single serve tiramisu in a glass, layered so every band shows
Ingredients · tap to check
- 2 egg yolks, at room temperature
- 45 g (3 1/2 Tbsp) granulated sugar
- 1 pinch fine salt
- 250 g (9 oz) mascarpone, cold
- 150 ml (2/3 cup) heavy cream, very cold
- 120 ml (1/2 cup) strong espresso, brewed in a moka pot and cooled
- 1 Tbsp marsala, dark rum or coffee liqueur (optional)
- 8 to 10 savoiardi ladyfingers
- unsweetened cocoa powder, for dusting
- a short espresso alongside, to serve
The Way
- Brew the espresso in the moka pot over a low steady flame and pull it off the heat the moment the gurgle turns thin. Pour it straight out into a wide shallow dish rather than leaving it in a cup - the shallow pool cools in minutes, and cool espresso is what keeps the ladyfingers intact. Stir in the marsala now if you are using it.
- Whisk the yolks with the sugar and the pinch of salt until the colour lifts from deep yellow to pale cream and the mixture falls off the whisk in a thick ribbon that sits on the surface for a second before sinking, about 4 minutes by hand. This is the whole structure of the dessert, so do not stop early.
- In a second bowl, whip the cold cream to soft peaks - the tip should curl over rather than stand up sharp. Beat the mascarpone on its own for a few seconds first, just until it is smooth and satin, so it folds in without lumps.
- Fold the mascarpone into the yolk base, then fold the whipped cream through in two additions, cutting down through the middle and lifting over, until it is one pale ivory cream that holds a soft peak. Stop as soon as it looks even. Overworked mascarpone goes grainy and then loose.
- Dip a ladyfinger flat into the cooled espresso, one second only, and lift it straight out. The edges go espresso brown while the centre stays pale gold, and that pale core is what holds the layer up. If it feels heavy in your fingers it has already had too much.
- Lay the dipped ladyfingers into the bottom of a clear glass, breaking them to fit so they press flat against the wall. Spoon a thick layer of cream over and smooth it to the edges, then repeat with a second layer of dipped ladyfingers and the rest of the cream, finishing with cream on top.
- Level the top with the back of a spoon, drawing it into one soft swirl. Wipe the inside of the glass rim clean so the bands read sharply from the outside.
- Chill at least 4 hours, and overnight if you can wait. The cream firms up, the ladyfingers finish softening from the inside, and only then will a spoon lift a wedge that keeps every band intact.
- Sift a heavy dusting of unsweetened cocoa over the top through a fine sieve just before it goes to the table, and serve with a short espresso alongside to cut the sweetness.
midnight tip. three things decide whether this holds its layers. first, cool the espresso in a shallow dish before you dip - hot coffee turns a savoiardi to paste on contact. second, one second in and straight out, no counting to three: the dark edge with a pale centre is correct, a uniformly soaked biscuit is already lost. third, the cocoa goes on last, right before serving, because sitting on cold cream it draws moisture and turns from dry matte to damp patches within an hour. and build it in a glass rather than a dish - it tastes identical, but the bands are half of why anyone makes this.
Questions
can I make it without raw egg?
two ways. skip the yolks entirely and fold 40 g sifted powdered sugar into 250 g mascarpone with 200 ml whipped cream - lighter, a little less rich, and it sets just as firmly. or cook the yolks: whisk them with the sugar and 1 Tbsp water in a bowl set over barely simmering water until they reach 70C / 160F and thicken to a ribbon, about 5 minutes, then cool completely before the mascarpone goes in.
why did my ladyfingers turn to mush?
almost always the espresso was still hot, or the dip ran past a second. hot liquid soaks straight through the biscuit and there is no way back. dip flat, one second, lift out while the centre is still pale and firm. soft cake-style ladyfingers absorb far faster than dry savoiardi, so with those make it a touch under a second.
how far ahead can I make it?
4 hours minimum, overnight is better, and it holds 2 days covered in the fridge. it does not freeze well - the mascarpone goes grainy on thawing. leave the cocoa off until serving. dusted early it pulls moisture from the cream and goes patchy and damp instead of dry velvet.
no mascarpone or no savoiardi, what works instead?
for the mascarpone, full-fat cream cheese beaten smooth with 2 Tbsp of the cream gets you close, though tangier and firmer, so soften it fully first. for the biscuits, pavesini or any dry sponge finger works, or slice a plain pound cake into fingers and toast them dry in a low oven - untoasted cake collapses the moment it meets the espresso.
(this one was TIRAMISU) — it finds your DMs.
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