Tiramisu Madeleines
All the flavors of tiramisu in Tiramisu Madeleines. They are made up of bite-sized chocolate coffee sponge cake, filled with boozy mascarpone cream, and a dusting of cocoa powder on top.
Servings: madeleines
Ingredients
Chocolate Coffee Madeleines
- 7 tbsp (100 gr) unsalted butter, melted, at 40-50°C
- 2 (100 gr) eggs, room temperature
- 1/2 cup (100 gr) castor sugar
- 2 tbsp (6 gr) instant coffee
- 1 tbsp hot water
- 13 tbsp (100 gr) cake flour
- 2 tbsp (10 gr) cocoa powder
- 1 tsp (4 gr) baking powder
- 1/4 tsp salt
Mascarpone Cream Filling
- 3 oz (85 gr) mascarpone cheese, softened
- 1 tbsp (7 gr) confectioners' sugar
- 2 tbsp (30 gr) heavy whipping cream
- 2 tsp (10 gr) Kahlua coffee liqueur, optional
- Cocoa powder, for dusting
Instructions
Chocolate Coffee Madeleines
- In a small bowl, add instant coffee and hot water. Mix until the coffee is fully dissolved. Set aside.
- In a large bowl, add eggs and castor sugar. Using a whisk, mix them lightly for 3-4 minutes or until the sugar is dissolved.
- Add coffee mixture and whisk until well incorporated.
- Sift in cake flour, cocoa powder, baking powder, and salt. Whisk until well combined.
- Add in melted butter and whisk until well incorporated.
- Cover the bowl with plastic wrap and chill the dough for at least 1 hour or overnight.
- When you are ready to bake, preheat the oven to 370℉/190℃. Grease a non-stick madeleine pan with butter. If you are not using a non-stick pan, grease the pan with butter and dust the wells with flour lightly.
- Remove the batter from the fridge. Using a spatula, mix to loosen the batter and remove the air bubbles.
- Transfer the batter into a piping bag and pipe the batter into the molds until 80-90% full. You can also alternatively spoon the batter into the molds.
- Bake for 10-12 minutes or until they have risen.
- Remove madeleines from the pan immediately. Cool completely.
Mascarpone Cream Filling
- In a medium bowl, add mascarpone cheese. Sift in confectioners' sugar and mix with a spatula until well incorporated.
- Add heavy whipping cream and coffee liqueur. Mix until combined.
- Chill in the fridge until using it.
Assemble
- Use a seed remover tool, small paring knife, or round piping tip to cut 0.6-inch/1.5 cm circles into the humps of the madeleines and create holes about two-thirds of the way down.
- Remove the filling from the fridge and stir with a spatula to loosen it.
- Insert a star tip into a piping bag. Transfer the filling into the piping bag. Fill the holes you have created in the madeleines with mascarpone cream until it seeps out from the holes.
- Dust the top of the madeleines with cocoa powder.
Notes
The mascarpone cream filling needs to be chilled and should not be left out at room temperature for an extended period. It is recommended to keep it in the fridge until shortly before serving if possible. The cream can get melty depending on how warm the environment is.
Nutrition
Serving: 1madeleine | Calories: 181kcal | Carbohydrates: 17g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 102mg | Potassium: 72mg | Fiber: 1g | Sugar: 10g | Vitamin A: 373IU | Vitamin C: 0.01mg | Calcium: 41mg | Iron: 0.5mg
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