Tiramisu - Single Recipe

Brew 1/2 cup very strong coffee or espresso. Let it cool slightly to warm/room temperature. Stir in 1/2 teaspoon granulated sugar until dissolved, then add 1 teaspoon dark rum or Marsala wine if using. Transfer to a shallow dish wide enough to quickly dip ladyfingers.

1. Prepare yolk-sugar custard

In a medium heatproof bowl, whisk together 2 large egg yolks and 1/4 cup granulated sugar until smooth and slightly pale. Set up a double boiler (simmering water, bowl sitting above but not touching water). Place the bowl over the double boiler and whisk constantly for about 3–5 minutes, until the mixture thickens slightly and registers about 65–70°C (150–160°F) or is warm and ribbons when lifted. Remove from heat and let cool 5 minutes.

2. Combine with mascarpone

Whisk in 1/2 cup room-temperature mascarpone, 1/4 teaspoon vanilla extract and a pinch of salt until smooth and lump-free. Taste and adjust sweetness if needed.

3. Whip cream

In a separate chilled bowl, whip 1/2 cup cold heavy cream to soft peaks (do not overwhip). Gently fold about one-third of the whipped cream into the mascarpone-yolk mixture to lighten it, then fold in the remaining whipped cream with gentle strokes until the filling is uniform and airy.

Quickly dip each ladyfinger (8) one at a time into the coffee mixture for 1–2 seconds—just long enough to soak but not so long they become soggy. Place dipped ladyfingers in a single layer in a small serving dish or ramekin sized for a single portion (about 10–12 oz / 300–350 ml). Trim cookies to fit if needed.

Spoon or pipe half of the mascarpone filling over the soaked ladyfingers, smoothing the top with a spatula. If you have more ladyfingers and want a second layer, repeat dipping and place another layer on top (for a single serving typically do one layer of cookies and the remaining filling on top). Finish by spreading the remaining filling evenly.

Cover the serving dish tightly with plastic wrap and refrigerate at least 4 hours, preferably overnight, to allow flavors to meld and the filling to set.

Just before serving, sift 1 teaspoon unsweetened cocoa powder evenly over the top. Optionally sprinkle 1 teaspoon finely grated dark chocolate. Serve chilled.