TIRAMISU CUPCAKE, COFFEE MARSALA

SYRUP, MASCARPONE FILLING AND

FROSTING, COCOA POWDER
Serves 9 cupcakes

Ingredients
Cupcakes: Equipment
• Chef’s knife
1 1/4 cup Cake flour (not self-rising), sifted • Casserole
3/4 tsp Baking powder • Spoon
1/2 tsp Salt • Whisk
1/4 cup Whole milk • Bowl
1each Vanilla bean, halved lengthwise, seeds • Rubber spatula
scraped and reserved • Pie dish
4 Tbsp Unsalted butter, room temperature, cut into
pieces
3 each Large whole eggs, room temperature
3 each Egg yolks, room temperature
1 cup sugar

Marsala syrup:

1/3 cup plus 1 Tbsp Freshly brewed espresso

1 ounce Marsala
1/4 cup Sugar

Mascarpone Frosting:
1 cup Heavy cream
8 ounces Mascarpone cheese, room temperature
1/2 cup Confectioners' sugar, sifted

Unsweetened cocoa powder, for dusting

Directions
1. Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Sift
together cake flour, baking powder, and salt. Heat milk and vanilla-bean pod and
seeds in a small saucepan over medium heat just until bubbles appear around
the edge. Remove from heat. Whisk in butter until melted, and let stand 15
minutes. Strain milk mixture through a fine sieve into a bowl, and discard vanilla-
bean pod.

Copyright © 2005 Kitchen on Fire LLC

www.kitchenonfire.com
 TIRAMISU CUPCAKE, COFFEE MARSALA
SYRUP, MASCARPONE FILLING AND
FROSTING, COCOA POWDER
Serves 9 cupcakes

2. With an electric mixer on medium speed, whisk together whole eggs, yolks, and
sugar. Set mixing bowl over a pan of simmering water, and whisk by hand until
sugar is dissolved and mixture is warm, about 6 minutes. Remove bowl from
heat. With an electric mixer on high speed, whisk until mixture is fluffy, pale
yellow, and thick enough to hold a ribbon on the surface for several seconds
when whisk is lifted.

3. Gently but thoroughly fold flour mixture into the egg mixture in three batches;
stir 1/2 cup batter into the strained milk mixture to thicken, then fold milk
mixture into the remaining batter until just combined.

4. Divide batter evenly among lined cups, filling each three-quarters full. Bake,
rotating tins halfway through, until centers are completely set and edges are
light golden brown, about 20 minutes. Transfer tins to wire racks to cool
completely before removing cupcakes.

5. To make the syrup:

Stir together hot coffee, Marsala, and sugar until sugar is dissolved. Let cool.

6. To make the frosting:

With an electric mixer on medium speed, whisk heavy cream until stiff peaks
form (be careful not to overbeat, or cream will be grainy). In another bowl, whisk
together mascarpone and confectioners' sugar until smooth. Gently fold whipped
cream into mascarpone mixture until completely incorporated. Use immediately.

7. To finish, brush tops of cupcakes evenly with coffee-marsala syrup; repeat until
all syrup has been used. Allow cupcakes to absorb liquid 30 minutes. Dollop
frosting onto cupcakes; refrigerate up to overnight in airtight containers. Dust
generously with cocoa powder just before serving.

Copyright © 2005 Kitchen on Fire LLC

www.kitchenonfire.com