Kahlua Tiramisu for Two #SundaySupper

Serves 2     adjust servings

Prep Time 30 minutes
Total Time 30 mins


  • 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 [easyazon_link identifier="B0045VWL98" locale="US" tag="thskchcaba-20"]ladyfingers[/easyazon_link] 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 [easyazon_link identifier="B000SSTNLG" locale="US" tag="thskchcaba-20"]8 ounce capacity ramekins[/easyazon_link] or [easyazon_link identifier="B002MAQ68Q" locale="US" tag="thskchcaba-20"]cocottes[/easyazon_link] 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 [easyazon_link identifier="B00NSQF7N8" locale="US" tag="thskchcaba-20"]dust[/easyazon_link] 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.


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