Mini Tiramisu Cake & Puro Fairtrade Coffee Giveaway

mini tiramisu cake

I tend to get a little snobby particular about the things that I like – dessert, cheese and coffee, to name a few. If you’re going to eat or drink something, you might as well enjoy it, right? I truly believe the first sip of a good cup of coffee is one of life’s best simple pleasures.

When the lovely Tamara from Puro Coffee offered to send me a package of their organic fairtrade coffee blends, I couldn’t say no. Owned by Miko, one of the oldest coffee roasters in the world, I was especially interested in Puro’s commitment to the environment, farmers and workers, as well as producing a quality product of course.

puro coffee

Thousands of acres of rainforest have been purchased and saved from logging in Brazil, Ecuador and Colombia. During this preservation, several new species of orchids have been discovered and an endangered frog saved from extinction. For more info click here.

I really enjoyed trying all three of the coffee varieties. The Fuerte was strong with a hint of spice and good for the mornings, but my favourite overall was the Organic, a medium roast that I found didn’t need any sugar added. I wanted to create a dessert that would not only use Puro coffee but also match nicely with it. I couldn’t get tiramisu out of my head, it’s the perfect sweet pick-me-up.

mini tiramisu cake

Instead of a traditional tiramisu, I decided to make a cute five layer mini cake, and was very pleased with how it turned out. And I’m especially snobby particular about my tiramisu. I love it when impressive looking desserts are really simple to make, and this is one of them. While it’s decadent and a little bit boozy, it’s not too rich or overly creamy. The coffee flavour really shines through, and I think it tastes even better after sitting in the fridge overnight so the flavours can meld together. If you’re feeding a larger crowd, the recipe can be scaled up to make a full size cake.

I’ve also got a Puro Coffee prize pack to give away to one reader, which includes all of the coffee varieties that I was lucky enough to try. Entries are open until Christmas Day. The pack contains:

  • 1 x Puro Bio-Organic 250g: Medium roast combining soft notes of sweet chocolate with tangy citrus
  • 1 x Puro Noble 250g: Rich and lively medium roast, with hints of fruit and hazelnut
  • 1 x Puro Fuerte 250g: Fragrant roast with a touch of spice and a full body
  • 1 x Puro Fairtrade Hot Chocolate Sachet
  • 9 x Puro Fairtrade Brown Sugar Sticks
  • 1 x Puro Cup and Saucer

Click here to enter.

mini tiramisu cake

Mini Tiramisu Cake
Adapted from Gourmet Traveller
Serves 4

  •  65g softened butter
  • 110g (½ cup) raw caster sugar
  • 1 egg
  • 110g plain flour
  • ½ tsp baking powder
  • 30ml espresso coffee
  • 30 ml milk
  • To serve: Dutch-process cocoa and chocolate curls

Espresso Syrup

  • 110g (½ cup) raw caster sugar
  • 140ml espresso
  • 40 ml Tia Maria or chocolate liqueur
  • 1 teaspoon vanilla extract

Whipped Mascarpone

  • 40g raw caster sugar
  • 250g mascarpone
  • ½ cup thickened cream
  • 1 teaspoon vanilla extract

To make the cake layers, preheat oven to 170°C (340°F). Grease two 15cm round baking pans. Beat butter and sugar in an electric mixer until pale and fluffy (2-3 minutes). Add egg and beat well. Sift over flour and baking powder, stir to combine, add espresso and milk and stir to combine.

Place 2 tablespoons of cake batter into each baking pan and spread evenly. Bake for 15-20 minutes or until golden and cake springs back when lightly pressed with fingertip. Cool completely on a wire rack. Repeat process to bake five cake layers.

For espresso syrup, stir sugar and espresso in a small saucepan over medium-high heat until sugar dissolves. Bring to the boil, remove from heat, stir in liqueur and vanilla extract, cool to room temperature and set aside.

For whipped mascarpone, whisk sugar, mascarpone and cream in a bowl until thick and smooth. Add vanilla and beat to combine. Refrigerate until required.

To assemble, place one cake layer onto a serving plate. Brush with espresso syrup and top with a layer of whipped mascarpone. Repeat until you’ve used all cake rounds, finishing with a layer of mascarpone. Dust with cocoa and sprinkle with chocolate curls. Can be served immediately or refrigerated for up to 2 hours.

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