(Make 24 muffins)
Last Thursday, I was making "authentically" Tiramitsu for my boyfriend. Usually, I make Tiramitsu with lady finger soak in instant coffee and milk pudding, which also produces a really nice taste and reduces the fatty of this dessert. But recently, seeing more and more friends start making authentic Tiramitsu with Mascapone cheese, Rum or Coffee liquor, I decided to make a classic Italian Tiramitsu. Everthing went find, I especially love the cream; however, when the time to try it came, I was super disappointed about the lady finger taste. I used an online recipe saying "Classic Tiramitsu" with exact the same amount of rum, which turn out to be TOO MUCH! The lady fingers layer taste so awkward
I finally separated all the Mascapone Cream from the lady fingers and make another batch of Tiramitsu without any Rum flavor. Then, I looked at the left-over lady fingers, which had already been soaked into rum + coffee and wondered what can I do with them? Beng!!! I figured it out....
By combining the recipe of the cupcake in "Pinky lemon cupcake" (excluding the frosting steps) with the left over soaked lady fingers, I introduce this new recipe: Tiramitsu Muffins, which is suffer tasty
The Rum flavor already evaporated during the baking process, leaving behind a soft, coffee-flavored, and semi-sweet muffin with a hint of raisin. Who have turn a baking disaster into a "taste of heaven"? Ingredients:
1 1/3 cup unbleached cake flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup heavy whip cream
3/4 stick unsalted butter at room temperature
2/3 cup sugar
1 1/2 packs of lady fingers
1 1/4 cup plus 2 tea spoons warm water + 2 package of G7 or Nest Cafe instant coffee
6 large egg whites, at room temperature
1/2 teaspoon cream of tartar
1 cup raisin Directions:
1/ Sift the flour, baking powder, salt into a medium bowl. In another bowl, pour 1 cup of water into the raisin and microwave for 1 minute to soften the raisin. Drain the raisin and set aside.
3/ In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until blended, about 2 minutes. Then, alternately adding parts of the flour mixture and parts of the heavy whip cream to the butter& sugar, beginning and ending with the flour mixture.
Mix just until the flour is corporated and the batter looks smooth. Set aside
4/ In a clean and large bowl, using electric mixer to beat the egg whites and cream of tartar at medium speed until the whites are foamy and the cream is dissolved. Increase speed to high and continue beating until soft peak firms. Notice: You should divide the egg whites and the cream of tartar into halves. Then beat half of the egg whites with 1/4 tea spoon cream of tartar, star at medium speed and gradually increase the speed to maximum and beat until the soft peak forms. Repeat with the rest of the egg whites and the cream of tartar.
5/ Soak the lady fingers into the dissolved coffee mixture to soften them. Soak just enough to cover the surface of the lady fingers. Do NOT soak too much, otherwise the lady fingers will be too soft!. Then, use a spatula to mash the soften lady fingers. (It should look like mashed potatoes at the end)
6/ Using a rubber spatula to fold the mashed lady fingers to the flour mixture in step 3 and fold until fully combined.
7/ Use a spatula to fold half of the egg whites mixture in step 4 to the batter in step 6. Fold gently to just combine. Then fold this new mixture to the rest of the egg whites and fold gently again to just combine and no white streaks remain. Finally, add the raisin to the batter. Preheat the oven to 350 degree F
8/ Fill batter up to 2/3 of each muffin paper liner. Bake at 350 degree F for 15 to 20 minutes (until the tops feed firm and a toothpick inserted in the center comes out clean) Cool cupcakes for 10 minutes in the pan on the wire rack. Remove the muffins from the pan onto a wire rack and let cool completely.
I brought these muffins to the Mid-Autumn Festival Celebration at my friends' house last Friday. And I was so happy that everyone loved it.....Yai..........