the occasion, and it would be great for small gatherings or date nights!

learn how to make this easy tiramisu for two

to make this easy tiramisu for 2, we’re going to start off by whipping egg yolks with sugar. then, separately, we’ll whip together egg whites and sugar until thick and fluffy. gently fold the whipped egg whites into the whipped egg yolks until combined. next, we’re going to add mascarpone and whip that into the mixture. whip cream until medium peaks and fold that through the mascarpone mixture until you get a thick, creamy tiramisu cream. then we’ll soak ladyfingers in a mixture some cooled coffee, before assembling our tiramisu layers. refrigerate overnight, add cocoa powder the next morning, and we’re done!

tiramisu ingredients:

• egg yolks – i make this tiramisu with eggs for a really rich tiramisu cream. we’re going to be using 2 egg yolks and whipping them with sugar until pale and thick.

• egg whites – we’re going to whip egg whites and sugar together until fluffy.

• granulated sugar – we’ll be be beating the sugar and egg yolks together until the sugar dissolves. and then we’ll beat the egg whites and sugar as well.

• mascarpone – a soft and smooth italian cheese used to make the rich and creamy filling for the tiramisu layers.

• double cream/heavy cream – i wanted the tiramisu cream to be extra thick and velvety so i decided to use heavy cream as well. if you’d like a lighter cream filling, any kind of whipping cream will work fine. (or you can skip the cream altogether for a more classic tiramisu).

• vanilla extract – this recipe uses just a small amount of vanilla to whip with the heavy cream for a subtle vanilla flavour.

• ladyfingers or Savoiardi biscuits – i make this tiramisu dessert with ladyfingers, and layer these between the mascarpone cream – we’re also going to soak these in coffee to soften them.

• coffee – freshly brewed coffee to dip the ladyfingers in. i usually like to let the coffee cool slightly before dipping them in.

• cocoa powder – just a small amount of cocoa powder will be used for a gentle dusting of it on top at the end!

• decorations – if you’d like to decorate your tiramisu like mine, i used white chocolate buttons, chocolate covered pretzels, some extra melted chocolate for the eyes and a red chocolate peanut for the nose. this is completely optional!

tools:

• 2 medium bowls – you’ll need a medium bowl for the egg yolks and sugar, and another medium bowl for the egg whites and sugar. we’ll be adding all of the tiramisu cream to one bowl eventually, so you’ll need to make sure it’s big enough.

• small bowl or jug – for whipping the cream.

• hand or stand mixer – a hand or stand mixer will speed up the process when it comes to beating together eggs and sugar and whipping the cream. a whisk will do just fine if you don’t have access to a mixer but it will definitely take a little longer.

• rubber spatula – great for gently folding the cream and making sure you don’t over mix.

• wide and shallow dish – add your fresh coffee to this so that so you can easily dip the ladyfingers in.

• round/square dish for your tiramisu for two – i used a round dish about 5 inches wide and 3 inches deep.

• small sifter or fine sieve – this will help you get a nice, thin dusting of cocoa powder on top of your tiramisu

step by step instructions

for full measurements, keep scrolling down to the recipe below.

step one: in a small, wide and shallow dish, add freshly brewed coffee, and set this aside to cool slightly.

step two: separate the eggs. set the egg whites in one bowl and the egg yolks in another bowl. make sure there’s no yolk in the bowl with the egg whites. add sugar to the yolks and beat egg yolks and sugar with a hand/stand mixer (or a whisk) until the mixture becomes a pale yellow colour and increases in volume. set this aside.

step three: to the bowl with the egg whites, add sugar in small amounts at a time, whipping it in each time. whip the egg whites and sugar together until firm peaks. at this stage, the peaks will hold their shape, but the tips will curl over slightly.

step four: add the whipped egg whites to the whipped egg yolks, and use a silicone spoon or spatula to gently fold the egg whites in until you get a smooth mixture.

step five: in the same bowl, add mascarpone. use a whisk or hand/stand mixer to beat the mascarpone into the egg mixture until just combined. do not over mix. the tiramisu cream should look quite thick at this point, but still soft.

step six: in another bowl or jug, add cold heavy cream as well as some vanilla. use a mixer or whisk to beat the cream until it reaches stiff peaks.

step seven: add the whipped cream to the mascarpone cream mixture, and use a spoon or silicone spatula to gently fold it in until combined. the tiramisu cream should look thick and smooth.

step eight: dip ladyfingers into the slightly cooled coffee mixture, then line them up in a dish. cut some up if you need to, to fill any gaps in the dish.

step nine: add a big dollop of the tiramisu cream to the dish, and spread it over the ladyfingers in a thick layer.

step ten: add another layer of the soaked ladyfingers on top of the mascarpone cream, and then another layer of the cream. repeat until you reach the top of the dish, leaving some space for a final layer of cream. (my dish had 3 layers of the ladyfingers and 3 layers of the cream in total).

step eleven: add the final layer of the tiramisu cream and spread it out into a thick and even layer. then, spread it thin.

step twelve: let this set in the fridge for about at least four hours, but preferably overnight.

step thirteen: once it’s set, remove from the fridge, add a gentle dusting of cocoa powder on the top (and decorate it if you want) then slice up, and let’s eat!

tips and notes

• i highly recommend leaving this tiramisu for two to set in the fridge for at least 4-6 hours, but preferably overnight so that the flavours meld together better, the tiramisu cream sets properly and the ladyfingers are nice and soft.

