Tiramisu

In a large bowl, using a mixer, combine the egg yolks and sugar until the yolks lighten, about 5 minutes. Then add the mascarpone cheese and beat until smooth, maybe a minute or two. Add 1 tablespoon of the espresso and mix until the espresso is blended well.

In a small bowl, combine the rest of the espresso and rum. The next step will require a 9 x 13 inch pan. Begin to dip the ladyfingers in the espresso and rum mixture, dipping each side for 1-2 seconds. The ladyfingers won’t seem tender immediately but will soak up the liquid within a few minutes. Place the ladyfingers in the 9 x 13 inch pan vertical with the pan, covering the bottom. Spread 1/2 of the cheese mixture over the ladyfingers. Then place another layer of ladyfingers over the cheese. Spread the remaining cheese mixture topping the ladyfingers.

Cover the tiramisu with plastic wrap and refrigerate for at least 2 hours.

Chop or shave 1/2 cup of dark chocolate. I chopped mine in my Magic Bullet. Before serving, generously shake or sprinkle the chocolate on the top of the tiramisu. Serve chilled. Store covered in the refrigerator for up to three days.

mocha cupcakes with whipped espresso buttercream

make the cupcakes

Preheat oven to 300 degrees. Fill muffin pan with cupcake liners. Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

Sift together sugar, flour, cocoa powder, espresso powder, baking soda, baking powder and salt in a large bowl. In a mixer, beat eggs until thickened slightly and lemon colored, 3-5 minutes. Slowly add oil, buttermilk, vanilla and melted chocolate mixture to eggs. Beat mixture until well combined. Add sugar mixture and beat on medium speed until just combined. Pour batter into cupcake liners and bake until a tester inserted in center comes out clean, 20-25 minutes. Cool cupcakes completely on wire rack before applying frosting.

make the frosting

In a small saucepan, combine 1/4 cup of the milk with flour, whisking until there are no lumps. Over medium heat, slowly add the remaining 3/4 cup milk. Whisk constantly over medium-high heat and cook until bubbles form and it comes to a low boil. Reduce heat to low and keep whisking for a few more minutes until the mixture starts to thicken. Remove from heat and keep stirring. Then let cool to room temperature. Quicken this step by throwing mixture into freezer until it is room temperature. If there’s a thick skin on top that’s developed while in the freezer, remove and discard it.

While milk-flour mixture is cooling, make the butter-sugar mixture. In a mixer, cream butter on medium speed for 3-5 minutes. Add in sugar and beat on high speed until light and fluffy, 5-7 minutes. Once milk-flour mixture is cooled, on low speed, slowly pour the milk-flour mixture into the butter-sugar mixture. Increase to medium speed and beat until frosting is light and fluffy, 3 to 5 minutes.

Dissolve espresso powder in hot, preferably boiling, water. Start with 1 tablespoon of each. I was looking for a stronger coffee flavor so I went with 2 tablespoons of each. However, add additions slowly so that you do not lose the desired frosting consistency. Frost the cupcakes and add a chocolate covered coffee bean to the top center of each cupcake.