This easy no-bake dessert subs Delizza Belgian Mini Eclairs for ladyfingers, soaked in espresso, creating a rich and delightful take on classic tiramisu.
(Makes 9 2.6-inch square pieces)
- 30 Delizza Belgian Mini Eclairs (room temperature)
- 4 egg yolks
- ½ cup sugar
- 1 cup mascarpone (room temperature)
- ¾ cup heavy cream
- 2 tablespoons powdered sugar
- Whipped cream
- Cocoa powder
For the Coffee Dip
- 1 cups strong coffee or espresso
- 2 tablespoons sugar
- 2 tablespoons dark rum
Combine egg yolks and granulated sugar in a medium size heat safe bowl.
Fill a small pot with water and bring to a boil.
Place the bowl over the boiling water to create a double boiler.
Using a mixer, whisk the eggs until the sugar has dissolved and lightened in color. Once dissolved, remove from heat and set aside.
In a separate bowl combine heavy cream and powdered sugar, whisk together until soft peaks are formed.
Carefully fold mascarpone into egg yolk mixture.
Carefully fold the whipped cream into the egg yolk mixture and set aside.
Create the coffee dip by combining coffee/espresso, sugar and rum in a small bowl.
Dip the Delizza Belgian Mini Eclairs one at a time into the coffee dip, then place into an 8-inch square glass dish.
Repeat the dipping process until the base of the dish is lined with Belgian Mini Eclairs.
Add a layer of the mascarpone mixture.
Repeat with another layer of soaked Belgian Mini Eclairs and mascarpone.
Cover the dish and let set in the refrigerator overnight.
Pipe a layer of whipped cream and dust cocoa powder over the dish.
Cut tiramisu into squares and enjoy.