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–+ servings

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.
Marina Sestan
Prep Time 30 minutes
Cook Time 12 minutes
Chill Time 2 hours
Total Time 2 hours 38 minutes
Serving Size 6 mini 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.