these cakes and I had saved as a favorite waiting for the chance to do it, I assure you that the result was amazing a different way to enjoy a rich tiramisu.
Ingredients for 16/18 cupcakes (I have made these mini and it came 45)
for the sponge cake vanilla
60 ml of milk
1 vanilla bean
60 g of butter
175g of flour cake
¾ teaspoon baking powder
a pinch of salt
3 eggs
3 egg
150 g of sugar
for wet coffee
80 ml espresso coffee
45 g sugar
30 ml Marsala or other sweet wine
for the mascarpone cream
240 g of whipped cream
230 g of mascarpone
50 g of icing sugar
Preheat oven to 160 ° C.
Pour the milk into a saucepan, add the vanilla pod scrape out the seeds and bring to a boil. Remove from heat, add the butter and stir until completely melted. Then remove the vanilla bean.
Mix in a bowl the flour and baking powder and salt.
Pour the eggs, egg yolks and sugar in a heatproof bowl or the bowl of food processor, put on a pot of boiling water and stir continuously for 5 or 6 minutes or until sugar is completely dissolved (the mixture should be hot but not boiling).
Remove the pan from water bath and mount with the whip of the robot at high speed for 5 minutes or until when the mixture becomes massive.
with a spatula, slowly add the flour 3 times, lifting the mixture from the bottom up, then add the milk with the butter and mix gently.
Fill paper cups with the mixture and bake for about 20 minutes.
For the syrup:
In a bowl, pour the hot coffee, sugar and Marsala and stir to dissolve sugar.
pierce with a fork and the cupcakes with a pastry brush to wet the sponge with coffee syrup, the cupcakes should be well soaked and then use all the syrup.
For the mascarpone cream:
Mix together the mascarpone and icing sugar, to mount a bit ', then add the cream montata mescolando delicatamente; quindi guarnire i cupcakes con una bella cucchiaiata di crema e una spolverata di cacao.
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