Mini Tiramisu Cakes

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Inspired by the classic Italian dessert, these mini tiramisu cakes with coffee soaked sponge and creamy mascarpone layers are gorgeous individual coffee desserts to make at home.

Prep Time30

Cook Time10

Chilling Time2

Total Time2 40

Course: Dessert

Cuisine: American

Servings: serves

Author: Rachel Rodda

Ingredients

FOR THE SPONGE CAKE

6 eggs large
1 cup granulated sugar
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
1 Pinch salt

FOR THE COFFEE SOAK

1 cup strong brewed coffee or espresso, hot
2 tablespoons granulated sugar
2 tablespoons coffee liqueur optional

FOR THE MASCARPONE CREAM

8 ounces mascarpone cheese room temperature
1 cup heavy cream
¼ cup powdered sugar
½ teaspoon vanilla extract

FOR DUSTING

1 tablespoon cocoa powder unsweetened

Instructions

MAKE THE SPONGE CAKE

Preheat the oven to 350℉ (175℃). Grease and line a 9x13 inch baking pan with parchment paper, with enough parchment paper on the sides to lift out after baking.
In a large bowl beat the eggs and granulated sugar with a stand or hand mixer until pale and fluffy, about 5 minutes. Add the vanilla extract and beat for 20 seconds.
Sift the flour, baking powder, and salt into the bowl and fold gently to combine.
Pour the batter into the baking pan and bake for 10-12 minutes, or until lightly golden.
Remove the cake from the oven and cool completely before removing the cake from the pan by lifting the parchment paper sides.
Using a 2.5 inch round cutter, cut 12 small circles from the cake to create the mini cake layers. Set aside.

PREPARE THE COFFEE SOAK

In a small bowl combine the hot coffee, sugar, and coffee liqueur (if using). Stir until the sugar dissolves.

MAKE THE MASCARPONE CREAM

Using a stand mixer or hand mixer, add the the heavy cream, powdered sugar, and vanilla. Whip to soft peaks.
In a separate bowl whip the mascarpone cheese until smooth and fluffy, just a few minutes. Then gently fold the whipped cream into the mascarpone cream and mix until combined.

ASSEMBLE THE CAKES

Line a small baking sheet with parchment paper. Place a sponge cake circle on the baking sheet at the bottom of a 2.5 inch cake ring or round cutter (see note 1). Brush the cake with the coffee soak. Add a layer of mascarpone cream.
Repeat the layering process with another sponge cake circle and layer of mascarpone cream. Smooth the top layer and refrigerate for at least 2 hours to allow the flavors to meld.

DECORATE AND SERVE

Carefully unmold the cakes from the cake rings.
Pipe a pretty design of mascarpone cream on top using a large star tip (optional).
Dust the tops with cocoa powder just before serving.

Notes

Cake rings make layering the mini cakes very easy, but they are optional. You can layer the cakes without cake rings.
Ensure the mascarpone cheese is brought to room temperature before using, otherwise it is difficult to whip.
Tea Variation: for a tea infused twist, consider substituting the coffee soak with strong brewed tea, such as Earl Grey, or Chai (exclude the coffee liqueur).
Liqueur alternatives: Try different liqueurs like Frangelico or Amaretto for a different flavored sponge.

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