Baking takes exactly twenty minutes. If you're unsure, use the classic skewer test — insert a skewer into the cake, and it should come out clean, or with just a few small crumbs.

Brew a strong coffee, sweeten it and stir in the amaretto. If you like a good hit of alcohol in your tiramisu, add two tablespoons; if you prefer it milder, one is enough. Let it cool.

Mix the whipping cream with the cream stabiliser, stirring thoroughly to avoid any lumps. Then whip with a mixer until fluffy.

Add the mascarpone, a tablespoon of the cooled brewed coffee, and sugar to taste. Whisk lightly once more, but not too much, so the cream and mascarpone don't split. Chill briefly in the fridge.

Once the cupcakes are baked, take them out of the oven and immediately poke several holes with a skewer so the coffee mixture can soak all the way through. Now spoon over the prepared coffee and amaretto mixture.

Spoon the chilled cream into a piping bag and decorate the coffee-soaked cupcakes. Finish with a dusting of good-quality Dutch cocoa.