It figures that this small recipe for Kahlua Tiramisu for Two was the richest, most dreamy version I’ve ever made! I’ll just have to make another batch ASAP.
Kahlua Tiramisu for Two
With Valentine’s Day approaching, many of you are thinking of a romantic meal à deux. After raising 3 children, it’s hard for me to make anything that doesn’t serve 8! I guess that’s why we sometimes eat leftovers for days and days.
Thank goodness the hubby is a good sport. But since tiramisu is not one of his favorites, I made this luscious tiramisu for two for the coffee dessert lovers in the family.
What is Tiramisu?
Translated from Italian, tiramisu comes from the phrase tirami su meaning ‘pick me up.’ It’s also known as a Tuscan Trifle as legend has that it was created in Sienna in the 17th century for a visit from the Grand Duke of Tuscany.
Tiramisu is a rich, layered dish that classically contains hard ladyfingers or Savoardi, mascarpone cheese, espresso, eggs, sugar, Marsala wine, rum and cocoa powder. Of course, there are numerous variations.
Small Batch Tiramisu
I was a little leery cutting this recipe down to just two servings. It was the first time I’ve used savioardi instead of the spongy ladyfingers plus I substituted Kahlua for the marsala.
Sometimes a few tweaks work, other times, they can be the death of a recipe!! Thank goodness this small batch tiramisu came out beyond my expectations. Since my two oldest were around for dinner, they each had one. But I won’t deny that I licked the bowl! If you’d like another terrific small batch dessert, try this No Bake Cheesecake for Two!
Tips for Making Perfect Tiramisu
I’ve tried scads of recipes for tiramisu and this is one of the best. The built in portion control is wonderful for a one time indulgence! Here are some tips for a flawless tiramisu:
- Have your mascarpone and eggs at room temperature. Egg whites beat best when not cold and the yolks and mascarpone will incorporate easier with the chill off.
- Don’t drench your ladyfingers. A quick dip in and out of the espresso mixture is all that is needed. Soggy ladyfingers should be avoided at all cost.
- It’s OK to shake up the flavors. Marsala wine is added to the espresso in a classic tiramisu, but I enjoy playing up the coffee experience with a coffee liqueur like Kahlua.
- Chill for at least 2 hours or even overnight to let the ladyfingers soften and the filling to firm up.
More Tiramisu Inspired Recipes:
- Apple Pie Tiramisu from Beyond Frosting
- Berry Tiramisu from That Skinny Chick Can Bake
- Easy Tiramisu Mousse from Crazy for Crust
- Chocolate Tiramisu Swiss Roll from Country Cleaver
- Individual Tiramisu Parfaits from That Skinny Chick Can Bake
- Tiramisu Dip from Crunchy Creamy Sweet
Simple Dinner Ideas for Two
For a lot of families, a “family dinner” doesn’t mean cooking for a crowd! With Valentine’s Day approaching it’s fun to focus on perfectly proportioned dinner recipes for TWO!
Whether you need a recipe for a date night (like Valentine’s Day!), or just have two to feed, this Kahlua tiramisu for two is an easy, no-bake recipe that won’t have you sweating over the stove. But I guarantee, there will be some swooning!Print
Kahlua Tiramisu for Two
It figures that this Kahlua Tiramisu for Two was the richest, most dreamy version I’ve ever made!
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 2 1x
- Category: Dessert, No-Bake dessert
- Method: No-Bake
- Cuisine: American, Italian-American
- 6 lady fingers (savioardi), cut in half
- 1 egg, separated
- 3 tablespoons sugar, divided
- 1/3 cup mascarpone
- 2 tablespoons Kahlua
- 1/3 cup cold espresso (or 1 rounded teaspoon of espresso powder mixed into 1/3 cup hot water)
- Cocoa powder
Cut ladyfingers in half and set aside.
Beat egg white in medium bowl until stiff and glossy. Set aside.
Beat egg yolk with 2 tablespoons of sugar until thick and pale. Beat in mascarpone until light and fluffy. Add Kahlua and mix to combine. Carefully fold in egg whites until incorporated. Set aside.
In a flat bottomed bowl combine the espresso and the remaining 1 tablespoon of sugar. Whisk to encourage the sugar to dissolve.
To assemble, use 2 8 ounce capacity ramekins or cocottes to start layering. One at a time, dip 3 of the ladyfinger halves into the espresso until almost saturated, flipping once then placing across the bottom of the ramekin. Follow with about 3 tablespoons of the mascarpone mixture, then dust with cocoa powder. Repeat with more ladyfingers, mascarpone and cocoa powder. Repeat with second ramekin.
Chill for at least 2 hours before serving. Make chocolate shards using 1 ounce of chocolate if desired to garnish.
This dessert contains raw eggs so it should not be served to young children or the immune compromised. If you can find pasteurized eggs, that’s a safe alternative!
- Calories: 396kcal
- Sugar: 20g
- Sodium: 235mg
- Fat: 19g
- Saturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 195mg