Little cakes with mascarpone and coffee perfect for a sweet indulgent break. How good is the Tiramisù! a dessert I would never tire of preparing but especially eating. Today, however, I want to tell you how I prepared Tiramisù little cakes without eggs in the cream and that you can prepare in advance and store in the fridge, but also in the freezer. For the base, I used pavesini, light and delicate cookies that are perfect for lining the disposable aluminum molds or even silicone molds. The extra touch for super indulgence is a heart of Nutella in the center of the mascarpone cream. I recommend not missing the recipe for my Tiramisù Cheesecake and the recipe for the Soft Chocolate Tart. Let’s run to the kitchen and prepare some irresistible Little cakes with mascarpone cream
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 6 Pieces
- Cooking methods: No cooking
- Cuisine: Italian
- Energy 351.96 (Kcal)
- Carbohydrates 29.41 (g) of which sugars 17.61 (g)
- Proteins 4.25 (g)
- Fat 24.24 (g) of which saturated 9.49 (g)of which unsaturated 0.96 (g)
- Fibers 4.99 (g)
- Sodium 52.84 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Tiramisù and Nutella Little Cakes
- 50 pavesini
- 7 oz mascarpone
- cup whipping cream
- cup powdered sugar
- cup coffee
- cup milk
- 3½ oz Nutella®
- tablespoons unsweetened cocoa powder (for decoration)
What you need to make the Mascarpone Little Cakes
- Molds
How to prepare Little Cakes with Mascarpone
To prepare these little cakes, you can use disposable aluminum molds as I did, or silicone molds or even small ceramic bowls. Line the molds with cling film, so it will be very easy to flip them. Whip the fresh cream with the addition of powdered sugar. If you use already sweetened vegetable cream, omit the addition of powdered sugar.
Add the mascarpone to the whipped cream incorporating it gently and mixing. Mix the coffee with the milk in a bowl. I prefer to use half coffee and half milk, but if you prefer, use only coffee. Quickly dip the pavesini in the coffee-milk mixture and line 6 disposable aluminum molds with them.
Cut the pavesini to line the molds properly. Distribute half of the mascarpone cream in the molds. Place a teaspoon of Nutella in the center. Cover with the remaining cream.
With more soaked pavesini, also cover the cream. Close each mold with cling film and place the little cakes in the fridge for at least an hour. Gently flip the little cakes onto small plates and decorate them with unsweetened cocoa.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
The Little Cakes can be stored in the fridge for 2 days or in the freezer for a month
If you prefer a stronger taste, you can soak the pavesini using only coffee
Don’t miss the recipe for Tiramisù with strawberries and white chocolate
