These mini cakes are perfect for entertaining—no slicing needed, and each guest gets their own perfectly layered dessert. They’re rich, creamy, and just the right size for satisfying a sweet tooth without overindulgence. You’ll also love how they can be made ahead, allowing flavors to develop beautifully before serving.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ladyfingers or sponge cake rounds
Mascarpone cheese
Heavy cream
Egg yolks
Granulated sugar
Strong brewed espresso or coffee (cooled)
Coffee liqueur (optional, such as Kahlúa or Marsala wine)
Unsweetened cocoa powder (for dusting)
Dark chocolate shavings (optional, for garnish)
Directions
In a mixing bowl, whisk the egg yolks with sugar over a double boiler until thick and pale. Let cool slightly.
In a separate bowl, whip the heavy cream until stiff peaks form.
In another bowl, beat the mascarpone until smooth, then fold in the whipped cream and egg yolk mixture until fully combined and creamy.
Using a cookie cutter or knife, trim the sponge cake or ladyfingers to fit into small molds, ramekins, or cupcake liners.
Dip each cake layer briefly into the espresso mixture (do not soak too long to prevent sogginess).
Layer dipped cake or ladyfinger into the base of each mold.
Spoon or pipe a layer of mascarpone mixture over the cake layer.
Repeat with another dipped cake/ladyfinger and mascarpone layer.
Chill for at least 4 hours, or overnight for best results.
Before serving, dust each mini cake with cocoa powder and garnish with chocolate shavings if desired.
Servings and timing
This recipe makes 6–8 mini tiramisu cakes, depending on the size of your molds. Prep time: 25 minutes Chilling time: 4 hours (or overnight) Total time: 4 hours 25 minutes
Variations
Use chocolate sponge cake for a richer base.
Add a layer of Nutella or chocolate ganache between cake and cream for extra decadence.
Make it kid-friendly by using decaf coffee and skipping the liqueur.
Try a fruit twist by layering with raspberries or a berry compote.
Use cupcake liners or mini mason jars for easy serving and cleanup.
Storage/Reheating
Store mini tiramisu cakes covered in the refrigerator for up to 3 days. Do not freeze, as the mascarpone and cream can separate when thawed. These are served chilled and do not require reheating.
FAQs
What type of molds should I use?
You can use silicone muffin molds, ramekins, mini springform pans, or cupcake liners for individual servings.
Can I make mini tiramisu cakes without eggs?
Yes, you can skip the egg yolk mixture and make a simplified mascarpone whipped cream for the filling.
How long should tiramisu chill?
At least 4 hours is recommended, but overnight chilling gives the best flavor and structure.
Is it okay to use store-bought ladyfingers?
Absolutely. They work great and save time—just dip briefly so they don’t fall apart.
Can I use cream cheese instead of mascarpone?
Mascarpone is traditional and gives the authentic flavor, but cream cheese can be used in a pinch, though the taste will be tangier.
How strong should the coffee be?
Use strong brewed coffee or espresso for bold flavor, cooled before dipping the cake or ladyfingers.
Are these cakes suitable for kids?
Yes, simply skip the coffee liqueur and use decaffeinated coffee if desired.
Can I assemble them in advance?
Yes, mini tiramisu cakes are perfect for making ahead and even taste better after chilling overnight.
What’s the best way to serve them?
Unmold and serve chilled, dusted with cocoa powder and topped with chocolate shavings or berries.
Can I make them gluten-free?
Yes, use gluten-free ladyfingers or sponge cake, and ensure all other ingredients are certified gluten-free.
Conclusion
Mini Tiramisu Cakes are a stunning, bite-sized spin on the traditional dessert, delivering all the creamy, coffee-soaked richness of the classic in an elegant personal portion. They’re simple to prepare, easy to serve, and guaranteed to impress at any occasion. Whether you’re hosting a special dinner or treating yourself, these mini desserts offer the perfect sweet ending.
Mini Tiramisu Cakes are elegant, individual-sized versions of the classic Italian dessert. With layers of espresso-soaked ladyfingers or sponge cake, creamy mascarpone filling, and cocoa powder, these mini treats are perfect for entertaining and romantic evenings.
Ingredients
12–16 ladyfingers or sponge cake rounds (enough for 2 layers per cake)
1 cup mascarpone cheese
3/4 cup heavy cream
3 egg yolks
1/3 cup granulated sugar
1 cup strong brewed espresso or coffee, cooled
2 tbsp coffee liqueur (optional, e.g., Kahlúa or Marsala wine)
Unsweetened cocoa powder (for dusting)
Dark chocolate shavings (optional, for garnish)
Instructions
In a heatproof bowl over a double boiler, whisk egg yolks and sugar until thick and pale. Remove from heat and let cool slightly.
Whip heavy cream in a separate bowl until stiff peaks form.
In another bowl, beat mascarpone until smooth. Fold in the whipped cream and then the cooled egg yolk mixture until fully combined.
Trim ladyfingers or sponge cake rounds to fit your molds, ramekins, or cupcake liners.
Quickly dip each piece of cake into the espresso mixture, avoiding over-soaking.
Layer dipped cake at the base of each mold, followed by a layer of mascarpone mixture.
Repeat with another dipped cake layer and more mascarpone cream.
Chill for at least 4 hours or overnight for best results.
Before serving, dust with cocoa powder and top with chocolate shavings if desired.
Notes
Do not over-soak ladyfingers to avoid sogginess.Use decaf coffee and skip the liqueur for a kid-friendly version.These mini cakes can be assembled in jars or liners for easy serving.For an egg-free version, omit egg yolks and make mascarpone whipped cream instead.Let cakes chill overnight for the best flavor and texture.
