BALLOON CUP TIRAMISU
Steps:
- Tempering chocolate: Chop the chocolate very fine. Melt 6 ounces of chocolate in a water bath, approximately 120 degrees F, and remove from heat. 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).
- Blow up the balloons, tie them and then dip them in the chocolate half way up the sides. Set them on a sheet pan with parchment paper and put in the refrigerator. After 30 minutes, take them out of the refrigerator, pop and peel out the balloons.
- With an electric mixer, whip yolks and sugar until silky. Add Mascarpone Cheese slowly with lemon zest. Whip egg whites to firm peak and fold in by hand.
- Add sugar and Amaretto to freshly brewed espresso coffee.
- Assembling Tiramisu Pipe a little of the Mascarpone Cream mixture into the balloon cups. Cut the lady fingers in half and dip them into the coffee syrup. Place two ladyfingers into a balloon cup. Finish piping the rest of the cream mixture into the cup. Garnish with cocoa powder dust.
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