• Servings: 24
• 1/3 cup hot water
• 2 teaspoons instant coffee granules
• 2 tablespoons granulated sugar
• 2 (3-ounce) packages ladyfingers, split
• 1 (8-ounce) package mascarpone cheese*
• 1 1/2 cups powdered sugar, divided
• 2 tablespoons chocolate syrup
• 1/2 cup semisweet chocolate morsels
• 1 tablespoon butter
• 1 tablespoon whipping cream

1. Stir together first 3 ingredients until sugar is dissolved; set aside 2 tablespoons mixture. Brush cut sides of ladyfingers evenly with remaining coffee mixture.
2. Stir together mascarpone cheese, 1/2 cup powdered sugar, and chocolate syrup until blended.
3. Spoon or pipe mascarpone cheese mixture evenly onto 24 cut sides of ladyfinger halves; top with remaining ladyfinger halves, cut sides down.
4. Microwave chocolate morsels, butter, and cream at HIGH 30 seconds or until melted, stirring twice.
5. Place chocolate mixture in a small heavy-duty zip-top bag; seal bag.
6. Snip a tiny hole in 1 corner of bag, and drizzle over éclairs.
7. Let stand until firm.
8. Stir together reserved coffee mixture and remaining 1 cup powdered sugar, stirring until blended.
9. Place coffee-powdered sugar mixture in a small heavy-duty zip-top bag; seal bag.
10. Snip a tiny hole in 1 corner of bag.
11. Drizzle éclairs evenly with coffee-powdered sugar mixture.
12. Place on a serving platter, cake stand, or in candy boxes, if desired.
13. *1 (8-ounce) package cream cheese, softened, may be substituted.
14. Yield: Makes 24 éclairs
15. Marlene

I'm not sure where I got this but it is basically individual tiramisus.