Tiramisu can be quite daunting to make for some, as it requires a few steps, the delicate tempering and heating of egg yolks and the perfect folding technique that brings it all together. The other thing that is crucial to Tiramisu are its ingredients, good quality coffee and Mascarpone cheese make all the difference in this decadent yet light and airy dessert, that is sure to “lift you up” as the traditional meaning says. Traditionally Tiramisu is layered like a trifle with lady fingers, but I wanted to recreate this dessert in a way that could easily be brought to gatherings, so cupcakes it was. I let each cupcake soak for almost 45 minutes in the coffee-port wine syrup, making for a moist cake rich in all the traditional flavors of Tiramisu. With Valentine’s Day on Friday, this would a special treat to add to the table too.
Tiramisu Cupcakes
Ingredients {Makes 18 regular sized cupcakes, or 12 Regular and 18 Minis}
1 1/4 cups – All Purpose Flour {sifted three times}3/4 teaspoon – Baking Powder1/2 teaspoon – Salt1/4 cup – Milk1 - Vanilla Bean {halved lengthwise & seeds scraped}4 tablespoons {1/2 stick} – Unsalted Butter {room temperature, cut into pieces}3 large - Eggs {plus 3 egg yolks, room temperature}1 cup – Granulated SugarCoffee-Marsala Syrup1/2 cup – Fresh Brewed Very strong coffee {or Espresso}1 ounce – Port Wine {or you can use Marsala}1/4 cup – Granulate SugarMascarpone Frosting1 cup – Heavy Cream8 ounces – Mascarpone Cheese {room temperature}1/2 cup – Confectioners’ Sugar {sifted once}Unsweetened cocoa powder {for dusting}Recipe
Pre-heat oven to 325 degrees. Line standard muffin tins with paper liners. Sift together flour {which has already been sifted twice}, baking powder, and salt. In a small saucepan over medium heat, heat milk and vanilla bean, until bubbles form around the edge. Remove from heat, whisk in butter until melted, and let stand 15 minutes. Strain milk mixture through a fine sieve into a bowl, and discard vanilla.
With mixer on medium speed, whisk whole eggs, yolks, and sugar. Set heat-proof mixing bowl over a pan of simmering water, whisking by hand until sugar is dissolved and mixture is warm {about 6 minutes}. Remove from heat, place on electric mixer on high-speed, and whisk until mixture is fluffy, pale yellow, and thick enough {a ribbon should be able to hold onto the surface for several seconds when the whisk is lifted}.
Gently fold flour mixture into the egg mixture, in three batches thoroughly. Fold 1/2 cup of the batter into the strained milk, then fold milk mixture back into remaining cake batter, just until combined. Divide batter evenly among lined cups, filling three-quarters full. Bake, rotating halfway, until centers are completely set and light golden brown {about 20 minutes}. Transfer to a wire rack to cool completely before removing cupcakes from tins.
Brush the tops of cupcakes evenly with the coffee-port wine syrup, repeating until all the syrup has been used. Let the cupcakes absorb liquid for 45 minutes. Pipe tops with mascarpone frosting, refrigerate in airtight containers. Before serving, dust generously with cocoa powder.
To make Coffee Marsala Syrup , stir together coffee, port wine, and sugar until sugar is dissolved. Let cool and set aside.
To make the Mascarpone Frosting, whisk the heavy cream on an electric mixer on medium speed, until stiff peaks form. In another bowl, whisk together mascarpone and confectioners’ sugar until smooth, then gently fold whipped cream into mascarpone mixture until completely incorporated. Use immediately.
