Corn Muffin Tiramisu
Servings: 10 individual ramekins
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.
