Recipe courtesy of Jean-Philippe Maury
Balloon Cup Tiramisu
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 682
- Total Fat
- 43
- Saturated Fat
- 24
- Carbohydrates
- 70
- Dietary Fiber
- 3
- Sugar
- 51
- Protein
- 11
- Cholesterol
- 180
- Sodium
- 331
- Total: 1 hr 5 min
- Prep: 45 min
- Cook: 20 min
Ingredients
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
Directions
- 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.