MINI TIRAMISU (CLASSIC, RASPBERRY, & PUMPKIN)

These mini tiramisu cups are so cute and easier than you think to make. There are 3 flavors; Classic, raspberry, and pumpkin, for the upcoming holiday season.

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RECIPE:
Yields: 9 cups of each flavor
27 cups if you choose one flavor
or 1 large tiramisu cake

*If you decide to make only one flavor, remember that you make have to triple some of the ingredients. I have listed which ones down below

*Another tip!! If this recipe seems too difficult, or you are allergic to eggs, you can skip the step where you cook the egg yolks for the custard. Just take out the eggs from the dish completely, and add the sugar, brown sugar, marsala wine, and salt to your marscapone and heavy cream. It isn't a traditional tiramisu, but it still tastes great, and is much easier.

Sponge Cake:
2/3 sugar, divided
4 eggs, separated
1/4 cup of espresso, hot
1 cup of flour

Bake at 350F for 13-15 minutes.

Custard:
4 egg yolks (can omit if you want or allergic, see tip above)
1/3 cup of sugar
1 tbsp of brown sugar
2 tbsp of marsala wine
pinch of salt
2 containers (160z.) of marscarpone
1/2 cup of heavy cream

Pumpkin:
(triple recipe if only doing one flavor)
3 Tbsp of pumpkin puree
1/8 tsp of cinnamon
pinch of cloves
dash of nutmeg
half of whipped cream mixture
1 oz of dark chocolate for shavings

Raspberry:
(triple recipe if only doing one flavor)
3 tbsp of pureed raspberries
plus extra for decorating

Coffee Mixture:
1/4 cup of coffee
1 tbsp of marsala wine

Whipped Cream:
(double recipe if only doing one flavor)
1/4 cup of heavy cream
1/4 cup of sugar