Toasted Croissants with Tiramisu Filling

1. 1
   Preheat oven to 325 degrees.
2. 2
   Prep mascarpone: In a large mixing bowl, combine the mascarpone and the remaining ⅛ cup of espresso with a whisk or fold with spatula.
3. 3
   Prep the zabaglione: Combine the egg yolks and sugar in a small pot on low/simmer. Whisk constantly until the sugar has dissolved (mixture will be light yellow in color and thickened a bit). It should take about 5 to 8 minutes.
4. 4
   Pour the egg yolk mixture into the mascarpone and whisk until combined.
5. 5
   Place in the refrigerator for 15 minutes to cool.
6. 6
   Cut croissants in half length wise and place cut side up in the oven for 5-7 minutes. Check on them early to ensure they do not burn. Toast under medium brown, or to your preference.
7. 7
   In a separate bowl, beat heavy whipping cream and cream of tartar on medium speed until stiff peaks form, 3 to 5 minutes.
8. 8
   Fold the whipped cream and vanilla into the mascarpone mixture. You can run a whisk through it at the end to mix in any remaining unmixed bits. Place in fridge.
9. 9
   Take the croissants out and let them cool for at least 10 minutes.
10. 10
    Put a pile of mascarpone filling on the bottom croissant piece. Dust with cocoa powder and place the croissant top on it. Enjoy!

Prep in Advance

1. 1
   To prep in advance, complete all steps above except: preheating the oven and croissant steps. Complete all filling steps including whipping the cream. Keep covered in the fridge until ready. On the day you want to make the croissants, complete all croissant steps and use prepared filling.