Tiramisu for Two Recipe

Introduction

Tiramisu for two is a delightful, classic Italian dessert scaled down for a perfect intimate treat. This recipe combines light sponge cake with rich mascarpone cream and espresso-soaked layers, creating a balanced and indulgent finish to any meal.

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

Instructions

1. Step 1: Preheat the oven to 350°F. Lightly grease an 8″ square pan, line it with parchment or a reusable liner, then lightly grease the lining.
2. Step 2: Using an electric hand mixer, beat the egg whites and 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. Tap the beaters to remove excess whites; no need to clean them yet.
3. Step 3: In another large bowl, beat the egg yolks until combined. Add remaining 6 tablespoons (74g) sugar, salt, and vanilla extract, then beat for 3 to 5 minutes until thick and ribbon-like when whisk removed.
4. Step 4: Add 4 teaspoons cold water to the yolk mixture and beat to combine. Gently stir in flour and baking powder with a spatula until no streaks remain.
5. Step 5: Stir about one-third of the egg whites into the yolk batter to lighten it. Then fold in the remaining egg whites in two additions, using gentle folding motions to maintain airiness and avoid white streaks.
6. Step 6: Pour batter into prepared pan and smooth the top gently.
7. Step 7: Bake for 12 to 16 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool in pan on a rack, loosening edges with a spatula.
8. Step 8: Prepare the soak by mixing boiling water, sugar, and espresso powder in a small bowl until sugar dissolves. Stir in the liqueur.
9. Step 9: For the filling, whisk together heavy cream, mascarpone, confectioners’ sugar, and vanilla extract at low speed until combined. Increase mixer speed to medium-high and beat until soft peaks form.
10. Step 10: Remove cake from pan and use a 2 1/2″ to 2 3/4″ cutter to cut 4 circles. These fit nicely into two 16-ounce wide-mouth Mason jars or two 10- to 12-ounce mugs. Save any leftover cake for snacking or freeze for later.
11. Step 11: Spoon 2 heaping tablespoons of filling into the bottom of each jar or mug, spreading evenly with the back of a spoon. Sift a layer of cocoa powder over the filling.
12. Step 12: Dip one cake circle briefly in the soak and place it over the cocoa layer. Add another 2 heaping tablespoons of filling and spread evenly. Sift cocoa over the top.
13. Step 13: Repeat the soak, cake, filling, and cocoa layering once more for each jar or mug. The tiramisu will fill the mugs completely or leave some space in the jars.
14. Step 14: Cover jars or mugs and refrigerate for at least 2 hours or overnight to allow flavors to meld.

Tips & Variations

• For a non-alcoholic version, substitute the liqueur with additional brewed espresso or coffee.
• Use a fresh kitchen towel inside the jar or mug while assembling to stabilize the layers and make cleanup easier.
• Try different coffee powders or espresso substitutes to tweak the flavor.
• Leftover cake scraps can be frozen and used for trifle or other layered desserts later.

Storage

Store any leftover tiramisu covered in the refrigerator for up to 3 days. Serve chilled for the best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this tiramisu without alcohol?

Yes, simply replace the liqueur with strong brewed espresso or coffee to keep the rich coffee flavor without the alcohol.

How long should I chill my tiramisu before serving?

Chilling for at least 2 hours is recommended to allow the flavors to meld and the filling to set, though overnight chilling yields the best results.

Tiramisu for Two Recipe

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★★★★★

4.6 from 120 reviews

This delicate Tiramisu for Two recipe features a light and fluffy homemade cake soaked in espresso liqueur, layered with a creamy mascarpone filling, and dusted with cocoa powder. Perfect for an intimate dessert, it requires no fancy equipment and yields two individual servings, each presented in charming Mason jars or mugs. The process includes baking a simple sponge cake, preparing a coffee soak, a luscious whipped mascarpone filling, and assembling all elements into an elegant tiramisu ready to chill and enjoy.

• Author: Jeannette
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 40 minutes
• Yield: 2 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

Soak

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

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

Garnish

• unsweetened cocoa powder, Dutch-process or natural

Instructions

1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Lightly grease an 8-inch square pan and line it with parchment paper or a reusable liner, then 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 of sugar while continuing to beat until the mixture is stiff and glossy.
3. Prepare yolk mixture: In a separate bowl, beat the egg yolks until well combined. Add the remaining 6 tablespoons sugar, salt, and vanilla extract, then beat until thick and ribbon-like when the beaters are lifted, about 3-5 minutes.
4. Add water and dry ingredients: Beat the water into the yolk mixture. Gently fold in the flour and baking powder until no streaks remain.
5. Incorporate egg whites: Stir in about one-third of the egg whites to lighten the batter. Then carefully fold in the remaining egg whites in two additions, folding gently to preserve the airy texture until no white streaks remain.
6. Bake the cake: Transfer the batter to the prepared pan and smooth the top. Bake for 12 to 16 minutes, or until a toothpick inserted in the center comes out clean. Remove and cool in the pan on a rack.
7. Make the soak: In a small bowl, dissolve sugar and espresso powder in boiling water. Stir in the Kahlua or chosen liqueur. Let the soak cool to room temperature.
8. Prepare the filling: In a stand mixer bowl or with a hand mixer, combine heavy cream, mascarpone cheese, confectioners’ sugar, and vanilla. Whisk at low speed to combine, then increase to medium-high speed and whip until soft peaks form.
9. Cut cake layers: Remove the cooled cake from the pan and trim edges if necessary. Using a 2 1/2″ to 2 3/4″ circle cutter, cut four rounds of cake to fit your jars or mugs.
10. Assemble tiramisu (first layer): Place 2 heaping tablespoons of filling at the bottom of each jar or mug and spread evenly. Sift unsweetened cocoa over the filling.
11. Assemble tiramisu (cake and soak layer): Dip one cake round briefly on both sides into the soak mixture. Place soaked cake atop the cocoa layer inside the jars. Add another 2 heaping tablespoons of filling on top and sift cocoa powder over it.
12. Repeat layering: Repeat dipping cake rounds into the soak, layering cake, filling, and cocoa powder for the second layer in each jar or mug.
13. Finish assembly: After the final filling and cocoa powder layer, cover the jars or mugs with lids or plastic wrap.
14. Chill: Refrigerate the assembled tiramisus for at least 2 hours or preferably overnight to allow flavors to meld and dessert to set.
15. Serve and store: Serve chilled directly from the jar or mug. Store any leftovers in the refrigerator, covered, for up to 3 days.

Notes

• The alcohol in the soak can be omitted or replaced with cold brewed coffee for a non-alcoholic version.
• Adjust cake round size depending on the size of your jars or mugs for best fit.
• Use fresh eggs when preparing the dish since the recipe uses raw egg whites and yolks in the cake batter.
• Leftover cake scraps can be wrapped and frozen for later use.
• Ensure the soak mixture cools before dipping cake to prevent the cake from becoming too soggy.
• For a dairy-free version, substitute mascarpone and heavy cream with vegan alternatives and adjust whipping technique accordingly.

Keywords: Tiramisu,Italian dessert,Mascarpone,Tiramisu for two,Individual dessert,Mason jar dessert,Espresso soaked cake