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 2-4 people. This small-batch tiramisu will still give you that pick-me-up you’re looking for, without having too many wasteful leftovers!
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.
- In a KitchenAid, beat egg whites until stiff.
- In another bowl, beat egg yolks and ⅓ 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 the 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 the 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 love scaling down recipes to be enough for two – this tiramisu for two is a great dessert for date night in.
Mimi Newman Small Batch Tiramisu – Recipe For Two
- 24 ladyfingers cookies just buy them from the store, don’t play yourself
- 3 large eggs separated
- ⅓ cup granulated sugar, divided
- 8 ounce mascarpone
- ⅓ cup kahlua
- 1 cup strong, warm espresso coffee
- 2 tablespoon cocoa powder for sifting over
- In a KitchenAid, beat egg whites until stiff.
- In another bowl, beat egg yolks and ⅓ 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