I loved this recipe because it's more like a mini Tiramisu than an actual cupcake. Forget the cupcake recipe and give me more mascarpone anyday! I will note these are a little on the labor intensive side, as I made the ladyfingers from scratch, as well as the whipped topping and the mascarpone filling, but it was WELL worth it. These are positively sinful.
So, you wanna know how to make em' now? ;)
I am going to start with the Ladyfinger recipe. (You could buy these from the store if you wanted, but I had a hard time even finding them. Yes, I tried to cheat and buy them.) You need to bake these in the base of the cupcake liner before you can finish the rest of it. So let's get started:
Homemade Ladyfinger Recipe:
(Recipe from Cupcake Project)
2 eggs, separated
1 tbsp + 1/3 C white sugar
1/2 C all-purpose flour
1/4 tsp baking powder
1. Preheat your oven to 400 F.
2. Line 12 cupcake tin with cupcake liners. (I would suggest foil.)
3. Place egg whites in a bowl and beat on high until soft peaks start to form.
4. Slowly add 1 tablespoon of sugar and continue beating until stiff and glossy. (1 or 2 minutes should be good.)
5. In another bowl, beat egg yolks and remaining sugar.
6. Whip the yolks and sugar until the mixture is thick and very pale in color.
7. In separate small bowl, whisk together flour and baking powder.
8. Fold half the egg whites you made into the egg yolk mixture.
9. Then fold in flour and then add the remaining egg whites.
10. Transfer mixture a pastry bag (or Ziploc bag) and pipe strips that look like ladyfingers into the cupcake liners. Do not fill liners to the top with the batter, less than halfway, the batter will rise. (I just used a spoon to put small dollops of batter in each linger, you don't have to use the pastry bag.)
11. Bake for 8 minutes.
Once you have baked your ladyfingers in the bottom of your liners, it's time to get the ball rollin' on your mascarpone goodness. Here's what you will need:
(from Cupcake Project)
6 egg yolks
3/4 C white sugar
2/3 C milk
1 1/4 C heavy cream
1/2 tsp vanilla extract
1 lb mascarpone cheese
1 C strong brewed coffee, at room temperature
2 tbsp rum (I used Captain Morgan)
Ladyfingers baked in cupcake wrappers (You have already done this, so you're ready to go!)
1 tbsp unsweetened cocoa powder
A small amount of dark chocolate for chocolate curls (Optional. I used a milk chocolate Hershey bar)
The How To:
1. In a medium saucepan, whisk together egg yolks and sugar until well blended.
2. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. (This will take awhile. Have patience.)
3. Boil gently for 1 minute, remove from heat, and allow to cool slightly.
4. Cover tightly and chill in refrigerator 1 hour.
5. Remove from refrigerator and whisk in mascarpone until smooth. Set bowl aside.
6.In a medium bowl, beat cream with vanilla until stiff peaks form. Set aside. (Do not overbeat. I won't like, I overbeat and my whipped topping was a little waxy for my liking.)
7. In a small bowl, combine coffee and rum.
8. Drizzle approximately 1 tbsp + 2 tsp of the coffee/rum mixture over each pre-baked ladyfinger. Add it a little at a time and wait for it to absorb into the ladyfingers before adding more. When it stops absorbing, stop adding more. (I soaked them pretty good. And boy was it YUM-O!)
9. Spread the mascarpone mixture over the soaked ladyfingers.
10. Pipe or spread the whipped cream over the mascarpone. (I just spread it on top with a spoon)
11. Sprinkle with cocoa powder.
12. Optionally, top with chocolate curls. Make the chocolate curls using a vegetable peeler on a piece of chocolate. It works best if the chocolate is slightly warm, but not melty. (It really makes them more visually appealing if you do this step.)
13. Cover and refrigerate 4 to 6 hours, until set. (Trust me, they will taste much better if you do this.)
|Don't you just want to DEVOUR these?!|
They may be a lot of work, but you won't be sorry you made them. Promise.