Small Batch Tiramisu

This small-batch tiramisu is perfectly sized for small households. A rich custard base made with egg yolks gets folded together with other ingredients to create light, airy layers. Creamy and smooth with a bold coffee flavor, every bite has the perfect balance of sweet and bitter. Treat yourself to this light and airy small batch tiramisu.

Why You’ll Love This Small Batch Tiramisu Recipe

Small-Batch: This small-batch recipe is designed for smaller households, so nothing goes to waste.

Easy: This recipe comes together with simple steps that even a beginner can follow.

Airy Texture. Each layer melts in your mouth in the best possible way.

It feels indulgent without being over the top: The sweet and bitter balance keeps it from being too heavy or too sweet.

Tiramisu Origin

Tiramisu is an Italian dessert that means “pick me up.” Most people credit the creation to pastry chef Roberto Linguanotto at Le Beccherie restaurant, but others have tried to dispute this theory. Evenutally it gained incredible popularity in the 1980s.

Ingredients

• 1/2 cup strong coffee, cooled
  • Used to soak the ladyfingers
• 2 large egg yolks
  • Gives it a silky base for the tiramisu
• 3–4 tbsp granulated sugar
  • To help whip the eggs and add sweetness
• 4 oz mascarpone cheese
  • Adds a tangy creaminess
• 1/2 cup heavy cream
  • Whipped into an airy texture
• 1 tsp vanilla extract
  • Adds a warm depth
• Ladyfingers
  • Biscuits that soak up all the flavors
• Cocoa powder, for dusting
  • Create a nice bitter finish

Click on the images for the direct link to the ingredients/tools I used:

Small Batch Tiramisu Instructions

Prepare the coffee and let it cool completely.

In a heatproof bowl, add egg yolks and sugar. Whisk until well combined and slightly thickened.

Set the bowl over a pot of barely simmering water (make sure the bowl does not touch the water). Whisk constantly for about 4–5 minutes, until the mixture turns pale and slightly fluffy.

Remove from heat and let it cool for about 10 minutes.

In a separate bowl, whip the heavy cream to stiff peaks. Set aside.

To the cooled egg yolk mixture, add mascarpone and vanilla extract. Gently fold until smooth and creamy.

Fold in the whipped cream until fully incorporated and airy.

Quickly dip each ladyfinger into the cooled coffee (do not soak).

In a small dish or container, layer ladyfingers to form the base.

Spread half of the cream mixture over the ladyfingers.

Add another layer of dipped ladyfingers.

Top with the remaining cream and smooth the surface.

Cover and refrigerate for at least 4 hours, preferably overnight.

Before serving, dust generously with cocoa powder.

Enjoy.

Small Batch Tiramisu Cooking Tips

• Use high-quality ingredients for the best results. Use fresh eggs, good quality coffee/espresso, and mascarpone.
• Do not oversoak the ladyfingers, or it will collapse.
• Fold in the mascarpone and whipped cream. Overwhisking it will deflate the cream layer.
• Dust the cocoa powder layer before serving. If you add it too early, the cocoa powder will absorb the moisture and lose its visual appeal.

Storage Tips

Cover tightly with plastic wrap or store the tiramisu in an airtight container in the fridge for up to three days.

You can also freeze for up to 3 months. Just make sure to cut the tiramisu into single servings so you don’t have to thaw the whole thing when you take it out.

Ingredient Substitution

Mascarpone –> softened cream cheese

If you enjoyed this small-batch tiramisu recipe, you might also like my Thai Tea French Toast Bites recipe.

Thai Tea French Toast Bites

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