Tiramisu Babas
Indulge in the rich fusion of Italian classics with these decadent Tiramisu Babas, a delightful dessert that brings together the iconic flavors of tiramisu and the tender, syrup-soaked texture of traditional baba cakes. These fluffy, golden babas are infused with a bold espresso-rum syrup, ensuring every bite is decadently moist and aromatic. Topped with a velvety mascarpone cream and finished with a dusting of cocoa powder, this recipe is an irresistible treat for coffee lovers and dessert enthusiasts alike. Perfect for special gatherings or an elevated after-dinner indulgence, these individually portioned delights are as elegant as they are delicious. Whether you're drawn in by the luxurious mascarpone or the rich espresso syrup, Tiramisu Babas are sure to impress with their unique twist on timeless Italian desserts.
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Recipe Information
Ingredients
- 250 g All-purpose flour
- 50 g Granulated sugar
- 7 g Instant yeast
- 0.5 tsp Salt
- 3 large Eggs
- 100 ml Warm milk
- 80 g Unsalted butter (softened)
- 250 ml Espresso
- 250 ml Water
- 150 g Granulated sugar (for syrup)
- 30 ml Dark rum
- 250 g Mascarpone cheese
- 200 ml Heavy cream
- 50 g Powdered sugar
- 1 tsp Vanilla extract
- 2 tbsp Cocoa powder
Instructions
In a large mixing bowl, combine the flour, granulated sugar, instant yeast, and salt. Mix well to distribute the dry ingredients evenly.
Add the eggs and warm milk to the flour mixture. Using a stand mixer with a dough hook or mixing by hand, knead until a smooth dough forms.
Gradually add the softened butter, kneading continuously until fully incorporated and the dough is glossy and elastic.
Cover the dough with a damp cloth and let it rise in a warm place for 1 hour, or until doubled in size.
Preheat your oven to 180°C (350°F) and grease 6 small baba molds or a muffin tin.
Punch the dough down and divide it into 6 equal portions. Shape each portion into a ball and place them into the prepared molds.
Cover the molds loosely and let the dough rise again for about 30 minutes, or until doubled in size.
Bake in the preheated oven for 15-20 minutes or until golden brown. Remove from the oven and allow to cool slightly before unmolding.
To prepare the espresso syrup: Combine the espresso, water, and granulated sugar in a saucepan. Heat over medium heat, stirring, until the sugar dissolves. Remove from heat and stir in the dark rum.
Submerge each cooled baba in the espresso syrup, allowing them to soak for about 2-3 minutes on each side. Place them on a wire rack to drain any excess syrup.
For the mascarpone cream: In a mixing bowl, whip the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract together until light and fluffy.
To assemble, slice each baba horizontally and layer with a spoonful of mascarpone cream. Replace the top of the baba and dollop more mascarpone cream on top.
Dust the assembled babas with cocoa powder before serving.
Enjoy your Tiramisu Babas as a decadent dessert with a modern twist!
Nutrition Facts
Calories |
777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 243 mg | 11% | |
| Total Carbohydrate | 79.1 g | 29% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 44.4 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 113 mg | 9% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 244 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
