Tiramisu Cupcakes

Tiramisu is one of my favorite desserts. Delicate mascarpone whipped cream paired with coffee liquer soaked sponge goodness. The idea of turning the classic Italian dessert into a cupcake is genius and worth the effort and multi-step process.

Sponge Cupcake (adapted from www.cupcakerecipes.com)

Makes 18 regular sized cupcakes

INGREDIENTS

1 cup cake flour

1 cup sugar

1/4 tsp cream of tartar

1/4 tsp salt

6 large eggs, separated

2 tablespoons strong coffee, cold

1/4 tsp vanilla extract

DIRECTIONS

Preheat oven to 325 degrees.

Beat egg whites until frothy and add cream of tartar, continue beating until firm peaks.

In a separate bowl, whisk yolks with coffee and gradually add sugar. Fold in flour and salt in thirds until completely mixed.

Carefully fold stiff egg whites into the yolk mixture until just incorporated.

Use a handy ice cream or cookie dough scoop to scoop batter into lined cupcake tins, about two scoops per cup. Bake for 18 minutes or until an inserted toothpick comes out clean. Let cool completely before removing from pans.

When cooled, use a pairing knife to cut a round cone shape out of the top. Do this by inserting the knife at an angle about halfway in and rotating the cupcake to cut out a cone shape. Now you will have a hollow area in the cupcake that will be used for the cream filling. The best part is snacking on the cone pieces!

Coffee Syrup (adapted from epicurious)

INGREDIENTS

1 cup espresso or strongly brewed coffee

2 tbsp. Kahlua (coffee liqueur)

1 tbsp. sugar

DIRECTIONS

Stir all above ingredients until sugar has dissolved and let cool.

Brush mixture on the tops and openings of each cupcake; repeat several times.

Mascarpone Cream (adapted from epicurious)

INGREDIENTS

2 large egg yolks

4 oz. mascarpone cheese (1/2 of a standard 8oz. container)

1/8 cup dry Marsala

1/4 cup sugar

1/2 cup heavy cream, chilled

DIRECTIONS

Beat egg yolks, Marsala and sugar in a metal bowl over a saucepan of barely simmering water using a handheld mixer with the whisk attachment (or whisk by hand) until mixture has tripled in volume, about 5-8 minutes. Remove bowl from heat and add mascarpone until just combined.

In a separate bowl, whisk heavy cream until stiff peaks (don't overmix, will turn to butter)*

Carefully fold mascarpone mixture into cream.

*Tip for a quick whip: put glass bowl and whisk attachment in the freezer for 20 minutes before use.

ASSEMBLE:

Fill each cupcake with the cream and spread on top (like frosting). Dust with cocoa powder. Refrigerate immediately and keep for up to 2 days.