Tiramisu Chiffon Cupcakes

Tiramisu, again, haha.

Tiramisu has always been my favorite dessert. I fell in love with it before I started baking and I can't stop trying anything with the word "Tiramisu." 

Homemade or Patisserie style, the main flavors of the Tiramisu are coffee, Coffee liqueur, and Mascarpone cheese. Made with only three ingredients, they can become one of the most delicious desserts.

Today, our Tiramisu has chiffon cake as a base.  I saw this idea in a Japanese cookbook and I thought it would be more delicious if I turned it into a Tiramisu. 

The first time, I used only Mascarpone cheese for the coffee flavor cream but the cake was too heavy and too rich. 

So to make the cake lighter, I added the whipped cream into the coffee cream. Now, I can fill a lot of cream into the cake without making it too rich to eat.

Before adding the cream I press the crumbs of the cake to make more room for the cream. But if you want less cream just make a hole on the top of the cake and pipe the cream into the cake. The cream will be less but it's still delicious.

Tiramisu Chiffon Cupcakes

Make 10

Coffee Chiffon cake

3 .................................. Egg yolk

..................................... Pinch of salt

20 g ............................. Granulated sugar (A)

15 g ............................. Rice bran oil

30 g ............................. Milk

45 g ............................. Cake flour

1 1/2 tsp ...................... Instant coffee granules

3 .................................. Egg white

40 g ............................. Granulated sugar (B)

Mascarpone cream 

130 g ............................ Mascarpone cheese

40 g .............................. Granulated sugar

1/8 tsp .......................... Salt

30 g ............................. Coffee liqueur (Kahlúa )

140 g ........................... Whipping cream

..................................... Cocoa powder, to sprinkle over the cake

Preheat the oven to 170℃.

Line 10 Muffin pans (6.3x3.2 cm. per pan) with cupcake Liners.

Beat the egg yolk, salt, and sugar (A) together.

Slowly pour the oil into the bowl and beat to combine. Pour the milk into the bowl and beat to combine.

Sift the flour and instant coffee granules into the bowl.

Whisk to combine.

Beat the egg white until foamy. Add the granulated sugar (B) gradually.

Beat until firm peaks formed.

Put 1/3 of the meringue into the egg yolk bowl and mix with the whisk.

Fold the rest of the meringue in 2 additions.

Until fully combined.

Divide the batter into the prepared pan.

Tap the pan to remove large air bubbles.

Bake in the 170℃ preheated oven for 17-20 minutes. 

Remove from the pans and let the cake cool completely

Put the Mascarpone cheese, sugar, and salt into a bowl. 

Mix with a spatula until smooth.

Whip the whipping cream until soft peaks form.

Fold 1/3 of the whipped cream into the Mascarpone cheese mixture.

Pour the Mascarpone cheese mixture into the Whipped cream bowl.

Fold to combine.

Make a hole in the center of the cake.

For filling the cake with the cream.

Fill the center of the cake with Mascarpone cream.

Sprinkle with cocoa powder.

Tiramisu Chiffon Cupcakes