Small Batch Tiramisu is the perfect Easy Tiramisu Recipe. Small Batch Tiramisu is assembled in a loaf pan, and has layers of espresso soaked lady fingers and a zabaglione filling. This small batch dessert recipe is perfect to make ahead for any occasion.
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Small Batch Tiramisu Recipe
Hi hi - Just popping in here to share the recipe for this small batch tiramisu with you! I am not a fan of the images at all but wanted to get it up in time, so will re-shoot asap, but here is the recipe for now!
I have a few tiramisu adjacent recipes on here - the most recent being this mini tiramisu cake, but I haven't gotten around to posting a plain tiramisu recipe until now.
Tiramisu is a classic for a very good reason - it is relatively easy to make, great to make ahead and can easily be scaled to feed a crowd. Not to mention that it is incredibly delicious - you really can't go wrong with layers of espresso soaked lady fingers and a whipped cream mascarpone zabaglione filling.
This is a small batch tiramisu recipe which I made in a loaf pan - it serves about 6 people, but you could very easily scale it to feed as many as you like. The process is super easy - you make your coffee soak, make your filling, then assemble the whole thing and layer it all up. It then has a quick spin in the fridge and it is all ready to go. Enjoy!
Components of Tiramisu
This easy Tiramisu recipe has three components:
- Lady Fingers. Also called Savoiardi, lady fingers are Italian sponge biscuits that are a tiramisu classic. They are super dry when in the packet, but once they are quickly soaked in espresso and layered into the tiramisu they turn into an amazing sponge that holds the shape super well. I have seen them at a bunch of supermarkets here in NZ, and they were super common in the US too.
- Espresso Kahlua Soak. The lady fingers are dunked in a super strong espresso mixture, which I sometimes add some kahlua to if I want it to be a little boozy. I made strong coffee with my aeropress, but however you choose to make it is fine. You can use decaf and leave out the alcohol if needed.
- Mascarpone whipped cream filling. The filling for tiramisu is based on a Zabaglione, which is where you cook egg yolks and sugar (and often marsala wine, although I left that out this time) together over a double boiler to form a thick, smooth mixture, which is often called a sabayon in french. This then gets mascarpone added to it, and whipped cream folded through it. This is the tiramisu filling that gets layered with the lady fingers.
Small Batch Tiramisu
This small batch tiramisu has three layers to it - lady fingers, filling, then the cocoa. This stacking is repeated 3 times for 3 layers:
- 8 Lady fingers, soaked in espresso.
- ⅓ of the filling mixture (about 225g)
- A dusting of cocoa powder
Leave the final dusting of cocoa powder off the top until just before serving. If you would like the tiramisu to be a little less cocoa heavy, you can omit the cocoa dusting between layers and just put it on the top. I like to use a good quality dutch cocoa powder.
What sort of coffee is best for Tiramisu?
For this small batch tiramisu, I used super strong coffee that I made in the aeropress then left to cool. You could pull a few shots of espresso or make some nespresso then water it down, or you can make a strong filter coffee.
If you would like to add alcohol, you can substitute 80-100g of the coffee with alcohol of your choice - I use Kahlua but you could use Marsala wine or rum. You could also use a decaf coffee if you wanted to.
It is important that when you are assembling the recipe that you only dip the lady fingers into the coffee mixture very briefly - about one second. Any longer and they will go a little soggy. As the tiramisu sits and the filling sets, the lady fingers will absorb the coffee mixture.
FAQ for Small Batch Tiramisu
- What tools and equipment do you use?
You can see a full list of all the tools I use here
- Which pan did you use?
I assembled this tiramisu in a loaf pan, which was perfect for 3 layers of lady fingers and filling. You are welcome to use a different dish if you like - two layers would likely work really well in a 9" square pan. - Can tiramisu be made ahead of time?
Yes - in fact it is best made ahead of time. I prefer to make it the night before if I can, but it needs at least 4 hours in the fridge in order to allow the lady fingers to soften and the filling to set. - Can I use regular sugar?
If you like you can, but you run the risk of your zabaglione being grainy. You can either blitz your sugar to make it a little finer, or make sure that the sugar is dissolved in the egg yolk mixture. Caster sugar I have found is much more common in nz than the US - if you have a fine grained regular granulated sugar in the US that should be fine. In NZ you want to use Caster. - Is the mascarpone compulsory?
Mascarpone is one of the main flavours that make up tiramisu, so is really needed for this recipe.
For more small batch dessert recipes, check out:
Made this recipe and love it?
If you made this recipe then I would LOVE for you to leave me a review below to let me know how you liked it! Also, please make sure to tag me on Instagram if you make it!
A note on salt and oven temperature
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
Using the double / triple function in the recipe card
You will notice that there is a '1X' '2X' '3X' button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually. It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator!
Tools and equipment
For a list of my go-to tools and equipment, I have a post you can refer to here.
Why is this recipe in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!
