Description
These Mini Tiramisu Cakes are an elegant and delicious twist on the classic Italian dessert. Featuring light and airy sponge cake layers soaked in espresso and coffee liqueur, layered with a creamy mascarpone and whipped cream mixture, and finished with a dusting of cocoa powder, these individual cakes are perfect for entertaining or a special treat. With a total prep and chilling time of approximately 2 hours and 38 minutes, they are sure to impress with minimal effort.
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 Finishing
- Unsweetened cocoa powder
- Optional: extra mascarpone cream for piping decoration
Instructions
- Prepare the Sponge Cake: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking sheet with parchment paper and lightly grease it to prevent sticking. Using a mixer, beat the 4 large eggs with ¾ cup granulated sugar until the mixture is pale and airy, about 5 minutes. Stir in 1 tsp vanilla extract. In a separate bowl, sift together 1 cup all-purpose flour, 1 tsp baking powder, and ¼ tsp salt. Gently fold the dry ingredients into the egg mixture, taking care not to deflate the batter. Spread the batter evenly onto the prepared baking sheet and bake for 10 to 12 minutes until the cake surface is lightly golden. Allow the cake to cool completely before cutting into 2.5-inch circles with a round cutter.
- Make the Coffee Soak: While the cake is cooling, prepare the coffee soak by stirring 2 tbsp sugar into ½ cup warm freshly brewed espresso or strong coffee until dissolved. Add 2 tbsp coffee liqueur if desired for extra flavor. Set aside to cool.
- Whip Up the Mascarpone Cream: In a mixing bowl, whip 1 cup heavy whipping cream with ¼ cup powdered sugar and 1 tsp vanilla extract until soft peaks form. In another bowl, gently beat 8 oz mascarpone cheese until smooth and light. Carefully fold the whipped cream into the mascarpone cheese, blending until creamy and combined but not overmixed.
- Assemble the Mini Cakes: Place a sponge cake circle inside a ring mold or round cutter. Lightly brush the cake with the coffee soak to absorb the flavor without becoming soggy. Spread a layer of mascarpone cream on top. Repeat layering with another 1-2 sponge circles and cream to create 2-3 layers per mini cake. Smooth the top layer of cream and refrigerate the assembled cakes for at least 2 hours to let the flavors meld and the cream to set.
- Add the Finishing Touches: After chilling, gently remove the mini tiramisu cakes from their molds. Just before serving, dust the tops generously with unsweetened cocoa powder. For an elegant presentation, pipe a swirl of extra mascarpone cream on top of each mini cake.
Notes
- Ensure the sponge cake is completely cool before cutting and soaking to avoid sogginess.
- The coffee liqueur is optional but adds authentic tiramisu flavor. Substitute with additional coffee if preferred.
- Use freshly brewed espresso or strong coffee for the best taste.
- Chill the assembled cakes for at least 2 hours to allow the flavors to blend and cream to firm up.
- These mini cakes can be made a day ahead and stored covered in the refrigerator.
- Use a gentle folding technique when combining whipped cream and mascarpone to maintain a light texture.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
