My mother-in-law’s tiramisu is legendary in our family, and while I’ve been meaning to write about her recipe (which I will), I decided to try something new for my kids’ birthday party. I made mini tiramisu cakes, and trust me, they were a hit!
Imagine a room full of excited 10-year-old girls, absolutely enchanted by these little layered cakes. They devoured them in minutes, and soon enough, the moms were calling, eager to get the recipe.
That’s when I knew I had stumbled upon a party favorite.
If you love the flavors of classic tiramisu but want something unique, these individual cakes are perfect. They have light sponge cake soaked in espresso, layered with velvety mascarpone cream, and topped with a dusting of cocoa powder. Simple, elegant, and irresistibly delicious!
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Let’s Make These Amazing Mini Tiramisu Cakes
Ingredients
Sponge Cake:
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¾ cup granulated sugar
- 4 large eggs
- ¼ tsp salt
- 1 cup all-purpose flour
Coffee Soak:
- 2 tbsp sugar
- ½ cup freshly brewed espresso or strong coffee
- 2 tbsp coffee liqueur (optional)
Mascarpone Cream:
- ¼ cup powdered sugar
- 8 oz mascarpone cheese
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
For Garnish:
- Unsweetened cocoa powder
Instructions
1. Prepare the Sponge Cake:
- Set your oven to 350°F (175°C). Line a 9×13-inch baking sheet with parchment paper and lightly grease it.
- Using a mixer, beat the eggs with sugar until the mixture turns pale and airy, about 5 minutes. Stir in the vanilla extract.
- Sift together the flour, baking powder, and salt, then carefully fold them into the egg mixture without deflating the batter.
- Evenly spread the batter over the prepared baking sheet and bake for 10-12 minutes, or until lightly golden.
- Allow the cake to cool completely before cutting out 2.5-inch circles with a round cutter.
2. Make the Coffee Soak:
- Stir the warm espresso with sugar and coffee liqueur (if using) until the sugar dissolves. Set aside.
3. Whip Up the Mascarpone Cream:
- In one bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
- In another bowl, gently beat the mascarpone until light and smooth.
- Fold the whipped cream into the mascarpone, stirring just until everything is combined and creamy.
4. Assemble the Mini Cakes:
- Place a sponge cake circle inside a ring mold or round cutter.
- Lightly brush the cake with the coffee soak so it absorbs the flavor without becoming too soggy.
- Spread a layer of mascarpone cream over the soaked sponge.
- Repeat the process, stacking 2-3 layers of cake and cream.
- Smooth the top layer and refrigerate for at least 2 hours to let the flavors blend.
5. Add the Finishing Touches:
- Gently remove the cakes from their molds.
- Just before serving, dust the tops with cocoa powder.
- For an extra decorative touch, pipe a swirl of mascarpone cream on top.
Fun 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.
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
Too busy to make this right now? Pin for later to your favorite Pinterest Board!
Mini Tiramisu Cakes
Ingredients
For Sponge Cake
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¾ cup granulated sugar
- 4 large eggs
- ¼ tsp salt
- 1 cup all-purpose flour
For Coffee Soak
- 2 tbsp sugar
- ½ cup freshly brewed espresso or strong coffee
- 2 tbsp coffee liqueur(Optional)
For Mascarpone Cream
- ¼ cup powdered sugar
- 8 oz mascarpone cheese
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
For Garnish
- unsweetened cocoa powder
Instructions
1. Prepare the Sponge Cake
- Set your oven to 350°F (175°C). Line a 9×13-inch baking sheet with parchment paper and lightly grease it.
- Using a mixer, beat the eggs with sugar until the mixture turns pale and airy, about 5 minutes. Stir in the vanilla extract.
- Sift together the flour, baking powder, and salt, then carefully fold them into the egg mixture without deflating the batter.
- Evenly spread the batter over the prepared baking sheet and bake for 10-12 minutes, or until lightly golden.
- Allow the cake to cool completely before cutting out 2.5-inch circles with a round cutter.
2. Make the Coffee Soak
- Stir the warm espresso with sugar and coffee liqueur (if using) until the sugar dissolves. Set aside.
3. Whip Up the Mascarpone Cream
- In one bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
- In another bowl, gently beat the mascarpone until light and smooth.
- Fold the whipped cream into the mascarpone, stirring just until everything is combined and creamy.
4. Assemble the Mini Cakes
- Place a sponge cake circle inside a ring mold or round cutter.
- Lightly brush the cake with the coffee soak so it absorbs the flavor without becoming too soggy.
- Spread a layer of mascarpone cream over the soaked sponge.
- Repeat the process, stacking 2-3 layers of cake and cream.
- Smooth the top layer and refrigerate for at least 2 hours to let the flavors blend.
5. Add the Finishing Touches
- Gently remove the cakes from their molds.
- Just before serving, dust the tops with cocoa powder.
- For an extra decorative touch, pipe a swirl of mascarpone cream on top.
