Lorraine Pascale/BAKING MADE EASY/Mini-tiramisu cakes & Prosciutto, mozzarella and fig pizza www.lorrainepascale.com ellasbakehouse.co.uk www.luigismailorder.com www.amazon.co.uk Mini-tiramisu cakes The nobility of posh dinner-party puds, but with the playfulness of a cupcake. Impress your friends with Lorraine Pascale’s dainty dessert. Equipment and preparation: You will need a 12-hole muffin tin. Ingredients * 165g/5½oz soft butter * 100g/3½oz light brown sugar * 100g/3½oz caster sugar * 4 free-range eggs * 260g/9oz self-raising flour * 80g/3oz ricotta cheese * 3 tbsp coffee essence or 2 tbsp coffee dissolved in 4 tbsp water * 12 amaretti biscuits, roughly crumbled * icing sugar and cocoa powder, for dusting For the filling * 500g/1lb 2oz mascarpone * 1 vanilla pod, seeds only (or 2 drops vanilla extract) * 4 tbsp icing sugar * 4 tbsp Marsala wine * 8 amaretti biscuits, roughly crumbled For the sugar syrup * 165g/5½oz granulated sugar * 165ml/5½fl oz water * 2 tbsp coffee essence or 2 tbsp coffee powder Preparation method 1. Preheat the oven to 180C/350F/Gas 4 and line a muffin tin with 12 muffin cases. 2. Put the butter and sugars in a large bowl and cream together until light and fluffy. Add half of the eggs, then tip in half of the flour and stir well. Repeat with the rest of the eggs, then sift in the remaining flour. Add the ricotta, coffee and biscuits and mix well. Technique: Creaming butter by hand Creaming butter by handWatch technique0:50 mins 3. Using an ice …
Video Rating: 5 / 5
