Super moist and tender baked vanilla donuts soaked in espresso and frosted with fluffy mascarpone cream topped with a generous dusting of cocoa powder.
Super moist and tender baked vanilla donuts soaked in espresso and frosted with fluffy mascarpone cream topped with a generous dusting of cocoa powder.
I think we all know my obsession with Tiramisu at this point so these donuts should come with no surprise lol. They’re very simple and easy to make and I’ll just be honest, it’s very similar to my Tiramisu cupcakes but with a donut base instead.
& you better believe I’ll be making a chocolate version of those cupcakes too like I did my Chocolate Tiramisu Cake.
How To Make Tiramisu Donuts, Step-by-Step Instructions
Baked Vanilla Donuts
Combine the oil with the sugar, then add the eggs and whisk until they’re well combined and have lightened in color.
Add the vanilla and sour cream and whisk until they’re well combined.
Add in the dry ingredients, folding just until the last streak of flour is combined.
Pipe the batter into greased donut molds. If you only have one pan with 6 molds, you can just do one pan at a time and wait for those to finish.
Bake for about 10 minutes, til they spring back when you press on them.
Let the donuts rest for 5 minutes in the pan, then remove them from the pan.
Use a fork to poke holes in the top of each donut and drizzle 1-2 Tbsp of cooled espresso onto each one (or you can just dunk them halfway if you want).
oil, sugar, eggs, vanilla and sour cream whisked into togetherdry ingredients folded indonut batter piped into moldsdonuts finished bakingcooled donuts with holes poked into themdonuts soaked in espresso
Mascarpone Frosting
Beat together the cold mascarpone with the powdered sugar until it’s completely smooth.
Stream in the cold heavy whipping cream in 3-4 increments, stopping to scrape the edge of the bowl each time.
Once all the heavy whipping cream is added, it may seem soft so turn the mixer up to full speed and it should thicken and hold peaks within a couple of minutes. Don’t over-beat once you’ve reached this stage.
Pipe the frosting on top of the donuts and dust the tops with cocoa powder.
mascarpone beat with powdered sugarwhipped cream beat into mascarponemascarpone cream piped on top of donutstiramisu donuts dusted with cocoa powder
How To Store Tiramisu Donuts
These definitely need to be refrigerated so I recommend placing them in an airtight container and refrigerating them for 4-5 days. Freeze if it’s any longer than that.
To freeze the donuts, place them in an airtight container and then place the container in a freezer bag, squeezing out all the excess air. Thaw by bringing to room temperature for a couple hours before serving or in the fridge over night.
I hope you enjoy these tiramisu donuts and I hope they put a little pep in your step today!
If you have any questions, please comment down below – those will get answered much quicker than email or through social media.
If you’ve tried this, I would very much appreciate a star rating or review as well.
Super moist and tender baked vanilla donuts soaked in espresso and frosted with fluffy mascarpone cream topped with a generous dusting of cocoa powder.
180-240mLespresso or strong coffee, room temperature
Mascarpone
8ouncesmascarpone cheese, cold , (I recommend Belgioioso)**
150gramspowdered sugar, spooned and leveled
300mLheavy whipping cream, cold
2teaspoonsvanilla bean paste
tiny pinch of fine sea salt
Cocoa powder for dusting, I used dutch
Method
Baked Vanilla Donuts
Preheat the oven to 350F/177C convection (325F/163C conventional) and grease a donut pan.
In a medium bowl, whisk together oil, sugar and eggs, until they're well combined and have lightened in color a bit.
120 mL canola oil, 300 grams granulated sugar, 2 large eggs
Add the sour cream and vanilla, whisking until the batter is completely smooth.
1 Tbsp vanilla bean paste, 227 grams sour cream
Add the flour, baking powder and salt, whisking just until the last streak of flour is combined. Use a rubber spatula to scrape the edge of the bowl a couple of times and transfer to a piping bag.
300 grams all-purpose flour spooned and leveled, 1 tbsp baking powder, 1/4 tsp fine sea salt
Fill each donut mould about 2/3-3/4 full and bake for 8-11 minutes. They are done when you press on the center and it springs back and the edges are golden brown.
Remove them from the oven and let them cool in the donut pan for 5 minutes, then move them to a cooling rack. Allow the donuts to cool completely before soaking.
Use a fork to poke holes into the tops of the donuts and brush them each with about 1-2 Tbsp of the espresso. You could also just dunk the top half into the espresso if you want but be careful not to drop them in – you don't want the bottom soggy.
180-240 mL espresso or strong coffee room temperature
Mascarpone Cream
Place the cold mascarpone into the bowl of a stand mixer (or just a large bowl with a hand mixer) with the powdered sugar and salt.
8 ounces mascarpone cheese, cold (I recommend Belgioioso)**, 150 grams powdered sugar spooned and leveled, tiny pinch of fine sea salt
Beat at low-medium speed until they’re combined and then increase the speed to medium-high for 1-2 minutes, scraping the edge of the bowl halfway through.
Add the vanilla and the cold heavy whipping cream in 3-4 increments, mixing well between each addition.
300 mL heavy whipping cream cold, 2 teaspoons vanilla bean paste
After adding all the heavy whipping cream, the cream may look soft, turn the mixer up to full speed for 1-2 more minutes and it should stiffen up (like whipped cream does).
Use a piping bag fit with a large round piping tip to frost the donuts and then dust with cocoa powder.
Cocoa powder for dusting I used dutch
Notes
You can get about 18 large donuts from this batter or you can make some large and some mini. I got 12 large and 24 minis from one batch.
I baked the mini ones at the same temperature and just shaved off a couple of minutes of bake time.
