| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 20 min |
| Yield: | 6 servings |
Ingredients
- 1 stick unsalted butter, cut into small pieces, plus more for the dish
- 1/2 cup whole milk
- 1 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon salt
- 1 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 cup packed light brown sugar
- 2 tablespoons unsweetened cocoa powder, plus more for dusting
- 2 tablespoons instant espresso powder
- 1 1/4 cups hot water
- 2 tablespoons coffee liqueur or dark rum (optional)
- Confectioners’ sugar, for dusting
Instructions
- Preheat the oven to 350 degrees F. Lightly butter six 8-ounce ramekins and set on a baking sheet; set aside. Put the butter and milk in a medium microwave-safe bowl and microwave in 30-second intervals until the butter is melted. Add 1/2 cup granulated sugar, the vanilla and salt and whisk until smooth. Add the flour and baking powder and whisk until smooth. Divide among the prepared ramekins.
- Combine the remaining 1/2 cup granulated sugar, the brown sugar, cocoa power and espresso powder in a small bowl; sprinkle over the batter. Pour the hot water over the batter in the ramekins (about 3 tablespoons per ramekin); do not stir.
- Bake until a toothpick inserted into the centers comes out clean, about 30 minutes. Remove from the oven and brush the tops with the liqueur, if desired. Lightly dust the top of each with cocoa powder and confectioners’ sugar. Let stand at least 30 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 445 |
| Total Fat | 16 g |
| Saturated Fat | 10 g |
| Carbohydrates | 70 g |
| Dietary Fiber | 1 g |
| Sugar | 48 g |
| Protein | 4 g |
| Cholesterol | 43 mg |
| Sodium | 236 mg |
Reviews
Received the latest FNM and saw this recipe. I just love tiramisu and had to make it. Followed the recipe to a “T” and it was DEE-licious. My choice of liquor to brush the top was 151 proof dark rum from Nassau Bahamas. I love my tiramisu cold, so I left it in the fridge for two hours after cooling for half an hour. I added whipped cream on the top when it was served. I had halved the recipe and only made three. As you can guess, I wish I had made 6. Will make again soon for a dinner party. It is a fantastically beautiful presentation! People will think you slaved over it, and it was so easy. Love this recipe!!!
My wife and I had to cancel our Valentine’s day reservation, due to us both being sick. It was such short notice, but I still wanted something special for our meal. I saw this in the magazine and thought it looked interesting. I had everything I needed, except for the espresso powder. I used Suisse Mocha powder, but I don’t think it really mattered… This was one of the best desserts I’ve ever made and it tasted better than a lot of desserts I get at nice restaurants. I’ve never left a review on a recipe site before, but this awesome recipe got me to.
The textures are unreal, not to mention the flavor. It was even great the next day. Even while making it, I was thinking that it just didn’t look right. I wasn’t sure if I added enough tablespoons of hot water, but it was right. Ohhh, it was right… It didn’t really taste like tiramisu, again I didn’t use espresso powder, but it wasn’t a let down at all. Fantastic!