Description
This Tiramisu for Two is a delightful, single-serving take on the classic Italian dessert. Featuring a light homemade sponge cake soaked in espresso and liqueur, layered with a luscious mascarpone cream filling, and dusted with cocoa powder, it’s perfectly portioned for an intimate dessert experience. Ready in just over three hours including chilling time, it offers a perfect balance of creamy, coffee-soaked flavors in convenient jars or mugs.
Ingredients
Scale
For the 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
For the Soak
- 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)
For the 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
For Assembly
- Unsweetened cocoa powder, Dutch-process or natural, for dusting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease an 8-inch square pan, line it with parchment paper or a reusable liner, and grease again to ensure the cake doesn’t stick.
- Beat Egg Whites: Using an electric hand mixer on high speed, 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 stiff and glossy peaks form. Tap the beaters on the bowl edge to remove excess whites before the next step.
- Beat Egg Yolks and Sugar: In another large bowl, beat the egg yolks until well combined. Add the remaining 6 tablespoons sugar, salt, and vanilla extract, then beat for 3 to 5 minutes until thickened and ribbon-like when lifted.
- Add Water and Dry Ingredients: Beat the cold water into the yolk mixture. Use a flexible spatula to gently fold in the flour and baking powder until no streaks of flour remain.
- Fold in Egg Whites: Add one-third of the egg whites to the batter and stir gently to lighten it. Then fold in the remaining egg whites in two portions, using gentle folding motions to keep the batter airy and fluffy, until fully incorporated.
- Bake the Cake: Pour the batter into the prepared pan and smooth the surface gently. Bake for 12 to 16 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven, loosen edges with a spatula, and cool in the pan on a rack.
- Prepare the Soak: In a small bowl, stir together boiling water, sugar, and espresso powder until dissolved. Stir in the liqueur of choice and set aside.
- Make the Filling: In a stand mixer bowl or large bowl with a hand mixer, combine heavy cream, mascarpone cheese, confectioners’ sugar, and vanilla. Whisk at low speed to combine, then increase speed to medium-high and beat until soft peaks form.
- Cut Cake Circles: Remove the cooled cake from the pan and use a 2 1/2″ to 2 3/4″ circle cutter to cut 4 rounds of cake – two per serving. Adjust size based on your jars or mugs. Save leftover scraps for snacking or freeze.
- Assemble Layers – First Layer: Spoon about 2 heaping tablespoons of the filling into each jar or mug, spread evenly with the back of the spoon, and sift a layer of cocoa powder over the filling.
- First Cake Layer: Dip each cake circle into the soak mixture on both sides and place on top of the cocoa-dusted filling. Add another 2 heaping tablespoons of filling on top of the cake layer and spread evenly. Sift cocoa powder over the filling.
- Second Cake Layer and Final Assembly: Repeat the soak, place second cake circle on top, then top with the final 2 heaping tablespoons of filling. Finish with a final sift of cocoa powder. Fill the jars or mugs accordingly; jars won’t fill completely, mugs will.
- Repeat for Second Serving: Assemble the second tiramisu in the remaining jar or mug using the leftover cake, filling, soak, and cocoa powder as before.
- Chill: Cover the assembled tiramisus and refrigerate for at least 2 hours or overnight to let the flavors meld and the dessert set properly.
- Storage: Store leftover tiramisu covered in the refrigerator for up to 3 days. Serve chilled for best taste.
Notes
- Adjust cake circle size based on the size of your jar or mug to ensure perfect layering.
- Leftover cake scraps can be enjoyed as a snack or frozen for later use.
- If you prefer non-alcoholic tiramisu, substitute the liqueur with additional espresso or flavored syrup.
- For best texture, use mascarpone cheese at room temperature before mixing.
- Make sure to fold in egg whites gently to maintain the cake’s lightness and airiness.
- Allow enough chilling time to let the flavors infuse and the tiramisu to set properly.
- Use fresh eggs and observe food safety guidelines, as this recipe uses raw yolks that are cooked in the baked cake but whites are only whipped.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Keywords: tiramisu, Italian dessert, dessert for two, coffee dessert, mascarpone, sponge cake, espresso, layered dessert