• this tiramisu for two can be stored in the fridge for three-four days.

• this tiramisu recipe uses raw eggs as i live in a country where raw eggs are generally safe to eat. if you are concerned about the raw eggs in this recipe, you can buy pasteurised eggs if you’re able to find them, or you can gently cook the yolks by using the double boiler method.

• for the coffee soak, strong espresso works best as instant coffee can be too weak. if using instant coffee, just make it extra strong so that enough of the flavour comes through.

• use room temperature mascarpone so that it can incorporate with the rest of the ingredients better and doesn’t have lumps.

• make sure to whip the mascarpone into the egg mixture until smooth and just combined. do not over whip as this can make the cream grainy.

• make sure to use cold double/heavy cream straight from the fridge otherwise it won’t whip well.

• when it’s time to dip the ladyfingers, i like to quickly dip them in a good two or three times to make sure that they’re nicely soaked in the coffee. the coffee won’t be hot so they shouldn’t break apart, but try not to let them linger in the coffee for too long.

frequently asked questions

1. what does tiramisu taste like ?

   – this italian dessert is creamy and rich with a balanced coffee and mascarpone flavours. just the right amount of sweet, with subtle hints of vanilla and cocoa powder.

2. can i make this tiramisu eggless ?

   – you can make this tiramisu with or without eggs. if you’d rather make this tiramisu without eggs, you can skip the egg yolks and whites and just use mascarpone, heavy cream and powdered sugar or icing sugar instead. whip the mascarpone until soft, fold in the whipped heavy cream and powdered sugar mixture, and this will be your cream filling for the layers.

3. can i make this tiramisu using cream cheese instead of mascarpone ?

   – you can make this tiramisu with cream cheese, but it won’t taste authentic – the texture and flavour will be different. the flavour might be slightly tangier and less rich, and the cream cheese might make it more like cheesecake since it lacks the delicate flavour of mascarpone – you might want to add a bit more sugar to balance the tanginess of the cream cheese.

4. can i make this tiramisu without coffee ?

   – the coffee flavour is essential for a tiramisu. you could use things like milk, tea etc. but it wouldn’t exactly be the same as a tiramisu.

5. can i make tiramisu without alcohol ?

   – this tiramisu recipe has no alcohol, so you can just follow the recipe as stated. if you do want to add some alcohol, feel free to do that.

6. i can’t find pasteurised eggs and want to make this tiramisu without raw eggs – how can i cook the egg yolks and whites before using them in this tiramisu for two recipe ?

   – if you can’t find pasteurised eggs, you can cook the egg yolks and whites using a double boiler method:

   • whisk the eggs yolks and sugar in a heatproof bowl until the mixture becomes thick

   • place the bowl over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water

   • whisk constantly until the mixture doubles in volume, becomes thick and foamy, and reaches about 71°C (160°F) on a thermometer

   • remove from the heat, and continue whisking until pale and thick, then let the mixture cool slightly.

   • in another heatproof bowl, whisk egg whites and sugar. again, place the bowl over a pot of simmering water.

   • whisk constantly until the mixture doubles in volume, becomes thick and foamy, and reaches about 71°C (160°F) on a thermometer

   • remove bowl from the heat, then beat the egg whites until they reach firm peaks. let the egg whites cool slightly.

   • add room temperature mascarpone to the yolk mixture and whisk that in, then fold in the whipped eggs whites and proceed with the rest of the recipe.

7. can i make this recipe as individual cups instead of a single dish ?

   – you can easily make individual tiramisu cups for two using this recipe. just break apart the ladyfingers before soaking them in the coffee, add them to your cups, then pipe the mascarpone filling on top and repeat the layers.

8. can i freeze this tiramisu ?

   – while it’s possible to freeze this tiramisu, keep in that mind that freezing it will affect its texture significantly, so i wouldn’t recommend it. if you do freeze it, let it thaw in the fridge overnight before serving.

9. can i make this tiramisu recipe without ladyfingers ?

   – ladyfingers are ideal for making this tiramisu for two, as they soak up the coffee perfectly while still maintaining their structure. however, if you’d rather use something else, some great options that might work would be something like pound cake or sponge cake pieces, or some kind of biscuits or cookies.

10. why is my tiramisu runny?

    – this could be due to a number of reasons, such as leaving your ladyfingers in the coffee for too long or not whipping the cream to stiff peaks. remember – a quick two or three dips in the coffee will be enough, as the ladyfingers will soften under the cream as well. make sure the heavy cream is whipped to stiff peaks and then folded through the mascarpone cream. finally, let your tiramisu chill in the fridge for at least 4-6 hours so that it’s able to set properly.

11. my mascarpone looks grainy/curdled – what happened ?

    – this usually happens if the mascarpone is too cold and is over beaten. you want to use room temperature mascarpone and beat it in until just combined to avoid over beating.

12. can i make this tiramisu recipe ahead of time ?

    – absolutely! it is actually recommended to let this tiramisu chill in the fridge overnight, so you can definitely make this a day in advance so that it’s ready to serve and eat the next day.

recipe