Balloon Cup Tiramisu
Serves: 3
Amie Torphy
1 January 1970
Based on User reviews:
42
Spice
55
Sweetness
55
Sourness
39
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
Directions:
1
Tempering chocolate: Chop the chocolate very fine
2
Melt 6 ounces of chocolate in a water bath, approximately 120 degrees F, and remove from heat
3
Add the rest of the chocolate, 4 ounces, and stir slowly until all the chocolate is melted (the approximate temperature should be 90 degrees F)
4
Blow up the balloons, tie them and then dip them in the chocolate half way up the sides
5
Set them on a sheet pan with parchment paper and put in the refrigerator
6
After 30 minutes, take them out of the refrigerator, pop and peel out the balloons
7
With an electric mixer, whip yolks and sugar until silky
8
Add Mascarpone Cheese slowly with lemon zest
9
Whip egg whites to firm peak and fold in by hand
10
Add sugar and Amaretto to freshly brewed espresso coffee
11
Assembling Tiramisu Pipe a little of the Mascarpone Cream mixture into the balloon cups
12
Cut the lady fingers in half and dip them into the coffee syrup
13
Place two ladyfingers into a balloon cup
14
Finish piping the rest of the cream mixture into the cup
15
Garnish with cocoa powder dust