John Myers
Ingredients for 6 servings:
- 100 g ladyfingers (approx. 21 pieces)
- 150 g flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 egg(s)
- 80 g sugar
- 100 g butter, soft
- 250 g buttermilk
- 4 tbsp coffee, strong, cold (espresso)
- 2 tbsp Amaretto
- 150 g mascarpone
- 1 packet of vanilla sugar
- 3 tbsp cocoa powder
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
It’s advisable to use a loaf pan for muffins here – it looks absolutely fantastic. However, regular pans will also work. Preheat oven to 200°C (fan oven is 170°C). Finely crush the ladyfingers (either in a freezer bag or old-fashioned, using a rolling pin). In a bowl, combine the flour, biscuit crumbs, baking powder, and baking soda. In another bowl, lightly beat the egg. Add the sugar, butter, and buttermilk and mix well. Carefully fold in the flour mixture. Pour the batter into the wells. Bake in the middle of the oven for 20-25 minutes. Let the muffins rest in the baking pan for 5 minutes, then remove them from the pans and let them cool on a wire rack. Pierce the muffins several times with a toothpick. Mix the coffee with the alcohol and drizzle 1 tablespoon of the “liquid” over each muffin, allowing it to dry slightly. Mix the mascarpone with the vanilla sugar until smooth, then spread evenly on the muffins and sprinkle with cocoa powder. It looks absolutely stunning on a festive table.
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