S'mores Tiramisu

14 graham cracker sheets
1/2 C. cold whipping cream
1 tsp. pure vanilla extract
3 egg yolks
1/2 C. sugar
8 oz. cream cheese, softened
2 Tbsp. orange liqueur (2 Tbsp. milk may be substituted)
1 C. brewed espresso or double-strength coffee, at room temperature
2 (1.55 oz. each) milk chocolate candy bars, chopped
2 C. miniature marshmallows
1 tsp. unsweetened cocoa
mint sprigs for garnish, if desired

Break each graham cracker sheet into 4 equal parts along perforations. Remove and reserve 2 graham cracker pieces.
Beat whipping cream and vanilla at high speed with an electric mixer until soft peaks form. Cover and chill.
Meanwhile, bring a small amount of water to a boil in a medium saucepan over medium heat. Whisk together egg yolks and sugar in a medium stainless steel bowl. Place metal bowl with egg mixture over boiling water in saucepan, making sure the bottom of the bowl does not touch boiling water. Whisk egg mixture constantly over boiling water 6-7 min. or until candy thermometer registers 165 degrees. Transfer to a small bowl; cover and chill 15 min. or until cool.
Beat cream cheese at medium speed 30 seconds or until creamy. Gradually add cooled egg mixture and orange liqueur, beating until smooth. Gently fold in whipped cream mixture.
Place espresso in a shallow dish or bowl. Quickly dip 18 graham cracker pieces, one at a time, into espresso, and place in an 8 in. square baking dish to cover bottom. Spread 1/3 of the cream cheese mixture evenly over crackers. Repeat layers twice. Sprinkle with chopped chocolate and top with marshmallows.
Broil 5 inches from heat 30 sec. to 1 min. or until marshmallows are puffed and golden. Let cool 10 min. Dust with cocoa. Cover and chill at least 6 hrs.
Break each reserved graham cracker into thirds. Insert one corner of 1 graham cracker into the top of each serving. Garnish, if desired.