Peanut Butter Cup Tiramisu

This Peanut Butter Cup Tiramisu will need a large fork. Layers of espresso-soaked ladyfingers, peanut butter mousse, and whipped cream make up this delicacy. It also contains Reeses Peanut Butter Cups, which is an added treat.

In a week and a half, I’ll be flying to Myrtle Beach for a little vacation. I last visited Myrtle Beach when I was twelve years old. We went from Vermont to South Carolina and stayed at a beachfront motel. I remember bits and pieces of our vacation, but I am definitely looking forward to returning to meet some friends and spend some time at the beach. Do you have any favorite places? Please notify me since I am unfamiliar with the region. I’m eager to go back to work after a little vacation! March is going to be a busy month for me, and I couldn’t be happier. See you in February.

I had to share this dish with you before we bid goodbye to February. No-bake sweets are my specialty. That’s one of the reasons I made a cookbook on them. I adore sharing no-bake sweets with you since I know you’ll appreciate them as well. I want you to have as much pleasure in the kitchen as I do making the treats. So I spend time racking my brain to think of what types of over the top, mouth-watering treats I can come up with next. You folks must like them since you keep coming back for more!

We’re going a bit nuts today with our Peanut Butter Cup Tiramisu. This is a peanut butter lover’s dream. It’s made up of layers of espresso-soaked ladyfingers, a peanut butter mousse loaded with peanut butter cups, whipped cream, and more peanut butter cups on top. Just attempt to get everything on your fork at once. I challenge you!

This dish combines components of my Peanut Butter Cup Lasagna and a Tiramisu. I’m not sure if you remember how fascinated I was with tiramisu a few months ago, but it hasn’t gone away.You may do this with coffee or even milk if you choose. True tiramisu fans may dispute that this is a tiramisu (because to the missing eggs), but that’s OK. That kind of negativity is not welcome here. I’m joking, I still adore you.

One thing I’ve learned from making Tiramisu is that it’s better to properly cover the lady fingers with liquid so they’re lovely and soft to cut into.Before you begin dipping your lady fingers, make sure that all of your other ingredients are ready so that you can work fast and get everything in the refrigerator to set. I think the most difficult aspect is waiting for this dessert to set. And, of course, try not to devour it all in one sitting.

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Contents

Peanut Butter Cup Tiramisu
FAQs

Author:LEE
Prep Time:20 minutes (plus cooling time)
Cook Time:5 minutes
Total Time:4 hours 20 minutes
Yield:9-12 slices

Description

Everything you love about a traditional tiramisu, but with peanut butter cup tastes!

Ingredients

For the filling:

1 cup hot water
1 tablespoon espresso powder
2 tablespoons Kahlua (optional)
8 ounces mascarpone cheese
1 cup heavy whipping cream
1 cup powdered sugar
1 cup creamy peanut butter
9 Peanut butter cups (Snack size)
2 pkg Lady fingers (7oz)
cup hot fudge sauce

For the topping:

1 cup heavy whipping cream
cup powdered sugar
4 peanut butter cups (Snack size)
2 tablespoons creamy peanut butter (for garnish)
2 tablespoons hot fudge sauce (for garnish)

Instructions

Heat the water in a microwave-safe glass for 60 to 90 seconds, or until it begins to bubble. Mix in the espresso powder until it is completely dissolved. Combine the brewed espresso and 2 teaspoons Kahlua in a mixing dish. Allow the mixture to cool while you prepare the mousse.
To remove any lumps, beat the mascarpone cheese in a large mixing bowl for 30 seconds on low speed using the whisk attachment. Increase the speed to medium and gradually add the heavy whipping cream, one cup at a time.
Increase the speed to medium-high, and as the mixture thickens, gradually add the powdered sugar. Turn the mixer on high and beat until soft peaks form.
Finally, add the peanut butter and continue to beat on high until firmer peaks form and the peanut butter is fully mixed.
Unwrap the peanut butter cups and cut them into 9 tiny pieces before folding them into the peanut butter filling. Set aside the filling.
To build the layers, line the bottom of a 9-inch square dish with parchment paper.
Dip the top and bottom of each ladyfinger in the espresso mixture and arrange them in a single layer on the bottom of the dish. To fit two rows of ladyfingers into the dish, you may need to cut them.
Microwave for 30 seconds to warm the hot fudge sauce. Half of the hot fudge sauce should be poured over the ladyfingers.
Spread half of the peanut butter mousse on top of the bottom layer.
Add the next layer of dipped ladyfingers, followed by the remaining hot fudge sauce and mousse.
To make the topping, put the mixing bowl in the freezer for 5 to 10 minutes. Pour the heavy whipping cream into the refrigerated bowl and whisk with an electric mixer on medium-high speed until foamy. Add the powdered sugar gradually and continue to beat on high speed until stiff peaks form. Spread the whipped cream on top of the mousse layer.
Unwrap and cut the remaining peanut butter cups, then sprinkle over the whipped cream.
To drizzle the hot fudge and peanut butter over the top, microwave each for 15 seconds, then drizzle using a spoon or piping bag.
Refrigerate the tiramisu for 4-6 hours to firm up the mousse. For 2 to 3 days, keep in an airtight container.

Notes

If you can’t obtain espresso powder, use strong-brewed coffee instead. Cooking time includes refrigeration time.

FAQs

Why is my tiramisu soggy at the bottom?

The mixture will also be runny if other liquid components are added first, or if the mascarpone has curdled (in which case water will separate from the cheese curds).

What can I use instead of savoiardi biscuits in tiramisu?

Savoiardi are light, dry sponge biscuits; if you are in the UK or the US, substitute sponge fingers or ladyfinger cookies. If none of these options is available, you might use a regular vanilla loaf cake.

Is ricotta or mascarpone better for tiramisu?

Is there an alternative to mascarpone in tiramisu? Mascarpone is a sweet-smelling cheese prepared from cream of milk. This cheese is used in traditional Italian Tiramisu recipes. You may use whipped cream, mild cream cheese, or ricotta cheese for the Mascarpone in the tiramisu recipe.

Why is tiramisu cake so expensive?

The creator strongly disagrees. Roberto Linguanotto, a Venetian pastry chef widely credited with inventing tiramisu in the 1960s, claims that the dessert is pricey due to the espresso used in another crucial component: espresso-soaked ladyfingers (via The Straits Times).

What is Costco tiramisu made of?

This tiered dessert is made up of layers of coffee-soaked sponge cake and mascarpone cream, with a sprinkling of cocoa powder on top.

What is a good substitute for ladyfingers in tiramisu?

Savoiardi, or ladyfinger biscuits, are a key component of the tiramisu dessert. Pavesini biscuits, various biscotti such as cocoa or wholemeal cookies, Oro Saiwa, Pan di Stelle, Margherite or amaretti cookies, sponge cake, pandoro, panettone, and madeleines may all be substituted.

Is tiramisu better the longer it sits?

Is tiramisu improved with time? Yes. Cover and place in the refrigerator for at least 6 hours before serving.

Does tiramisu taste better the next day?

If you can hold out any longer, your tiramisu will taste even better since the flavors will be effectively melded together: That strong coffee taste will permeate every mouthful that comes into contact with your lips. Wait a full day or 24 hours before serving tiramisu for the finest flavor.

Are hard or soft ladyfingers better for tiramisu?

While there’s nothing wrong with using soft ladyfingers in your tiramisu, they do need to be handled with care. Because of the moisture in the coffee and cream, a softer ladyfinger may easily break apart on its way into your choice skillet or dish.

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