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Mini Tiramisu Cakes

Mini Tiramisu Cakes
Mini Tiramisu Cakes

Lots of you loved our Mini Banoffee Cakes from last Autumn, so I thought I’d revist the idea and create these delicious Mini Tiramisu Cakes.

I’m sure like us, you are looking forward to having friends over for dinner again or have already been hosting outdoor gatherings. So if your dinner party skills have gone a little rusty over the last 18 months, these cakes are a great dessert idea as they can be made in advance and assembled closer to the time.

The sponge is enriched with ricotta, crushed Amaretti biscuits and coffee essence, then soaked after baking with some homemade coffee syrup and a good glug of coffee Tequila! You can leave this out or use the traditional Marsala wine instead but I have a bit of a weakness for this particular liquer.



  • 165g butter, room temp
  • 100g caster sugar
  • 100g soft brown sugar
  • 4 large free range eggs
  • 260g self-raising flour, sifted
  • 80g ricotta
  • 3 tbsp coffee essence (I use Camp brand) or 4 tbsp strong Espresso coffee
  • 12 amarmetti biscuits crushed
  • Icing sugar to dust


  • 500g mascarpone
  • 4 tbsp icing sugar
  • 1 tsp vanilla bean paste or 2 tsp vanilla extract
  • 8 amaretti biscuits crushed

Coffee Syrup:

  • 165g caster sugar
  • 165ml water
  • 2 tbsp coffee essence or Espresso coffee powder
Amaretti Mascarpone Filling
Amaretti Mascarpone Filling


  1. For this I used a 6 hole large muffin pan and the recipe made 10 portions. You can use a 12 hole pan too, just line them with muffin papers. Preheat oven to 170C fan / 180C regular.
  2. Beat the butter and sugars together in a large bowl until light and fluffy (approx 5 mins). Add two eggs and beat well then add half the flour and mix to combine. Beat in the remaining two eggs then add in the remaining flour.
  3. Add the ricotta, coffee and crushed biscuits to the bowl then mix gently into the batter with a spatula or wooden spoon.
  4. Spoon the batter into the prepared muffin cases then smooth the top with the back of a spoon. You don’t want these to be too high when they are baked. Bake in the oven for 25 minutes until golden brown and a skewer inserted into the centre of the muffin comes out clean. While the cakes cool, you can make the syrup and the filling.
  5. To make the syrup, put all three ingredients in a pot and stir over a gently heat until the sugar dissolves. Increase the heat for the syrup to boil for a few minutes until it thicken slightly. Remove from the heat and add the Coffee Tequila or other liquer at this stage.
  6. Mix all the filling ingredients in a bowl until combined then leave in the fridge until ready to assemble the cakes.
  7. To assemble, remove the muffin cases and slice the cakes in half. Brush each half very liberally with the syrup, you want these to get a good soaking as they should be really moist.
  8. Place bottom layer on a plate, cut side up and spoon a thick layer of the mascapone filling over it. Add the top layer then dust with icing sugar.
  9. Serve these individually on pretty plates or saucers and drizzle any remaining syrup over the top just as you serve them.
Assembly time
Assembly time

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