Believe it or not, I had never tried tiramisu until our recent trip to Italy. And when that first bite hit my lips, well, I'll spare you the details.
When we got home from our trip, my only solstice was the thought of recreating all of my favorite Italian foods. First, we made pasta... multiple times. Next up on the must-have list was tiramisu.
So I skipped gleefully into Kroger on the hunt for ladyfingers. I searched that cookie aisle up and down, and became increasingly spastic. NO ladyfingers. Kroger - what are you trying to do to me!? How am I supposed to make tiramisu without those soft, pillowy, delicate cookies? I obvious response: I pouted the entire way back to our house. Helpless and pitiful.
Despite the sleepless night dreaming of tiramisu, tomorrow was a new day. We went to my nephew's birthday party, which was even further out in the middle of nowhere than where we live. We went in the tiny, local grocery store to buy him some birthday goodies, and alas! I (almost tripped over) a grocery cart full of discounted items, including... wait for it... Italian ladyfingers!!! The clouds had parted and all was good in the world again. Ladyfingers galore.
Now I know this is not the traditional tiramisu, but I had to throw a little bit of peanut butter in there to be a good wife. And we were not disappointed. Not one bit.
Printable Recipe HERE.
4 oz dark or semi-sweet chocolate chips
3/4 cup hot coffee
5 tablespoons liquor (bourbon, brandy, or almond flavored liqueur)
1 1/2 cups marscarpone
1 cup confectioners' sugar
2/3 cup heavy cream
1 1/2 teaspoon vanilla extract
1 cup Jif Natural Creamy Peanut Butter
1 package (7 oz.) Italian ladyfingers (about 24 cookies)
1/4 cup cocoa powder or shaved chocolate, for topping
Add the chocolate chips to a large bowl. Pour the hot coffee over the chocolate and whisk until the chocolate melts. Whisk in 2 tablespoons of the liquor.
In the bowl of an electric mixer, add the marscarpone, confectioners' sugar, heavy cream, vanilla, and the remaining 3 tablespoons of liquor. Beat on medium-high speed until blended and creamy, and the cream is thickened. Add the peanut butter and beat until just combined.
Dip each of the ladyfingers into the chocolate mixture until soaked but not soggy, about 3 - 4 seconds. Arrange in a single layer on the bottom of 4 - 5 ramekins (about 3 - 4 cookies per layer). Top with a large dollop of the peanut butter cream and spread evenly. Top with another layer of cookies and another layer of cream.
Sprinkle the tops with cocoa powder or shaved chocolate.
Refrigerate until ready to serve, at least 4 hours.
Recipe adapted from Rachel Ray Magazine.