Balloon Cup Tiramisu

Total Time:
1 hr 5 min
45 min
20 min

6 servings

  • 12 lady fingers
  • Chocolate Cup Balloons
  • 10 ounces coverture chocolate (minimum 54 percent cocoa)
  • 6 small balloons
  • Mascarpone Cream
  • 2 egg yolks
  • 3 1/2 ounces sugar
  • 2 egg whites
  • 1 pound mascarpone cheese
  • 1/4 zest of a lemon
  • Coffee Syrup
  • 3 1/2 ounces espresso coffee
  • 1 ounce sugar
  • 1 ounce Amaretto
  • 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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