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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.

Ingredients

Scale

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

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