Can I make tiramisu ahead of time?

Yes. Tiramisu actually tastes better when made 1 to 2 days ahead. The flavors meld and the texture becomes silkier. Cover it tightly and refrigerate. It keeps for up to 3 days in the fridge.

What if I don't have pasteurized eggs?

Use pasteurized eggs from the grocery store, or look for pasteurized egg yolks sold in cartons. Alternatively, skip the raw yolk and whip an extra 2 tablespoons of heavy cream into soft peaks, then fold it into the mascarpone with the sugar and vanilla.

Can I freeze tiramisu?

Tiramisu can be frozen for up to 1 month. Wrap it tightly in plastic wrap and foil. Thaw in the refrigerator overnight before serving. The texture may be slightly softer after thawing, but it's still enjoyable.

Why is my tiramisu watery?

This usually happens if the mascarpone was too warm or the cream wasn't whipped enough. Make sure mascarpone is cool but soft, and whip the heavy cream to soft peaks before folding. Also, dip the ladyfingers quickly, 1 second per side, to avoid soaking them.

Tiramisu for Two: Easy Scaled-Down Recipe

Easy Tiramisu Without Alcohol

This recipe uses no alcohol by default. If you prefer a traditional version, you can add 1 tablespoon of coffee liqueur or Marsala wine to the cooled espresso before dipping the ladyfingers. For a completely alcohol-free version, the coffee dip works beautifully on its own. The flavor is still rich and authentic without any booze.

No Raw Eggs Option

This recipe uses one pasteurized egg yolk for safety and stability. If you prefer to avoid raw eggs entirely, substitute with 2 tablespoons of heavy cream whipped to soft peaks, folded into the mascarpone with the sugar and vanilla. The texture will be slightly lighter but still delicious and completely safe.

Small Batch Scaling Tips

Tiramisu scales down beautifully for two people. This recipe uses just 3 oz of mascarpone and 6 ladyfingers. You can assemble it in two individual bowls for easy serving, or use a small 4-inch square baking dish. The shorter chilling time means you can have dessert ready in about 4 hours instead of overnight.

Frequently asked questions

Can I make tiramisu ahead of time?: Yes. Tiramisu actually tastes better when made 1 to 2 days ahead. The flavors meld and the texture becomes silkier. Cover it tightly and refrigerate. It keeps for up to 3 days in the fridge.
What if I don't have pasteurized eggs?: Use pasteurized eggs from the grocery store, or look for pasteurized egg yolks sold in cartons. Alternatively, skip the raw yolk and whip an extra 2 tablespoons of heavy cream into soft peaks, then fold it into the mascarpone with the sugar and vanilla.
Can I freeze tiramisu?: Tiramisu can be frozen for up to 1 month. Wrap it tightly in plastic wrap and foil. Thaw in the refrigerator overnight before serving. The texture may be slightly softer after thawing, but it's still enjoyable.
Why is my tiramisu watery?: This usually happens if the mascarpone was too warm or the cream wasn't whipped enough. Make sure mascarpone is cool but soft, and whip the heavy cream to soft peaks before folding. Also, dip the ladyfingers quickly, 1 second per side, to avoid soaking them.

Tiramisu for Two

Ingredients

Equipment

Steps

1. Prep

2. Make the Cream

3. Assemble

4. Finish

Easy Tiramisu Without Alcohol

No Raw Eggs Option

Small Batch Scaling Tips

Frequently asked questions

Cook something else?