Instructions: **Whipped cream with 1 oz. liqueur. Add more to taste but not too much or cream wont 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 2/3 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.

Serves 6-8.

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