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!!