Introduction
Tiramisu, the quintessential Italian dessert meaning “pick me up,” is beloved worldwide for its perfect balance of rich, velvety cream, potent espresso, and delicate, liquor-laced ladyfingers. While traditional Tiramisu requires careful layering and slicing, the Tiramisu Cake Bowl offers all the magnificent flavor in a simplified, elegant, single-serving format. This recipe deconstructs the classic, allowing for faster assembly and a beautifully rustic presentation—perfect for entertaining or a quick, indulgent treat.
Ingredients (Yields 2 Servings)
- Mascarpone Cream:
- 125 g (4.5 oz) Mascarpone cheese, chilled
- 2 large Egg Yolks (use pasteurized yolks for safety, or temper them)
- 30 g (2 Tbsp) Granulated sugar
- 5 ml (1 tsp) Vanilla extract
- Coffee Soak:
- 120 ml (1/2 cup) Strong brewed espresso or coffee, cooled
- 15 ml (1 Tbsp) Dark rum, Marsala wine, or coffee liqueur (optional)
- Assembly:
- 6-8 (approx 50 g / 1.8 oz) Savoiardi (Ladyfinger biscuits)
- 5 g (1 tsp) Unsweetened cocoa powder, for dusting
Step-by-step Preparation
- Prepare the Mascarpone Cream (5 minutes): In a medium bowl, whisk the egg yolks and granulated sugar vigorously until the mixture is pale yellow, thick, and ribbons when lifted. This process is crucial for dissolving the sugar. Gently fold in the chilled mascarpone cheese and vanilla extract until just combined and smooth. Be careful not to over-mix, or the cream may curdle.
- Tip: Using chilled mascarpone helps maintain a thick, stable cream structure.
- Create the Coffee Soak (2 minutes): In a shallow dish or bowl, combine the cooled espresso and your chosen liqueur, if using. Stir briefly to mix. Ensure the coffee is not hot, as it will melt the cream.
- Soak and Assemble the Layers (5 minutes): Break 3 to 4 ladyfingers into manageable pieces (about 1-inch long). Dip each piece quickly into the coffee mixture, ensuring both sides are coated but not saturated—they should remain slightly firm. Place half of the soaked ladyfinger pieces into the bottom of two individual serving bowls or glasses.
- Tip: Soak the biscuits for only 1-2 seconds per side. Over-soaking leads to a soggy dessert.
- Layer the Cream: Spoon or pipe half of the mascarpone cream mixture evenly over the ladyfinger base in both bowls. Repeat the process: dip the remaining ladyfingers, layer them over the cream, and top with the remaining cream mixture. Smooth the top surface gently with a spoon.
- Chill and Finish (Minimum 4 hours): Cover the bowls with plastic wrap and refrigerate for a minimum of 4 hours, or preferably overnight. Chilling allows the flavors to meld and the ladyfingers to soften to the perfect cake-like consistency. Before serving, use a fine-mesh sieve to dust the top generously with unsweetened cocoa powder.
Nutritional Information
Due to the rich nature of mascarpone cheese and added sugar, the Tiramisu Cake Bowl is an indulgent dessert. A single serving typically contains between 400 and 500 calories, approximately 30-35g of fat, and 35-45g of carbohydrates. While high in fat, it provides an excellent energy boost and is a good source of calcium.
Storage
The Tiramisu Cake Bowl must be stored in the refrigerator due to the fresh dairy and egg yolks. Keep the bowls tightly covered with plastic wrap to prevent the dessert from absorbing odors. It will maintain its best quality and texture for 2 to 3 days. Tiramisu does not freeze well, as freezing and thawing will cause the cream to separate and become watery.
Conclusion
The Tiramisu Cake Bowl is the perfect answer when you crave classic Italian luxury without the fuss of a full dessert. Serve this treat chilled, perhaps paired with a strong espresso or a glass of sweet Marsala wine for an authentic digestif experience. For a twist, try substituting the traditional liqueur with Irish Cream or a hint of orange zest added to the mascarpone cream for a refreshing citrus note.