Tiramisu Mini Muffins

40 Minutes • Servings: 12 Mini Muffins

Transport yourself to an Italian café with these Tiramisu Mini Muffins. Made with Dilettoso’s Vava Vanilla Mix, creamy mascarpone, bold espresso, and crunchy cacao nibs, they’re moist, tangy, and perfectly balanced. Whether paired with a cappuccino or enjoyed solo, they’re a little taste of Italy in every bite.

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)

Hot Hot Hot

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!

Did you know?

Espresso isn’t just a pick-me-up; it’s packed with natural antioxidants that may support heart health and sharpen focus. Paired with creamy mascarpone, it brings an Italian flair to these muffins that’s both energizing and indulgent.

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