Tiramisu (dried eggs)

Tiramisu Cupcake (liquid eggs)

View dried egg formulation

Yield: 50 finished cupcakes

Ingredients for Mascarpone Coffee Mousse

  • 5.7 oz. Mascarpone cheese
  • 2.9 oz. liquid egg yolk
  • 5 oz. semi-sweet chocolate
  • 0.1 oz. coffee extract
  • 0.7 oz. brewed espresso
  • 0.7 oz. coffee-flavored liqueur
  • 0.5 oz. gelatin w/50% water
  • 6.5 oz. liquid egg white
  • 2.9 oz. granulated sugar
  • 1 lb., 7 oz. heavy cream
  • 0.6 oz. cocoa powder
  • 0.03 oz. ground cinnamon

Total approximate weight: 3 lb., 2.2 oz.

Directions for Marscarpone Coffee Mousse

  1. Combine yolks with mascarpone cheese, mix on medium speed until ribboning stage is met.
  2. Melt chocolate over a double boiler. Fold into yolk-cheese mixture. Don’t allow to mixture to reach over 130° F.
  3. Combine coffee extract with espresso and coffee-flavored liqueur. Heat to 180° F.
  4. Hydrate gelatin with 50% of the water. Stir in warm espresso mixture. Fold into mascarpone cheese yolk mixture.
  5. Warm sugar and egg whites to 110° F; Whip into a meringue. Fold the complete meringue into yolk cheese mixture.
  6. Whip heavy cream to a soft peak, fold into egg white mixture.
  7. Sift cocoa powder and cinnamon into mixture and fold to combine. Chill overnight.

Ingredients for Vanilla Sponge Cake - High Ratio Cake

Yield: 50- 6 ounce Cupcakes

  • 2 lb., 11.6 oz. granulated sugar
  • 1.1 oz. salt
  • 2.2 oz. baking powder
  • 2 lb., 11.6 oz. baking flour
  • 1 lb., 1.4 oz. milk
  • 1 lb., 1.4 oz. liquid whole egg
  • 4.4. oz. liquid egg yolk
  • 1 oz. vanilla
  • 3 lb. butter
  • 2 lb., 9.2 oz. melted butter

Total approximate weight: 9 lb., 6.4  oz.

Directions for Vanilla Sponge Cake

  1. Combine sugar with salt, baking powder, and cake flour.
  2. Combine all wet ingredients excluding melted butter.
  3. Add melted butter and ½ of the liquid mixture to dry ingredients and mix for four minutes. Scrape sides of bowl and add remaining wet ingredients. Continue mixing for an additional four minutes.
  4. Scale 3oz of batter into each cupcake liner (approximately 2 scoops) and bake at 475º F until golden brown. Cool completely.

Ingredients for Mocha Swiss Butter Cream

Yield: 2 oz. topping of icing per cupcake

  • 15 oz. liquid egg white
  • 1 lb., 14 oz. granulated sugar
  • 5 oz. emulsified shortening
  • 3 lb., 2 oz. sweet butter, softened
  • 6.7 oz. semi-sweet chocolate
  • 1.1 oz. coffee-flavored liqueur
  • 2.2 oz. brewed espresso
  • 10 oz. confectioner's sugar

Total approximate weight: 6 lb., 4 oz.

Directions for Mocha Swiss Butter Cream

  1. Warm sugar and egg whites to 110° F. Whip into a meringue.
  2. Gradually add shortening and soft butter until combined. Continue whipping for 10 to 15 minutes.
  3. Over a double boiler melt chocolate. Add coffee-flavored liqueur and espresso then fold into butter cream until combined.
  4. Sift in confectioners’ sugar to stiffen butter cream before piping. (optional)


  1. Using a small knife or circle cutter, about size of a quarter in diameter, take center circle out of completely cooled High Ratio Cupcake to create a cavity. The cavity should continue 2/3rds of the way threw center of cake.
  2. Reserve piece of cake taken out. Scoop 1oz of Mascarpone Coffee Mousse into center cavity. This layer should fill cavity.
  3. Sift confectioners’ sugar into Mocha Swiss Butter Cream to stiffen.
  4. Then pipe approximately 2 oz of butter cream onto top of cupcake. Be sure to guide around/ cover the cavity filled with mousse.

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