Tantalizing Tiramisu

So, a couple weeks ago, I was in a "chocolate-but-not" mode, and decided to go Tiramisu Crazy. It began with Cupcakes, care of an unnamed Flickr baker. Amazing - Tiramisu in cupcake form, albeit lacking the distinct taste of liquer. Next time I make these, I'm adding extra.



Pretty, isn't it?

The Recipe and the Baker's picture is located here: http://www.flickr.com/photos/12266682@N00/370089996/

Tiramisu Cupcakes

Cupcake 6 eggs, separated (separate when cold; allow to come to room temp) 3/4 teaspoon cream of tartar 1 cup sugar, divided 3 tablespoon water, room temp 1 teaspoon vanilla 1/8 teaspoon salt 1 cup sifted, all-purpose flour (measure after sifted)

In large mixing bowl at high speed, beat egg whites with cream of tartar until foamy. Add half of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved. In small mixing bowl at high speed, beat egg yolks until thick and lemon-colored, about 3 to 5 minutes. Gradually beat in remaining sugar, water, vanilla and salt (if desired) until blended. With a sifter or sprinkle flour with a sieve over whites. Add beaten yolk mixture. Gently, but thoroughly, fold yolk mixture and flour into whites. Fill muffin cups 2/3 full. Bake in a preheated oven at 350 degrees for 10-15 min or until done.

Espresso Syrup ½ cup confectioner’s sugar 2/3 cup water 5 teaspoons espresso powder In a small, heavy saucepan over high heat, combine the water, the remaining 1/2 cup confectioner’s sugar and the espresso or coffee powder. Bring to a boil, stirring occasionally. Remove from heat and let cool.

Use a fork to poke a few holes into cupcakes so that they will absorb liquid. Pour approximately ½-1 teaspoon of syrup onto each cupcake. Frosting 3 c mascarpone 1 c confectioner’s sugar ¼ c marsala wine ¾ c heavy cream, chilled In a medium bowl using an electric mixer set on medium speed, beat together the mascarpone cheese, confectioner’s sugar and marsala until well blended. Add the cream and beat until fluffy, about 1 minute.

Frost cupcakes with mascarpone/whipped cream mixture. Dust tops with cocoa powder (I used unsweetened) and then sprinkle with dark chocolate shavings.

A few days after, I was in a baking mood again. I had lots of leftover Mascarpone Frosting, so I decided to make another rendition of Tiramisu. This time, it was Tiramisu Macarons.

A cool idea, right? Yep, I thought so too. And so did everyone who tasted them.

Unfortunately, I don't have a specific recipe for the Macarons. I added instant coffee to the LA Times Macaron Recipe (1.5 cups Almond Flour, 3 cups powdered sugar, etc...), which wasn't measured.

I also added a bit more marsala to the frosting. So, it was a combination of afore posted recipes.

The moral of that story? Be creative!!

Alert: Peter Peter Pumpkin Eater wants his Pumpkin back

Did you ever wonder how Peter Peter Pumpkin Eater got a Pumpkin shell, but no Pumpkin inside?


I stole it! It all worked out well in the end (Made a nice home for his Wife and all), but those predicaments in between... Goodness.



Anywho, Behold Pumpkin Fudge! I know, some of you are probably cringing - who'd mix pumpkin and fudge? But trust me... It's like a delicious pumpkin pie, albeit with more sugar and a fudge-y texture. Oh. My. Goodness. Was suprisingly good.

I took some to work, the Archery Store, and to me, and all of us agreed it was good. It did have walnuts in it, which I normally don't like (and wouldn't include if it was up to me - but everyone I was making it for likes nuts), but they fit in well in this recipe. I must admit, those last few pieces in the fridge are going to go right to my waist. Mmm, delicious.

Funny, both of the Andreas I gave this to really like Pumpkin and Nuts... Must be something in the names....


Recipe was stolen from Confections of a Foodie Bride (http://www.jasonandshawnda.com/foodiebride/)

Pumpkin Pie Fudge, adapted from Southern Living

3 cups sugar
3/4 cup unsalted butter, melted
2/3 cup evaporated milk1 cup canned pumpkin2 Tbsp corn syrup
2 1/2 tsp pumpkin pie spice (Cinnamon, Nutmeg, Allspice, and Cloves - I just spiced to tastes, with ~1 tsp of Cinnamon, and 1/2 of everything else, except a bit less of cloves)
9 oz white chocolate, chopped
7 oz jar marshmallow crème
1 cup walnuts, chopped and toasted
1 tsp vanilla extract

Stir together first 6 ingredients in a 3 1/2-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234° (soft-ball stage).

Remove pan from heat; stir in remaining ingredients until well blended (stirring this is a work-out!). Pour into a greased aluminum foil-lined 8-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.


If you're a Pumpkin junkie, I'd highly recommend this recipe.

Unless you're allergic to pumpkin, or absolutely can't stand the stuff, I'd still highly recommend this recipe.


Comment! Lemme know what you think.