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.
(Recipe courtesy of Jean-Philippe Maury, Executive Pastry Chef, Bellagio Hotel, Las Vegas)