Updated September 8, 2017
tablespoons amaretto or rum
teaspoons instant espresso powder
cup Betty Crocker™ Bisquick™ Pancake & Baking Mix Original
tablespoons sugar, divided
tablespoons butter, softened
cup heavy whipping cream
cup mascarpone or cream cheese, softened
tablespoons grated chocolate (optional)
In a small bowl, mix together amaretto and coffee powder. Pour 2 tablespoons into each coffee mug and reserve the rest for later.
In a medium bowl, stir together Bisquick™, milk, 2 tablespoons sugar and butter. Spoon mixture into mugs.
Microwave 2 minutes, or until the center of each mug cake sets.
Drizzle cakes with remaining amaretto-coffee mixture.
In a stand mixer fitted with the whisk attachment, beat cream until soft peaks form. Add 2 tablespoons sugar and mascarpone. Whip just until fluffy.
Spoon atop warm mug cakes. Sprinkle with cocoa powder and chocolate.
- If prepping this recipe ahead for a dinner party, refrigerate the cooked mug cakes until chilled before topping with mascarpone mixture.
More About This Recipe
- Tasty tiramisu…made in the microwave? It’s true! With this easy mug cake, we’ve hacked all the flavors of the classic Italian dessert. But no ladyfingers needed.Start with basic Bisquick™ and add some sugar and butter. Then soak it with instant espresso and amaretto. Two minutes later, you’ll be taking a tender cake out of the microwave, ready to be topped with a whipped mascarpone and cream mousse.Deliciously simple! One of the best mug cakes we’ve ever tried.