Tiny Tiramisu Cake (Print Version)
Espresso-soaked cake, mascarpone filling, and a cocoa top team up for a tiramisu spin that’s just right for a few friends.
# Ingredients:
→ Sponge Cake
01 -
120 ml milk, whole, room temperature
02 -
2 teaspoons vanilla extract
03 -
3 big eggs, let them sit out until not cold
04 -
200 g white sugar (granulated)
05 -
170 g unsalted butter, let it get soft
06 -
0.25 teaspoon salt
07 -
1.5 teaspoons baking powder
08 -
190 g flour (all-purpose or cake type, either works)
→ Coffee Soak
09 -
36 g granulated sugar
10 -
2 tablespoons coffee-flavored liqueur (you can leave it out if you want)
11 -
240 ml really strong espresso, cooled down
→ Mascarpone Filling
12 -
2 teaspoons vanilla
13 -
85 g powdered sugar
14 -
360 ml cold heavy cream
15 -
450 g mascarpone, bring to room temp first
→ Topping
16 -
Chocolate curls or whole coffee beans (totally optional)
17 -
3 tablespoons cocoa powder, not sweetened
# Steps:
01 -
Right before you dig in, dust cocoa powder all over the top with a sieve. Add some coffee beans or chocolate shavings if you feel like it. Slice it up and serve cold.
02 -
Pop the finished cake in the fridge for at least 4 hours, or let it hang out overnight. This helps the flavors get even better and the cake stays firm.
03 -
Once cakes are cool, use a big knife to flatten them. Carefully cut each cake sideways so you get four layers. Set the bottom piece on a serving plate. Use a pastry brush to really soak it with your coffee mixture. Smear on a good layer of the mascarpone mix. Keep doing that with the other layers, ending with lots of cream on top.
04 -
Drop mascarpone and powdered sugar into a big bowl and mix until it's super smooth. Slowly pour in the cold cream and vanilla. Whip till peaks hold their shape—don’t go overboard or your cream will get weird.
05 -
Mix up the cooled espresso with sugar and coffee liqueur (if you're using it). Stir a bit until the sugar melts in. Put it aside for later.
06 -
Split batter into the two pans you prepped earlier. Bake them for about 25 to 30 minutes, or check with a toothpick—it should come out pretty clean. After baking, let cakes cool in their pans for 10 minutes, then turn them out on a rack to finish cooling.
07 -
Start by sifting flour, baking powder, and salt together in one bowl. In a separate bowl, beat the soft butter and sugar until fluffy. Toss in eggs one at a time, then add in vanilla. Mix in the dry stuff and milk bit by bit, but stop as soon as it’s just blended—don’t overdo it.
08 -
Switch your oven on to 175°C. Rub a little butter or oil into two 15-cm pans, then line the bottoms with parchment.
# Notes:
01 -
Let your mascarpone and eggs warm up to room temp before starting, and be sure the cake is totally cooled before you put it together.