Make the trendiest desserts in town with these adorable Tiramisu Push-Up Pops!
If you’ve never made push-up pops, you’ll find they’re surprisingly simple. Much simpler than their even-tricker-to-make cousin–the cake pop. Rather than mixing together cake and frosting, molding it into a ball, and crossing fingers that you can dip it all into a bowl of melted chocolate without those sweet balls falling off their sticks, push-up pops simply cut prebaked cake into little rounds. Simply slice and stack all of the ingredients together in our Sweet Creations Push-Up Pop Molds, and you’ve got an absolutely adorable treat that can be toted everywhere! With secure fitting plastic lids, our push-up pops molds make it easier to enjoy mini bites of cake everywhere!
Perfect for kids parties, holiday parties, and any occasion that needs a touch of fun, try making this recipe and seeing just how fun the push-up pop trend can be.
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Tiramisu Push-Up Pops
Quick and easy push-up pops made with a whippy, shortcut tiramisu. A quick and delicious dessert. Perfect for bake sales!
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 4
- 1 cup white sugar
- 1/2 cup butter
- 4 egg whites
- 2 teaspoons vanilla
- 1 1/2 cups cake flour
- 1 3/4 teaspoons baking powder
- 1/2 cup milk
- 1/2 cup espresso, prepared
- 2 cups whipping cream
- 1 (3.4 ounce) French vanilla powdered instant pudding mix
- 1/2 teaspoon cocoa powder
Preheat oven to 350 degrees. In a stand mixer, beat together sugar and butter until light and fluffy. Add eggs and beat until completely creamy. Add vanilla, flour, baking powder, and milk. Beat the batter just until all ingredients are well mixed in. Pour into a Sweet Creations 8×8 square pan, sprayed generously with baking spray. Bake for 30-40 minutes or just until the cake springs back when touched by a fork. Cool completely, then turn the cake out onto a wire cooling rack. Slice a very thin layer off the top of the cake, just enough to make the cake 1″ tall. Use the Sweet Creations push-up pops to cut the cake into 8 small rounds. Once cut into circles, the cake rounds may stick to the inside of the push-up pop. Gently push the plunger up until the cake round pops out. In a stand beater or large bowl, beat the whipping cream just until soft peaks form. Sprinkle the French vanilla pudding mix over the whipping cream. Whip just until combined. Spoon into an icing bag fitted with a large star tip. To assemble push-up pops, dip the bottom half of each cake round into the espresso. Place one espresso-dipped cake round in the bottom of each push-up pop container. Pipe the vanilla custard cream on top of the cake round. Add a second espresso-dipped cake round on top of the cake. Finish off the push-up