Small Batch Tiramisu

1. Crack the egg and separate the yolk from the white. Place the egg white in one bowl and the yolk in another.


2. In the bowl with the egg white, add 2 tablespoons of granulated sugar. Use an electric mixer to beat the mixture until stiff peaks form, about 3-5 minutes. Transfer to a separate bowl.


3. In the same bowl (lightly cleaned), mix the egg yolk with the remaining 2 tablespoons of granulated sugar using the electric mixer. Mix until the mixture becomes light pale yellow, about 2-3 minutes.


4. Add the cold mascarpone cheese and vanilla extract to the egg yolk mixture. Mix until fully combined.

the best bakery style muffins with a cinnamon sugar crumble on top

5. Gently fold in the beaten egg whites into the mascarpone mixture until well incorporated. Be careful not to deflate the egg whites.


6. Brew the espresso or strong coffee and pour it into a shallow dish. Quickly dip each ladyfinger into the espresso and arrange them in a single layer at the bottom of a small pan or dish.



7. Spread half of the mascarpone mixture over the layer of ladyfingers.


8. Repeat the process with another layer of dipped ladyfingers and top with the remaining mascarpone mixture.


9. Dust the top with cocoa powder.


10. Refrigerate the tiramisu for at least 4 hours, or preferably overnight, to allow the flavors to meld together.


11. Slice into pieces and enjoy with your sweetheart!