Petite Tiramisu Recipe

Brew 3 cups very strong coffee or espresso. Allow it to cool to room temperature. Stir in 1 teaspoon granulated sugar until dissolved, then add 2 tablespoons dark rum or Marsala if using. Transfer to a shallow dish wide enough for dipping ladyfingers.

Taste the soak; it should be bold but not overly sweet. Keep at room temperature while you prepare the cream. Do not refrigerate—cold soak reduces absorption.

Prepare zabaglione base

Set a heatproof bowl over (not touching) simmering water (double boiler). Whisk 4 egg yolks and 2 tablespoons granulated sugar together until blended. Whisk continuously over the simmering water until the mixture is thick, pale, and has doubled slightly (about 6–8 minutes). Remove from heat and whisk in 1 tablespoon Marsala or coffee liqueur, then let cool slightly (5 minutes).

In a separate large bowl, gently beat 1 cup mascarpone with a spatula to loosen it. Fold the slightly cooled zabaglione into the mascarpone until smooth and homogenous. If the zabaglione is very hot, allow it to cool further to avoid curdling the mascarpone.

Whip cream and combine

In a chilled bowl, whip 1 cup cold heavy cream with 1 teaspoon vanilla extract and a pinch of salt to soft-medium peaks. Take about one-quarter of the whipped cream and fold it into the mascarpone mixture to lighten it. Then gently fold in the remaining whipped cream until smooth and airy. Taste and adjust sweetness if needed.

Prepare serving containers: this recipe makes about 6 small individual portions (roughly 6-ounce ramekins or similar). Have them ready on a tray.

Quickly dip each ladyfinger into the coffee soak for 1–2 seconds per side—do not soak them until soggy; they should be moist but retain some structure. Break ladyfingers as needed to fit the bottoms of the ramekins.

Place a single layer of dipped ladyfingers in the bottom of each ramekin (about 3–4 halves per ramekin). Spoon or pipe a generous layer (about one-third of the cream) of the mascarpone mixture over the ladyfingers, smoothing the top.

Repeat with another quick dip of ladyfingers and a second layer of cream, finishing with a final layer of cream so each ramekin is filled. Smooth the tops with a spatula.

Cover each ramekin with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to let flavors meld and texture set. For faster service, chill a minimum of 2 hours, but texture improves with longer chill.

Just before serving, dust the tops evenly with unsweetened cocoa powder using a fine sieve (about 1/4 teaspoon per ramekin totaling ~2 tsp). Sprinkle with 1 tablespoon finely grated dark chocolate across all portions if desired.