One-Bowl Tiramisu From 'Paris Pastry Club'

[Photograph: Helen Cathcart]

Like the crème brûlée for one, this Paris Pastry Club confection serves the same number of people. But it's even easier than the sugar-crusted custard, because it all comes together in one bowl. The sweet mascarpone and java-drenched finger cookies need only an hour or so in the fridge to meld with one another, with a hefty sprinkling of dark chocolate to tie it all together.

Why this recipe works:

The proportion of coffee-soaked ladyfingers to creamy mascarpone layers is nearly 1:1, which balances out the flavors and means every bite contains plenty of both.

The single-serving size is quick and convenient, and also allows for kidding oneself that this is a reasonable indulgence.

Excerpted from Paris Pastry Club by Fanny Zannotti (Hardie Grant). Copyright (c)2014 . Photographs by Helen Cathcart.

One-Bowl Tiramisu From 'Paris Pastry Club'

About This Recipe

Yield:Serves 1
Active time:20 minutes
Total time:2 hours, including cooling
This recipe appears in: One-Bowl Tiramisu From 'Paris Pastry Club'


  • 1 heaped tablespoon caster (superfine) sugar
  • 1 egg yolk
  • 100 g (3.5 oz) mascarpone
  • 6 - 8 Biscuits Cuilli or store-bought sponge fingers
  • A cup of strong coffee
  • 70% dark chocolate, for topping


  1. 1

    Whisk the sugar and egg yolk with a hand-held mixer for 3-4 minutes or
    until thick and doubled in size.

  2. 2

    Add the mascarpone, a tablespoon at a time, beating well–for at least
    for a minute–after each addition. Chill in the fridge while you get on with the layering action.

  3. 3

    Soak the biscuits in the strong coffee and place three at the bottom
    of a bowl. Cover with half the mascarpone cream. Top with more soaked
    biscuits and spread with more cream.

  4. 4

    Grate some dark chocolate on top and chill the tiramisu for an hour or two. Dig in with the largest spoon you can find.


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