Step 1: Chocolate Bowls.
Chocolate chips (milk or semi-sweet)
Small or medium pot of water
Crisco or non-stick spray
Medium sized bowl
1.) Blow up water balloons and place them in a bowl to hold them. Don't blow them to large. Whatever size the bottom of your balloon is will be the size of your chocolate bowl.
2.) Rinse balloons under water to remove any residue or stray rubber (just in case there is any, you don't want it in your chocolate!)
3.) Melt or temper your chocolate using the instructions that came with them. It is best to use a double boiler.
To make a double boiler:
1.) Fill a small pot about halfway full with water.
2.) Place second metal bowl on top of first pot. (make sure water does not touch bottom of second bowl! This will burn the chocolate!)
3.) Put the water on low heat and allow to simmer not boil.
4.) Pour chocolate into top bowl and allow to melt, stirring occasionally and watching to make sure it doesn't burn.
Once chocolate is melted:
1.) Let chocolate cool (but not harden) for about five minutes so as to ensure that they will not pop the balloons.
2.) Spray balloons with crisco or other non-stick spray to allow for easier removal.
3.) Stick, dip, and roll the balloons about halfway up them in the chocolate. Don't be afraid of drips and such, they happen. (you can use a spatula to aid in the spreading)
4.) Line a tray with wax paper.
5.) Set balloons upright on wax paper tray and stick them in the refrigerator for ten to fifteen minutes so that they harden.
6.) When set, use a pair of scissors to carefully clip the sides of the balloons. They may not come out immediately, so just wait a minute until all of the air is out of the balloon and then gently use your fingers to pluck out the remaining rubber.
7.) You can clean up the edges of the bowls with a knife to make them more round.
Added tip: Don't manhandle the chocolate bowls to much as with time they melt in your hands.
Step 2: Ladyfingers.
4 eggs separated
2/3 cup white sugar
7/8 (a little more than 3/4) cup all-purpose flour
1/2 teaspoon baking powder
Preheat oven to 400 degrees F. Fit a large pastry bag with a 1/2 inch round tube. (or use a ziploc bag)
Place egg whites in a bowl and beat on high until soft peaks form Slowly add two tablespoons of the sugar and continue beating until stiff and glossy. In another bowl beat the egg yolks and remaining sugar. Whip until thick and very pale in color. Sift flour and baking powder together. Fold half the egg whites into the egg yolk mixture. Fold in the flour, and then the remaining egg whites. Transfer the mixture to your pastry or ziploc bag and pipe into small circles onto prepared baking sheet. Placer in the oven for around eight minutes. Depending on the size of your rounds, it may take a few minutes longer or shorter. Allow to cool and place aside.
Step 3: Mascarpone Coffee Whipped Cream!
1 cup heavy whipping cream, chilled
1/2 cups plus 3 tablespoons white sugar
8 ounces (1 cup) mascarpone cheese
2 tablespoons coffee.
Place cream and half cup of sugar in a chilled bowl and beat on low speed until small bubbles form. Increase speed to medium and beat until the beater leaves a trail. Increase the speed to high, beating until the cream forms stiff peaks. Transfer the whipped cream to a clean bowl.
Place the mascarpone, remaining sugar, and coffee in the bowl used to whip the cream ( a clean bowl isn't necessary) and beat at medium speed until aerated and lightened. Add whipped cream and beat until fully incorporated. Transfer to a medium bowl, cover with plastic wrap and refrigerate until needed.
I apologize for the lack of pictures as this step needed to be fast in order to avoid the whipped cream for falling and getting too warm.
If you can't find mascarpone cheese in your area, this is a great substitute:
1 (8 ounce) package cream cheese
1/4 cup heavy whipping cream
2 1/2 tablespoons sour cream
Mix all ingredients together and use in substitution for mascarpone cream.
Step 4: Coffee Caviar.
To make the coffee caviar:
2-3 cups vegetable oil
2 1/4 ounce packages unflavored gelatin
3 tablespoons cold water
1/4 cup plus 3 tablespoons coffee
1/4 cup salt for water bath.
Chill oil in refrigerator overnight. Mix gelatin and water until thoroughly combined without clumps. Warm coffee until very hot but not boiling. Pour liquid over gelatin until gelatin is melted. Use a whisk for a quicker dissolve. Allow to cool just slightly or it will not set in the oil. Transfer gelatin coffee liquid to squeeze bottle or eye dropper. Prepare an ice bath for the oil by filling a bowl 2/3 of the way full with water, the ice, and the 1/4 cup of salt. Rest the container of oil in the ice bath Begin dripping the gelatin mixture into the oil bath, about 1-4 drips per piece of caviar. Once all gelatin mixture has been used, store with a little oil in the refrigerator in an air-tight container.
Added Tip: Don't go too slow, or the gelatin will harden before you can drip it into the oil.
Step 5: Assembly and Finishing Touches.
First, quickly soak the ladyfinger rounds in coffee one by one. Do not use too much coffee. Very light on soaking. Place into the bottom of the chocolate cup. Then dollop a spoonful or pipe on the mascarpone coffee cream. Add another ladyfinger if desired. Add more mascarpone if desired. Finally top with about ten beads of coffee caviar. Refrigerate until serving. You have now made beautiful, elegant, and absolutely delicious reinvented tiramisu. Amaze and wow your friends with the amazing textures and flavors that come with these balls of delight. You're going to need some napkins handy! Please leave comments, they are much appreciated and vote for me in the Italian Dish contest! Thanks so much for looking I hope you enjoyed.