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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
