Tiramisu Babas

Total Time: 1 hr Preparation Time: 50 mins Cook Time: 10 mins

Ingredients

• Servings: 36
• 1 cup water
• 1 cup sugar
• 3 tablespoons instant coffee granules
• 1/2 cup rum or 1/2 cup brandy
• 2 1/4 cups flour
• 1/4 cup sugar
• 1 (1/4 ounce) package fast rise yeast
• 1/4 teaspoon salt
• 4 large eggs
• 1/2 cup unsalted butter, cut into pieces
• 1/2 cup water
• 8 ounces mascarpone cheese
• 36 chocolate-covered coffee beans

Recipe

• 1 to make syrup, in a small saucepan, bring water, sugar and instant coffee to boil, stirring to dissolve sugar.
• 2 remove from heat and add rum or brandy.
• 3 set aside.
• 4 to make babas, coat 3 (12-count) mini muffin tins with nonstick cooking spray.
• 5 in bowl of food processor, combine flour, sugar, yeast and salt; pulse to blend.
• 6 add eggs and process until combined.
• 7 in microwave-safe cup or bowl, combine butter and water.
• 8 microwave on high power for 1 minute or until water is hot and butter is just beginning to melt.
• 9 stir until butter is completely melted and mixture feels fairly hot, between 125°f-130°f on instant-read thermometer.
• 10 add to flour mixture and process for 1 full minute (batter will be soft).
• 11 fill each muffin cup halfway full with 1 tablespoon of batter.
• 12 let stand in warm place until batter has risen even with tops of cups, about 20 minutes.
• 13 when babas are nearly risen, preheat oven to 400-degrees.
• 14 bake for 8-10 minutes or until well browned.
• 15 let cool briefly, the cut each baba in half and brush cut surfaces generously with coffee syrup.
• 16 continue until all of syrup is used.
• 17 spread 1 half of each baba with about 1 1/2 teaspoons mascarpone and press halves back together.
• 18 dab a tiny bit of mascarpone in the center of each baba top, then press an espresso bean in place to garnish.
• 19 arrange on platter and serve.
• 20 note: babas can be made up to 2 days ahead, covered and refrigerated until serving time.