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italian valentine’s tiramisu recipe

Italian Tiramisu for Two

This small-batch Italian tiramisu is made just for two. Layers of coffee-soaked ladyfingers and smooth mascarpone cream create a rich, romantic dessert that feels elegant but is simple to make at home. No baking required.
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Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings: 2 people
Course: Dessert
Cuisine: Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

Mascarpone Cream
  • 2 large egg yolks
  • 3 tablespoons granulated sugar
  • 8 ounces mascarpone cheese room temperature
  • ¾ cup cold heavy whipping cream
Coffee Layer
  • ¾ cup strong brewed coffee or espresso room temperature
  • 1 tablespoon granulated sugar
  • 1 tablespoon golden rum optional
Assembly
  • 12 –14 dry ladyfingers savoiardi
  • Unsweetened cocoa powder for dusting

Method
 

Prepare the Egg Yolk Base
  1. Fill a small saucepan with about 2 inches of water and bring it to a gentle simmer. Place a heat-safe bowl over the pan, making sure it does not touch the water.
  2. Add egg yolks and sugar to the bowl. Whisk constantly for about 4–5 minutes, until pale, thick, and smooth. Remove from heat and let it cool slightly.
Prepare the Mascarpone Cream
  1. In a separate bowl, beat the mascarpone cheese for 30–60 seconds until just smooth. Do not overmix.
  2. Add the cooled egg yolk mixture and gently mix until combined.
  3. In a cold bowl, whip the heavy cream until stiff peaks form. Carefully fold the whipped cream into the mascarpone mixture using a spatula. Set aside.
Make the Coffee Mixture
  1. In a shallow bowl, mix the coffee with 1 tablespoon sugar. Stir until dissolved. Add rum if using. Make sure the coffee is completely cool.
Assemble the Tiramisu
  1. Quickly dip each ladyfinger into the coffee mixture for 1 second per side. Do not soak.
  2. Arrange a single layer of dipped ladyfingers in a small glass dish (about 7×5 inches) or two serving glasses.
  3. Spread half of the mascarpone cream evenly on top.
  4. Repeat with another layer of dipped ladyfingers, then finish with the remaining cream. Smooth the top.
Chill
  1. Cover and refrigerate for at least 6–8 hours, preferably overnight. This allows the flavors to blend and the texture to set properly.
Finish and Serve
  1. Just before serving, dust the top with unsweetened cocoa powder using a fine sieve. Serve cold.

Notes

  • Always mix mascarpone gently to avoid a grainy texture.
  • Use dry, crisp ladyfingers—soft ones will collapse.
  • Room-temperature coffee is essential to prevent soggy layers.
  • This dessert tastes even better the next day.
  • For best presentation, dust cocoa right before serving.