Let’s prepare the base for our cupcakes. Finely crush the dry biscuits and place them in a bowl. Add the vanilla and the melted butter. Mix everything very well.
Line a muffin mold with plastic wrap and place the crumbled biscuits inside. Shape them into a shell, molding them around the form. Let it rest in the refrigerator for 30 minutes.
Now let’s prepare the tiramisu cream by placing the sugar and water in a small saucepan and cooking it for 5 minutes. Whisk the egg yolks while slowly pouring in the hot syrup. Beat until the mixture cools down.
Gradually add the vanilla and mascarpone. Fill the biscuit shells completely with the cream. Add Nutella on top and sprinkle with some crushed biscuits. Let it rest in the refrigerator for 5 hours.
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