Tiramisu Mascarpone Doughnut Filling
v1CurrentComponent
Yield
~12 pieces
Expected yield
100% of input
Espresso must be cold before use. Brandy rounds the espresso — do not skip. Roll finished doughnuts in cocoa sugar (40% cocoa / 60% caster sugar) immediately after filling.
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
espresso beans | 32.4 | g | ¥175 | 1 | 60ml double espresso (ristretto, cold) ≈ 32.4g beans |
mascarpone | 300 | g | ¥840 | 2 | Beat with icing sugar until smooth |
heavy cream | 200 | ml | ¥470 | 2 | Heavy cream 42%. Whip separately to soft peaks, fold in two additions. |
powder sugar | 35 | g | ¥15 | 2 | Icing sugar |
brandy | 30 | ml | ¥39 | 2 | Add on low speed after cold espresso |
cocoa powder | 80 | g | ¥256 | 3 | 40% cocoa / 60% sugar ratio |
Granule Sugar | 120 | g | ¥42 | 3 | Caster sugar for cocoa roll |
| Total batch cost | ¥1,837 | ||||
| Cost per unit | ¥153 | ||||
| Suggested retail (30% food cost) | ¥510 | ||||