- For the filling:
- 1 cup hot water
- 1 tablespoon espresso powder
- 2 tablespoons Kahlua (optional)
- 8 ounces mascarpone cheese
- 1 ½ cup heavy whipping cream
- 1 cup powdered sugar
- 1 cup creamy peanut butter
- 9 Peanut butter cups
- 2 pkg Lady fingers (7oz)
- For the topping:
- ¼ cup hot fudge sauce
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 4 peanut butter cups
- 2 tablespoons creamy peanut butter
- 2 tablespoons hot fudge sauce
- In a microwave-safe glass, heat the water until bubbling: 60 to 90 seconds. Add the espresso powder and mix until the espresso powder is dissolved. In a bowl, combine the brewed espresso with 2 tablespoons Kahlua. Let the mixture cool while you are preparing the mousse.
- In a large mixing bowl, beat the mascarpone cheese at low speed for 30 seconds with the whisk attachment to eliminate any lumps. Increase the speed to medium and slowly start adding heavy whipping cream, about ½ cup at a time. The idea is to slowly add the cream so that the mascarpone cheese will not be lumpy; it should resemble a liquid consistency.
- Increase speed to medium-high, and as the mixture starts to thicken, slowly add the powdered sugar. Increase the mixing speed to high and beat until soft peaks form.
- Lastly, add the peanut butter and beat at a high speed until stiffer peaks form and the peanut butter is well incorporated.
- Unwrap and chop the peanut butter cups into 9 small pieces and fold into the peanut butter filling. Set the filling aside.
- For the layers: To assemble the dessert, 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 line the bottom of the dish with one layer of dipped ladyfingers. You may need to cut the ladyfingers in order to fit two rows into the dish.
- Heat the hot fudge sauce in the microwave for 30 seconds. Drizzle half the hot fudge sauce over the ladyfingers.
- Once the bottom layer is built, spread half the peanut butter mousse over top.
- Add the next layer of dipped ladyfingers, remaining hot fudge sauce and followed by the remaining mousse.
- For the topping: Place your mixing bowl in the freezer for 5 to 10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until it’s bubbly. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Spread the whipped cream over the top layer of the mousse.
- Unwrap and chop the remaining peanut butter cups and sprinkle over the top of the whipped cream.
- To drizzle the hot fudge and peanut butter over the top, each one individually for 15 seconds and then drizzle with a spoon or piping bag over the top.
- Refrigerate the tiramisu for 4-6 hours until the mousse is more firm. Keep stored in an airtight container for 2 to 3 days.
If you can’t find espresso powder, substitute with strong-brewed coffee. “cook time” is also refrigeration time.