The Chicken and the Egg: A Family Cookbook

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Mini Tiramasu Eclairs

1/3 Cup Hot Water 1 1/2 Cup Powdered Sugar, Divided
2 Teaspoons Instant Coffee Granules 2 Tablespoons Chocolate Syrup
2 Tablespoons Granulated Sugar 1/2 Cup Semi-Sweet Chocolate
2 3-Ounce Packages Ladyfingers, -Morsels
-Split 1 Tablespoon Butter
1 8-Ounce Package Mascarpone Or 1 Tablespoon Whipping Cream
-Cream Cheese, Softened

Stir together first three 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 cheese mixture evenly onto 24 cut sides of ladyfinger halves; top with remaining ladyfinger halves, cut sides down.

Melt chocolate morsels, butter, and cream in double boiler.* Place chocolate mixture in a small heavy-duty zip-top bag; seal bag. Snip a tiny hole in one 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 one corner of the bag. Drizzle éclairs evenly with coffee-powdered sugar mixture. Place on a serving platter, cake stand, or in candy boxes, if desired.

*Microwave directions: Microwave chocolate morsels, butter and cream at high for 30 seconds or until melted, stirring twice.

2003 Recipe - Jennie Shabel

"I like tiramisu, and when Jennie brought these into the office, I was really intrigued by them and asked for the recipe." - Calla Ferre

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