Peanut Butter Chocolate Tiramisu

Photo by Chantal D.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 8 ounces 8

    ounces mascarpone (or softened cream cheese)

  • 1/2 cup 1/2

    cup powdered sugar

  • 3/4 cup 3/4

    cup heavy cream

  • 5 tablespoons 5

    tablespoons hazelnut liqueur, divided *(see cook’s note for substitutions)

  • 1 (15

    ounce) jar 1 (15 ounce) jar chunky peanut butter

  • 1 cup 1

    cup hot coffee

  • 1/4 cup 1/4

    cup bittersweet chocolate chips

  • 1 (11

    ounce) jar 1 (11 ounce) jar hot fudge sauce

  • 16-18 16-18

    savoiardi cookies (lady fingers)

Directions

1. Combine mascarpone and sugar in a medium bowl, whip with an electric mixer on medium until light and fluffy (about 3 minutes). Add cream and 1 tablespoon liqueur. Beat on medium until combined. Add peanut butter and beat until well combined. Set aside. 2. In a wide bowl combine chocolate chips, 4 tablespoons liqueur and hot coffee. Mix until chocolate is melted. 3. One at a time dip cookies into the coffee mixture and allow to soak for 2-3 seconds. Flip and repeat. Crumble the cookie into the bottom of a trifle dish. Repeat until each trifle has 2 cookies crumbled into the bottom. 4. Add 2 dollops of peanut butter cream to each dish. Add 2 dollops of hot fudge to each dish. 5. One at a time dip cookies into the coffee mixture and allow to soak for 2-3 seconds. Flip and repeat. Crumble the cookie into the bottom of a trifle dish. Repeat until each trifle has 2 cookies crumbled on top of the hot fudge. 6. Finish each with a dollop of peanut butter cream and a drizzle of hot fudge sauce. *COOK’S NOTE: You can substitute liqueur as follows; substitute the liqueur in the peanut butter cream with 1 tablespoon pure vanilla extract or your favorite rum. Substitute the liqueur in the coffee mixture with more coffee or your favorite rum.

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