Cuban Capuchino Desserts

Yields 20.


10 egg yolks
1 egg white
2 Tbsps. white refined sugar
4 tsp. corn starch


Pre-heat oven to 375 F. Place cupcake lines in cupcake mold. In medium mixing bowl, beat yolks, white and sugar for 15 minutes or until you’ve accomplished a very thick consistency. Slowly add starch, carefully folding it into mix. Pour mix into a plastic pastry nozzle and fill cup 3/4 of the way. Place cupcake tray on top rack. Bake approximately 15 minutes or until the tops are golden in color. To prevent them burning, place an oven safe bowl of water at the back of the oven. Once cooked, remove from oven. Let cool for 5 minutes. Remove from cupcake liner and transfer to serving platter. Pour syrup on capuchinos, covering them all up.

For spiced syrup (or almiba):
3 cups white refined sugar
1 1/2 cup water
3 Tbsp. Grand Marnier
Peel from 1/2 lime
1 cinnamon stick
1 tsp. vanilla extract
1 tsp. anise seeds


In medium sauce pan, bring water to boil and add sugar, Grand Marnier, cinnamon stick, anise seeds, peel from lime and a few drops of the lime juice. Stir once. and let cook for 3 minutes. Add in vanilla extract and stir one more time. Remove from heat and let cook before pouring over capuchinos.