Tiramisu for Two: Easy Small-Batch Dessert (Plus a 15-Minute Option)
Tiramisu for two is exactly what it sounds like: a small batch of the classic, just enough for you and one other person. No giant dish, no leftovers sitting in the fridge for a week.
It’s a good shout for a date night or a quiet weekend dessert when you want something that feels a little special without much fuss. You can make it two ways — a 30-minute version where you cook the yolks with Marsala for richer flavor, or a 15-minute one that skips straight to whipping the cream. Either way, it’s no-bake.
Plan a little ahead, since it needs at least an hour in the fridge to set. It leans on coffee and, optionally, a splash of Marsala, so it’s one for grown-up tastes. Serve it in small glasses with a dusting of cocoa right before eating.
Ingredients Notes and Substitutes
- Mascarpone cheese. Tiramisu needs mascarpone, so don’t substitute it with more cream cheese.
- Heavy cream. Lightens the mascarpone cream and gives it an airy texture. Use whatever brand you usually whip.
- Powdered sugar. We use powdered sugar to sweeten the heavy cream. If you don’t have any on hand, skip it, and instead increase the amount of regular sugar you add to egg yolks by the same weight.
- (Optional) Vanilla extract. It adds flavor to the cream, but it’s not essential.
- Sugar.
- Egg yolk.
- Marsala wine. Marsala and the mascarpone give the cream its classic Italian flavor. You can sub in another sweet fortified wine like Port or use water if you don’t want alcohol in it.
- Ladyfingers.
- Strong coffee. Freshly brewed espresso is ideal, but any coffee will do. If your ladyfingers aren’t sweet, consider adding sugar to the coffee. If coffee’s not your thing, hot chocolate works great, too.
- (Optional) Coffee liqueur: Add a teaspoon of coffee liqueur like Kahlua to the soaking liquid to boost the coffee flavor.
How to Make Tiramisu for Two
- Cook yolks and Marsala in a double boiler. Fill a pot with about 2 inches of water, making sure it doesn’t touch the bottom of the bowl when placed on top. Bring the water to a simmer over medium heat. In a heatproof bowl, whisk the egg yolks, sugar, and Marsala wine. Place the bowl over the simmering water, ensuring it fits snugly and that the water doesn’t touch the bowl. Keep whisking the egg mixture continuously to avoid scrambling the eggs. At first, the mixture will lighten and become more airy. After a couple of minutes, it should noticeably thicken. Once it has thickened, turn off the heat (but leave the double boiler setup intact), and keep whisking for another minute. The mixture should reach at least 160°F (71°C) to ensure the yolks are safe to eat, which is slightly warmer than needed for the yolk to thicken. If you can, check the temperature with an instant-read thermometer. Once done, pour the mixture into a new bowl and place it in cold water to cool. Avoid scraping the bottom of the bowl to leave any burned bits behind. If you notice any cooked egg bits, strain the mixture.
Whisk the egg yolks,
marsala wine, and sugar
Cook the mixture in a double boiler, continously whisking
until it thickens to this consistency
- Fold the cooked yolk mixture. Once the yolk mixture has cooled, pour it into the whipped mascarpone and cream and gently fold it with a silicone spatula. Be careful not to deflate the cream.
Whisk the heavy cream
Add in the mascarpone
Whip until it thickens
Fold the yolk mixture
into the whipped
mascarpone and cream
- Assemble. Start by spooning some cream into the bottom of each dessert glass. Then, add a ladyfinger half (dipped in coffee) to each glass. Continue layering cream and ladyfinger halves until you run out of cream. To soak the ladyfingers, you can either dip them directly in coffee or use a pastry brush to apply the coffee. Dipping is faster, but using a brush gives you more control over how much coffee the ladyfingers absorb. Go with the second option if you have a few extra minutes and a pastry brush.
Layer the cream at the bottom
Add the coffee-soaked ladyfingers
Add the rest of the cream
Place the ladyfinger halves on top
- Refrigerate. Cover and refrigerate for at least 1 hour before serving. If you like your ladyfingers softer, let the dessert rest longer—3 hours or more works best for me.
- Dust. Right before serving, dust the top with cocoa powder. If you do it too early, the cocoa will absorb moisture, darken, and lose texture.
- Serve.
Simplify
To make this recipe in 15 minutes, we just need to simplify the cream.
The easiest way is to skip the yolks and wine altogether and just whip the heavy cream with powdered sugar, vanilla extract, and mascarpone.
That’s it. No double boiler, no extra cleanup. The whipping process takes under 5 minutes, leaving the remaining 10 for assembly.
Storage
You can store this tiramisu covered in the fridge for 3 to 4 days. If it’s already dusted with cocoa powder, the powder will darken as it absorbs moisture, which can slightly affect the appearance and taste. If possible, dust right before serving for the best effect.
Love Tiramisu?
Here are a couple of options for all you tiramisu lovers out there:
- Tiramisu cream puffs. Tiramisu cream works great in cream puffs, too.
- Tiramisu no-bake cheesecake. Think your regular no-bake cheesecake, but coffee-dipped ladyfingers and a tiramisu-flavored cream.
This post may contain affiliate links. Read our privacy policy.
Equipment
Ingredients
- 4 ladyfingers depending on size
- 1/8 cup strong coffee for brushing; at least twice as much if you want to soak the ladyfingers
- 1 egg yolk
- 1 tbsp sugar 13g
- 1 tbsp marsala wine 15g
- 6 tbsp heavy cream 90g
- 6 tbsp mascarpone cheese 90g
- 2 tbsp powdered sugar 15g
- 1/4 tsp vanilla extract optional
- cocoa powder for dusting
Instructions
- Cook Yolks and Marsala. Fill a pot with water and bring to a gentle simmer. Whisk egg yolks, sugar, and Marsala in a heatproof bowl over the simmering pot. Whisk continuously until thickened, ensuring the mixture reaches at least 160°F (71°C). Transfer to a new bowl to cool, straining if necessary.1 egg yolk, 1 tbsp marsala wine, 1 tbsp sugar
- Whip Mascarpone and Cream. Whip heavy cream, powdered sugar, and vanilla until doubled in volume. Add mascarpone, whipping on low until smooth, then on medium to firm peaks.6 tbsp heavy cream, 6 tbsp mascarpone cheese, 2 tbsp powdered sugar, 1/4 tsp vanilla extract
- Fold Yolks Mixture. Gently fold the cooled yolk mixture into the whipped mascarpone and cream without deflating the mix.
- Layer Cream and Ladyfingers. Spoon cream into dessert glasses, adding coffee-soaked ladyfingers. Repeat layers until cream is used.4 ladyfingers, 1/8 cup strong coffee
- Refrigerate. Chill for at least 1 hour (or longer for softer ladyfingers).
- Dust and Serve. Dust with cocoa powder just before serving.cocoa powder