Imperial Sugar
Imperial Sugar

Monster Tiramisu



    1. Bring first listed water and first listed sugar to a full boil. Remove from heat, pour in a small bowl and place in freezer until cold. Once cold add coffee liquor  and set aside.
    2. Arrange six serving glasses on a tray. Cut ladyfingers as needed and arrange into each glass bottom about 1 1/2 to 2 ladyfingers.  Using a spoon pour a tablespoon of coffee syrup evenly onto ladyfingers. Set aside.
    3. In a cold bowl whisk heavy cream to soft and mousse-like consistency. It is very important not to whip until it forms a peak. Set aside in refrigerator.
    4. Select a saucepan and bowl which fit well together and where bowl does not hang over saucepan. Fill saucepan with one inch of water and bring to boil, turn to a low simmer.  In a bowl whisk together egg yolks and measured water. Add sugar and whisk well. Place bowl over simmering water and whisk constantly until yolk mixture reaches 165°F. Remove from heat (at this temperature egg yolks are safe to eat).
    5. Add mascarpone cheese and vanilla extract and whisk smooth.
    6. Add soft whipped heavy cream and gently fold into above using a spatula. In each glass ladle enough cream to fill glass halfway.
    7. Arrange another layer of ladyfingers and moisten with remaining coffee syrup.
    8. To make monster hair, melt dark melting wafers according to manufacturer’s directions. Place a sheet of parchment paper on the counter. Dip back of a knife into melted chocolate mixture and press chocolate dipped side onto paper. Keep repeating until almost all is used.  To make monster fangs, dip a toothpick in the remaining chocolate and drip small 1/2-inch lines onto parchment paper. Let harden.
    9. Place fangs on top of second layer of ladyfingers and cover with additional cream. Refrigerate for at least 4 hours. 
    10. Just prior to serving, remove chocolate hair from paper and place onto top of tiramisu. Place candy eyeballs just in front of chocolate, sprinkle with a little cocoa powder and serve.

    Source URL: