This Raspberry Tiramisu for Two is one of the most irresistible desserts I've made in a long time. It's decadent and indulgent with layers of velvety mascarpone cream, espresso soaked ladyfingers, and raspberry jam.
Every bite is packed with creamy mascarpone, rich espresso and cocoa-y lady fingers, and sweet yet tart raspberry jam. Plus, making it in this small batch recipe is the best way to serve it because it's made in two coupe glasses.
A FEW NOTES BEFORE WE GET STARTED
- Room Temperature Ingredients:
- Eggs: You'll want to make sure that the eggs are at room temperature to ensure that they are properly incorporated into your pudding. If you forget to leave them out before you start, place them in a bowl of warm water for about 15 minutes until they become room temperature.
- Measuring Your Ingredients:
- I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
- However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
Let's get started! Cream together the pasteurized eggs and sugar until thickened and slightly lightened in color.
Add in mascarpone and salt and continue to mix until thickened and well combined. Add in cream and mix until thickened and fluffy. Transfer to a pastry bag.
Transfer raspberry jam to a pastry bag. Cut nine lady fingers to fit into your coupe glasses. You can turn the glass upside down and push it down onto the lady fingers to get the perfect size.
Whisk together the cooled espresso and cocoa in a shallow bowl. Quickly dip three lady fingers in the espresso mixture, one at a time, briefly letting any excess drip off before lining the bottom of the first glass.
Pipe a swirl of mascarpone in a flat, level layer onto the ladyfingers.
Pipe a swirl of raspberry jam on top. Repeat with another three lady fingers followed by another swirl of mascarpone until you reach the top of the glass.
Use an offset spatula to level the mascarpone filling perfectly with the rim of the glass.
Gently dust the top with a layer of cocoa powder until it is fully covered. Repeat with the other glass.
Chill for at least 3 hours until the lady fingers have absorbed some of the moisture. Once you're ready to serve, add two raspberries on top.
Raspberry Tiramisu for Two
This Raspberry Tiramisu for Two is decadent and indulgent with layers of velvety mascarpone cream, espresso soaked ladyfingers, and raspberry jam.
- Prep Time: 20 minutes
- Chill Time: 3 hours
- Total Time: 3 hours and 20 minutes
- Yield: 2 servings
- Category: Dessert
Ingredients
Mascarpone Cream
- 2 pasteurized egg yolks*
- 37 grams (3 tbsp) granulated sugar
- 6 oz mascarpone cheese, cold
- pinch of salt
- 113 grams (½ cup) heavy whipping cream, cold
Assembly
- Half a 7 oz package of ladyfingers
- 1 cup brewed espresso, cooled
- 15 grams (3 tbsp) unsweetened cocoa powder, plus more for topping
- 3 tbsp seedless raspberry jam
- 4 raspberries
Instructions
Mascarpone Cream
- Cream together the pasteurized eggs and sugar until thickened and slightly lightened in color.
- Add in mascarpone and salt and continue to mix until thickened and well combined.
- Add in cream and mix until thickened and fluffy.
- Transfer to a pastry bag.
Assembly
- Transfer raspberry jam to a pastry bag.
- Cut nine lady fingers to fit into your coupe glasses. You can turn the glass upside down and push it down onto the lady fingers to get the perfect size.
- Whisk together the cooled espresso and cocoa in a shallow bowl.
- Quickly dip three lady fingers in the espresso mixture, one at a time, briefly letting any excess drip off before lining the bottom of the first glass.
- Pipe a swirl of mascarpone in a flat, level layer onto the ladyfingers.
- Pipe a swirl of raspberry jam on top.
- Repeat with another three lady fingers followed by another swirl of mascarpone until you reach the top of the glass.
- Use an offset spatula to level the mascarpone filling perfectly with the rim of the glass.
- Gently dust the top with a layer of cocoa powder until it is fully covered. Repeat with the other glass. Chill for at least 3 hours until the lady fingers have absorbed some of the moisture.
- Once you're ready to serve, add two raspberries on top. Enjoy!
Notes
- *If you don't have pasteurized eggs, you can pasteurize them pretty quickly. Use the eggs immediately once you do this.
- Leftover tiramisu can be wrapped in plastic wrap and kept up to four days in the fridge.
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