Classic Tiramisu for Two

Tiramisu is one of those desserts that never goes out of style. Layers of espresso-soaked ladyfingers and creamy mascarpone filling come together to create a dessert that feels elegant but is simple enough to make at home.

This classic tiramisu for two keeps everything you love about the traditional Italian dessert but scales it down into perfectly portioned individual servings. It’s rich, creamy, lightly sweet, and balanced with bold coffee flavor. A touch of our Amoretti® Vanilla Bean Paste adds depth and warmth to the mascarpone cream while enhancing the espresso notes throughout the dessert.

The best part? It requires no baking and comes together in just a few simple steps.

Vanilla plays a quiet but important role in tiramisu. Instead of relying on an extract, this recipe uses our Amoretti® Vanilla Bean Paste, which delivers a more concentrated vanilla flavor along with real vanilla bean specks. The paste blends seamlessly into the mascarpone filling and the espresso soak, helping round out the richness of the cream while complementing the coffee and cocoa.

It’s a small upgrade that makes a noticeable difference in flavor.

Because this recipe is designed for two servings, it’s perfect for a date night dessert, a small dinner gathering, or simply when you want something indulgent without making a full tray of tiramisu.

Individual ramekins create beautiful layers and make serving effortless. After a few hours in the refrigerator, the ladyfingers soften into the espresso mixture while the mascarpone filling sets into a light, airy cream.

For the best texture and flavor, let the tiramisu chill at least 2–4 hours, though overnight is even better.

Classic Tiramisu for Two

Ingredients

• 2 egg yolks (pasteurized eggs)
• 2 tablespoons sugar
• 1/2 cup mascarpone
• 1/2 cup heavy cream
• 3 teaspoons Amoretti® Vanilla Bean Paste (split into 1 teaspoon and 2 teaspoons)
• 3/4 cup of strong coffee 
• 2 tablespoons Kahlúa Coffee Liqueur 
• 8-10 lady fingers
• cocoa powder, to dust

Directions

1. With an whisk or electric hand mixer, whip the egg yolks and sugar together until thick and creamy.
2. Add the mascarpone and the two teaspoons of vanilla bean paste. Mix until fully combined.
3. In a separate bowl, add the heavy cream and whip until soft peaks form.
4. Fold the whipped cream into the mascarpone and egg mixture until the mixture is a pale yellow. Set aside.
5. With a double shot of espresso or strong coffee, add in a teaspoon of vanilla bean paste and the coffee liqueur. Stir until combined and transfer to a shallow bowl or ramekin.
6. To assemble, cut each of the lady fingers in half.
   1. NOTE: Per each dish you will use 4 lady fingers, totaling 8 lady fingers between the two. If you're using a larger ramekin or turning this to a single serve recipe, you may want to increase the amount of ladyfingers based on dish size.
7. Dip the lady fingers into the coffee mixture.
8. Assemble in a 6 oz ramekin or similar sized dish. Chill for at least 2-4 hours. Best results, overnight.
9. Dust with cocoa powder and enjoy!