Every time I have tiramisu at a restaurant, I end up thinking to myself, “Why don’t I make tiramisu more often?” And then I go home and forget about it until the next time, mostly because I never have an excuse to make it in the meantime. Well, this week I was in luck, because we had a bake sale at work and I finally had a reason to bake something impressive! Cupcakes, by preference, since they’re easy to transport and sell in single servings.
I started with a basic vanilla cake, brushed with an espresso-rum mixture to evoke the flavors of classic tiramisu. Then it was time for the filling/frosting. I originally tried a whipped mascarpone recipe that called for equal volumes of mascarpone and whipping cream, whipped with powdered sugar. Unfortunately, in refused to stiffen up, and when I kept whipping it just curdled into a grainy, soupy mess. I was going to throw it away, but it occurred to me that if the cream had curdled into butter, then I could just drain off the liquid and treat it like butter! I poured off as much liquid as I could (there was a lot), then chucked in some additional powdered sugar and started whipping it up again… and it worked! That being said, since I don’t want anyone to have to rescue a frosting disaster I’ve included an adjusted frosting recipe here, which is basically a cream cheese frosting that uses mascarpone instead of cream cheese. It’s got a fresh, milky flavor you can only get with real mascarpone, and I definitely recommend it.
To really hammer home the tiramisu theme, I dusted the tops of the cupcakes with cocoa powder and garnished them with a ladyfinger cookie.
Continue reading