cut biscuits to fit your 2 serving bowls and divide the pieces equally: you'll need 1 biscuit for each layer.
separate egg.
add icing sugar to the egg yolk and stir to a paste, then incorporate mascarpone and continue to stir until nice and smooth.
whisk cream and fold it into egg/mascarpone mix, then whisk egg white and fold it in very gently - you should end up with a light and airy mixture.
warm up milk, then add to the cocoa 1 tbsp at a time, stirring well to prevent lumps; re-heat for a few seconds in the microwave.
to assemble the Tiramisu, dip biscuit pieces into warm chocolate milk and place them at the bottom of your dishes.
spoon ¼ of the mascarpone cream over the biscuits in each dish.
build up one more layer of biscuits topped by cream, and finish with a sprinkle of cocoa.
refrigerate for several hours (best overnight) before serving.
Notes
Consume within 3 days.
Metric kitchen scales are an inexpensive yet invaluable gadget to enable accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use.