I should start out by saying that I don't really eat Tiramisu often, so I wasn't really sure what I was going for. But these turned out pretty good, if I do say so myself. Now, I am no connoisseur of this fancy dessert, so if you are, you may want to look elsewhere for a recipe. However, if you're like me and just want to give it a shot, this might work out just fine.
- 6 egg yolks
- 1 1/4 cups white sugar
- 1 cup (8 ounces) mascarpone cheese*
- 1 3/4 cups heavy whipping cream
- 2 packages lady fingers, 3 ounces each
- 1/3 cup Godiva chocolate liqueur or coffee flavored liqueur**
- Chocolate shavings***
**I didn't have any coffee liqueur and so I used chocolate instead. I think it made the cupcakes delicious, but if you're going for more authentic tiramisu, use coffee liqueur.
***You can use a vegetable peeler to shave chocolate off a chocolate bar, or you can melt chocolate chips onto a plate, let them cool and solidify, and then use a peeler to get the little curls.
Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low and cook for about 10 minutes, stirring constantly. Remove from heat and whip until thick and lemon yellow colored.
Add mascarpone to the egg yolks and whip to combine.
Clean your beaters and dry them off. In a separate bowl, whip your heavy whipping cream until stiff peaks form when you remove your beaters. Using a spatula, gently fold the egg yolk mixture into the whipping cream, being careful not to over process.
Fill a cupcake baking pan with cupcake liners. I used the foil ones because they are little more sturdy, which is a good thing for this creamy cupcake.
Tear one lady finger into 1/2 inch pieces to line the bottom of each cupcake liner. Use a pastry brush or a folded cupcake liner to brush liqueur on top of the lady finger layer. Spoon a heaping tablespoon of the egg yolk and cream mixture on top of the lady finger base.