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Something for the Weekend

January 20, 2012

Mini Tiramisu: a cake version which everyone will love.
80g soft butter
50g light brown sugar
50g caster sugar
2 eggs
130g self-raising flour
40g ricotta cheese
1tbsp coffee dissolved in 2tbsp water
6 amaretti biscuits, roughly crumbled
Icing sugar and cocoa for dusting

250g mascarpone
2 drops vanilla essence
2tbsp icing sugar
2tbsp Amaretto
4 amaretti biscuits, roughly crumbled

Sugar Syrup
80g sugar
80ml water
1tbsp coffee powder

Heat oven to gas mark 4/180C. Line a 6 hole muffin tin with muffin papers.

Put the butter and sugars in a large bowl and cream together until light and fluffy.
Add half the eggs and half the flour then stir well. Repeat with the rest of the eggs and flour and then add the ricotta, coffee and biscuits.
Mix well.
Divide the mixture among the muffin cases and spread the mixture flat with the back of a spoon.
Bake in the oven for 25-30 minutes, or until a skewer comes out clean when inserted into the centre of each cake. Remove from the oven and leave to cool.

For the filling: mix together all the ingredients and set aside in the fridge.

For the syrup: put all the ingredients in a small pan over a low heat and let the sugar dissolve.
Turn up the heat and boil for a couple of minutes until thick.
Remove the pan from the heat and leave to cool.

Remove each cooled cake from their case and slice in half horizontally. Put the halves cut-side up on a large plate and brush each liberally with the coffee syrup. Use lots to keep the cakes moist.
Keep the left over syrup to pour over the cakes later.

Sandwich the halves back together with the mascarpone filling.
Dust the tops with icing sugar and cocoa powder and serve straight away.
Serve the coffee syrup in a jug to pour over the top.

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