Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

Tiramisu Mini Treats

Cooking time: 
10-15 minutes
12 mini muffins
Preparation time: 
10-15 minutes
  • 50g dark chocolate
  • 50g Unsalted Butter
  • 1 egg
  • 1 tbsp instant espresso powder
  • 1 tsp boiling water
  • 50g Billington’s Dark Muscovado Sugar
  • 2 tbsp plain flour
  • ½ tsp baking powder
  • 100g mascarpone cheese
  • 75g Billington’s Golden Icing Sugar, sifted
  • Cocoa powder, to decorate
  • Mini muffin tin and mini muffin paper cases
  • Pyrex Glass Bowl
  1. Preheat the oven to 180°C, 170°C fan, Mk 4. Line the mini muffin tin with papers, or prepare with grease and flour.
  2. Put the chocolate and butter in a non metallic heatproof bowl. Set over a pan of simmering water, and melt the chocolate and butter together. Allow to cool slightly.
  3. Whisk the egg with the Billington’s dark muscavado sugar well, until blended. Stir in the melted chocolate and butter. Dissolve the espresso powder in the boiling water and stir this in. Fold in the flour and baking powder until the mix is even. Spoon into the mini muffin tin and bake for 10 – 12 minutes.
  4. Meanwhile, mix together the mascarpone and icing sugar. To serve, spoon a little of the mascarpone frosting on top of each mini muffin and sift over the cocoa. Serve with coffee.