Making the Best Tiramisu Cupcakes

When I first started out testing these tiramisu cupcakes I tried going with several options that included steps mimicking those of traditional tiramisu. One of them was brushing the baked cupcakes with the liquid espresso but in doing so ended up with a soggy cupcake atop. So the simple fix was to simply include some espresso powder into half the cupcake batter and this left them with a better overall texture and deeply infused flavor baked in.

Since classic tiramisu includes a fair amount of egg yolks I opted for a cupcake batter that included more of them. So while those rich custardy flavors may not come from what is traditionally in the mascarpone filling you'll still find it within the cupcake. And the cupcake base simply replaces the lady fingers of tiramisu.

For the liquid of the cupcake these use both milk and buttermilk for some added flavor, but they only use half buttermilk so that it's not overpowering the delicate flavor of the mascarpone frosting. And for the cocoa finish I recommend adding plenty, because - chocolate! Who doesn't love that additional flavor?

Make these for your next celebration or weekend treat. They are such a heavenly cupcake!

Cannoli Dip

If you ask me I'd vote cannoli, tiramisu, and gelato are top ranking for best Italian desserts.  But each can be time consuming to make. So what to do in a hurry? Make a super simple and fast cannoli dip instead and pair it with a variety of sweet crackers.

Or if you want to go all out pair it with the homemade cannoli chips like I've done here. They are from my cannoli shell recipe but you don't need any special forms. Instead the dough is just cut into bite size triangles and deep fried for that perfectly crisp finish.

It's an exciting and unique variation on traditional cannoli and equally just as delicious. Light and fluffy cannoli dip paired with crisp and flakey cannoli chips are a dream come true! It's a party fav an loved by people of all ages.

What is Tiramisu?

Tiramisu is a beautiful, layered Italian dessert made with lady fingers that have been dipped in strong coffee and aligned in a baking dish, then spread atop is a layer of sweet and fluffy mascarpone custard, and it's dusted with a decadent cocoa finish.

In this tiramisu recipe the layering process is done twice but other versions may have a group of three repetitive layers or just a single set of layers.

It can be made to include a few splashes of alcohol such as rum, brandy or marsala wine, or it can be left out altogether. I prefer without because it really lets the flavors of the coffee and cocoa shine without an overwhelming flavor of alcohol (in a side by side taste test the alcohol free version won for me, but definitely make it how you'd like).

Another difference you'll find among tiramisu is raw eggs or tempered eggs. This version is uses just yolks (I think the whites can have an eggy flavor here), and they are tempered to kill off potential bacteria.

There are several other variations of the dessert. You'll find tiramisu cake, tiramisu cheesecake, there's also tiramisu overnight oats, cupcakes, a martini and trifles.

It also comes in various flavors. This is the coffee and chocolate version but other popular flavors include strawberry tiramisu, matcha, lemon and pumpkin.

This traditional tiramisu is one of my all time favorite desserts! You can't go wrong with those cakey soaked ladyfingers, roasted espresso, rich mascarpone and cream, and a chocolatey cocoa finish. It's such a dreamy dessert!

Anytime I make cannoli anything I have the hardest time limiting myself. When it comes to cannoli, it's almost as if there can be no limits. The heavenly sweetened ricotta, combined with the irresistibly creamy mascarpone makes for a filling like none other. It's so simple yet so complexly enticing.

Make these Cannoli Bites. Devour these Cannoli Bites. That is all I have to say. Okay not really all I have to say because these are my dream dessert, I have such a soft spot for Italian and French pastries so, really I have plenty to say about these.

First of all, the cups for these are made from a cannoli dough (I made it a bit thicker than I would for a cannoli shell that would be wrapped around a flute and fried, simply so it could hold it's shape a little better). The cups are baked in mini muffin cups, not fried.

So, to add a bit of that fried flavor I sprayed them with vegetable oil before baking (so I suppose if you want to be a bit healthier you could leave it off, but I think it's nearly a must).

I'm not a traditional cannoli filling kind of person, I need a cannoli filling with Mascarpone to be completely satisfied with this dessert. There is just so much Mascarpone has to offer that Ricotta doesn't, so whenever I make cannoli anything I always use a combo of both. Mascarpone is probably the best cheese this world has to offer. Okay along with cheddar, I am American. It's like cream cheese meets royalty.

It's utterly creamy texture and delicate sweetness is something no other can imitate. I'd call it the cheese of Heaven. Anyways, yes cannoli needs Mascarpone but it is not the most traditional way. Another cannoli must I'd say is some form of chocolate.

Whether you dip the shells in chocolate or sprinkle these with mini chocolate chips (or chopped chocolate or even chocolate curls), please don't leave the chocolate out.

And If you really want to make these fancy, dip and coat the shells with pistachios. It makes them not only irresistibly decadent but also pistachio cannolis are such an Italian classic.

If you have sweet Marsala wine on hand you can use that in place of the juice and vinegar (so just omit both of those and replace it with 1/2 cup Marsala wine).

Take these to your next party and they may likely become the highlight of the gathering. I don't care who's there or what awaits for dinner, I just want cannoli bites =). Enjoy!