Sun-Kissed Tiramisu for Two

Allergens

Egg, Dairy

Ingredients

• 1. 4 large egg yolks 2. 1/3 cup granulated sugar 3. 7 oz mascarpone cheese 4. 3/4 cup brewed espresso, cooled 5. 1/3 cup heavy cream 6. 2 tbsp rum (optional) 7. 1 tsp vanilla extract 8. 20
• 24 savoiardi biscuits (Ladyfingers) 9. 1/4 cup unsweetened cocoa powder, for dusting 10. 1 tsp confectioner's sugar, for garnish

Instructions

1. In a heatproof bowl, whisk together egg yolks and granulated sugar until pale and creamy. Set the bowl over a double boiler, ensuring the bottom of the bowl doesn't touch the water. Gently cook the mixture, whisking constantly, until it reaches 160°F on an instant read thermometer or the mixture has thickened and doubled in volume, about 3 to 5 minutes. Remove from heat and whisk until cooled to room temperature.
2. In another bowl, beat together mascarpone cheese, cooled espresso, heavy cream, rum (if using), and vanilla extract until smooth. Fold the cooled egg yolk mixture into the coffee mascarpone mixture until well combined.
3. Dip each ladyfinger briefly in the remaining cooled espresso and arrange them in a single layer in the bottom of two individual dessert glasses or serving dishes. Spoon half of the cream mixture over the soaked ladyfingers, then repeat the process with another layer of dipped ladyfingers and the remaining cream mixture.
4. Cover and refrigerate the tiramisu for at least 4 hours or overnight to allow flavors to meld. Just before serving, dust the top with cocoa powder and a light sprinkle of confectioner's sugar.

Chef’s Insight

The secret to a perfect Tiramisu lies in the balance between the coffee-soaked ladyfingers and the luscious mascarpone cream. Don't skimp on the brewed espresso - it is the heart of this Italian classic.

Notes

Our Sun-Kissed Tiramisu recipe brings the essence of Italy to your table with its rich and indulgent flavors. The perfect balance of coffee, mascarpone, and ladyfingers makes this dessert a classic favorite.