Classic Tiramisu for Two

Ingredients

• Ladyfingers6-8 cookies
• Strong brewed espresso, cooled1/2 cup
• Large egg yolks2
• Granulated sugar1/4 cup
• Mascarpone cheese8 ounces (225g)
• Heavy cream1/2 cup
• Vanilla extract1/2 teaspoon
• Unsweetened cocoa powder1-2 tablespoons
• SaltpantryPinch

Method

1. 1

   Brew the espresso and let it cool completely. Pour it into a shallow dish.

2. 2

   Prepare a double boiler by bringing an inch of water to a simmer in a small saucepan. In a heatproof bowl that fits snugly over the saucepan (without touching the water), whisk the egg yolks, granulated sugar, and a pinch of salt until pale and thickened, about 5-7 minutes. Remove from heat and let cool slightly.

3. 3

   In a separate medium bowl, gently whisk the mascarpone cheese until smooth. Gradually fold the cooled egg yolk mixture into the mascarpone until fully combined.

4. 4

   In another clean bowl, whip the heavy cream and vanilla extract until soft peaks form.

5. 5

   Gently fold the whipped cream into the mascarpone mixture until no streaks remain. Be careful not to deflate the cream.

6. 6

   Quickly dip each ladyfinger into the cooled espresso, ensuring it's soaked but not soggy. Break ladyfingers in half if needed to fit your serving dishes.

7. 7

   Arrange a layer of espresso-soaked ladyfingers at the bottom of two small serving glasses or ramekins. Spoon half of the mascarpone cream mixture over the ladyfingers.

8. 8

   Add a second layer of espresso-soaked ladyfingers, then top with the remaining mascarpone cream. Smooth the top with a spoon or spatula.

9. 9

   Cover the dishes and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the tiramisu to set.

10. 10

    Before serving, generously dust the top of each tiramisu with unsweetened cocoa powder.