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1
Preheat the oven as instructed on the can of croissants.
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2
Open the croissants and remove the dough.
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3
Flour your work surface and sprinkle in some malted milk powder.
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4
Roll the cold dough into a ball with your hands.
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5
Roll the dough out to a 9 inch circle on the floured surface.
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6
Fold in half twice to make a wedge.
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7
Roll it out to a 9 inch circle again.
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8
Cut the dough in half.
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9
Roll each half into a long log shape about 1/2 inch diameter.
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10
Spiral wind a 3-4 inch circle of dough starting on the inside on a baking sheet.
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11
Keep winding back to the center to make a little cone shape.
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12
Use all the dough to make several spiral cones.
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13
Bake according to the instruction on the can.
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14
Whisk the Egg Yolks, Sugar, Marsala wine, and Mascarpone cheese to combine.
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15
Whip the cream (or use premade whipped cream).
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16
Whip the egg white into a soft meringue.
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17
1/2 Fold of the Meringue into the masacrpone mixture.
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18
1/2 Fold the Whipped cream into the mascarpone mixture.
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19
Fold the remaining Whipped cream and Meringue together.
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20
Cut the cooled puffs open and scoop out any doughy center if remains.
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21
Brush the bottom of each with a little coffee or Kahluah.
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22
Fill the bottom half cavity of each with Mascarpone mixture.
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23
Top with a little of the Whipped Cream Mix.
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24
Place the top of the puff and press slightly to adhere.
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25
Arrange in a pile on a nice platter.
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26
Streak with your favorite chocolate sauce (optional)
