Description
Individual tiramisu cupcakes with espresso-soaked ladyfingers, creamy mascarpone filling, and a rich chocolate ganache, dusted with cocoa powder.
Ingredients
Scale
- 24 Ladyfingers (Savoiardi biscuits)
- 1 cup Strong Brewed Espresso, cooled
- 2 tablespoons Coffee Liqueur (such as Kahlua or Tia Maria), optional
- 8 ounces Mascarpone Cheese, softened
- 1 cup Heavy Cream, cold
- 1/2 cup Powdered Sugar, sifted
- 1 teaspoon Vanilla Extract
- Pinch of Salt
- 4 ounces Semi-Sweet Chocolate, finely chopped
- 1/4 cup Heavy Cream
- Cocoa Powder, for dusting
Instructions
- Brew the Espresso: Start by brewing a cup of strong espresso. Let it cool completely.
- Prepare the Espresso Mixture: In a shallow dish, combine the cooled espresso with the coffee liqueur (if using).
- Soak the Ladyfingers: Briefly dip each ladyfinger into the espresso mixture (about 2 seconds per side).
- Cut and Arrange: Cut the soaked ladyfingers into smaller pieces and place a layer into the bottom of each cupcake liner.
- Soften the Mascarpone: Make sure your mascarpone cheese is softened to room temperature before you start.
- Whip the Heavy Cream: In a large bowl, whip the heavy cream until stiff peaks form.
- Combine Mascarpone and Sugar: In a separate bowl, gently beat the softened mascarpone cheese with the sifted powdered sugar until smooth and well combined.
- Add Vanilla and Salt: Stir in the vanilla extract and a pinch of salt.
- Fold in the Whipped Cream: Gently fold the whipped cream into the mascarpone mixture in two or three additions.
- Chill the Cream: Cover the mascarpone cream and refrigerate it for at least 30 minutes.
- Chop the Chocolate: Finely chop the semi-sweet chocolate.
- Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
- Pour over Chocolate: Pour the hot cream over the chopped chocolate in a heatproof bowl.
- Let it Sit: Let the mixture sit for about a minute to allow the heat to melt the chocolate.
- Stir Until Smooth: Gently stir the mixture until the chocolate is completely melted and the ganache is smooth and glossy.
- Cool Slightly: Let the ganache cool slightly before using it. It should be thick enough to drizzle but still pourable.
- Pipe the Mascarpone Cream: Once the mascarpone cream has chilled, transfer it to a piping bag fitted with a large round tip or a star tip. Pipe a generous swirl of mascarpone cream on top of the ladyfinger base in each cupcake liner.
- Drizzle with Ganache: Drizzle the cooled chocolate ganache over the mascarpone cream.
- Dust with Cocoa Powder: Dust the tops of the cupcakes generously with cocoa powder.
- Chill Before Serving: Refrigerate the tiramisu cupcakes for at least 1 hour before serving.
Notes
- Don’t over-soak the ladyfingers. A quick dip is all you need.
- Use high-quality ingredients for the best flavor.
- Chilling the mascarpone cream and assembled cupcakes is essential.
- For an alcohol-free version, omit the coffee liqueur.
- Experiment with different liqueurs like amaretto or rum.
- Use chocolate-flavored ladyfingers for an extra chocolatey treat.
- Incorporate fresh berries for a fruity twist.
- Prep Time: 30 minutes
- Cook Time: 5 minutes