Ingredients
- 6 egg yolks
- 3/4 cup white sugar
- 2/3 cup milk
- 1 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1 pound mascarpone cheese
- 1 cup strong brewed coffee, room temperature
- 2 tablespoons rum
- ladyfingers baked in cupcake wrappers (see my post on ladyfingers for instructions.)
- 1 tablespoon unsweetened cocoa powder
- a small amount of dark chocolate for chocolate curls (optional)
Instructions
- In a medium saucepan, whisk together egg yolks and sugar until well blended.
- Whisk in milk and cook over medium heat, stirring constantly, until mixture boils.
- Boil gently for 1 minute, remove from heat, and allow to cool slightly.
- Cover tightly and chill in refrigerator 1 hour.
- Remove from refrigerator and whisk in mascarpone until smooth. Set aside.
- In a medium bowl, beat cream with vanilla until stiff peaks form. Set aside.
- In a small bowl, combine coffee and rum.
- 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.
- Spread the mascarpone mixture over the soaked ladyfingers.
- Pipe or spread the whipped cream over the mascarpone.
- Sprinkle with cocoa powder.
- 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.
- Cover and refrigerate 4 to 6 hours, until set.
Read more at http://www.cupcakeproject.com/2010/08/tiramisu-cupcakes.html#z041vOG3LGFx9eVC.99
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