Tiramisu Cupcakes or Cake

6 eggs, separated (separate when cold; allow to come to room temp)
3/4 teaspoon cream of tartar
1 cup sugar, divided
3 tablespoon water, room temp
1 teaspoon vanilla
1/8 teaspoon salt
1 cup sifted, all-purpose flour (measure after sifted)


In large mixing bowl at high speed, beat egg whites with cream of tartar until foamy. Add half of the sugar, little at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. Sugar MUST be dissolved.
In small mixing bowl at high speed, beat egg yolks until thick, about 3 to 5 minutes. Gradually beat in remaining sugar, water, vanilla and salt (if desired) until blended.  Sprinkle flour over egg white, fold.  Add beaten yolk mixture. Gently, but thoroughly, fold yolk mixture and flour into whites.
Fill muffin cups 2/3 full. Bake in a preheated oven at 350 degrees for 10-15 min or until done.

Espresso Syrup:

½ cup confectioner’s sugar
1  cup brewed espresso (or extra strong coffee)


Combine hot coffee with sugar, mix.  Let cool

NOTE:  Use a fork to poke a few holes into cupcakes so that they will absorb liquid. Pour approximately ½-1 teaspoon of syrup onto each cupcake.

Frosting:  This recipe is sufficient if piping, cause you will use more frosting.  If you are spreading frosting on cupcakes then you may reduce the ingredients.

3 c mascarpone
1 c confectioner’s sugar
¼ c marsala wine
¾ c heavy cream, chilled

In a medium bowl using an electric mixer set on medium speed, beat together the mascarpone cheese,  sugar and marsala until well blended. Add the cream and beat until fluffy, about 1 minute. Frost cupcakes with mascarpone/whipped cream mixture. Dust tops with cocoa powder (I used unsweetened), sprinkle with dark chocolate shavings.