Tiramisu and Almond Bubbly

The positive first– I have to give a shout-out to Portland Dining Month and bottle + kitchen. Although Portland Dining Month is almost over, if you can squeeze in ANY of the restaurants participating, I highly recommend. I’ve never had a bad experience. Even though it’s a steal at $29 for three pre-set courses, that has never detracted from the customer service I’ve received. In fact, it’s normally promoted me to order even more food.

That was the case at bottle + kitchen, a funky restaurant and bar at the base of the Hotel Rose. While I’m a minimalist at heart, the bright colors and patterns (including a sparkly gold bar counter) stole my heart. I brought one of my ride-or-die foodie best friends along for the ride and we loved everything on the menu.

Our meal culminated in tiramisu. I have never liked tiramisu. I really just have a problem with almond flavor. Food for thought (ha…pun intended…): Why does almond flavor taste absolutely nothing like almonds? That being said, bottle + kitchen’s was the best I’ve ever had. The ladyfingers were soft and spongey, the espresso accents were light and the mascarpone was particularly flavorful. I left dinner feeling inspired. Tiramisu cupcakes?

Now the negative…I mean accurate– Tiramisu will remain at Bottle + Kitchen and other qualified restaurants. Ambitious efforts transpired, so if I do try this again in the future, I will use a much more simplified recipe.

Recipe (makes 12)


  • 1 cup white granulated sugar
  • 1 cup white flour
  • 1 tsp baking powder
  • 1 tsp almond flavor
  • 1 tsp salt
  • 2 large eggs
  • 1/2 cup melted butter
  • 2 tsp heavy whipping cream
  • 2 tbsp espresso powder
  • 2 tsp coffee liqueur


  • 16 oz confectioners sugar
  • 1/2 cup mascarpone
  • 2 tsp heavy whipping cream
  • 2 tbsp amaretto
  • 2 tbsp cocoa powder for dusting

Set over to 350. Line cupcake tin. Combine cupcake ingredients except for coffee liqueur. Beat until smooth and fill liners. Bake for 16 minutes. Remove from heat and pierce with fork once or twice on each cupcake. Drizzle coffee liqueur over cupcakes, so that they soak up the liquid.

While cupcakes cool and liqueur is absorbed, combine frosting ingredients sans cocoa powder. Remove the cooled cupcakes from the tin and fold in the edges so that they resemble a bowl. Fill the abscess with a spoonful of the frosting and dust with cocoa.

Maybe you’ll have better luck than I. Next time I will allow the cupcakes to fully rise, add the coffee liqueur to either the cake or frosting, and frost normally. I won’t call a Mulligan, but better luck next time.

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Hooowweeeee almond time. I was a glutton for punishment this week, choosing an almond bubbler as well. Almond Creek’s bubbly ‘aint lying. It also has slight flavors of tangerine and vanilla. One or the other for the future but this combination is way too much for a gal that doesn’t appreciate the goodness of almonds.

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Hope that everyone has a wonderful week.



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