Piccolo Tiramisu

Ingredients for 1 servings:

• 3 eggs
• 100 g sugar
• 50 g flour
• 50 g cornstarch
• 1 tbsp vanilla sugar
• 1 tsp baking powder
• 1 cup of espresso, strong
• 250 g mascarpone
• 50 g powdered sugar, sifted
• 100 ml cream
• n. B. Cocoa powder, unsweetened for dusting
• Paper cups

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 25 minutes

makes 12 pieces.

Preheat the oven to 175°C (top/bottom heat, fan: 150°C). Line a muffin tin with baking cups. For the batter, separate the eggs. Beat the egg whites until stiff peaks form. Gradually add the sugar and continue beating until glossy. Now add the egg yolks and mix in. Mix together the flour, cornstarch, vanilla sugar, and baking powder, sift it onto the egg mixture, and carefully fold it in. Divide the batter evenly into the baking cups. Bake on the middle rack for about 20 minutes. Let it cool completely. In the meantime, prepare the cream. Brew a cup of strong espresso. Whip the mascarpone and powdered sugar until fluffy. Stir in 1 tablespoon of espresso. Whip the cream until stiff peaks form and fold it into the mascarpone cream. Prick the cooled cupcakes several times with a fork. Carefully drizzle the espresso over the cakes using a teaspoon. Then spread the mascarpone cream on the cakes and smooth it evenly with a knife. Chill and dust with cocoa powder just before serving.