Petite Tiramisu Recipe

Prepare a double boiler

Bring 2–3 cm of water to a gentle simmer in a small saucepan. Use a metal bowl that sits over the pan without touching the water.

Whisk egg yolks and sugar

In the metal bowl, whisk together 3 large egg yolks and 60 g granulated sugar until combined. Place bowl over saucepan and gently heat, whisking constantly for 4–5 minutes until mixture is warm to the touch and sugar is mostly dissolved (mixture should reach about 60–65°C if using a thermometer). This pasteurizes the yolks and dissolves sugar.

Cook and cool yolk mixture

Remove bowl from heat and continue whisking for 1 minute, then transfer mixture to a clean bowl. Let cool slightly for 5–7 minutes, stirring occasionally so it cools evenly.

Beat cold cream to soft peaks

In a separate chilled bowl, whip 120 ml cold heavy cream with a pinch of salt and 1 tsp vanilla extract until soft peaks form. Do not overwhip; cream should be light and billowy.

Combine mascarpone and yolks

Fold 250 g mascarpone into the cooled yolk-sugar mixture using a spatula until smooth and lump-free. If mascarpone is cold and firm, press it through the spatula to eliminate lumps.

Fold in whipped cream

Gently fold the whipped cream into the mascarpone-yolk mixture in two additions, using gentle strokes to keep the mixture airy and smooth. Taste and adjust salt or vanilla if needed.

Prepare coffee soak

Combine 180 ml cooled strong espresso or coffee with 30 ml dark rum or coffee liqueur (optional) in a shallow bowl. Taste and adjust strength; coffee should be strong but not syrupy.

Dip ladyfingers

Briefly dip each ladyfinger (savoiardi) into the coffee mixture for 1–2 seconds per side — do not soak; they should be moist but not falling apart. Trim or break ladyfingers as needed to fit your serving vessels (this recipe makes about 4 petite portions in 150–200 ml ramekins).

Layer tiramisu

Place a single layer of dipped ladyfingers into the bottom of each ramekin (or small serving glass). Spoon or pipe approximately one-third of the mascarpone cream over the ladyfingers, smoothing lightly. Repeat with a second layer of dipped ladyfingers and another third of the cream. Finish with remaining cream, smoothing the tops evenly.

Chill

Cover each ramekin with plastic wrap and refrigerate for at least 4 hours, preferably overnight. Chilling allows flavors to meld and cream to firm.

Dust and serve

Just before serving, sift 1/2 tablespoon cocoa powder over each portion and sprinkle with a little finely grated dark chocolate (about 2–3 g per portion) if using. Serve chilled.