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A white ramekin filled with tiramisu topped with cocoa powder. A spoonful has been taken out, revealing layers of cream and cake. Coffee beans, ladyfingers, and another ramekin are nearby on a light surface.

Authentic Italian tiramisu recipe

A classic authentic Italian tiramisu recipe made lighter and portioned for two. Creamy mascarpone, bold espresso, and a delicate cocoa finish come together in this balanced, make-ahead dessert.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Dessert
Cuisine Italian
Servings 2
Calories 428 kcal

Equipment

  • Shallow bowl for dipping the ladyfingers
  • Heatproof mixing bowl for the custard
  • Small saucepan for the double boiler
  • Whisk
  • Hand mixer or stand mixer for whipping cream
  • Rubber spatula for folding
  • Two small ramekins or one small dish
  • Fine mesh sieve for dusting cocoa powder

Ingredients
  

  • 6-8 ladyfingers
  • ¾ cup espresso room temperature
  • 1 teaspoon dark rum optional
  • 1 large egg yolk
  • 1 teaspoon Vanilla
  • 2 tablespoons Swerve Sugar
  • 2.5 oz mascarpone cheese cold
  • ¼ cup heavy whipping cream cold
  • Unsweetened cocoa powder for dusting

Instructions
 

  • In a shallow bowl, combine espresso and rum (if using). Set aside. In a heatproof bowl, whisk together the egg yolk and sugar until pale.
    A metal mixing bowl containing a round portion of white, bubbly dough or batter sits on a white marble surface.
  • In a separate chilled bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture just until combined.
    A metal mixing bowl filled with whipped cream sits on a white marble surface. The cream is fluffy and has soft peaks.
  • Quickly dip each ladyfinger into the espresso mixture, flipping once to coat both sides. Do not soak. Arrange a layer of dipped ladyfingers in two small ramekins or one small dish.
    Two white ramekins on a marble surface, each containing four ladyfinger biscuits arranged side by side.
  • Spread half of the mascarpone cream over the ladyfingers. Repeat with a second layer of dipped ladyfingers and top with remaining cream. Smooth the top.
    Two white ramekins filled with round cookies and topped with a layer of smooth white frosting, placed on a white marble surface.
  • Cover and refrigerate for at least 6–8 hours, preferably overnight. Dust with unsweetened cocoa powder just before serving.
    Two white ramekins filled with tiramisu, topped with a layer of cream and dusted cocoa powder, sit on a white marble surface.

Notes

  • Sift the cocoa powder right before serving for a smooth, even finish.
  • For cleaner layers, chill 30 minutes between assembling layers before adding the final cream.
  • Wipe the rim of ramekins before chilling for a neat presentation.
  • Use cold mascarpone and heavy cream for best texture.

Storage Directions

  • Refrigerator: Store covered in the refrigerator for up to 3 days. Keep it tightly wrapped so it doesn’t absorb fridge odors.
  • Freezer: You can freeze it for up to 1 month. Wrap tightly. Thaw overnight in the refrigerator before serving. Texture may soften slightly.
  • Reheat: No reheating needed. Serve chilled straight from the fridge.
  • Make Ahead: This is a great make ahead dessert. Prepare it the night before for best flavor and texture.

Disclaimer:

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Calories: 428kcalCarbohydrates: 29gProtein: 8gFat: 32gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 234mgSodium: 93mgPotassium: 180mgFiber: 0.3gSugar: 1gVitamin A: 1239IUVitamin C: 0.4mgCalcium: 98mgIron: 2mg
Keyword Italian tiramisu, tiramisu
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