Help outfit Michael, Sarah, and John

Saturday, May 12, 2012


Through tomorrow, you can get a FREE 12oz bag of Mamberamo Choffy with a purchase of $60 or more. I just received my free bag today and I can't wait to try it! If you want to learn more or to order, go to or email me at jilldpierce at yahoo dot com

This is my first time making anything Tiramisu, because I don't drink coffee. But since I started drinking Choffy (made from cocoa beans) it has opened up the option to make Tiramisu! And this recipe did not disappoint, let me tell you. I found the original recipe here but have made my own alterations (including Choffy!).

Choffy Tiramisu Cupcakes

Cupcake Ladyfingers:
  • 2 eggs, separated
  • 1 tbsp + 1/3 C white sugar
  • 1/2 C all-purpose flour
  • 1/4 tsp baking powder
1.      Preheat oven to 400 F.
2.     Line 12-16 muffin tins with cupcake liners – foil ones are best, as the paper ones pull away from the cupcakes while cooling.
3.      Place egg whites in a bowl and beat on high until soft peaks start to form.
4.     Slowly add 2 tablespoons of the sugar and continue beating until stiff and glossy.
5.     In another bowl, beat egg yolks and remaining sugar.
6.    Whip until thick and very pale in color.
7.     In a small bowl, whisk together flour and baking powder.
8.     Fold half the egg whites into the egg yolk mixture.
9.     Fold in flour, and then add the remaining egg whites. 
10.Evenly divide the batter between the cupcake liners.  The cupcake liners will not be filled to the top.  
11.  Bake for 8 minutes.

Choffy Tiramisu topping:
  • 6 egg yolks
  • 3/4 C white sugar
  • 2/3 C milk
  • 1 1/4 C heavy cream
  • 1/2 tsp vanilla extract
  • 1 lb mascarpone cheese
  • 1 C strong brewed Choffy, room temperature
  • ladyfingers baked in cupcake wrappers
  • 1 tbsp unsweetened cocoa powder
  • a small amount of dark chocolate for chocolate curls (optional)
1.      In a medium saucepan, whisk together egg yolks and sugar until well blended. 
2.     Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. 
3.      Boil gently for 1 minute, remove from heat, and allow to cool slightly.
4.     Cover tightly and chill in refrigerator 1 hour. Mine looks grainy, but not to worry – it will be creamy when you mix in the mascarpone.
5.     Remove from refrigerator and whisk in mascarpone until smooth.  Set aside.
6.    In a medium bowl, beat cream with vanilla until stiff peaks form. Set aside.
7.     Drizzle approximately up to 1 tbsp of the Choffy over each baked (and cooled) ladyfinger.  Add it a little at a time and wait for it to absorb into the ladyfingers before adding more.  When it stops absorbing, stop adding more.
8.     Spread the mascarpone mixture over the soaked ladyfingers.
9.     Pipe or spread the whipped cream over the mascarpone.
10.Sprinkle with cocoa powder. 
11.  Optionally, top with chocolate curls.  Make the chocolate curls using a vegetable peeler on a piece of chocolate.  It works best if the chocolate is slightly warm, but not melting.
12. Cover and refrigerate 4 to 6 hours, until set.

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