Classic Tiramisu (half-size)

Name: Classic Tiramisu (half-size)
Total time: 1800 s
Yield: 4-6 people
Cuisine: American
Ingredients: 1/2 cup espresso or strong coffee; 2 eggs; 1/4 cup sugar; 12 ladyfingers (half a 7oz. package); 8 oz. (226 g) mascarpone; Cocoa powder for topping; 1 6-in (15-cm) round pan with deep sides, or equivalent

Felice @morinoko

Connecticut, United States

This is a smaller version of the classic tiramisu when you only need enough for 4-6 servings. This recipe uses egg whites instead of heavy cream for the mascarpone mixture.

If you want to make a boozy version, add 1 or 2 tablespoons of liquor to espresso. Dark rum, cognac, brandy, or coffee liquor are good choices.

Note on the pan/dish size: I used a 6-inch (15-cm) cake pan with taller sides and it was the perfect size to fit half a package of ladyfingers (12 in my case) and all of the mascarpone mixture. You can use a different pan or dish if you don't have the same one (maybe medium shallower rectangle or square dish) or do several mini-tiramisu cups.

This is a smaller version of the classic tiramisu when you only need enough for 4-6 servings. This recipe uses egg whites instead of heavy cream for the mascarpone mixture.

If you want to make a boozy version, add 1 or 2 tablespoons of liquor to espresso. Dark rum, cognac, brandy, or coffee liquor are good choices.

Felice @morinoko

Connecticut, United States

This is a smaller version of the classic tiramisu when you only need enough for 4-6 servings. This recipe uses egg whites instead of heavy cream for the mascarpone mixture.

If you want to make a boozy version, add 1 or 2 tablespoons of liquor to espresso. Dark rum, cognac, brandy, or coffee liquor are good choices.

This is a smaller version of the classic tiramisu when you only need enough for 4-6 servings. This recipe uses egg whites instead of heavy cream for the mascarpone mixture.

If you want to make a boozy version, add 1 or 2 tablespoons of liquor to espresso. Dark rum, cognac, brandy, or coffee liquor are good choices.

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Ingredients

30 minutes

4-6 people

1/2 cupespresso or strong coffee
2eggs
1/4 cupsugar
12ladyfingers (half a 7oz. package)
8 oz. (226 g)mascarpone
Cocoa powder for topping
Dish or pan for tiramisu
16-in (15-cm) round pan with deep sides, or equivalent

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Steps

30 minutes

1

Brew the espresso or coffee and set aside to cool.
2

Separate eggs into their yolks and whites.
3

In a medium bowl, add the egg yolks and sugar. Whisk briskly until the mixture turns pale in color and thick in consistency. It will take a couple of minutes.
4

Add the mascarpone to the egg yolk mixture and gently whisk in.
5

In a separate bowl or mixer, beat the egg whites until they have stiff peaks.
6

Gently fold the beaten egg whites into the egg yolk/mascarpone mixture.
7

Add just a little bit of the mascarpone mixture to the bottom of the dish or pan you are using for the tiramisu.
8

Pour the espresso or coffee into a shallow dish that allows you to dip in the ladyfingers. When dipping in ladyfingers, dip only for 1 to 2 seconds so they don’t get over soaked.
9

If you’re using the 6-in round pan, line up 4 ladyfingers along the bottom. If using a different size, adjust the number of ladyfingers you need.
10

Add a layer of the mascarpone mix on top of the ladyfingers. Then dip another 4 ladyfingers in the espresso and line up on top.
11

Again, add another layer of the mascarpone mixture on top of the ladyfingers. Dip the last 4 ladyfingers in the espresso and add on top. Cover with the remaining mascarpone mixture.
12

Dust the top of the tiramisu with a good amount of cocoa powder. All finished!
13

Let the tiramisu set in the refrigerator for at least 4 hours before digging in.

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Felice @morinoko

on December 11, 2022 15:03

Connecticut, United States

I grew up in Southern Germany and Ohio, and spent 10 years in Japan. I love bread baking, #German food, and healthy, homestyle cooking in general inspired by my family and the seasons.Follow my cooking adventures on Instagram :)https://instagram.com/morinoko_