Pinoy Cupcake: Tiramoko

This is my Pinoy take on the well loved classic Italian dessert.

I know I blogged about it before, strictly following every step and using all the authentic ingredients, mascarpone, savoiardi ladyfingers,espresso,brandy... but this time I'll exchange some of the ingredientsto with Pinoy ones. Think broas instead of savoiardi lady fingers, a locally produced rhum instead of brandy, and kapeng barako instead of espresso. Should be interesting.

This is a no bake cupcake, all that is needed to be done is arrange the barako/rhum soaked broas then add a layer of cream and repeat the process unit you reachthe top of the papercup. Then, here comes the fun part, I get to decorate the top! No artsy fartsy decoration on these cupcakes.

Tiramoko Cupcakes

makes 6 cupcakes

6 Nut & Party Cups

15 broas

3/4 c whipping cream

4 oz cream cheese

2 tbsp icing sugar

1/2 c kapeng barako

2 tbsp rhum - I used Tanduay for this =)

Chocolate Sprinkles and Chocolate Coffee beans for decoration

Combine coffee and rhum. Set aside.

Whip cream until it soft peaks form.

Mix cream cheese and sugar until mixture softens.

Fold in cream cheese mixture to the whipped cream.

Line broas and fit them on the Nut & Party cups. This will be the first layer.

Brush the broas with the coffee mixture.

Add a layer of the cream cheese mixture.

Repeat last 3 steps till you reah the rim of the cup.

Top the cupcake with more cream and decorate with Chocolate Sprinkles and Chocolate Coffee beans.

Happy Cupcaking,

Aikko