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Peanut Butter Tiramisu

Creamy mascarpone, fresh espresso, peanut butter whipped cream, and nutter butter cookies make up this ultra decadent Peanut Butter Tiramisu.
Course: Dessert, Snack
Cuisine: American, Italian
Keyword: cocoa, espresso, nutter butter, peanut butter, tiramisu
Servings: 9

Ingredients

For the Cookie Layers:

  • 24 Regular or Double Stuffed Nutter Butter Cookies
  • 1 Cup Brewed Espresso of Choice, slightly cooled

For the Mascarpone Cream:

  • 1 ½ Cups Heavy Cream
  • ⅓ Cup Granulated Sugar
  • 1 Teaspoon Vanilla Bean Paste
  • 6 Ounces Mascarpone Cream, about ¾ cup

For the Peanut Butter Espresso Whipped Cream:

  • 1 Cup Heavy Cream
  • 2 Tablespoons Creamy Unsweetened Peanut Butter (I use Adams)
  • 2 Tablespoons Granulated Sugar
  • 1 Teaspoon Vanilla Bean Paste
  • 1 Teaspoon Instant Espresso Powder

Toppings:

  • Unsweetened Cocoa Powder, optional
  • Crushed Peanuts, optional

Instructions

  • Brew 1 cup of espresso and let it slightly cool.
    Prepare a dish for layering the tiramisu.
  • Arrange a layer of espresso dipped Nutter Butter cookies at the bottom of the dish.
    In a mixing bowl, prepare the Mascarpone Cream topping by whipping together 1 ½ cups of heavy cream, ⅓ cup of granulated sugar, and 1 teaspoon of vanilla bean paste until soft peaks form. Gently fold in 6 ounces of mascarpone cream until combined.
  • Spread a layer of the Mascarpone Cream topping over the layer of espresso soaked cookies.
    Create another layer of espresso dipped Nutter Butter cookies on top of the Mascarpone Cream layer, and finish with the remaining mascarpone cream. 
  • In another mixing bowl, prepare the Peanut Butter Espresso Whipped Cream by whipping together 1 cup of heavy cream, 2 tablespoons of creamy unsweetened peanut butter, 2 tablespoons of granulated sugar, 1 teaspoon of vanilla bean paste, and 1 teaspoon of espresso powder until soft peaks form.
  • Transfer the Peanut Butter Espresso Whipped Cream to a piping bag fitted with a decorative tip.
    Pipe the Peanut Butter Espresso Whipped Cream on top of the assembled tiramisu in a decorative pattern.
    Refrigerate the tiramisu for at least 4 hours, preferably overnight, to allow the flavors to meld and the dessert to set.
  • Before serving, dust the top with cocoa powder and sprinkle crushed peanuts over it for toppings.
    Slice and serve chilled. Enjoy your Peanut Butter Tiramisu!

Notes

See blog for dietary substitutions on dairy and gluten.