Peanut Butter & chocolate are truly a match made in heaven and the ultimate in no-bake desserts has arrived! Peanut Butter Chocolate Tiramisu. When it comes to desserts this is the most popular combination coming out of my kitchen and this twist on the classic tiramisu recipe is going to knock the socks off of my guests at my next party.
Simplifying entertaining is a huge part of my party plan. An out of this world dessert made with a simple ingredient list is exactly what I need. Tiramisu is one of my favorite desserts and I love creating delicious twists on the classic recipe. In this divine creation we have a bed of spiked mocha soaked savoiardi cookies layered with rich peanut butter cream and decadent hot fudge sauce. Oh.my.word!!!
I don't know about you but I have my calender (and my bank account) packed with holiday shopping, activities and parties.
So whether you are making one trifle for a potluck or mini trifles for you next adult party, this recipe is going to blow your mind.
With love from our kitchen table to yours!
RECIPE AT BOTTOM
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Peanut Butter Chocolate Tiramisu
serves 8 (mini trifles)
8 ounces mascarpone (or softened cream cheese)
½ cup powdered sugar
¾ cup heavy cream
5 tablespoons hazelnut liqueur, divided *(see cook’s note for substitutions)
1 (15 ounce) jar chunky peanut butter
1 cup hot coffee
¼ cup bittersweet chocolate chips
1 (11 ounce) jar hot fudge sauce
16-18 savoiardi cookies (lady fingers)
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.
In a wide bowl combine chocolate chips, 4 tablespoons liqueur and hot coffee. Mix until chocolate is melted.
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.
Add 2 dollops of peanut butter cream to each dish. Add 2 dollops of hot fudge to each dish.
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.
Finish each with a dollop of peanut butter cream and a drizzle of hot fudge sauce.
Serve and enjoy!
*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.
Recipe developed by Donna Elick - The Slow Roasted Italian
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