Tiramisu Personal Recipe

Brew 1 cup very strong coffee or espresso. While hot, stir in 1 teaspoon granulated sugar until dissolved. Set aside to cool to room temperature. Once cooled, stir in 1 tablespoon dark rum or Marsala wine if using.

Prepare zabaglione-style yolks

In a heatproof bowl large enough to sit over (but not touch) a saucepan of simmering water, whisk together 2 egg yolks and 3 tablespoons sugar until smooth. Place the bowl over a barely simmering water bath (double boiler) and whisk constantly for 6–8 minutes until the mixture becomes pale, thick, and slightly ribboning when the whisk is lifted (temperature about 70–75°C / 160–170°F). Remove from heat and let cool slightly for 3–4 minutes.

Incorporate mascarpone

When the yolk mixture has cooled a bit but is still soft, gently fold in 120 g mascarpone cheese with a spatula until fully incorporated and smooth. Add a pinch of salt and 1 teaspoon vanilla extract; mix to combine.

Whip cream and combine

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-yolk mixture to lighten it, then fold in the remaining whipped cream gently until homogenous and airy. Do not overmix or deflate the cream.

Prepare serving container(s): for a personal tiramisu use a 12–14 oz (350–420 ml) glass or small trifle bowl. Have the cooled coffee soak nearby in a shallow dish.

Quickly dip each ladyfinger (6 total) into the cooled coffee for 1–2 seconds per side — do not soak; they should be moist but not falling apart. Arrange 3 dipped ladyfingers in the bottom of the serving glass, breaking one if necessary to fit and create a single layer.

Spread roughly half of the mascarpone filling (about half the prepared mixture) over the ladyfingers in an even layer, smoothing the top with a spatula or back of a spoon.

Dip the remaining 3 ladyfingers quickly in coffee and place them over the filling to form the second layer.

Top with the remaining mascarpone filling, smoothing the surface. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to let flavors meld and for the dessert to set.

Just before serving, dust the top evenly with 1 tablespoon unsweetened cocoa powder using a fine sieve. If desired, grate or shave 10 g dark chocolate over the cocoa for extra texture and garnish.

Serve chilled. Leftover covered in the refrigerator will keep 2–3 days (cream and ladyfingers will continue to soften).