Tiramisu cupcakes are perfect little single serving tiramisu treats! They have all of the components of tiramisu: ladyfingers, coffee, rum, mascarpone, whipped cream, and chocolate.
Servings: 12 Cupcakes
Mascarpone Topping Ingredients
- 6 large egg yolks
- 3/4 cup granulated sugar
- 2/3 cup milk
- 1 pound mascarpone cheese
Ladyfinger Cupcake Ingredients
- 2 large eggs separated
- 1/3 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
Whipped Cream Ingredients
- 1 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- ladyfinger cupcakes from above
- 1 cup strong brewed coffee room temperature
- 2 tablespoons rum
- mascarpone topping from above
- 1 tablespoon unsweetened cocoa powder
- 72 chocolate curls
Mascarpone Topping Instructions
In a medium saucepan, whisk together egg yolks and sugar until well blended.
Whisk in milk and cook over medium heat, stirring constantly, until mixture boils.
Boil gently for 1 minute, remove from heat, and allow to cool slightly.
Cover tightly and refrigerate for 1 hour.
Remove from refrigerator and whisk in mascarpone until smooth. Set aside.
Ladyfinger Cupcake Instructions
Preheat oven to 400 F.
Place egg whites in a bowl and beat on high until soft peaks start to form.
Slowly add 2 tablespoons of the sugar and continue beating until stiff and glossy.
In another bowl, beat egg yolks and remaining sugar until thick and very pale in color.
In a small bowl, whisk together flour and baking powder.
Fold half the egg whites into the egg yolk mixture. Fold in flour, and then add remaining egg whites.
Fit large pastry bag with a plain 1/2 inch round tube. (If you don't have one, cut off the end of a Ziploc bag.) Transfer mixture to the pastry bag (or Ziploc bag) and pipe the batter evenly between 12 cupcake liners. The cupcake liners will not be filled to the top.
Bake for 8 minutes or until a toothpick comes out clean.
Whipped Cream Instructions
In a small bowl, combine coffee and rum.
Use a toothpick or skewer to poke holes into each ladyfinger cupcake.
Drizzle approximately 5 teaspoons of the coffee/rum mixture over each pre-baked ladyfinger cupcake. Add it a little at a time and wait for it to absorb into the ladyfinger cupcakes before adding more. When it stops absorbing, stop adding more.
Spread the mascarpone mixture evenly over the soaked ladyfingers.
Pipe or spread the whipped cream over the mascarpone mixture.
Sprinkle with cocoa powder.
Top with chocolate curls. Make the chocolate curls using a vegetable peeler on a chocolate bar. It works best if the chocolate is slightly warm but not melting.
Cover and refrigerate 4 to 6 hours, until set.
Calories: 434kcal | Carbohydrates: 28g | Protein: 7g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 198mg | Sodium: 52mg | Potassium: 120mg | Fiber: 1g | Sugar: 21g | Vitamin A: 1085IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 1mg