Whenever browsing for some new recipes, i used to 'stop by' when i see the words tiramisu, cappuccino or coffee. As a hard core coffee lover, i always prefer its flavor in all my desserts; when it comes to tiramisu with saviordi biscuits, sponge cake tiramisu, tiramisu cup cakes or cappuccino cup cakes;all these are my all time favourites.
For coffee syrup:
Water 1/5 cup (abt 40-50ml)...(used water instead of marsala in the original recipe)
Coffee 1/3 cup (80ml) can reduce the intensity if u don't want strong flavor
Sugar 1/4 cup (60ml)
Mix all these in hot water till dissolved & then let it cool
For Mascarpone frosting:
Mascarpone cheese 8 oz (227 gm approx.)
Heavy cream 1 cup (240ml)
Confectioner's sugar or Powdered sugar 1/2 cup (120ml)...
With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to overbeat, or cream will be grainy). In another bowl, whisk together mascarpone and confectioners' sugar until smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated. Use immediately.
Tiramisu Cup Cake
Ingredients: (Makes 18 large or 36 mini muffins)
White Flour 1 1/4 cup or 300ml
Baking powder 3/4 tsp
Salt 1/2 tsp
Milk 1/4 cup
Vanilla bean-1, halved lengthwise, seeds scraped & reserved or Vanilla essence 1 tsp
Unsalted Butter 4 tbsp
3 large whole eggs+ 3 egg yolks, room temperature
Sugar 1 cup or 240 ml
Cocoa powder for dusting
1.Preheat oven to 170 C (for mini cup cakes). Line standard muffin tins with paper liners.
2.Sift together cake flour, baking powder, and salt.
3.Heat milk and vanilla-bean pod and seeds( or vanilla essence) in a small saucepan over medium heat just until bubbles appear around the edge. Remove from heat. Whisk in butter until melted, and let stand 15 minutes. Strain milk mixture through a fine sieve into a bowl, and discard vanilla-bean pod.
2.With an electric mixer on medium speed, whisk together whole eggs, yolks, and sugar.
3.Set mixing bowl over a pan of simmering water, and whisk by hand until sugar is dissolved and mixture is warm, about 6 minutes. Remove bowl from heat. With an electric mixer on high speed, whisk until mixture is fluffy, pale yellow, and thick enough to hold a ribbon on the surface for several seconds when whisk is lifted.
4.Gently but thoroughly fold flour mixture into the egg mixture in three batches; stir 1/2 cup batter into the strained milk mixture to thicken, then fold milk mixture into the remaining batter until just combined
5.Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until centers are completely set and edges are light golden brown, about 13 to 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
6.To finish, brush tops of cupcakes evenly with coffee syrup; repeat; if u need strong coffee flavour; until all syrup has been used; otherwise brushing once is enough. Allow cupcakes to absorb liquid 30 minutes. Dollop or top frosting shapelessly onto cupcakes; refrigerate up to overnight in airtight containers. Dust generously with cocoa powder just before serving.
NB: u can use cream cheese as well...i don't know why...bt i lik cream cheese mre than mascarpone for frosting...may be becos of the salty taste of that...Cream cheese frosting will be a bit runny..won't set like mascarpone..
Sending this to Suma's Anniwersary Event