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Happy Wednesday Everyone! I’m so happy to ‘see’ you all today, and hopefully together we can all beat the mid-week blues. If you’re stopping by from The Frugal Foodie Mama, THANKS so much for coming by to join in the fun! As a special treat to celebrate Carrie’s (Frugal Foodie Mama) upcoming birthday, I’m not only going to share ONE Tiramisu recipe today, but TWO!!! Tiramisu is one of Carrie’s favs, so hopefully these live up to her expectations 😉
First up, we have these delicious Mini Tiramisu Chocolate Cakes. Definitely not your traditional piece of Tiramisu, but definitely delicious. Plus, a fun mini-size perfect for entertaining!
1 cup Sugar
1 tbsp. Vanilla Extract
4 tbsp. Butter, melted
1/8 cup Marscapone
1 tbsp. Coffee, if desired (I don’t drink coffee, so I left it out)
1/2 tsp. Salt
3/4 tsp. Baking Powder
1 1/4 cup All-purpose Flour
6 cups Melting Chocolate (I used chocolate chips)
Preheat oven to 350 F.
Beat the Eggs, Sugar, Vanilla, Butter, Marscapone and Coffee (if desired) until smooth. Set aside.
Wisk together the Salt, Baking Powder and Flour until well-combined. Add to wet mixture and mix until fully incorporated.
Pour into a sprayed 8×8 baking pan. Bake for 20-30 minutes, or until ALMOST done. A toothpick inserted should come out with a LITTLE bit of batter on it. Check frequently towards the end.
Remove pan and allow to cool completely.
Melt the chocolate until smooth. Scoop out pieces of the cake, roll into a ball, then dip into the chocolate to coat.
Place cakes in the fridge until ready to serve. Enjoy!
BUT WAIT!!!!! Didn’t I say I was going to share TWO Tiramisu recipes today? Well, golly gee here you go…..
This Tiramisu Cobbler is so creamy and bursting with flavor. My kids called it ‘pudding’ and couldn’t get enough of it. Let’s get a ‘Ya, Man’ for a winning snack – YA, MAN!!!
To start, follow the directions for the cake part of the above recipe (Mini Tiramisu Chocolate Cakes) – up until you remove it from the oven and allow it to cool, then move on to the below recipe…..
1/2 cup Marscapone
2 cups Heavy Whipping Cream
1/8 cup Sweetened Condensed Milk
2-4 cups Milk
Sprinkle of Cinnamon
Sprinkle of Cocoa Powder
Oven still/again at 350 F.
Combine the above ingredients (except cocoa) in a blender (start with only 2 cups of Milk) and blend briefly until mixed.
Scoop pieces of the cake into the blender, blending so it’s all smooth. If it gets to chunky and not creamy, add more milk.
Pour final mixture back into the (newly cleaned/sprayed) 8×8 baking pan. Sprinkle Cocoa over the top.
Bake at 350 F for 20-30 minutes, or until the edges start to brown and pull away from the sides.
Scoop out and serve alone or with ice cream, whipped topping, etc.
Notes: It is a creamy cobbler, so it probably will not slice out into nicely cut pieces. Just scooping with a spoon works best.