Mini Tiramisu Éclairs

After making Cordial Cherries (see here) for Zorra’s special Valentine’s Day recipe round up event, I was on a roll and decided to make another Valentine’s Day treat – for everyone. By the way, if you are interested in participating you still have time as it has been extended till February 16. Here are the rules.

I decided to try another recipe from Southern Living – Mini Tiramisu Éclairs. While the recipe was fairly easy to make, I still had a bit of a challenge.

For the first step, I made a sandwich out of the cookies using a filling of mascarpone cheese, powdered sugar and chocolate syrup.

Next I made a chocolate mixture (chocolate chips, butter, and whipping cream) to drizzle over the cookies. It involved melting chocolate. Never fear! After my previous chocolate-melting experience, I learned not to burn the chocolate. Thanks for all the tips from everyone who commented. It was very helpful!

I was supposed to drizzle the concoction over the cookies by cutting a hole in the corner of a Ziploc bag and using the bag. This was the challenging part for me. It turns out that I cut a large hole so that big globs of chocolate came out instead of nice tiny lines of chocolate on the cookies. Well, since it was my first time, I hope I may be excused.

I had to use the same technique for drizzle the éclairs evenly with a coffee-powdered sugar mixture. Another challenge for me. Again I think the hole in the plastic bag was too big and my hand wasn’t steady enough to make nice, even patterns over the cookies. My Mini Tiramisu Éclairs creation sort of look like a child’s design.

However, despite their looks, they tasted divine. Something sweet for your sweetheart! They disappeared within minutes in my household.

So, reach through your screen and help yourself to as many as you’d like.

Happy Valentines Day, everyone!

Paz

Half naked Lady Fingers waiting to become fully clothed

Mini Tiramisu Éclairs


Yield: Makes 24 éclairs
Southern Living, FEBRUARY 2003


1/3 cup hot water
2 teaspoons instant coffee granules
2 tablespoons granulated sugar
2 (3-ounce) packages ladyfingers, split
1 (8-ounce) package mascarpone cheese*
1 ½ cups powdered sugar, divided
2 tablespoons chocolate syrup
1/2 cup semisweet chocolate morsels
1 tablespoon butter
1 tablespoon whipping cream


Stir together first 3 ingredients until sugar is dissolved; set aside 2 tablespoons mixture.

Brush cut sides of ladyfingers evenly with remaining coffee mixture.

Stir together mascarpone cheese, 1/2 cup powdered sugar, and chocolate syrup until blended.

Spoon or pipe mascarpone cheese mixture evenly onto 24 cut sides of ladyfinger halves; top with remaining ladyfinger halves, cut sides down.

Microwave chocolate morsels, butter, and cream at HIGH 30 seconds or until melted, stirring twice.

Place chocolate mixture in a small heavy-duty zip-top bag; seal bag. Snip a tiny hole in 1 corner of bag, and drizzle over éclairs.

Let stand until firm.

Stir together reserved coffee mixture and remaining 1 cup powdered sugar, stirring until blended.

Place coffee-powdered sugar mixture in a small heavy-duty zip-top bag; seal bag. Snip a tiny hole in 1 corner of bag.

Drizzle éclairs evenly with coffee-powdered sugar mixture.

Place on a serving platter, cake stand, or in candy boxes, if desired.

*1 (8-ounce) package cream cheese, softened, may be substituted.