Tiramisu Parfait
If you’re in search of the perfect quick dessert that’s as delicious as it is beautiful, then you’ll want to make this easy Tiramisu Parfait made with Once Again Chocolate Cashew Butter. We’ve saved time by eliminating eggs which are traditionally used in tiramisu and instead, opted to incorporate mascarpone cheese into homemade whipped cream. We’ve also added a layer of Chocolate Cashew Butter as a perfect compliment to the espresso-soaked ladyfingers.
Tiramisu Parfait
6
15 minutes
15 minutes
Here’s Why It’s Great (and Tips)
A smaller option. The recipe makes 6 trifles, but can be adjusted to serve more. Simply use smaller cups and make one layer in each versus two.
Add a drizzle. Our Chocolate Cashew Butter is scrumptious! For an additional garnish, consider adding a drizzle of it just before serving.
Keep it cold. For the best results, chill the bowl and beaters before beating mascarpone cheese and cream. The cold temps help whip everything faster than if not chilled.
Ingredients
- 1 cup heavy cream, chilled
- 1 (8 ounce) container mascarpone cheese
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 (3 ounce) package ladyfingers
- 1 cup brewed espresso
- ½ cup Once Again Chocolate Cashew Butter, warmed
- 2 tablespoons unsweetened cocoa powder
Directions
- In a large bowl, beat cream and mascarpone on medium-high speed with a stand or hand mixer until soft peaks form. Add the sugar and vanilla and beat at high speed until stiff peaks form.
- Dip half of the ladyfingers into espresso and arrange in the bottom of each trifle glass, breaking as needed to fit. Cover with dollops of the warmed Chocolate Cashew Butter. Spread half of the mascarpone mixture over the ladyfingers.
- Dip the remaining ladyfingers in espresso and arrange on top, then cover with the final layer of mascarpone mixture. Dust tops with cocoa powder and enjoy immediately.
Leave a comment