A cavalcade of flavors promises this dessert will have your taste buds dancing. The subtle essence of coffee comes from tiramisu-flavored mascarpone in a creamy, brown-sugar sweetened concoction. The dark chocolate cream puff, split to make way for a dreamy dollop of tiramisu, gets drizzled with homemade caramel sauce. For a taste surprise amid all the sweetness, a pinch of gourmet sea salt was added to the mix. Each puff is so decadent you'll crave more than one.
Makes 12 servings
- 1/2 of the recipe Basic Chocolate Cream Puff Shells (recipe below)
- 1 cup granulated sugar
- 2 tablespoons light corn syrup
- ½ cup whipping cream
- 1 teaspoon sea salt
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- 1 8-ounce container tiramisu mascarpone cheese
- ¾ cup whipping cream
- ¼ cup packed light brown sugar
- ½ teaspoon vanilla extract
- Fleur de sel (artisan salt) or kosher salt
First, make Basic Chocolate Cream Puff Shells (recipe here) and set aside. To make caramel sauce, in a medium saucepan stir together sugar and corn syrup. Cook and stir over medium-high heat until candy thermometer reads 345°F and mixture is honey-colored, about 10 minutes. Immediately remove from heat; let cool 1 minute. Add 1/2 cup cream (mixture will bubble) and stir. Stir in sea salt and 1 teaspoon vanilla. Whisk in the sour cream. Let cool to room temperature.
To make filling, beat together mascarpone cheese, ¾ cup cream, brown sugar and 1/2 teaspoon vanilla with whisk attachment of electric mixer on medium speed until stiff, creamy peaks form. Do not overbeat. Cover and chill at least 1 hour or until ready to assemble.
To assemble, spoon or pipe 1½ tablespoons filling into cream puff shell bottoms. Place tops over filling. Filled puffs may be chilled in a covered container for up to 3 hours. Before serving, drizzle each with 1 teaspoon caramel sauce. (Store remaining sauce in sealed container in refrigerator.) Before serving, lightly sprinkle with fleur de sel or kosher salt.