i'm off to a friend's house later to help her celebrate her birthday and what better than something slightly pink, pretty and rose-flavoured? as you know i have been dying to use that new rose syrup i just bought and the thought of light, delicate tiramisu tickled with the delicious heady aroma of rose...well it seems to me a perfect summer birthday treat.
and for toppings well...when you read the back of this chocolate wrapper how could you not let it adorn a rose-flavoured tiramisu cupcake...i mean, the words themselves had me seriously salivating!
i had to have a sneaky taste of the chocolate on its own and it really was lovely...subtly rose-flavoured (and let's face it...that's the way you have to go when using rose...otherwise i think you might running the risk of inebriating yourself...it's just so heady...yeah, i know i keep saying that but i can't think of any other word to aptly describe the effect of roses). the pistachios offered a subtle crunch...will definitely buy this again just for the pure eating enjoyment!
so now for the recipe...this is similar to the tiramisu i made before a long time ago and of course the only real alterations were the substitution of rose syrup for vanilla essence or anything else that seemed a flavouring. i contemplated whether to use the coffee syrup to flavour the sponge but then thought that it would give a nice contrast...the bitterness of the strong coffee and the aroma of the rose. it did! was really happy with the final result. there was a strong enough hint of rose and yet the cupcake remained light and airy and delightfully delicious!
6 eggs, separated
3/4 t. cream of tartar
1 c. sugar, divided into 2
3 T. water
3 t. rose syrup
1/8 t. salt
1 c. sifted plain flour
in a mixing bowl, beat egg whites with cream of tartar until foamy.
using 1/2 cup of the sugar add the sugar 2 tablespoons at a time, beating the egg whites constantly until glossy and they stand in peaks.
in a small bowl, beat egg yolks until thick (about 3-5 mins)beat in remaining 1/2 cup of sugar, water, rose syrup and salt.
sprinkle sifted flour over whites and fold in gently.
add beaten egg yolk mixture and fold in.
fill cupcake cases 2/3 full and bake in a preheated oven for 15 mins.
1/2 c. icing sugar
1/2 c. water
5 t. coffee powder
in a saucepan, combine water, icing sugar and coffee powder.white stirring, bring to the boil, then remove from heat.
allow to cool.
2 c. mascarpone cheese
1 c. icing sugar
3/4 c. double cream
beat together the mascarpone and icing sugar until well combined.
add cream and beat until fluffy.
poke holes into cooled cupcakes...i find a fork doesn't make big enough holes.
the syrup has trouble seeping through so i use a knitting needle!
spoon 3 teaspoons of coffee syrup over each cupcake...allowing syrup to soak through.
ice with mascarpone cheese icing and drizzle with rose syrup.
top with chocolate bits, shavings, sprinkles or whatever takes your fancy!