A creative new way to enjoy Tiramisu!
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Cake Mixture
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| 3 | Eggs |
| 1/2 cup | Caster Sugar |
| 1 tspn | Vanilla Extract |
| 1/3 cup | Self Raising Flour |
| 1/4 cup | Corn Flour |
| 1/4 cup | Plain Flour |
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Coffee Syrup
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| 1/4 cup | Caster Sugar |
| 1/2 cup | Brewed Espresso Coffee |
| 1 Tbsp | Kahlua (optional) |
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Frosting
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| 250g | Mascarpone |
| 300ml | Thickened Cream |
| 2 Tbsp | Icing Sugar |
| Preferred Milk Chocolate Block (grated) |
| 1 | Preheat oven to 180 degrees, line 15 holes of two standard size muffin tins with paper cases. |
| 2 | Put eggs and extract in the small bowl of an electric mixer and beat until pale and tripled value. Gradually add 1 tbsp of the sugar at a time and beat for 5-6 minutes or until incorporated and thick. Sift all flours together twice onto baking paper. Transfer egg mixture to a larger bowl. |
| 3 | Sift flours, once again over the eggs mixture. Gently fold until combined. Spoon into paper cases until two thirds full. Bakes for 15-20 minutes or until a skewer comes out clean when inserted into the cakes. |
| 4 | Meanwhile, to make coffee syrup, put sugar, coffee and Kahlua into a saucepan over a high heat and stir until sugar dissolves. Remove from heat. |
| 5 | Leave sponges in tins for 10 minutes before transferring to a wire rack to cool. Pierce tops of sponges 6 times with a skewer. Spoon 1-1 ½ tbsp of the coffee syrup slowly over the top of each cake until absorbed. |
| 6 | Put the mascarpone, cream and icing sugar in a small bowl of an electric mixer and beat until firm peaks form and mixture is thick enough to pipe. Refrigerate if too runny. When a pipe-able consistency, it is ready to transfer into the piping bag. |
| 7 | Fill Piping bag fitting with a 1cm plain pipe with the creamy frosting. Pipe cream frosting on top of cakes. |
| 8 | Sprinkle with grated chocolate. Keep cupcakes in the fridge until ready to serve. |
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