Miniature tiramisu cakes

45 minutes


For the cake

  • 2 eggs
  • 50g of caster sugar
  • 50g of plain flour
  • 1 pinch of salt
  • 1 vanilla pod, seeds scraped out

For the sweetened espresso

  • 120ml of espresso, hot and strong
  • 1 tbsp of caster sugar
  • 2 tbsp of dark rum

For the filling

  • 1 egg, separated
  • 1 pinch of salt
  • 25g of caster sugar
  • 2 tbsp of Marsala wine
  • 100g of mascarpone, full fat
  • 100ml of double cream

For dusting

  • 1 tbsp of cocoa powder


Preheat the oven to 180°C (160°C fan)/350°F/Gas Mark 4. Line a 9 x 13 inch roulade tray with baking parchment
To make the cake, whisk the eggs and caster sugar together until pale and mousse-like. This can take a few minutes with an electric hand whisk, so be patient. Whisk in the salt and vanilla seeds and sift over the flour. Use a large, metal spoon to fold the flour into the egg mixture, using a slicing and turning action, to avoid knocking the air out of the batter. Spoon the mixture into the prepared tin and gently level it with a palette knife before baking for 10 – 15 minutes, or until the cake is golden brown and no longer sticky to touch
Leave the cake to cool on a wire rack completely
In the meantime, make the sweetened espresso. Dissolve the sugar in the coffee before stirring in the rum. Leave to cool
To make the filling, whisk the egg white with a pinch of salt until stiff and set aside. Use the same whisk (no need to wash up in between) to whisk the cream to the soft peak stage. In a separate bowl, whisk the egg yolks and sugar together until pale and thick. Whisk in the Marsala and fold in the Mascarpone, followed by the whipped cream. Once fully incorporated, fold in the egg whites with a large metal spoon
To assemble, cut the cake into 12 squares, using one of the moulds as a punch stamp. Place one square of cake at the bottom of each mould and use a pastry brush to soak it with the boozy espresso. Spoon over about an inch of the mascarpone filling and top with a second square of cake. Use a pastry brush to soak the cake slice until pale brown, and pour the remaining Mascarpone filling over the top. Level the tops with a palette knife and pop in the fridge to set for at least 2 hours, but 4 – 6 is best
Once set, dust the tops with cocoa and slide off the moulds. Serve on a tiered cake stand. Enjoy!