Tiramisu For Two Recipe

Brew 3 fl oz of strong espresso and while hot stir in 1 tsp sugar until dissolved. Let it cool slightly, then add 1 tablespoon amaro and stir. Transfer to a shallow dish wide enough to dip ladyfingers. Chill briefly if still very hot — the liquid should be warm, not steaming.

Prepare zabaglione base

In a heatproof bowl (or double boiler), whisk together 3 egg yolks and 3 tablespoons granulated sugar until combined and slightly pale. Place the bowl over barely simmering water (bowl should not touch the water) and whisk continuously for 6–8 minutes until mixture thickens into a ribbon and reaches about 160°F (safe for eggs). Remove from heat and let cool 2–3 minutes.

Incorporate mascarpone

When the zabaglione is warm but not hot, whisk in 6 oz mascarpone, 1 tsp vanilla extract and a pinch of salt until smooth and homogenous. If the mascarpone lumps, keep whisking gently off heat until smooth; do not overheat.

Whip cream

In a separate chilled bowl, whip 1 cup cold heavy cream to medium-stiff peaks. Fold one-third of the whipped cream into the mascarpone mixture to loosen it, then gently fold in the remaining cream until completely combined and airy. This is your mascarpone cream. Chill briefly if needed to firm slightly (10–15 minutes).

Prepare two serving dishes (ramekins or small glasses). Quickly dip each ladyfinger individually into the coffee-amaro mixture for 1–2 seconds per side — do not soak; they should be moist but retain shape. Line the bottom of each dish with 4–5 dipped ladyfingers, breaking one to fit if necessary.

Spread half of the mascarpone cream evenly over the ladyfingers in each dish (about half the total cream per dish). Repeat with another layer of 1–2 dipped ladyfingers (optional for height) and finish with a final layer of mascarpone cream so the top is smooth.

Cover each serving with plastic wrap and refrigerate at least 4 hours, preferably overnight, to allow flavors to meld and texture to set.

At serving time, dust the top lightly with 1 tsp unsweetened cocoa powder (split between the two) and grate the optional 1 tsp dark chocolate over each for texture. Serve chilled.