Mini Tiramisu Cakes Recipe

If you’re looking for a show-stopping dessert that combines all the elegance of classic tiramisu with adorable, party-friendly presentation, you have to try this Mini Tiramisu Cakes Recipe. Each petite cake features a light homemade sponge, deeply soaked in espresso, layered with creamy mascarpone, and finished with a flourish of cocoa powder. These mini masterpieces deliver all the indulgent flavors and dreamy textures of traditional tiramisu but in perfectly portioned bites that will have your guests swooning. Whether you’re hosting a sophisticated dinner or just want a little Italian-inspired pick-me-up, this Mini Tiramisu Cakes Recipe is an absolute delight!

this Recipe

Ingredients You’ll Need

One of the best things about the Mini Tiramisu Cakes Recipe is how it transforms a few simple ingredients into pure magic. Each one plays its own crucial part—fluffy eggs for the sponge, rich mascarpone for the cream, and beautiful espresso for that signature flavor.

• Large eggs (4, separated): The secret to a feather-light sponge; separating them helps create airy structure.
• Sugar (100 g, ½ cup): Sweetens both the sponge and the coffee soak, balancing flavors.
• Vanilla extract (1 tsp): Adds irresistible warmth and depth to both cake and cream.
• All-purpose flour (100 g, ¾ cup): Provides body to the ladyfinger-style sponge rounds.
• Pinch of salt: Just a pinch heightens all the other flavors—don’t skip it!
• Strong brewed espresso or coffee (1 cup): The heart of tiramisu’s flavor; the stronger, the better.
• Sugar for soak (2 tbsp): Gently rounds out the espresso’s bitterness.
• Coffee liqueur (2 tbsp, optional): Adds a grown-up depth and authentic Italian flair.
• Mascarpone cheese (250 g, 1 cup, room temp): The creamy base for the luscious tiramisu filling.
• Heavy cream (250 ml, 1 cup, cold): Whipped up, it gives the mascarpone layer that signature fluffiness.
• Powdered sugar (80 g, ⅔ cup): Dissolves seamlessly into the cream, keeping it smooth and sweet.
• Unsweetened cocoa powder: A final dusting for authentic flavor and that gorgeous tiramisu finish.

How to Make Mini Tiramisu Cakes Recipe

Step 1: Whip Up the Ladyfinger-Style Sponge

Start by preparing your oven at 175°C (350°F), and line a baking tray with parchment for easy cake removal. Beat the egg yolks with half the sugar until the mixture is pale and thick, then stir in your vanilla for a fragrant lift. In a clean bowl, whip the egg whites with a pinch of salt, gradually sprinkling in the rest of the sugar until you get beautifully stiff peaks. Carefully fold the meringue into the yolks and, finally, sift in the flour, folding every movement gently to keep the mixture fluffy. Spoon or pipe into 3–4 inch rounds on your tray. Bake for 12–14 minutes, or until golden and springy. Let the rounds cool completely—they’ll be the foundation of your mini cakes!

Step 2: Brew the Perfect Coffee Soak

While the sponges are baking, mix up your coffee soak by blending hot espresso or strong coffee with a touch of sugar and (if you love a little drama) a splash of coffee liqueur. Stir until the sugar dissolves, then allow it to cool—this ensures every cake gets that bold tiramisu flavor without getting soggy.

Step 3: Make the Dreamy Mascarpone Cream

For that signature creamy layer, whip the heavy cream until soft peaks form; this keeps things light but stable. In a separate bowl, whip together the mascarpone, powdered sugar, and vanilla until smooth. Gently fold the whipped cream into the mascarpone mixture, taking care not to deflate all that precious air. You’ll end up with a cloud-like filling that perfectly complements the bold coffee notes of your Mini Tiramisu Cakes Recipe.

Step 4: Assemble the Mini Tiramisu Cakes Recipe

Now comes the fun part! Place one sponge round on your serving tray and brush or quickly dip each side into the cooled coffee soak—don’t linger, or it’ll get too soft. Pipe or spoon on a generous layer of the mascarpone cream, then dust with unsweetened cocoa powder for that instantly recognizable touch. If you’re feeling extra fancy (or want more layers), add a second sponge and repeat the process for tiny, two-tiered marvels!

Step 5: Chill and Set

Tuck your assembled mini cakes into the refrigerator for at least 2 hours. This resting time lets all those flavors mingle and gives the cakes their signature set-yet-silky texture. Just before serving, give them a fresh dusting of cocoa powder for good measure—now they’re ready to impress!

How to Serve Mini Tiramisu Cakes Recipe

Garnishes

For a simple finishing touch, a second dusting of cocoa powder just before serving is essential. If you want to take it even further, try curls of dark chocolate, a scattering of chocolate chips, or a few chocolate-covered espresso beans for a dramatic presentation that echoes the bold flavors within.

Side Dishes

The Mini Tiramisu Cakes Recipe pairs beautifully with fresh berries or a tangy fruit salad—the brightness balances the richness of the mascarpone cream. For gatherings, you can also serve with a crisp biscotti or almond cookie for a satisfying crunch.

Creative Ways to Present

Turn dessert into an interactive experience by plating each cake individually on antique saucers or glass jars. For parties, arrange the minis on a pedestal stand, garnish with edible flowers, or even set up a tiramisu “bar” where guests customize their own toppings!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, you’re in luck—these mini cakes store beautifully! Place them in an airtight container in the refrigerator, where they’ll stay fresh for up to 3 days. The flavors deepen even more, so you might even find yourself sneaking another bite later in the week.

Freezing

You can absolutely freeze your Mini Tiramisu Cakes Recipe for future treats. Arrange the cakes in a single layer on a tray until solid, then transfer to a freezer-safe container separated by parchment. Defrost overnight in the fridge before serving, and dust with a fresh layer of cocoa powder to revive that just-made look.

Reheating

There’s no need for reheating—these little tiramisu cakes are meant to be enjoyed cold, straight from the fridge. If frozen, just thaw thoroughly in the refrigerator to restore their creamy texture before serving.

FAQs

Can I use store-bought ladyfingers instead of making the sponge rounds?

Definitely! While making the sponge from scratch gives the mini cakes an ultra-fresh texture, store-bought ladyfingers work perfectly in a pinch. Just cut them to fit your desired mini shape and assemble as directed.

Is there an alcohol-free version of the Mini Tiramisu Cakes Recipe?

Yes! Simply omit the coffee liqueur from the coffee soak. The result is still rich, authentic, and completely family-friendly.

Can I make the Mini Tiramisu Cakes Recipe ahead for a party?

Absolutely—these cakes actually get better with time! Assemble them the night before and let them chill in the fridge to develop maximum flavor.

What’s the best way to get neat, bakery-style layers?

Using a piping bag for the mascarpone cream gives you total control and helps create those picture-perfect, even layers. Wipe your knife or spatula between each cake for a tidy finish.

How do I prevent the cakes from getting too soggy?

The key is to lightly brush or quickly dip the sponge rounds in the coffee soak rather than soaking too long—this gives you bold flavor without compromising the structure.

Final Thoughts

I truly hope you’ll treat yourself and your loved ones to this Mini Tiramisu Cakes Recipe. These sweet little treasures are proof that big flavors can come in small packages, and they’re just as fun to make as they are to eat. Go on—gather your ingredients and watch these irresistible mini cakes become the star of your next celebration!