ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mini Tiramisu Éclairs

Yield Makes 24 éclairs

Ingredients

  • 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 1/2 cups powdered sugar, divided
  • 2 tablespoons chocolate syrup
  • 1/2 cup semisweet chocolate morsels
  • 1 tablespoon butter
  • 1 tablespoon whipping cream

How to Make It

  1. Stir together first 3 ingredients until sugar is dissolved; set aside 2 tablespoons mixture. Brush cut sides of ladyfingers evenly with remaining coffee mixture.

  2. 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.

  3. 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.

  4. 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.

  5. *1 (8-ounce) package cream cheese, softened, may be substituted.