|14 ounces||Bittersweet chocolate melted|
|24 ounces||Tiramisu whipped cream**|
|3 ounces||Tiramisu liqueur|
|1 tablespoon||Coffee extract|
**Whipped cream with 1 oz. liqueur. Add more to taste but not too much or cream won't hold.
Whip yolks until pale. Heat sugar with 4 ounces water until 248 degrees F stirring constantly. With mixer on medium add sugar to egg yolks in a thin stream. Continue to whip until fluffy. Cool. Place chocolate in a mixer bowl and on medium rapidly add ⅔ of the whipped cream. Add this to egg yolks then add remaining cream. Sprinkle with Tiramisu liqueur, cinnamon and coffee extract. Beat on high until well combined.
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Formatted and Busted by Carriej999@... 3/6/98 Recipe by: La folie, San Francisco, CA Posted to MC-Recipe Digest by Carriej999<Carriej999@...> on Mar 7, 1998
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