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Mini Tiramisu Bites


When Chanie asked me to come up with some dairy recipes, my favorite indulgence immediately came to mind. The problem is, I’ve already written my fair share of tiramisu cakes throughout the years. So I thought about how to change this one up a bit, but still keep it true to its core, and this decadent, versatile, and totally awesome mini muffin/cake was born. Yields 18 bites.   Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.


Prepare the Muffins

1. Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius). Line 18 mini muffin cups.
2. Beat eggs and sugar on high speed until light in color.
3. Add the remaining ingredients and mix until incorporated.
4. Pour batter into lined mini muffin tins. Bake for 18 minutes or until a toothpick inserted in the center comes out clean.

For the Coffee Syrup

1. Meanwhile, mix the coffee syrup ingredients together.
2. Spoon onto the warm cupcakes, one to two teaspoons at a time, until the syrup is finished. It’s okay if some drips over the sides.
3. Let the cupcakes sit on a rack to dry for about 10 minutes or so.


These cupcakes can be refrigerated in an airtight container for up to 24 hours.

For the Whipped Cream

1. Beat the heavy cream until fluffy and stiff, adding sugar while it’s beating. Add the cream cheese and fold in until smooth.

To Serve

1. When ready to serve, add a dollop of cream to the top of a cupcake, and dust with cocoa.


Photography: Hudi Greenberger

Food Styling: Janine Kalesis
Assisted by Simmy Horwitz