Tiramisu is one of my favorite desserts.
When I go to a restaurant and I’m going to have dessert I always look for tiramisu or creme brulee.
There are a couple reasons for this:
1. Both tiramisu and creme brulee are time consuming, so I don’t make them. I rarely think about the dessert I want to eat tomorrow night. I’m usually thinking about the dessert I want to eat right now. So if I’m going to have to let it sit in the fridge overnight, I’m only going to make it for a dinner I’ve planned out days in advance.
2. Although creme brulee and tiramisu are time consuming they are also unbelievably simple, so in order to have really good tiramisu or creme brulee the ingredients have to be really good.
3. They aren’t good for you. At all. I don’t really make them because I don’t like to know how much cream or butter goes into my dessert.
However, this recipe called to me, And the two tablespoons left in the bailey’s bottle on top of the fridge said it was meant to be.
This is a very easy, quick recipe. The cupcakes are airy, yet moist, which allows the coffee/liquor simple syrup to seep into it. The mascarpone frosting is light and airy and the dusting of chocolate makes it perfect.
This is a tiramisu you can whip up in an hour.
I got this recipe off of a spanish food blog. I used google translate to get the recipe, which ended up working out just fine, but due to google translator, I had to use the recipe as more of a guide than true instructions.
(makes about 15 cupcakes)
200 grams cake flour
200 grams sugar
200 grams butter, at room temp.
3 tsp vanilla extract
2 tsp baking powder
4 tsp milk
Heat oven to 355°F
In a large bowl, cream the sugar and butter together. Then add the eggs one at a time. Make sure each egg is absorbed into the sugar/butter before adding the next one. Beat everything together on high for 2 minutes and add the vanilla and milk and mix until combined. in a medium bowl, slowing mix the baking powder and flour together. Slowly mix the flour mixture to the wet ingredients until everything is combined and there are no lumps.
Grease or line a muffin tin. Fill each muffin well to 2/3 full. Place the cupcakes in the oven for 16 minutes or until light golden in color and a tooth pick comes out clean when inserted.
While the cupcakes are baking, make the simple syrup!
Coffee Simple Syrup
150 ml brewed coffee
50 g sugar
2 tbs coffee liquor
Heat coffee and sugar until the sugar dissolves, take the syrup off the heat and add the coffee liquor.
Poke small holes in the cupcakes and slowly pour the simple syrup over the cupcakes so that the syrup soaks in.
200 ml cream
250 ml mascarpone
80 g powdered sugar
cocoa powder or grated bitter sweet chocolate to decorate
Whip the cream, sugar and mascarpone together till thick. Put frosting into a pipping bag and frost the cupcakes in desired pattern. Dust the tops of the cupcakes with chocolate.
Serve immediately, you can keep leftover cupcakes in the fridge in an airtight container for a couple of days, but the simple syrup crystalizes inside the cupcakes and the frosting becomes dense. Still tasty, but not as good.
Total Time: About an hour