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[Photograph: Helen Cathcart]

How about a little pick-me-up? Paris Pastry Club presents a pared-down version of tiramisu, the classic dessert that blends cream and coffee with the help of spongy ladyfinger cookies. It's sized to serve one, which makes this an easy indulgence to put together any night of the week.

Tips: If you follow the recipe to the letter, you'll notice that it calls for grated chocolate to be sprinkled on top, then chilled in the fridge for an hour or so. Fridge-cold chocolate tends to harden considerably, and doesn't always melt evenly in the mouth, even in tiny shavings. Try grating the chocolate onto the tiramisu after it's been chilled. It will yield immediately, an effect that's rather pleasant against the cool mascarpone.

Tweaks: This is a traditional tiramisu recipe, in that it doesn't include alcohol. But, if tiramisu just isn't the same without a spoonful of rum, brandy, or Marsala, feel free to replace a tablespoon or two of the coffee with the liquor of your choice.

And if you'd rather have tiramisu for two, just double the recipe, increasing the size of your serving vessel accordingly.

As always with our Bake the Book feature, we have five (5) copies of Paris Pastry Club to give away.

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