Petite Tiramisu Recipe

Brew 3 cups of very strong coffee or espresso and let it cool to warm (not hot). Stir in 1 tablespoon sugar until dissolved. Add 2 tablespoons dark rum or coffee liqueur if using. Transfer to a shallow dish wide enough to dip ladyfingers.

Taste and adjust sweetness or alcohol level. Keep at room temperature while you prepare the cream so the soak is warm but not hot when assembling.

Make zabaglione (cooked yolk custard)

Place a medium heatproof bowl over a pot of gently simmering water (double boiler), ensuring the bowl bottom doesn't touch the water. Add 4 egg yolks and 3/4 cup sugar to the bowl and whisk continuously until the mixture becomes pale, thick, and forms ribbons when you lift the whisk, about 6–8 minutes. Remove from heat and whisk in 3 tablespoons Marsala wine. Let cool slightly (5 minutes).

Combine with mascarpone

When the zabaglione is warm but not hot, gently fold in 1 cup room-temperature mascarpone cheese until smooth and lump-free. Add 1 teaspoon vanilla extract and a pinch of salt. Chill briefly (about 10 minutes) if the mixture feels too warm.

Whip cream

In a separate chilled bowl, whip 1 cup cold heavy cream to soft–medium peaks. Gently fold about one-third of the whipped cream into the mascarpone mixture to lighten it, then fold in the remaining cream until fully incorporated and smooth. Do not overmix; keep it airy.

Prepare serving vessels: this recipe makes about 6 petite servings. Use six 8–10 oz ramekins or small glasses. Arrange them on a tray.

Quick-dip ladyfingers: Working quickly so the cookies don't become soggy, dip each ladyfinger into the coffee soak for 1–2 seconds per side (they should be moistened but retain some structure). Break or trim ladyfingers as needed to fit the vessels.

Layer 1: Place a single layer of dipped ladyfingers across the bottom of each ramekin (about 3–4 halves per ramekin depending on size).

Layer 2: Spoon or pipe a generous layer (about 3–4 tablespoons) of the mascarpone cream over the ladyfingers, smoothing the top with an offset spatula or back of a spoon.

Repeat: Add a second quick-dipped layer of ladyfingers, then top with remaining mascarpone cream, smoothing the surface. The top layer should be cream.

Chill: Cover each ramekin with plastic wrap and refrigerate at least 4 hours, preferably overnight, to let flavors meld and texture set.

Finish and serve: Just before serving, dust the tops generously with unsweetened cocoa powder through a fine sieve (about 1/4–1/2 tablespoon per ramekin, total about 2 tablespoons). Optionally grate 1 tablespoon dark chocolate over the tops for extra texture. Serve chilled.