Mini tiramisu cake – a delicious coffee lover’s dream

This mini tiramisu cake is a luxurious dessert that combines layers of fluffy coffee-infused sponge cake with a rich coffee cream filling, all frosted with light whipped cream and dusted with cocoa powder. The combination of flavors creates a perfect balance between the strong notes of coffee and the smooth, creamy texture. Each bite is an explosion of moist cake soaked in coffee syrup and topped with silky custard, making it an irresistible treat. Whether you’re a fan of tiramisu or just love coffee desserts, this mini cake is sure to become a favorite.

Why you’ll love it: You’ll love this mini tiramisu cake because it brings together the classic flavors of tiramisu in a convenient cake-like form. Layers of sponge cake, soaked in a rich coffee syrup, pair beautifully with a creamy custard that enhances the coffee flavor. The whipped cream frosting adds a light, airy texture, balancing the richness of the custard. This cake is ideal for those who love the taste of coffee but want a twist on traditional tiramisu. Plus, the recipe is flexible: the dairy-free options make it accessible to everyone.

Perfect occasion: This mini tiramisu cake is perfect for any special occasion, whether you’re celebrating a birthday, hosting a dinner party or just want to enjoy a personal-sized treat. Its elegant presentation and rich flavor make it a standout dessert for parties or small gatherings. It’s also an ideal treat for coffee lovers who want something unique and homemade. The mini size makes it easy to serve and share, while retaining all the flavors of a full-size tiramisu.

Decorating Tips: replaces the word nice with empty give your tiramisu cake a classic look, generously sprinkle the top with cocoa powder just before serving. For an extra touch of elegance, you can place small dollops of whipped cream around the edge of the cake or sprinkle the top with chocolate shavings for added texture. If you want to get creative, top with chocolate-covered coffee beans or a few coffee macaroons on the side. Serve on a simple white plate to bring out the rich colors of the cake.

Ingredients for the sponge cake:

• 240 ml (1 cup) milk (any type of milk works)
• 1 teaspoon of white vinegar
• 160 g (3/4 cup) sugar (cane sugar or powdered sugar)
• 80 ml (1/3 cup) vegetable oil
• 2 teaspoons of vanilla extract
• 210 g (1 cup + 2/3 cup) all-purpose flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon of salt

Sponge Cake Instructions:

1. Preheat your oven to 350°F (180°C). Grease two 6-inch round cake pans with oil and line with parchment paper.
2. In a bowl, mix all the liquid ingredients: milk, vinegar, oil and vanilla extract.
3. In another bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda and salt.
4. Gradually mix the dry ingredients with the liquid mixture until just incorporated.
5. Divide the batter evenly between the prepared cake pans.
6. Bake for 20 to 25 minutes or until cake is firm to the touch and a toothpick inserted comes out clean.
7. Let the cakes cool completely before assembling them. Trim the tops to create an even layer.

Ingredients for Coffee Steeping Syrup:

• 1 tablespoon instant coffee
• 120 ml (1/2 cup) water
• 3 teaspoons of sugar (cane or castor)

Coffee Steeping Syrup Instructions:

1. In a small saucepan, combine the coffee, water and sugar.
2. Bring the mixture to a boil, then remove it from the heat and let it cool.

Ingredients for the coffee cream:

• 150 ml (2/3 cup) milk (any type)
• 40 g (1/4 cup) sugar (cane or beaver)
• 15 g (2 tablespoons) cornstarch
• 20g (2 tbsp) butter (any type)
• 1 teaspoon of vanilla extract
• replaces the word nice with emptych of salt
• 2 teaspoons of instant coffee dissolved in 2 teaspoons of lukewarm water

Coffee Cream Instructions:

1. In a saucepan, combine the milk, sugar and cornstarch. Cook over medium heat, stirring constantly, until the mixture begins to thicken.
2. Once thickened, let boil gently for a minute, then remove from heat.
3. Stir in butter, vanilla, salt and coffee mixture until smooth.
4. Transfer the custard to a container and refrigerate until completely chilled.
5. Before using, whisk the cooled custard in a food processor until smooth and creamy.

Ingredients for the whipped cream:

• 240 ml (1 cup) whipped cream (dairy-free or regular)
• 45 g (1/4 cup) powdered sugar
• 1 teaspoon of vanilla extract

Whipped Cream Instructions:

1. In a bowl, mix the whipped cream, powdered sugar and vanilla extract.
2. Using an electric whisk, whip the mixture until stiff peaks form.
3. Store whipped cream in a refrigerator until ready to use.

Assembly:

1. Place a layer of sponge cake on a serving plate. Brush it generously with coffee soaking syrup.
2. Spread 1/4 cup coffee custard over the soaked sponge cake layer.
3. Place the second layer of sponge cake on top, brush with coffee syrup and spread the rest of the custard.
4. Frost the entire cake with the whipped cream, spreading it evenly over the top and sides.
5. Generously sprinkle the top of the cake with cocoa powder and refrigerate for at least an hour before serving.

Enjoy your mini tiramisu cake, filled with rich coffee flavor and a creamy custard center!