Best Tiramisu Mini Muffins Recipes

TIRAMISU MINI MUFFINS

Steps:

• Preheat oven 375°F.
• In a bowl, beat the cake mix, eggs, milk and oil together. Basically according to the box directions.
• Grease mini muffin tin and bake muffins for 5-7 minutes or until toothpick approved. Cool, poke holes and air dry for 30 minutes. Makes 48 mini muffins.
• In another bowl, with hand mixer, add whipping cream liquid, vanilla, 1 tsp of instant espresso powder and icing sugar. Whip until its light and fluffy, about 5 minutes.
• In a small bowl, whip up the mascarpone cheese light and fluffy like. Add a spoon full of cheese in the whipping cream. Whip together until light and fluffy. Then fold in the rest of the whipped cheese with a spatula in the whipping cream, blend.
• Add 4 tsp instant espresso or coffee in the warm water, mix. Honestly test the flavor of it and make sure you like it cause the muffins get dipped in it. Once espresso mixed, dip the top half of the muffin to absorb some of the espresso flavor.
• Top each muffin with tiramisu cream and sprinkle with coco or chocolate shavings. I grated 1/2 cup of chocolate chips and sprinkle some in espresso, little little bit. Tossed and topped the muffins.

TIRAMISU

Steps:

• In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined.
• In a small shallow dish, add remaining espresso and rum. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.
• Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.
• Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.
• Before serving, sprinkle with chocolate shavings.

MINI TIRAMISU

Steps:

• Combine the cream, sugar and vanilla in a bowl and beat until stiff peaks form. Beat in the mascarpone.
• Combine the espresso and rum in a shallow bowl.
• Break the ladyfingers into thirds to make 18 pieces. To build the first tiramisu, quickly dip 2 pieces in the coffee mixture, then place in the bottom of a small glass.
• Spoon a heaping tablespoon of the mascarpone mixture on top. With a rasp or the smallest holes on a box grater, grate a fine layer of the chocolate over the mascarpone mixture. Repeat 2 more times to fill the glass, then repeat the whole process for the second tiramisu.
• Using a fine sieve, dust the tops with cocoa powder. Refrigerate for at least 2 hours or up to 2 days.

TIRAMISU II

Steps:

• 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.
• In a medium bowl, beat cream with vanilla until stiff peaks form.
• Whisk mascarpone into yolk mixture until smooth.
• In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
• Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.

EASY TIRAMISU

Steps:

• In a medium bowl, beat yolks with sugar and vanilla until smooth and light yellow. Fold mascarpone into yolk mixture. Set aside.
• Dip ladyfingers briefly in coffee and arrange 12 of them in the bottom of an 8x8 inch dish. Spread half the mascarpone mixture over the ladyfingers. Repeat with remaining cookies and mascarpone. Cover and chill 1 hour. Sprinkle with cocoa just before serving.

TIRAMISU MUFFINS

Steps:

• Preheat oven to 350°F
• Line muffin pans with paper liners.
• In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt.
• In another bowl, whisk together the milk, coffee, butter, mascarpone, egg and vanilla until smooth.
• Whisk the wet ingredients into the dry ingredients and stir in the chocolate chips.
• Scoop 1/3 cup batter into each muffin tin, sprinkle with ladyfingers if desired, and bake until muffins spring back when touched, 25-30 minutes.
• Remove from oven and allow to cool.