Tiramisu for Two

For the dip, in a small, shallow dish stir together the espresso, powdered sugar and brandy. Set the lady fingers aside.

Next, make the zabaglione: In a medium bowl that you can fit over a pan of simmering water (or the top part of a double boiler), add the egg yolks and granulated sugar. Beat with an electric hand mixer for 2 minutes, or until the mixture falls off the beaters in ribbons. Stir in the brandy, then set the bowl over barely simmering water (not boiling!) and beat continuously until it reaches 160ºF. Once it’s up to temperature, remove the zabaglione from the heat and let cool.

Meanwhile, in another bowl, beat the heavy cream until soft peaks form. Add the powdered sugar and beat until combined. Have ready the mascarpone on the side.

Once the zabaglione has cooled for 10 minutes, fold in the mascarpone gently. Finally, fold in the whipped cream.

Have your serving dishes ready. Dip 1 lady finger in the espresso mixture and flip it over immediately so that it doesn’t soak for more than 2 seconds per side. Fit it in the bottom of your bowl (you might have to cut it, depending on your serving dishes). Continue until the bottom of both serving dishes are covered. Scoop 1/4 of the zabaglione-cream mixture on top of each layer with cocoa powder, if desired. Then, do another layer of lady fingers in each dish. Divide the remaining zabaglione between the dishes, and dust with cocoa powder.

Cover and refrigerate for at least 5 hours before serving.

Note: My serving dishes seen in the photo are 12-ounces each. They hold 1 1/2 cups of water. Look for a similar size, or make the dessert in a 6 or 7″ pie pan.