Anytime I go to visit Chef Andrea Apuzzo at Andrea’s in Metairie, I always order his tiramisu. I’ve even gone as far as to order it as an appetizer. It’s that good. I owe Chef Andrea a thank you for introducing me to authentic tiramisu and Italian cuisine right here in New Orleans.
Makes about 8 to 10 regular or 4 to 6 extra large cupcakes
2 1⁄2 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
1 cup unsalted butter
1 3⁄4 cups sugar
3 large eggs plus 1 egg yolk
1 teaspoon vanilla
1⁄2 cup whole milk
Crushed coffee beans
1⁄2 cup water
1⁄3 cup sugar
2 tablespoons ground espresso
3 tablespoons coffee liqueur
8 ounces mascarpone
1⁄2 cup powdered sugar
1 1⁄2 teaspoons vanilla, optional
1 cup heavy cream
Preheat oven to 325 degrees. Combine flour, baking powder, and salt in a large bowl.
In a stand mixer, cream the butter and sugar. Slowly add the eggs, making sure to scrape sides of bowl. Add vanilla. Slowly add the flour mixture and milk, alternating between each until fully incorporated and the batter is smooth. Divide evenly into lined cupcake pan. Top with a layer of crushed coffee beans. Bake for 15 minutes until cooked through. Remove from oven and cool.
In a small saucepan, bring water, sugar, and espresso to a simmer over medium heat until fully incorporated. Remove from heat and add liqueur. Set aside.
Using a stand mixer, cream together mascarpone, sugar, and vanilla; set aside. Whip the cream until soft peaks form, about 5 minutes. Fold cream into mascarpone mixture, a third at a time, lightly mixing to maintain consistency.
Make a deep “X” using a thin knife in the top of each cupcake. Spoon 1 tablespoon of the syrup over each cupcake. Generously frost each cupcake with mascarpone cream.
Tips & Suggestions
If making this for a group, use a 9 x 9-inch cake pan. Spread the frosting on the top and cut into squares to serve. Watch the cooking time when using a cake pan. You will need to add a couple of minutes of baking time.