Description
Delicate cocoa coffee madeleines filled with creamy mascarpone and dusted with cocoa for a luxurious tiramisu twist on the classic French sponge cake.
Ingredients
Scale
- 1 cup unsalted butter
- 3 large eggs
- 3/4 cup castor sugar
- 2 tablespoons instant coffee
- 1/4 cup hot water
- 1 cup cake flour
- 1 tablespoon cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup mascarpone cheese
- 1/4 cup confectioners’ sugar
- 1/2 cup heavy whipping cream
- 2 tablespoons Kahlua coffee liqueur (optional)
- 1 tablespoon cocoa powder for dusting
Instructions
- Preheat oven to 375°F (190°C). Grease and flour a madeleine pan.
- Dissolve instant coffee in hot water and set aside to cool.
- In a large bowl, whisk eggs and sugar until pale and fluffy. Stir in cooled coffee and melted butter.
- In a separate bowl, sift flour, cocoa powder, baking powder, and salt. Fold gently into the wet mixture.
- Spoon or pipe batter into prepared molds, filling each about ¾ full.
- Bake for 10–12 minutes, until tops spring back. Cool on wire rack.
- In a bowl, beat mascarpone, confectioners’ sugar, and cream until smooth and fluffy. Add Kahlua if using.
- Pipe filling into cooled madeleines by sandwiching or inserting into base.
- Dust with cocoa powder just before serving.
Notes
- Chill the batter for 30 minutes for best texture and rise.
- Use a piping bag for cleaner filling application.
- Madeleines are best served the day they’re filled.
Nutrition
- Serving Size: 1 madeleine
- Calories: 260
- Sugar: 14g
- Sodium: 75mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 85mg