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Category: Desserts
Prep Time: Cook Time: Total Time:
1/3 cup hot water
2 tsp instant coffee granules
2 tbsp sugar
2 (3 oz) pkg ladyfingers, split
1 (8 oz) pkg mascarpone cheese or 1 (8 oz) pkg cream cheese, softened
1 1/2 cups confectioners’ sugar, divided
2 tbsp chocolate syrup
1/2 cup semisweet chocolate morsels
1 tbsp butter
1 tbsp whipping cream
Stir together first 3 ingredients until sugar is dissolved; set aside 2 tbsp mixture. Brush cut sides of ladyfingers evenly with remaining coffee mixture. Stir together mascarpone cheese, 1/2 cup confectioners sugar, and chocolate syrup until blended.
Spoon or pipe mascarpone cheese mixture evenly onto 24 cut sides of ladyfinger halves; top with remaining ladyfinger halves, cut sides down. Microwave chocolate morsels, butter, and cream at HIGH 30 seconds or until melted, stirring twice. Place chocolate mixture in a small heavy-duty zip-top bag; seal bag. Snip a tiny hole in 1 corner of bag, and drizzle over éclairs. Let stand until firm.
Stir together reserved coffee mixture and remaining 1 cup confectioners sugar, stirring until blended. Place coffee-sugar mixture in a small heavy-duty zip-top bag; seal bag. Snip a tiny hole in 1 corner of bag. Drizzle eclairs evenly with coffee-confectioners’ sugar mixture. Place on a serving platter, cake stand, or in candy boxes, if desired. Makes 24 eclairs
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MINI TIRAMISU ECLAIRS
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Category: Desserts
Prep Time: Cook Time: Total Time:
1/3 cup hot water
2 tsp instant coffee granules
2 tbsp sugar
2 (3 oz) pkg ladyfingers, split
1 (8 oz) pkg mascarpone cheese or 1 (8 oz) pkg cream cheese, softened
1 1/2 cups confectioners’ sugar, divided
2 tbsp chocolate syrup
1/2 cup semisweet chocolate morsels
1 tbsp butter
1 tbsp whipping cream
Stir together first 3 ingredients until sugar is dissolved; set aside 2 tbsp mixture. Brush cut sides of ladyfingers evenly with remaining coffee mixture. Stir together mascarpone cheese, 1/2 cup confectioners sugar, and chocolate syrup until blended.
Spoon or pipe mascarpone cheese mixture evenly onto 24 cut sides of ladyfinger halves; top with remaining ladyfinger halves, cut sides down. Microwave chocolate morsels, butter, and cream at HIGH 30 seconds or until melted, stirring twice. Place chocolate mixture in a small heavy-duty zip-top bag; seal bag. Snip a tiny hole in 1 corner of bag, and drizzle over éclairs. Let stand until firm.
Stir together reserved coffee mixture and remaining 1 cup confectioners sugar, stirring until blended. Place coffee-sugar mixture in a small heavy-duty zip-top bag; seal bag. Snip a tiny hole in 1 corner of bag. Drizzle eclairs evenly with coffee-confectioners’ sugar mixture. Place on a serving platter, cake stand, or in candy boxes, if desired. Makes 24 eclairs
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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