If you love classic tiramisu but want to try something new, or make it a bit more elegant, you are going to love these mini tiramisu cakes. They’re made with soft sponge cake rounds brushed with espresso, layered with silky mascarpone cream, and finished with a cocoa dusting that makes them feel instantly fancy.

If you need more mini desserts for your party spread definitely try my Espresso cupcakes, Mini Lemon Tarts, or Neapolitan Pink Cupcakes.

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Quick Recipe View

• 🏷️ Recipe Name: Mini Tiramisu Cakes
• 🕒 Ready In: ~3 hours (with chilling)
• 🍽️ Serves: 6–8 mini cakes (depends on cutter/mold size)
• ⚡ Calories: 564
• 🧺 Main Ingredients: sponge cake, espresso/strong coffee, mascarpone, heavy cream, cocoa powder
• 💛 Why You’ll Love It: classic tiramisu flavor in neat single servings, make-ahead friendly, looks bakery-fancy with minimal effort

Main Ingredients

Here’s what you’ll need (no quantities here – grab those from the recipe card).

Sponge cake – light base that soaks up coffee without getting heavy

Espresso / strong coffee – the classic tiramisu flavor boost

Mascarpone – rich, creamy signature tiramisu filling

Heavy whipping cream – whipped in to keep the filling fluffy

Powdered sugar – sweetens the cream smoothly (no grit)

Vanilla – rounds out the coffee and adds warmth

Cocoa powder – that classic tiramisu finish on top

Coffee liqueur (optional) – deeper flavor, more “grown-up” tiramisu vibe

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Instructions

1. Prepare the Sponge Cake:

1. Set your oven to 350°F (175°C). Line a 9×13-inch baking sheet with parchment paper and lightly grease it.
2. Using a mixer, beat the eggs with sugar until the mixture turns pale and airy, about 5 minutes. Stir in the vanilla extract.
3. Sift together the flour, baking powder, and salt, then carefully fold them into the egg mixture without deflating the batter.
4. Evenly spread the batter over the prepared baking sheet and bake for 10-12 minutes, or until lightly golden.
5. Allow the cake to cool completely before cutting out 2.5-inch circles with a round cutter.

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2. Make the Coffee Soak:

1. Stir the warm espresso with sugar and coffee liqueur (if using) until the sugar dissolves. Set aside.

3. Whip Up the Mascarpone Cream:

1. In one bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
2. In another bowl, gently beat the mascarpone until light and smooth.
3. Fold the whipped cream into the mascarpone, stirring just until everything is combined and creamy.

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4. Assemble the Mini Cakes:

1. Place a sponge cake circle inside a ring mold or round cutter.
2. Lightly brush the cake with the coffee soak so it absorbs the flavor without becoming too soggy.
3. Spread a layer of mascarpone cream over the soaked sponge.
4. Repeat the process, stacking 2-3 layers of cake and cream.
5. Smooth the top layer and refrigerate for at least 2 hours to let the flavors blend.

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5. Add the Finishing Touches:

1. Gently remove the cakes from their molds.
2. Just before serving, dust the tops with cocoa powder.
3. For an extra decorative touch, pipe a swirl of mascarpone cream on top.

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Variations

• Tea-Lovers’ Twist: Swap the coffee soak for a strongly brewed tea, like chai or Earl Grey, for a delicate, aromatic flavor.
• Liqueur Experiment: Try using amaretto or hazelnut liqueur instead of coffee liqueur for a new spin.

Substitutions

• No coffee liqueur: Skip it – still delicious trust me! (just use coffee + sugar).
• Alcohol-free: Replace liqueur with a splash of vanilla or almond extract (tiny amount) in the coffee soak.
• No espresso machine: Strong brewed coffee works just fine, just make it bold.
• Decaf: Use decaf espresso/coffee so kids (or coffee-sensitive friends) can enjoy.

Storage

• Fridge: Store covered, 2–3 days. The flavor gets even better after a night in the fridge.
• Make ahead: Assemble the day before, then cocoa-dust right before serving so it stays pretty.
• Freezing: I don’t love freezing these – cream textures can change.

FAQs

These mini tiramisu cakes are elegant, fun to make, and guaranteed to impress. They’ll be the dessert everyone talks about!

Want some more cake recipes? Here are my top picks:

Strawberry Cheesecake – No-Bake Dessert

Old-Fashioned Carrot Cake with Cream Cheese

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