My first taste of Tiramisu was when I was about a decade ago but it is not until recently that I discovered that Tiramisu means Pick me up. It was an ice cream flavor that I tried since the name had some kind of ring to it if you will. The ring continues to reverberate at the back of my pallet and I thank myself for trying the flavor. Ever since then, trust me I have always had the same ice cream whenever I stepped into that shop.
But the day I got a chance to devour authentic Tiramisu will be written with golden letters if I ever write a book *winks*. Being a coffee person who also loves an authentic Italian custard, I fell in love with it all over again. The bitterness of espresso aptly balanced by the sweetness of the custard is a literally a treat to eat. No doubt it tastes the best in its traditional form but it is equally delicious, if not more, as ice cream, cakes, cupcakes and you name it?
Tiramisu is a layered dessert with layers of lady’s fingers soaked in espresso and fresh Italian custard with mascarpone cheese. To top it all, it has a dusting of cocoa powder. I extended the same analogy to create the cupcakes – coffee sponge, coffee chantilly cream filling, mascarpone frosting and a dusting of cocoa powder. It turned out to be as delicious as I expected and not to mention picture perfect.
I can vouch for the fact that it will be loved by everyone you share it with and make you a star, moreover it will leave people wanting for more. I made this for a party at my husband’s work and it was a super hit. The recipe is for 12 yummilicious cupcakes and can be multiplied as per the size of your crowd. Also, the quantity of the frosting mentioned here is sufficient to generously cover all the 12 cupcakes.
1. Soft unsalted butter – 125g, at room temperature
2. Self-rising flour – 125g
3. Caster sugar – 100g
4. Baking soda – 1/4 tsp
5. Large eggs – 2, at room temperature
6. Whole milk – 2 tbsp
7. Instant coffee powder – 1.5 tbsp
Chantilly cream filling:
1. Heavy whipping cream – 1/2 cup
2. Instant espresso powder – 2 tsp
3. Confectioner’s sugar – 2 tbsp
1. Soft unsalted butter – 110g, at room temperature
2. Confectioner’s sugar – 220g
3. Mascarpone cheese – 4 oz
4. Vanilla extract – 1 tsp
Dark cocoa powder – 1 tbsp
- Preheat the oven to 350F and prepare the cupcake tin with liners.
- Cream sugar and butter in a mixing bowl. It will take up to 2 minutes in a stand mixer and a little longer on a hand mixer.
- Add one egg at a time an mix thoroughly after each addition.
- Sift the flour and baking soda into the bowl.
- Dissolve the instant coffee in whole milk and pour this into the bowl. Mix till well combine. Remember not to over mix it.
- Divide the batter equally between all the 12 liners and bake for 20 to 25 minutes.
- While the cupcakes are baking, using a paddle attachment of your stand mixer whip the butter for frosting for about 5 to 7 minutes at medium speed.
- Add mascarpone cheese and vanilla extract, and beat till well combined. It is not a pretty sight to look at but it will come together.
- Add the confectioner’s sugar in two batches, combine well after each addition. Keep it aside till the cupcakes completely cool down.
- For the chantilly cream, whip the cream, espresso cream, and confectioner’s sugar until there are soft peaks.
- Fill the frosting and chantilly cream in piping bags.
- Make a hole at the center of the cupcake and fill it with the cream, frost the cupcakes and dust them with dark cocoa powder.