Tiramisu Cupcakes

The Japanese are famous for miniaturizing (making smaller) anything in sight, and it does apply in cooking, especially desserts.
Tiramisu is “usually” made into large affairs to be scooped from.
Here is a Japanese home-style version which will prevent fights between children and adults alike!

Tiramisu Cupcakes!


Sponge cake:
-Whole egg: 1
-Sugar (white): 2 tablespoons
-Flour: 2 tablespoons
-Salad oil: 1 Tablespoon

Coffee Syrup:
-Hot water: 2 tablespoons
-Instant coffee powder: 1 teaspoon
-Coffee Liqueur: 1 tablespoon

Cheese Cream:
-Egg yolk: 1
-Sugar (white): 1 tablespoon
-Mascarpone cheese: 100 g
-Fresh cream: 50 cc/mm (1/4 cup)
-Egg white: 1
-Sugar (white): 2 tablespoons
-Cocoa Powder: as appropriate


-Sponge cake:
Beat the egg and sugar together until they have properly risen.

Add oil and mix well. Add flour through a sieve in three steps and mix.

Fill each cup with an equal amount of sponge cake mixture. Bake for 13 minutes at 180 degrees Celsius.

-Coffee Syrup.
Dissolve completely instant coffee powder in hot water. Add Coffee Liqueur and mix well.

-As soon as the spong cake has been baked brush in the coffee syrup on it while it is hot top allow for a good soaking.

-Cheese cream:
Beat egg yolk and sugar together until mixture whitens.

-Add mascarpone and mix well.
Beat fresh cream in a separate bowl until 7/10 hard.
Add to mascarpone and mix

-In another separate bowl beat the egg white and sugar until hard risen.
Fold inside mascarpone mixture.

-Fill each cup with cheese mixture.
Sieve chocolate powder on top.

=Chill inside fridge!

Easy, isn’t it!

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16 thoughts on “Tiramisu Cupcakes”

  1. I love tiramisù – it’s a classic Japanese dessert!

    BTW, with your recent spate of cupcake postings, are you pursuing my suggestion to launch the “Bob Hearts Cupcakes” blog?


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