Tiramisu in an 8×8 pan is the small-batch version: 3 cooked egg yolks, 8 ounces of mascarpone, 3/4 cup of heavy cream and one 7-ounce package of ladyfingers, layered twice and chilled for at least 6 hours. It serves 8 to 9, and it is exactly half of a standard 9×13 tiramisu.
An 8-inch square is the most practical size for a family dessert or a dinner for six, and it fits on one shelf of the fridge. The yolks are cooked into a sabayon, so the cream is silky and contains no raw egg.
Why an 8×8 Pan Works
An 8×8 pan holds about 8 cups, and two layers of soaked ladyfingers with two layers of cream fill it to just under 2 inches. Standard savoiardi are about 4 inches long, so two rows of them cover the pan with a little trimming. A 9×9 pan works with the same quantities; the layers will be slightly thinner.
Ingredients
- 3 large egg yolks
- 1/3 cup (70 g) granulated sugar
- 2 tablespoons marsala, dark rum or coffee liqueur (or milk)
- 8 ounces (225 g) mascarpone, cold
- 3/4 cup (180 ml) cold heavy cream
- 1/2 teaspoon vanilla extract
- 1 cup (240 ml) strong espresso or coffee, cooled
- 1 package (7 ounces) crisp ladyfingers (savoiardi)
- 1 1/2 tablespoons unsweetened cocoa powder
Instructions
- Make the sabayon. Whisk the yolks, sugar and marsala in a heatproof bowl over barely simmering water for 5 to 7 minutes, until thick and pale and the mixture reaches 160°F on an instant-read thermometer. Remove from the heat and whisk 1 to 2 minutes to cool.
- Add the mascarpone. Fold the cold mascarpone into the cooled yolks until smooth.
- Add the cream. Whip the cream and vanilla to medium-stiff peaks and fold it in.
- Dip and layer. Dip the ladyfingers in the coffee for about 1 second per side and line the 8×8 pan in a single layer, trimming to fit. Spread half the cream over them.
- Repeat. Add a second layer of dipped ladyfingers and the remaining cream, smoothing the top.
- Chill. Cover and refrigerate at least 6 hours or overnight.
- Serve. Dust with cocoa just before serving and cut into 9 squares.
Cook and Prep Times
- Prep: 25 minutes
- Chill: 6 hours or overnight
- Serves 8 to 9
8×8 vs 9×13 Quantities
| Ingredient | 8×8 pan | 9×13 pan |
|---|---|---|
| Egg yolks | 3 | 6 |
| Sugar | 1/3 cup | 3/4 cup |
| Mascarpone | 8 ounces | 16 ounces |
| Heavy cream | 3/4 cup | 1 1/2 cups |
| Coffee | 1 cup | 2 cups |
| Ladyfingers | 7 ounces | 14 ounces |
Common Problems
- Runny cream: the cream was underwhipped or the mascarpone was warm. Keep both cold and whip the cream to firm peaks.
- Soggy base: the ladyfingers were soaked too long. A quick dip is enough; they keep absorbing moisture in the fridge.
- Grainy texture: the mascarpone was overbeaten. Fold it in gently.
Storage
Cover and refrigerate for up to 3 days. You can freeze it, without the cocoa, for up to 1 month; thaw overnight in the fridge.
Frequently Asked Questions
- Can I use whole eggs? This version uses only yolks plus whipped cream, which is more stable than the raw-white method and avoids raw egg.
- How far ahead can I make it? Up to 2 days ahead; add the cocoa just before serving.
- Can I use decaf coffee? Yes, any strong coffee works.
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