Description
These Mini Tiramisu Cakes are delightful individual desserts featuring layers of light and fluffy sponge cake soaked in coffee and coffee liqueur, combined with a creamy mascarpone and whipped cream filling. Perfectly portioned for six servings, they offer a classic Italian tiramisu experience in a charming miniature form with an elegant presentation dusted with cocoa powder.
Ingredients
Sponge Cake
- 6 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 pinch salt
- 1 teaspoon vanilla extract
Coffee Soak
- 1 cup strong brewed coffee (or espresso), hot
- 2 tablespoons granulated sugar
- 2 tablespoons coffee liqueur (optional)
Mascarpone Cream
- 8 ounces mascarpone cheese, room temperature
- 1 cup heavy cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
Decoration
- 1 tablespoon unsweetened cocoa powder
Instructions
- Make the Sponge Cake: Preheat your oven to 350℉ (175℃). Grease and line a 9×13 inch baking pan with parchment paper, ensuring there is extra paper on the sides for easy cake removal after baking.
- Beat Eggs and Sugar: In a large bowl, using a stand or hand mixer, beat the 6 large eggs and 1 cup granulated sugar together until the mixture is pale and fluffy, approximately 5 minutes. Add 1 teaspoon vanilla extract and beat for an additional 20 seconds.
- Combine Dry Ingredients: Sift 1 cup all-purpose flour, 1 teaspoon baking powder, and 1 pinch of salt into the egg mixture. Gently fold the flour mixture into the batter to maintain airiness.
- Bake the Sponge Cake: Pour the batter into the prepared pan and bake for 10-12 minutes or until the top is lightly golden and a toothpick inserted comes out clean. Remove from oven and cool completely in the pan before carefully lifting out using the parchment paper.
- Cut Mini Cake Circles: Once cooled, use a 2.5-inch round cutter to cut out 12 small circles from the sponge cake for layering. Set these aside.
- Prepare the Coffee Soak: In a small bowl, combine 1 cup hot strong brewed coffee, 2 tablespoons granulated sugar, and 2 tablespoons coffee liqueur (if using). Stir well until the sugar dissolves completely.
- Make the Mascarpone Cream: In a mixing bowl, whip 1 cup heavy cream, ¼ cup powdered sugar, and ½ teaspoon vanilla extract until soft peaks form. In a separate bowl, beat 8 ounces room-temperature mascarpone cheese until smooth and fluffy, then gently fold the whipped cream into the mascarpone until combined and creamy.
- Assemble the Mini Cakes: Line a baking sheet with parchment paper. Place a sponge cake circle on the sheet, then lightly brush it with the coffee soak. Add a generous layer of mascarpone cream on top. Repeat with a second sponge cake circle and another layer of mascarpone cream, smoothing the top.
- Chill the Cakes: Refrigerate the assembled mini cakes for at least 2 hours to allow the flavors to meld and the cream to set firmly.
- Decorate and Serve: Carefully remove the cakes from the cake rings or cutters. Optionally, pipe additional mascarpone cream with a large star tip on top for decoration. Dust each mini cake with 1 tablespoon unsweetened cocoa powder just before serving.
Notes
- If you don’t have coffee liqueur, simply omit it; the coffee soak will still provide great flavor.
- Make sure the mascarpone is at room temperature to achieve a smooth and creamy texture.
- Use a gentle folding technique when combining batter and whipped cream to keep the mixture light and airy.
- Refrigerate for at least 2 hours, or overnight for an even richer taste.
- You can prepare the sponge cake and mascarpone cream a day ahead to save time when assembling.
- For easier removal, chill the cakes within the rings before unmolding.
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
