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Tiramisu

Cupcakes, The Australian Women's Weekly
 
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Photographer: Joshua Dasey, Stylist: Margot Braddon
Photographer: Joshua Dasey, Stylist: Margot Braddon

Tiramisu
INGREDIENTS

Vanilla buttercake:
90g butter, softened
1/2 teaspoon vanilla extract
1/2 cup (110g) caster sugar
2 eggs
1 cup (150g) self-raising flour
2 tablespoons milk

Mascarpone cream:
250g mascarpone cheese
1/4 cup (40g) icing sugar
1 tablespoon marsala
3/4 cup (180ml) thickened cream, whipped

Coffee mixture:
1 tablespoon instant coffee granules
1/3 cup (80ml) boiling water
2 tablespoons marsala

Decorations:
50g dark eating chocolate, grated finely
METHOD

1. Preheat oven to moderate (180°C/160°C fan-forced). Line 6-hole texas or 12-hole standard muffin pan with paper cases.

2. Beat butter, extract, sugar, eggs, flour and milk in small bowl with electric mixer on low speed until ingredients are just combined. Increase speed to medium, beat until mixture is changed to a paler colour. Divide mixture among cases; smooth surface.

3. Bake large cakes about 25 minutes, small cakes about 20 minutes. Turn cakes onto wire rack to cool.

4. Make mascarpone cream. Make coffee mixture.

5. Remove cases from cakes. Cut each cake horizontally into four. Brush both sides of cake slices with coffee mixture. Join cake slices with mascarpone cream.

6. Spread tops of cakes with mascarpone cream; sprinkle with grated chocolate. Refrigerate for 3 hours before serving.

Mascarpone cream
Combine mascarpone, sifted icing sugar and marsala in small bowl; fold in cream.

Coffee mixture
Combine coffee, the water and marsala in small bowl; cool.
 
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