Chocolate Peanut Butter Tiramisu Food

PB&J TIRAMISU

Steps:

• tBeat the peanut butter, cream cheese, confectioners' sugar, vanilla and 1/2 cup cream in a large bowl with a mixer on medium speed until smooth and fluffy, 3 to 4 minutes. Add the remaining 1/2 cup cream and beat until creamy, about 2 more minutes. (Do not overbeat.)
• Whisk the jam, framboise and 1/3 cup water in a bowl until smooth. Spread about 3 tablespoons of the jam mixture in a 9-by-5-inch glass loaf pan. Cover with half of the ladyfingers, arranging them lengthwise. Brush with half of the remaining jam mixture. (Don't worry if it looks like a lot of liquid; the ladyfingers will absorb it as the tiramisu sits.)
• Spread half of the peanut butter cream over the ladyfingers. Top with 2 cups raspberries and the remaining ladyfingers. Brush the ladyfingers with the remaining jam mixture and spread the remaining peanut butter cream on top. Cover with plastic wrap and refrigerate at least 8 hours.
• Uncover the tiramisu and top with the remaining 2 cups raspberries and shaved chocolate. Dust with confectioners' sugar.

PEANUT BUTTER CHOCOLATE TIRAMISU RECIPE - (4.2/5)

Steps:

• 1. Combine mascarpone and sugar in a medium bowl, whip with an electric mixer on medium until light and fluffy (about 3 minutes). Add cream and 1 tablespoon liqueur. Beat on medium until combined. Add peanut butter and beat until well combined. Set aside. 2. In a wide bowl combine chocolate chips, 4 tablespoons liqueur and hot coffee. Mix until chocolate is melted. 3. One at a time dip cookies into the coffee mixture and allow to soak for 2-3 seconds. Flip and repeat. Crumble the cookie into the bottom of a trifle dish. Repeat until each trifle has 2 cookies crumbled into the bottom. 4. Add 2 dollops of peanut butter cream to each dish. Add 2 dollops of hot fudge to each dish. 5. One at a time dip cookies into the coffee mixture and allow to soak for 2-3 seconds. Flip and repeat. Crumble the cookie into the bottom of a trifle dish. Repeat until each trifle has 2 cookies crumbled on top of the hot fudge. 6. Finish each with a dollop of peanut butter cream and a drizzle of hot fudge sauce. *COOK'S NOTE: You can substitute liqueur as follows; substitute the liqueur in the peanut butter cream with 1 tablespoon pure vanilla extract or your favorite rum. Substitute the liqueur in the coffee mixture with more coffee or your favorite rum.

CHOCOLATE PEANUT BUTTER TIRAMISU

Steps:

• Refrigerate the coconut milk (while still in the can) until fully chilled, at least 8 hours, but overnight is better. Open the can from the bottom and drain off the thinner, liquid-y coconut milk (you can reserve it for use in something else, such as a smoothie, if you want). Transfer the thick, waxy-looking portion to a medium bowl, and whip it with a handheld electric beater until light and fluffy. Beat in the peanut butter and stevia.
• Cut each blondie in half so they're half as thick.
• Line the bottom of a rectangular loaf pan (5 1/2-inches wide by 7 1/2-inches long) with 1 layer of the thin blondies that have been trimmed to fit inside the dish. Brush a little of the coffee mixture onto the blondies.
• Spread 1/2 of the whipped peanut butter/coconut mixture on top, and then spread on 1/2 of the chocolate custard.
• Top with another layer of the thin blondies and brush with a little of the coffee mixture.
• Spread on the remaining 1/2 of the whipped peanut butter/coconut mixture on top, and then spread on the remaining 1/2 of the chocolate custard.
• Cover and refrigerate at least 2 hours so the tiramisu can set; serve chilled.

PEANUT BUTTER TIRAMISU

Steps:

• Gently toss sliced bananas with rum in a medium bowl. Set aside.
• In a large mixing bowl, whisk together thawed whipped topping and peanut butter.
• Arrange ladyfingers bottom side up on a serving platter into four rows of three. Brush arranged ladyfingers with a generous amount of the espresso or coffee.
• Spread half of the peanut butter mixture evenly over the top of the arranged ladyfingers, then top with the bananas.
• Brush bottoms of remaining ladyfingers with espresso or coffee, then arrange on banana layer, top side up. Spread remaining peanut butter mixture evenly over top and sides of tiramisu, then sprinkle with cocoa powder.
• Chill for at least 30 minutes before serving. If desired, sprinkle each serving with more cocoa powder.