ever have a hankering for tiramisu but don’t want to make a giant casserole dish worth of it? this recipe is scaled down and is perfect for a dinner party of 3-4 people or two — tiramisu for two. this small batch tiramisu will still give you that pick-me-up you’re looking for, without having too many wasteful leftovers!
Like a lot of people, Italian food was a big mainstay in my life growing up. There was an Italian place we would go to as a family on Beverley Boulevard called Pane E Vino, and my brother would always get a giant bistecca or a risotto cake, and my cousin and I would share penne al pomodoro. When the time came for dessert, we were never allowed to get tiramisu, probably because giving a 8-year-old caffeine is a terrible idea. We would get a scoop of vanilla gelato with decaf espresso al affogato, with a little chocolate covered espresso bean on top. Later, when I got older, we were allowed to have tiramisu, and I remember the first time I had a taste of the richness of the mascarpone mixed with the bitterness of the coffee flavors.
Tiramisu, which literally means”pick me up” in Italian, is as we know a layer cake wade with coffee-soaked ladyfingers, sandwiched between a custardy mascarpone. Traditionally, the recipe calls for marsala or rum (or both) but I had Kahlua on hand, which is what is used here.
I love scaling down recipes to be enough for two – this tiramisu for two is a great dessert for date night in.Print
- 24 ladyfingers cookies (just buy them from the store, don’t play yourself)
- 3 large eggs, separated
- 1/3 cup (65 grams) plus 1 tablespoon (13 grams) granulated sugar, divided
- 1 8.8-ounce (250 ml) package mascarpone
- 1/3 cup (80 ml) kahlua
- 1 cup (235 ml) strong, warm espresso coffee
- A couple tablespoons of cocoa powder, for sifting over
- In a KitchenAid, beat egg whites until stiff.
- In another bowl, beat egg yolks and 1/3 cup sugar until thick and pale yellow. Add in mascarpone cheese until combined, and continue beating another minute or so. Add in kahlua, and mix until smooth.
- Gently fold in egg whites until combined.
- In a small bowl wide enough to dip cookies into, combine the espresso and 1 tablespoon sugar. Set aside.
- To assemble small cups: Dip the first cookie in the espresso-sugar mixture until almost fully saturated but not falling apart. Break in half and place the halves in the bottom of a cup. Spoon 1 generous tablespoon cream over it. Dust with cocoa powder. Dip second cookie in coffee and break in half. Place side-by-side over cocoa then top with 2 generous tablespoons cream mixture, which should take you nearly to the top of the cup. Dust with more cocoa. Repeat with remaining cups.
- To assemble large cups: Dip first cookie in espresso mixture until almost fully saturated but not falling apart. Break in half and place side-by-side in the bottom of your larger cup. Spoon 2 generous tablespoons cream over and dust with cocoa powder. Repeat 2-3 layers in each cup.
- Let the cups chill for at least 3 hours, or at preferably overnight, in the fridge to set. Before eating, you can dust them with fresh cocoa powder for a prettier look.
I used 4 of these cups from Crate & Barrel
Keywords: Tiramisu, small batch tiramisu, tiramisu for two