Prep 30 mins
Cook 20 mins
I haven't made this one yet but it looks so good! I'm not sure how many these make, I guessed.
- 6 eggs, separated (separate when cold, allow to come to room temp)
- 3.69 ml cream of tartar
- 236.59 ml sugar, divided
- 44.37 ml water, room temp
- 4.92 ml vanilla
- 0.59 ml salt
- 236.59 ml sifted all-purpose flour (measure after sifted)
- 118.29 ml confectioners' sugar
- 158.51 ml water
- 24.64 ml espresso powder
- 709.77 ml mascarpone
- 236.59 ml confectioners' sugar
- 59.14 ml marsala wine
- 177.44 ml heavy cream, chilled
- In large mixing bowl at high speed, beat egg whites with cream of tartar until foamy. Add half of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved.
- In small mixing bowl at high speed, beat egg yolks until thick and lemon-colored, about 3 to 5 minutes. Gradually beat in remaining sugar, water, vanilla and salt (if desired) until blended.
- With a sifter or sprinkle flour with a sieve over whites. Add beaten yolk mixture. Gently, but thoroughly, fold yolk mixture and flour into whites.
- Fill muffin cups 2/3 full. Bake in a preheated oven at 350 degrees for 10-15 min or until done.
- Espresso Syrup.
- In a small, heavy saucepan over high heat, combine the water, the remaining 1/2 cup confectioner’s sugar and the espresso or coffee powder. Bring to a boil, stirring occasionally. Remove from heat and let cool.
- Use a fork to poke a few holes into cupcakes so that they will absorb liquid. Pour approximately ½-1 teaspoon of syrup onto each cupcake.
- In a medium bowl using an electric mixer set on medium speed, beat together the mascarpone cheese, confectioner’s sugar and marsala until well blended. Add the cream and beat until fluffy, about 1 minute. Frost cupcakes with mascarpone/whipped cream mixture. Dust tops with cocoa powder (I used unsweetened) and then sprinkle with dark chocolate shavings.
This is a fabulous recipe, and surprisingly uncomplicated! Took me about 45 minutes start to finish. The only problems: the recipe makes too much frosting (I think I'll halve it next time), not enough espresso syrup for my coffee-drenched tastes. Also, this recipe makes 2 dozen cupcakes, NOT the 12 servings listed above. Thanks for sharing on zaar!
I agree, recipe makes 24 large cupcakes. I will review after we eat them :)
Update: The recipe is now correctly showing that it yields 24 cupcakes, I submitted a correction.
While I am not personally a fan of traditional tiramisu, I made these for my mother for Mother's Day. She loved them and said they tasted like tiramisu. The recipe was spot on for times and ingredients and was rather quick to put together. I'm not sure about the consistency of the frosting (I made it twice thinking the first attempt wasn't what the finished product should be, however, the second attempt was the same. It seem to have "broken" while whipping, if that makes sense?). I ended up mounding the topping onto the cupcakes with a small ice cream scoop which worked well. I dusted with dark chocolate cocoa powder and finished with shaved pieces of dark chocolate. Watch the espresso syrup closely while making, unattended, it could burn quickly!
I could see adding more syrup as it makes just barely enough for 24 cupcakes. Thanks for sharing!