Ingredients

For the Cream:

• 1 cup sugar (7 oz)
• 3 egg yolks
• 3 tbsp water (1.4 oz)
• 2 cups mascarpone cheese (17.6 oz)
• 3/4 cup heavy whipped cream (6.8 oz)

For the Puffs (Choux Pastry):

• 1 cup water (8.5 oz)
• 1 1/4 cups all-purpose flour (5.3 oz)
• 7 tbsp unsalted butter (3.5 oz)
• 4 medium eggs
• 1 pinch salt

For the Soaking and Finish:

• 1 1/4 cups sweetened coffee (10 oz)
• Unsweetened cocoa powder (to taste)

Instructions

1. Prepare the Tiramisu Cream:
   • In a saucepan, combine the sugar and water. Bring to a boil and cook for 2-3 minutes until the syrup is smooth and clear.
   • While the syrup is boiling, whip the egg yolks in a stand mixer on high speed.
   • Slowly pour the hot syrup over the yolks while continuing to whip. Keep mixing for 15-20 minutes until the mixture is pale, fluffy, and completely cooled.
   • Gently fold in the softened mascarpone, mixing from top to bottom.
   • Whip the heavy cream until soft peaks form and carefully incorporate it into the mascarpone mixture.
   • Chill the cream in the refrigerator while you prepare the puffs.
2. Make the Choux Pastry:
   • Preheat your oven to 350°F (180°C).
   • In a saucepan, combine water, butter, and a pinch of salt. Heat until the butter is completely melted and the mixture comes to a boil.
   • Remove from heat and add the flour all at once, stirring quickly until a smooth dough forms.
   • Return the saucepan to low heat, stirring continuously, until the dough forms a ball and pulls away from the sides. Cook for 2-3 minutes, then let cool slightly.
   • Add the eggs one at a time, fully incorporating each egg before adding the next.
   • Transfer the dough to a piping bag fitted with a medium plain nozzle. Pipe 3-4 cm (1.5 inch) mounds onto a baking sheet lined with parchment paper.
3. Bake the Puffs:
   • Bake in the preheated oven with the door slightly open for 20 minutes.
   • Switch to a fan setting and continue baking for an additional 10 minutes, ensuring the puffs are golden and crisp.
   • Remove from the oven and allow the puffs to cool completely.
4. Assemble the Tiramisu Cream Puffs:
   • Cut the cooled puffs in half horizontally.
   • Lightly brush the insides with sweetened coffee.
   • Fill each puff generously with the chilled tiramisu cream.
   • Pipe a little extra cream on top and dust with unsweetened cocoa powder.
   • Chill in the refrigerator for at least 20 minutes before serving.