Tiramisu Mini Muffins
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These mini muffins are a little taste of Italy in every bite — made with Dilettoso Vava Vanilla mix, creamy mascarpone cheese, a kick of espresso, and a sprinkle of crunchy cacao nibs. Moist, slightly tangy, and not too sweet, they’re perfect for breakfast, brunch, or an afternoon pick‑me‑up with coffee.
What you need
- 2 cups Dilettoso Vava Vanilla Mix
- 250 g mascarpone cheese (room temperature)
- 1 whole egg
- 1 tbsp cacao nibs (plus more for topping)
- 3 tbsp espresso (freshly brewed, cooled)
- - For the coffee cream
- 2 tbsp Mascarpone cheese
- 1 tbsp espresso (Optional: 1 tsp sugar or sweetener of choice)
How to do it
- PREHEAT oven to 180 °C / 350 °F. Line a mini muffin tin with paper liners or lightly grease it.
- MIX mascarpone, egg, and espresso in a bowl until smooth and creamy.
- ADD Dilettoso Vava Vanilla Mix and STIR until you have a thick, silky batter (don’t over-mix).
- FOLD IN cacao nibs for a delicate crunch.
- SPOON batter into mini muffin cups (fill ¾ full). Sprinkle a few extra cacao nibs on top for a bakery‑style look.
- BAKE for 35 minutes at 180 °C, until tops are lightly golden and a toothpick comes out mostly clean.
- COOL in the pan for 5 minutes, then transfer to a rack. Serve warm or at room temperature.
- MAKE the espresso cream to top your mini muffins by mixing 2 tablespoons of mascarpone cheese with one tablespoon of espresso. Optional, add a teaspoon of sugar. Refrigerate for 30 minutes.
- TOP your muffins with the espresso cream, and enjoy!
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