Name: Tiramisu for Two Recipe
Prep time: 45 min
Cook time: 15 min
Total time: 3 h 15 min
Cuisine: Italian
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 cold water; 1/2 cup (60g) King Arthur Unbleached All-Purpose Flour; 1/2 teaspoon baking powder; 6 tablespoons (85g) boiling water; 2 tablespoons (25g) granulated sugar; 1 teaspoon espresso powder; 2 tablespoons (28g) Kahlua or amaretto liqueur (or alcohol of 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 powder, Dutch-process or natural, for dusting

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Introduction

This tiramisu recipe for two is a delightful way to enjoy the classic Italian dessert without making a large batch. Layers of tender cake, rich mascarpone cream, and espresso-soaked goodness come together to create an indulgent treat perfect for sharing.

Two glass jars filled with a layered dessert sit on a white marbled surface, each showing multiple layers. The bottom layer is dark brown, rich chocolate, followed by a thick white cream layer. Above that is a crumbly, light brown layer, then another dark chocolate layer, another white cream layer, and a final dusting of cocoa powder on top. A gold spoon rests on a folded rust-colored cloth near one jar, and another gold spoon is placed across the rim of the other jar. The soft, warm background has a light peach color. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 350°F. Lightly grease an 8″ square pan; line with parchment or a reusable liner and then lightly grease again.
Step 2: To make the cake, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add 2 tablespoons (25g) sugar and continue beating until stiff and glossy. Set aside.
Step 3: In a separate bowl, beat the egg yolks until combined. Add the remaining 6 tablespoons (74g) sugar, salt, and vanilla extract; beat until thickened and ribbons fall from the whisk.
Step 4: Add the 4 teaspoons cold water to the yolk mixture. Stir in the flour and baking powder with a spatula until no flour streaks remain.
Step 5: Fold about one-third of the egg whites into the yolk mixture gently, then fold in another third carefully to avoid deflating. Finally, fold in the last third until fully incorporated.
Step 6: Pour the batter into the prepared pan and smooth the top gently. Bake 12 to 16 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan.
Step 7: To make the soak, combine boiling water, 2 tablespoons sugar, and espresso powder in a small bowl. Stir until dissolved, then add liqueur.
Step 8: For the filling, whisk heavy cream, mascarpone, confectioners’ sugar, and vanilla extract in a mixer on low until combined, then increase speed to medium-high until soft peaks form.
Step 9: Turn the cake out of the pan and use a 2 1/2″ to 2 3/4″ cutter to cut 4 circles. These are sized to fit two 16-ounce wide-mouth jars or two 10- to 12-ounce mugs.
Step 10: In each jar or mug, place 2 heaping tablespoons (about 30g) of filling. Spread evenly and sift cocoa powder over the filling.
Step 11: Dip a cake circle into the soak, then place on the cocoa layer. Add another 2 heaping tablespoons of filling and sift cocoa powder over the top.
Step 12: Repeat with a second cake circle and finishing layers of soak, filling, and cocoa powder.
Step 13: Repeat assembly for the second jar or mug with the remaining ingredients.
Step 14: Cover the assembled tiramisus and refrigerate at least 2 hours or overnight before serving.

Tips & Variations

Use your favorite liqueur or replace it with strong coffee for a non-alcoholic option.
For a sturdier cake, chill the finished cake layer before cutting into circles.
Leftover cake scraps can be wrapped and frozen for future use.
Try adding a dusting of chocolate shavings on top before serving for extra indulgence.

Storage

Store any leftover tiramisu covered in the refrigerator for up to 3 days. Serve chilled for best flavor and texture. Avoid freezing once assembled to preserve the creamy layers.

How to Serve

Two clear glass jars filled with layered dessert stand on a white marbled surface. Each jar has five visible layers starting from the bottom: a dark chocolate layer, a creamy white layer, a rich brown cake layer, another white creamy layer, and topped with a dusting of cocoa powder. A long gold spoon rests horizontally on the mouth of the jar in the front, while another identical gold spoon lies on a folded rust-colored cloth to the left side. The soft warm light highlights the textures and colors of the dessert, with a pale peach wall in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this tiramisu without alcohol?

Yes, simply omit the liqueur and replace it with an equal amount of strong brewed coffee or espresso in the soak mixture.

How long should I chill the tiramisu before serving?

Chilling for at least 2 hours allows the flavors to meld and the dessert to set properly. For even better results, refrigerate overnight.