Description
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.
Nutrition
- Serving Size: 1 mini cake
- Calories: 310
- Sugar: 14g
- Sodium: 60mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 130mg
