Lorraine Pascale's mini tiramisu

(30 ratings)
Lorraine Pascale's mini tiramisu
Lorraine Pascale's mini tiramisu
  • Makes: 12

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Lorraine Pascale's adorable mini tiramisu's are a great idea for dessert. Lorraine says they have: 'The nobility of posh dinner-party puds, but with the playfulness of a cupcake.'


  • 165g (5 1/2oz) soft butter
  • 100g (3 1/2oz) light brown sugar
  • 100g (3 1/2oz) caster sugar
  • 4 eggs
  • 260g (9oz) self-raising flour
  • 80g (3oz) ricotta cheese
  • 3 tbsp coffee essence
  • 12 amaretti biscuits, roughly crumbled
  • Icing sugar and cocoa powder, for dusting


  • 500g (1lb 2 oz) mascarpone
  • Seeds of 1 vanilla pod or 2 drops of vanilla extract
  • 4 tbsp icing sugar
  • 4 tbsp Marsala
  • 8 amaretti biscuits, roughly crumbled

Sugar syrup

  • 165g (51/2oz) granulated sugar
  • 165ml (51/2fl oz) water
  • 2 tbsp coffee essence or 2 tbsp coffee powder

12-hole muffin tin

Lorraine says: 'If you do not have coffee essence you can use 2 tbsp of coffee dissolved in 4 tbsp water.'


  1. Preheat the oven to 180C (350F), Gas Mark 4. Line a muffin tin with 12 muffin cases.
  2. Put the butter and sugars in a large bowl and cream together until light and fluffy. Add half the eggs, then tip in half the flour and stir well. Repeat with the rest of the egg then sift in the remaining flour. Add the ricotta, coffee and biscuits and mix well.
  3. Using an ice-cream scoop or two dessert spoons, divide the mixture among the muffin cases. Spread the mixture flat with the back of a spoon. Bake in the oven for 2530 minutes, or until a skewer inserted into the centre of the cupcake comes out clean. Remove from the oven and leave to cool.
  4. The filling and syrup can be made while the cakes are baking. Mix together all the filling ingredients and set aside in the fridge.
  5. Put all the syrup ingredients in a pan over a low heat and let the sugar dissolve. Turn up the heat and boil for a couple of minutes or until thick, then remove the pan from the heat and leave to cool.
  6. Once the cakes are cooked, remove from the oven and leave to cool in the tin. Once you can handle them, remove each cake from the case and slice in half horizontally. Put the halves cut-side up on a large plate. Brush each liberally with the sugar syrup. Go mad here, the cakes should be really, really moist. Keep the rest of the syrup to pour over the cakes at the table.
  7. Sandwich the halves back together with a generous dollop of the mascarpone cream, dust the tops with icing sugar and cocoa powder and serve straightaway.
Taken from Baking Made Easy by Lorraine Pascale (Harper Collins, 18.99)

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  • 4
(30 ratings)

Your comments


I used amaretto in the filling and the zest of a lemon to cut through the sweet. 10/10.

Ger Mulcahy

they are the nicest small cake i have ever made.....

Roshina goodtoknow

Hi sareen, Any sweet dessert wine will work!


what can i use if i dont have marsala?

Charlotte Morley

These are absolutely devine. They are light, moist and just magnificent (quoting my husband there!). Lorraine Pascale is just brilliant - I love her recipes, enjoy making them but the end product is to die for in this case..... For lovers of tiramisu these are a must!

Alison Lloyd

Yes you can I made them today and they were lush I didnt syrup the top just the two inner sides and amazing how much how i put on but it soaked in and not at all soggy x

Susie Honey

Firstly can I say how great LP is, she makes everything look so easy and doesn't use of-the-wall ingredients!! Anyway I really hope someone can help. I plan to try this recipe tomorrow, for my husband to take to work on Monday. My question is, can I put the sugar syrup on the cut halves (not the top) tomorrow, or will they be too soggy by Monday?

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