Tiramisu Cupcake

Tiramisu Cupcake

6 eggs, separated (separate when cold; allow to come to room temp)
3/4 teaspoon cream of tartar
1 cup sugar, divided
3 tablespoon water, room temp
1 teaspoon vanilla
1/8 teaspoon salt
1 cup sifted, all-purpose flour (measure after sifted)

In large mixing bowl at high speed, beat egg whites with cream of tartar
until foamy. Add half of the sugar, 2 tablespoons at a time, beating
constantly until sugar is dissolved and whites are glossy and stand in soft
peaks. Rub just a bit of meringue between thumb and forefinger to feel if
sugar has dissolved.

In small mixing bowl at high speed, beat egg yolks until thick and
lemon-colored, about 3 to 5 minutes. Gradually beat in remaining sugar,
water, vanilla and salt (if desired) until blended.

With a sifter or sprinkle flour with a sieve over whites. Add beaten yolk
mixture. Gently, but thoroughly, fold yolk mixture and flour into whites.

Fill muffin cups 2/3 full. Bake in a preheated oven at 350 degrees for 10-15
min or until done.

Espresso Syrup

1/2 cup confectioner’s sugar 2/3 cup water 5 teaspoons espresso powder

In a small, heavy saucepan over high heat, combine the water, the remaining
1/2 cup confectioner’s sugar and the espresso or coffee powder. Bring to a
boil, stirring occasionally. Remove from heat and let cool.

Use a fork to poke a few holes into cupcakes so that they will absorb
liquid. Pour approximately ½-1 teaspoon of syrup onto each cupcake.

Frosting

3 c mascarpone
1 c confectioner’s sugar
1/4 c marsala wine
3/4 c heavy cream, chilled

In a medium bowl using an electric mixer set on medium speed, beat together
the mascarpone cheese, confectioner’s sugar and marsala until well blended.
Add the cream and beat until fluffy, about 1 minute.

Frost cupcakes with mascarpone whipped cream mixture. Dust tops with cocoa powder.