Forget the ladyfingers. Forget the coffee even. This tiramisu-inspired dessert swaps ladyfingers for crisp cubes of corn muffin layered with a cheesecake cream.
We are corn muffin fans. That’s especially true when it comes to the crispy tops. Some of us are guilty of taking off the top and leaving the bottoms (as if there’s going to be someone who says, “I’m so glad this corn muffin doesn’t have a top because I prefer bottoms.” Doesn’t happen.)
But now there is finally something to do with those bottoms (sure, you can use the whole corn muffin, but now you have an excuse to eat just the top).
In this dessert, we’re cubing up some corn muffins into croutons. If you want to bake corn muffins, go ahead. But you can totally use store-bought. I happened to have recently baked corn muffins before this photoshoot, but store-bought really works just as well.
Spread them on a tray and drizzle with a little butter and toast.
The problem is that the cute little cubes of corn muffin may or may not get eaten off the tray and you might not have any left to make this dessert.
But let’s try anyway. Let’s make this cream. It’s a tiramisu-inspired cream, but it uses the more accessible cream cheese and sour cream instead of mascarpone.
It does need a mixer, but just throw in all the ingredients and it comes together quickly.
I recommend using this piping bag hack to fill the bag and store the cream so it’s waiting in the fridge for when you’re ready to assemble the final dessert. Add your toasted corn muffin croutons to the ramekins or one larger serving dish.
Pipe some cream on top.
Croutons,
and fruit.
It’s both indulgent and light at the same time, not too sweet, and completely satisfying.
You can make and freeze these, just add the fruit fresh. Enjoy!
Corn Muffin Tiramisu
Ingredients
- 3 large corn muffins, cubed (store-bought muffins tend to be larger than homemade. If using homemade, you will need more muffins)
- 3 tbsp butter, melted
Tiramisu Cream:
- 1 (8 oz.) container cream cheese
- 1 cup sour cream
- ⅓ cup sugar
- 1 tsp pure vanilla extract
For Assembly:
- blueberries, mango, pomegranate seeds, or fruit of your choice, finely chopped
- mint leaves, optional
Instructions
- Preheat oven to 350℉. Spread corn muffin cubes on a parchment-lined baking sheet. Drizzle with melted butter (if you are not using butter, spray with nonstick cooking spray). Bake for 10-12 minutes, until croutons are golden at the edges. Set aside. Although they are great when warm, croutons can be frozen until ready to assemble (bring to room temperature first).
- In a mixer, combine all cream ingredients. Transfer to a piping bag.
- In individual dessert dishes, layer croutons, cream, croutons, fruit, cream and fruit. Optionally, top with a mint leaf for garnish.
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Where can I buy these jars? They’re so perfect
Added a link above to similar ones.
We linked to ramekins in the post.
Do you have a good recipe for corn muffins?
I have lots of good recipes for Corn Muffins.
The ones I make most often are the “regular” corn muffins from Dairy Made Easy.
My favorite low-fat/almost fat-free corn muffins (not for this recipe) are in Secrets of Skinny Cooking & Best of Kosher
Can you please share your corn muffin recipe?
I dont see the link for the ramekins; where did you add that?
We linked to ramekins in the post.
Love the pink mixing bowl! Where can I find it?
Looks yum! Can I make them with brownie muffins?
Of course! Great idea! Enjoy!
Thanks Victoria!