I am a die-hard tiramisu lover. I always order it at restaurants, I would eat it whenever I can, and that’s why I often make it at home. But it’s so frustrating not being able to make it when you are alone or don’t have any guests coming over.
Yes, because usually the recipes and consequently the ingredients to make CLASSIC TIRAMISU are measured for at least 4 people or more, and since it’s a dessert best eaten immediately, it suffers a bit when stored in the fridge, so I often give up.
This time, however, armed with a calculator, I recalculated and resized all the ingredients to finally prepare a TIRAMISU for two at home, since my husband also loves it. And since today is Valentine’s Day, I created a heart-shaped tiramisu.
You are, of course, free to put your tiramisu simply in a small baking dish or even better, create two single-serving tiramisus in glasses.
In this tiramisu recipe for two, you will find both the non-pasteurized eggs procedure and the tiramisu with pasteurized eggs. Believe me, it’s less difficult than it seems, the choice is yours.
Happy Valentine’s Day with my TIRAMISU FOR TWO!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Valentine's Day
- Energy 2,105.86 (Kcal)
- Carbohydrates 182.44 (g) of which sugars 93.63 (g)
- Proteins 40.00 (g)
- Fat 135.52 (g) of which saturated 66.20 (g)of which unsaturated 11.14 (g)
- Fibers 43.14 (g)
- Sodium 363.56 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
WHAT YOU NEED TO MAKE TIRAMISU FOR TWO
- 8.8 oz mascarpone
- 2 eggs (large)
- 2 1/2 tablespoons granulated sugar
- 3.5 oz ladyfingers
- 1 cup coffee (made with moka)
- to taste unsweetened cocoa powder
- 8.8 oz mascarpone
- 2 egg yolks (about 36 g)
- 2.5 oz granulated sugar
- 1 fl oz water
- 1 cup coffee (made with moka)
- 3.5 oz ladyfingers
- to taste unsweetened cocoa powder
Tools
- Electric whisk
- 2 Bowls
- Spatula
- Sieve
- Pastry ring
HOW TO MAKE TIRAMISU FOR TWO
PREMISE: You will find both the version with PASTEURIZED EGGS in point 2), and the tiramisu for two recipe without pasteurizing the eggs in point 1). In the latter case, I recommend buying pasteurized eggs at the supermarket, which you can find in the fridge section.
First, take the mascarpone out of the fridge to soften and prepare the Moka coffee (3 cups) and let it cool completely. Then separate the yolks from the whites, placing them in two different bowls. Beat the yolks with the sugar until they are light and fluffy. Add the mascarpone to the whipped yolks and mix with a hand whisk or even a mixer. In a separate bowl, beat the egg whites until stiff, then fold them into the egg and mascarpone mixture WITHOUT WHISKING, using a spatula from top to bottom.
Using a heart-shaped pastry ring, place it on a serving plate. Cut the ladyfingers with a knife so they can fit. Put a spoonful of mascarpone cream on the bottom, then place the cut ladyfingers inside the ring to create the first layer. Moisten it with a few teaspoons of coffee. Add a generous layer of mascarpone cream and continue with another coffee-soaked ladyfinger. Finish with another spoonful of cream. Repeat the process for the second single-serving heart-shaped tiramisu.
Place both in the fridge to rest for about 30 minutes so that the dessert slightly solidifies and reaches the right consistency. Then you can serve your HEART TIRAMISU for two, dusting them with unsweetened cocoa powder.
First, take the mascarpone out of the fridge to soften and prepare the Moka coffee (3 cups) and let it cool completely. In a bowl with electric whisks, beat the yolks with 10 g of sugar.
In a saucepan, combine 60 g of sugar and 30 g of water. Place over medium/high heat, without stirring. Bring the syrup to a temperature of 250°F (121°C) (not higher, or the sugar will start to caramelize), checking the temperature with a kitchen thermometer (I use THIS ONE).
Pour the syrup in a thin stream onto the yolks, with the beaters running. Blend for about 10 minutes to cool the mixture. Also, add the mascarpone, drained of its whey, in several additions and blend with the beaters. The tiramisu cream for the tiramisu. With this method, I chose not to add beaten egg whites for a better texture of the cream.
Using a heart-shaped pastry ring, place it on a serving plate. Cut the ladyfingers with a knife so they can fit. Put a spoonful of mascarpone cream on the bottom, then place the cut ladyfingers inside the ring to create the first layer. Moisten it with a few teaspoons of coffee. Add a generous layer of mascarpone cream and continue with another coffee-soaked ladyfinger. Finish with another spoonful of cream. Repeat the process for the second single-serving heart-shaped tiramisu.
Place both in the fridge to rest for about 30 minutes so that the dessert slightly solidifies and reaches the right consistency. Then you can serve your HEART TIRAMISU for two, dusting them with unsweetened cocoa powder.
NOTES AND SUGGESTIONS
EGG PASTEURIZATION: Egg pasteurization is less complicated than you might think. You just need to prepare a sugar syrup that will be added to the yolks to pasteurize them. The only thing you really need is a kitchen thermometer, I use THIS ONE.
COFFEE: Make sure to prepare it first because when you soak the ladyfingers, it should be completely cold, or the biscuits will melt.
TIPS To better distribute the mascarpone cream, I use a disposable pastry bag without a nozzle (I like THESE), but you can also use a spoon.
