Tiramisu Cupcakes

Currently Reading:  Gabriel’s Inferno (Gabriel’s Inferno #1) by Sylvain Reynard

tiramisu

“Picking up a fork, she loaded it with tiramisu and arched an expectant eyebrow at him.  “Close your eyes.”  Gabriel did as he was told, and she delicately slipped the fork between his lips.  He hummed loudly.”

Love is in the air, winter is still happening , and rum deserves to be served in dessert not just with it.  Yes, a proper tiramisu is made by italian grandmothers rapping your knuckles with a wooden spoon for stealing a swipe at the cream or a bite of the heavily rum soaked ladyfingers, but when one isn’t around to see her prized dessert turned into a cupcake these turn out quite nicely.

Word to the wise, when reading the instructions, make sure to add the coffee to the rum before soaking the cupcakes in the mixture or you may just end up with some very drunk friends who you never knew couldn’t hold their own with liquor.   Whoops…

Tiramisu Cupcakes by Cupcake Project

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
  • 2 tablespoons rum
  • ladyfingers baked in cupcake wrappers (see the post on ladyfingers for instructions.)
  • 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 rum.
  8. Drizzle approximately 1 tbsp + 2 tsp of the coffee/rum 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.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s