Tiramisu is my all time favorite dessert! It took me years to finally gather the courage to make it and it ended up being easier than I thought. Now tiramisu is one of those homemade desserts that became part of my household.
The first time I made it though, I realized the ingredient list worked for a very large tray. The kind of dessert you would take to a family reunion or some other activity.
I, on the other hand, live only with my boyfriend and enjoy having dessert at home for no reason whatsoever. I used a few recipes in the past but the result was a looot of tiramisu that we were not able to eat on time and we had to start eating bigger portion sizes to avoid keeping it for longer than it should be on the fridge.
So after a few attempts using different measurements, I found one that would fit the best tray for two.
This goes to all of my single or two-people household visitors!
Prep Time
50 minutes
Serves
9
Ingredients
- 200 g Savoiardi Ladyfingers (about 24 ladyfingers)
- 250g mascarpone (cream cheese will work as well. Believe me, it does!)
- 2 eggs
- 50g sugar
- 25g water
- 1 cup strong coffee
- 1 tbsp rum (optional)
- Cocoa powder to dust
- 8’x8′ tray (I use this one)
Steps
1
Start by making coffee. I do it on the coffeemaker, adding 1 cup of water and 10 tbsp coffee. Once it’s done, set aside to cool.
2
For the mascarpone cream, we’ll start by separating the egg whites from the egg yolks. We’ll proceed to pasteu rize them the following way:
Egg yolks
- Beat the egg yolks for ~3min
- While they’re beating, on a small pot add half of the sugar and half of the water on low-medium heat.
- Once they reach 120°C (or you see white bubbles forming), remove from heat.
- Pour this syroup slowly and carefully onto the egg yolks
- Continue beating the egg yolks until they cool down
Egg whites
- Start beating the egg whites unitl stiff peaks form
- Again, while they’re beating, put the remaining half of the sugar and half of the water on low-medium heat
- Once they reach 120°C (or you see white bubbles forming), remove from heat
- Pour the syrup slowly onto the stiff egg whites
3
On a bowl, add the mascarpone and beat until soft. Add the egg yolk mix and beat lightly until well incorporated.
4
Add now the egg whites to the mascarpone mixture and fold them with a spatula or spoon until incorporated. Do not beat them.
5
Now let’s mount the dessert
- Make sure the coffee has cooled down. If you’re using rum, this is when you add it into the coffee
- One by one, take the ladyfingers and dip them on the coffee for about 1~2 sec
Don’t let them too long or they’ll soften more than we need them to do - Arrange them on the tray so that you have a full layer of ladyfingers
- Spread half the mascarpone cream on top of them
- Add another layer of coffee-dipped ladyfingers and top them with the remaining mascarpone cream
- Finally, dust with cocoa powder
Since I use an 8’x8′ tray, the layers might appear a little thin, if you’d like them thicker, you can try a smaller tray and see how it goes!
It is recommended to let it rest for at least 3 hours before serving. I let it rest at least 6 hours because that’s how patient I am.
You should be able to store it on the fridge for 3-4 days.
Try it out!
It is now your turn to try this recipe. If you do, let me know how it turns out!