Donut Tiramisu

• 16 plain doughnut holes
• 3 egg yolks
• 2 tablespoons sugar
• 8 ounces mascarpone cheese
• 1/2 cup heavy cream
• 3 tablespoons almond liqueur, divided (Frangelico)
• 1 teaspoon vanilla extract
• 1 cup boiling water
• 1 tablespoon espresso powder
• 1/4 cup dark chocolate, finely grated (for garnish)

1. In the bowl of a mixer fitted with whisk attachment, add the egg yolks and sugar and beat until pale yellow and thick (5 minutes), scraping down sides as necessary.
2. Add the mascarpone, heavy cream, 1 tablespoon almond liquor and vanilla. Beat until soft peaks form (6-8 minutes). Set aside.
3. Add the boiling water to a medium bowl and stir in espresso powder. Allow to cool slightly. Stir in 2 tablespoons almond liquor.
4. Have ready 4 martini glasses.
5. Add 4 donut holes to the espresso mixture and allow to soak 2 minutes, turning. Add one donut hole to each of the glasses. Top with 2-3 tablespoons cream mixture.
6. Add remaining donut holes to espresso and again allow to soak 2 minutes. Add 3 donuts to each glass and top with the remaining cream.
7. Refrigerate at least 2 hours. When ready to serve, sprinkle with grated chocolate.

doughnut, egg yolks, sugar, mascarpone cheese, heavy cream, almond liqueur, vanilla, boiling water, espresso powder, dark chocolate

Taken from www.food.com/recipe/donut-tiramisu-520515 (may not work)