Share This
Tiramisu (meaning “pick me up” or “lift me up” in Italian) is a decadent dessert made from ladyfingers soaked in coffee with – traditionally – mascarpone cheese, Marsala wine and cocoa. Today I’m going to share with you a variation of Tiramisu using Barista Prima Italian Roast coffee and a recipe adapted from Chef Maureen Joyce of MJ’s Cafe in Baton Rouge, Louisiana.
This post is brought to you in partnership with Green Mountain Coffee as a GMC Ambassador. I received product in order to assist in making this recipe.
Barista Prima, from Green Mountain Coffee, is a k-cup collection of rich flavors inspired by the coffee houses of Europe. It is the boldest, darkest, most flavorful selection for your Keurig brewer. Learn more about the collection HERE.
What better compliment to a delicious Tiramisu treat than classic Italian Roast?
Tiramisu Brownie Cupcakes – with Barista Prima Italian Roast
If you do not have a double boiler, try using your microwave – in short bursts while stirring in between – to melt your chocolate.
I wanted to do something different from the traditional cut Tiramisu, so I crumbled the lady fingers in preparation for making the Tiramisu in a cupcake pan. Look at how dark and rich that Italian Roast coffee is! The kitchen smelled wonderful.
My Tiramisu brownie cupcakes are alcohol free and I made two without coffee for my three year old.
I swirled the top of my brownie cupcakes with gourmet raspberry preserves. It gave a sweet, tart kick to the overall flavor. You can experiment with any flavor you enjoy in your coffee – caramel, chocolate and more.
- 12 oz dark chocolate chips
- 1 c. butter softened
- 4 whole eggs
- 8 egg whites - separated into 4 and 4
- 1 c. cake flour
- 8 oz Mascarpone cheese, room temperature
- 8 oz cream cheese, room temperature (do not use low or no fat)
- 1 and ¼ c. sugar
- 2 tsp. vanilla extract
- 1 pkg soft lady fingers
- 1 c. Barista Prima Italian Roast coffee, brewed
- Optional: 2 tbsp dark rum
- In a large bowl, melt chocolate, stir and let cool
- Heat oven to 350 degrees
- Add chocolate to mixing bowl and beat in the butter using a paddle attachment
- Add 1 c. sugar, 4 eggs and 4 egg whites
- Add flour and mix on low until combined
- Pour into greased cupcake pan, making sure to fill each cup only half way
- Crumble lady fingers and place a thin layer on top of brownie filling
- Press crumbles into brownie batter softly
- Using a pastry brush, cover crumbles with brewed coffee, making sure they are saturated
- In another bowl - combine Mascarpone cheese, cream cheese, ¼ c sugar, 4 egg whites and vanilla.
- Spread over top of ladyfinger crumbles
- Optional: add a tsp of preserves, caramel etc to top and swirl with a toothpick
- Bake for 40 - 45 minutes until the middle is almost set and brownie begins to pull away from sides of pan
- Cool completely before serving
You can follow along with news, deals and more recipe ideas from Barista Prima on their Facebook Page
You can Tweet us too @RemakingJune
