Tiramisu cupcakes Ingredients • 6 egg yolks • 3/4 cup white sugar • 2/3 cup milk • 1 1/4 cup heavy cream • 1/2 teaspoon vanilla extract • 1 pound mascarpone cheese • 1 cup strong brewed coffee, room temperature • ladyfingers baked in cupcake wrappers • 1 tablespoon unsweetened cocoa powder • a small amount of dark chocolate for chocolate curls (optional) Instructions 1. In a medium saucepan, whisk together egg yolks and sugar until well blended. 2. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. 3. Boil gently for 1 minute, remove from heat, and allow to cool slightly. 4. Cover tightly and chill in refrigerator 1 hour. 5. Remove from refrigerator and whisk in mascarpone until smooth. Set aside. 6. In a medium bowl, beat cream with vanilla until stiff peaks form. Set aside. 7. In a small bowl, combine coffee and water 8. Drizzle approximately 1 tbsp + 2 tsp of the coffee/water mixture over each pre-baked ladyfinger. Add it a little at a time and wait for it to absorb into the ladyfingers before adding more. When it stops absorbing, stop adding more. 9. Spread the mascarpone mixture over the soaked ladyfingers. 10. Pipe or spread the whipped cream over the mascarpone. 11. Sprinkle with cocoa powder. 12. Optionally, top with chocolate curls. Make the chocolate curls using a vegetable peeler on a piece of chocolate. It works best if the chocolate is slightly warm, but not melty. 13. Cover and refrigerate 4 to 6 hours, until set. Base Ladyfingers • 4 eggs, separated • 2 tbsp + 2/3 C white sugar • 1 C all-purpose flour • 1/2 tsp baking powder Instructions 1. Preheat oven to 400 F. 2. Line two 17 x 12 inch baking sheets with baking parchment. (Or, if you are going to use these for tiramisu cupcakes, line a 12 cupcake tin with cupcake liners.) 3. Fit large pastry bag with a plain 1/2 inch round tube. If you dont have one, just cut off the end of a Ziploc bag. 4. Place egg whites in a bowl and beat on high until soft peaks start to form. 5. Slowly add 2 tablespoons of the sugar and continue beating until stiff and glossy. 6. In another bowl, beat egg yolks and remaining sugar. 7. Whip until thick and very pale in color. 8. In a small bowl, whisk together flour and baking powder. 9. Fold half the egg whites into the egg yolk mixture. 10. Fold in flour, and then add the remaining egg whites. 11. Transfer mixture to the pastry bag (or Ziploc bag) and pipe strips that look like ladyfingers (or whatever shape youd like) onto the prepared baking sheet. Alternatively, evenly divide the batter between the cupcake liners. The cupcake liners will not be filled to the top (see the photo above). 12. Bake for 8 minutes.
Posted on: Thu, 10 Jul 2014 10:20:35 +0000
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