Recipe For Small Batch Tiramisu
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Small Batch Tiramisu
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours
- Yield: 6 servings 1x
- Category: Dessert
- Method: No Bake
- Cuisine: Italian
Description
Small Batch Tiramisu is the perfect Easy Tiramisu Recipe. Small Batch Tiramisu is assembled in a loaf pan, and has layers of espresso soaked lady fingers and a zabaglione filling. This small batch dessert recipe is perfect to make ahead for any occasion.
Ingredients
FILLING
- 4 large egg yolks (about 70g), at room temperature
- 100g caster / super fine sugar
- 270g mascarpone, at room temperature
- 270g heavy cream, cold
- ½ tsp vanilla bean paste
ASSEMBLY
- 330g strong coffee, cool (sub in 80-100g kahlua if you like)
- 24 lady finger biscuits
- Dutch cocoa for dusting
Instructions
FILLING
- Lightly whisk the egg yolks in a medium heatproof bowl. Add the sugar and whisk well to combine. Create a double boiler by placing a small to medium saucepan of water on the stove, and bring to a boil, then reduce to a simmer.
- Place the bowl on top of the saucepan, making sure that the water does not touch the bowl. Whisking continuously, cook the mixture for 9-10 minutes, until the sugar has dissolved and the mixture is thick. To test that the sugar has dissolved, rub between your thumb and finger to feel for grains.
- Remove the mixture from the heat and leave to stand for 3-4 minutes, whisking occasionally, to allow it to cool slightly.
- Once the egg mixture has cooled slightly, add the mascarpone and whisk in until just combined. Leave to cool further while you whip the cream.
- Using an electric hand mixer or a whisk, whip the cream with the vanilla until stiff peaks form. Ensure that you do not over whip it, as it will make your mixture grainy. I prefer to whip to soft peaks and then finish by hand.
- Fold the whipped cream into the egg and mascarpone mixture and mix to combine.
ASSEMBLY
- Assemble all your components - the coffee mixed with kahlua if using, the lady fingers, and the tiramisu filling. Have a 9"x5" (23x13cm) loaf pan ready to go.
- Make the first layer by dunking the lady fingers in the coffee mixture one at a time, for no longer than 1 second each. You do not want them to get completely wet - just to moisten. They will absorb more liquid as the tiramisu sets. Arrange 8 of the soaked lady fingers in the bottom of the loaf pan - you may need to snuggle them in.
- Add a third of the filling mixture - about 225g. Spread gently over the lady fingers to smooth, then tap the pan on the counter a few times to get rid of any big bubbles. Top with a dusting of cocoa powder.
- Repeat the layering process with another 8 lady fingers dunked in the coffee mix and 225g more of the filling, then smooth and add cocoa powder.
- Do one final layer of lady fingers, then top with the remainder of the filling. Smooth out with an offset spatula. Leave off the cocoa powder until just before serving. Cover the pan with plastic wrap then leave to set in the fridge for at least 4 hours, or up to overnight. Remove the plastic wrap and dust with cocoa powder before serving.
- Store leftovers in an airtight container in the fridge.
Keywords: Tiramisu, Coffee, Espresso, Small batch
Comments
Thank you for small batching this!
★★★★★
So excited for you to make it! xx
Making this ASAP!!!!
★★★★★
Great recipe, easy to replicate at home. Made this as a "birthday cake" for my daughters 20th on Boxing day. Delicious, would make it again.
★★★★★
First time I have made tiramisu and made it for Christmas (the pressure!) - but I’ve made a number of Erin’s recipes and have never once had a fail. This recipe was an absolute hit. Pretty straight forward to make and the small batch makes it a good size. Highly recommend this recipe and will make it again for sure
★★★★★
Made this for Christmas and the crowd was well pleased. I tripled it and it made plenty and was incredible. Everything you want from tiramisu!
★★★★★
I made this for family over Christmas and it was so yummy! I accidentally diluted the coffee too much (not a coffee drinker so I initially thought the coffee to dunk the biscuits in was too strong) but 2 nights in the fridge really let the coffee flavour come out even more! I was scared to do the egg bit but it was much easier than expected! Highly recommend this recipe, it's been the best tiramisu I've ever made!
★★★★★
Made this for Christmas. Was delicious
★★★★★
Made this in a square tin with two layers for Christmas day. Perfect amount for a sweet treat for 6 adults. Stashed more savoiardi so I can make again soon!
★★★★★
Pretty easy to make. So, so good tasting.
Absolutely delicious, everyone loved it! This will now be a staple in my dessert repertoire.
★★★★★
Made this last night to have for a lil after lunch dessert and it is so good! v easy to make! I used biscuits that were a bit larger, so I used 6 per layer and had three layers that went all the way to the top of the pan. Perfect way for me to finish up some leftover mascarpone 😀
★★★★★
Delicious and quick to boot! Added a couple big pinches of salt to the whipped cream, found that granulated sugar dissolved perfectly, used whiskey for about one-third of the coffee, and used all but two of the ladyfingers. (Will omit the booze and make it with decaf next time to make it friendly to late-night and morning snacking. :D) It's held up well so far over 36 hours in the fridge. A recipe I'll revisit!
★★★★★
Amazingng! So simple and delicious, even had it for breakfast one morning! Best Tiramisu recipe.
★★★★★