Tiramisu Muffin

Preheat the oven to 160°C (fan) and line a muffin tin with paper cases.

Thoroughly mix the flour, baking powder, baking soda and cocoa powder in a bowl.

Beat the egg, sugar, oil and buttermilk in a second bowl until frothy.

Add the flour mixture to the wet ingredients and fold in briefly until no dry flour remains.

Spoon the batter into the muffin cases, filling them to about two-thirds full.

Bake the muffins for 20–25 minutes until risen and a skewer comes out mostly clean.

Let the muffins rest in the tin for 5 minutes, then remove them from the cases and cool completely on a wire rack.

Carefully melt the milk chocolate and let it cool briefly.

Beat the mascarpone and quark until smooth, then stir in the melted chocolate until you have a creamy mixture.

For the soak, mix Amaretto liqueur with strong coffee (espresso) and let cool.

Slice the cooled muffins horizontally and drizzle the cut surfaces with the coffee-Amaretto mixture.

Place the cream on the bottom halves, reassemble the muffins and keep well chilled until serving.