INGREDIENTS
1 cup double brewed coffee, cooled to room temperature
4 tablespoons chocolate liqueur
3 egg yolks
1/4 cup sugar
1 pinch salt
8 ounces mascarpone cheese, at room temperature
1/2 cup heavy cream
8 ounces godiva praline hazelnut biscuits (2 boxes)
16 ounces godiva petite mousse biscuits, crushed (4 boxes)
milk chocolate cocoa, as needed for dusting
8-10 godiva dark chocolate heart biscuits, 1 per serving (optional)

INGREDIENTS

1. Mix the brewed coffee and 2 tbsp of the liqueur in a bowl and set aside.
2. Set a double boiler.
3. Beat yolks. Add the sugar and salt to the yolks and beat continuosly over your double boiler until the mixture reaches 160 degrees F. When ready, the mixture should be thick and lemon-colored. Remove from heat.
4. Add the extra chocolate liqueur and beat into the egg mixture.
5. Add the mascarpone and beat until smooth. Set aside.
6. In a separate bowl, whip the heavy cream to medium peak. Mix about 1/3 of the cream to the egg-mascarpone mixture, to lighten it. Then mix in the rest, folding lightly until no white steaks remain. Reserve.
7. Dip each of the Godiva Hazelnut Praline biscuits video poker strategyonline europa casinotop online kasinosrealistisches internet kasino,realistisches online casino,realistisches casinocasino spiele kostenlos spieleninternet online casinosunstar casino netrussisches rouletteamerican slotskasinospiele onlinetop internet casinoonline casino spielenonline casino livecasino tycoononline baccarat spielegluck spielcasino online hamburgkeno spielebaccarat rulescasino online pokerblack jackslotmaschinen spielenwww casino on net comkasinos im internetroulette casinosinternet kasinosglucksspiel gesellschaftplay baccarat onlinefreeware spiele casinocasino club comtexas holdem game,texas holdem poker online,texas holdem5 draw pokeronline poker geldpoker downloadenonline poker um geldpoker turnierewww poker net debwin poker bonus codetexas holdem kostenlos online spielenwww poker gameomaha poker onlineparadise poker bonusmindest einsatzstrip poker full gamepoker mit bonustexas holdem pceinzahlungs bonus code party pokerholdem poker spielanleitungpoker spielregeln downloadpoker regeln raise into the coffee-liqueur mixture for a moment. Place the biscuits in a serving dish ( a 9″ x 13″ ), repeat this process until you have a single layer of biscuits as your base.
8. Cover with a layer of the mascarpone mixture. Sprinkle the crushed Godiva Petite Mousse biscuits evenly across the mascarpone layer. Repeat the last 2 steps until you reach the top of the dish, finishing with a mascarpone layer. Dust the cocoa over the Tiramisu, cover with plastic and refrigerate for at least 6 hours, preferably overnight.
9. Garnish with a Godiva Dark Truffle heart biscuit and serve.

INGREDIENTS

* 1 cup chocolate cookie crumbs
* 3 tablespoons white sugar
* 1/4 cup butter, melted
* 1 (10 ounce) package frozen raspberries
* 2 tablespoons white sugar
* 2 teaspoons cornstarch
* 1/2 cup water
* 2 cups white chocolate chips
* 1/2 cup half-and-half cream
* 3 (8 ounce) packages cream cheese, softened
* 1/2 cup white sugar
* 3 eggs
* 1 teaspoon vanilla extract

DIRECTIONS

1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.