Mini Tiramisu Cakes
Love tiramisu? These bite-sized Mini Tiramisu Cakes are classic Italian dessert. Made with soft sponge cake soaked in espresso, layered with a creamy mascarpone filling, and finished with a dusting of cocoa powder, perfect for satisfying sweet cravings.
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.
