I absolutely love tiramisu, but like a few of my other favorites (ahem, baklava), it's a bit time consuming to get the end result at home. After looking at countless recipes, I think I finally found an adaption that's easy on your time and wallet. Read: no vanilla bean or marsala.
- White cake of your choice w/ required ingredients
(This can be from scratch, box, whatever floats your boat. It can be as easy or complex as you want it to be!) - 6 oz. strongly brewed coffee
- 8 oz. marscarpone cheese
- 1/2 cup confectioner's sugar, sifted
- 1 cup heavy whipping cream
- Unsweetened cocoa power (for dusting)
Prepare your cake batter of choice, and fill tins 2/3 full. I like to use a full 1/4 cup to keep them even, only because I'm too cheap/lazy to buy an ice cream scoop that everyone on the food channels seem to recommend. If my mom is reading, hint: stocking stuffer. Cupcakes are ready when the toothpick comes out clean and the top springs back to the touch.
While still hot, poke multiple holes to the bottom of each cupcake using a fork, skewer, or anything you deem fit to poke with. This will help aerate the cake so the coffee can really soak in.
Using a basting/pastry brush, brush coffee over each cupcake, repeating until all coffee is gone. Let the coffee soak in for about 15-30 minutes.
Out of the whole recipe, this is actually a step that I think needs a little tweaking. After I cut (bit) into the finished product, the coffee wasn't soaked in as much as I would have liked. Next time I may make more coffee and try pouring onto each cupcake.
Whip heavy cream until it forms stiff peaks, about 2 minutes. In a separate bowl, mix marscarpone cheese and sifted confectioner's sugar. Gently fold in whipped cream.
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| Marscarpone cheese & confectioner's sugar |
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| After folding in whipped cream |
Ice cupcakes with the marscarpone topping. It's totally up to you how much you want to pile on. The entire top (and best) half of tiramisu is usually the cream, so go nuts! I will follow up by saying that I did take it upon my self to be extra generous with icing love, and in the end it meant I should have doubled the recipe. If I cut back a bit it would have easily stretched for the whole batch (18 cupcakes).
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| I used a flat icing spatula to flatten the top and sides |
Using a sifter, gently dust cocoa over the cupcakes.
And voila!
These were so nice and light. I think the only thing it needed was more coffee flavor.
All in all, success!
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| See what I mean? |
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