Peanut Butter Chocolate Tiramisu Recipe 425 Food

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.

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.

PB AND J TIRAMISU

Steps:

• In a shallow bowl, combine the hot water and instant espresso powder and stir until dissolved. Set aside. Whip the heavy cream to soft peaks in a medium bowl and set aside.
• Bring a saucepan with 2 inches of water to a gentle simmer over medium heat. In a bowl that fits comfortably over the pan without touching the water, add the bourbon, sugar and egg yolks and whisk until combined. Place the bowl over the simmering water and heat, whisking constantly, until the mixture is tripled in size and a ribbon is left in the mixture when you raise the whisk and drizzle the mixture on itself, about 8 minutes. (You can also use a handheld mixer on medium speed for this step.) Remove the bowl from the heat and continue to whisk for an additional minute to start to cool it down. Add the mascarpone, peanut butter, vanilla and salt and continue to whisk until well incorporated. When the mixture is smooth and slightly cooled, switch to a rubber spatula and gently fold in the reserved whipped cream. Set aside.
• One at a time, dip 6 of the ladyfingers into the espresso; do not let them sit and soak in the espresso--just a quick dip. Break each one in half and fit 2 halves on the bottom of each of six 6-ounce coffee cups or ramekins. Spoon about 1/4 cup of the peanut butter mixture over the ladyfingers in each coffee cup and spread evenly with an offset spatula. Spoon a scant tablespoon of the jam over the peanut butter mixture in each and spread evenly. Repeat with an additional layer of the ladyfingers, followed by a layer of the peanut butter mixture. Using a rasp grater, grate the chocolate evenly over the top. Cover with plastic wrap and refrigerate for at least 4 hours. Remove from the refrigerator 10 minutes before serving.

PEANUT BUTTER CHOCOLATE TIRAMISU

Steps:

• 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.
• In a wide bowl combine chocolate chips, 4 tablespoons liqueur and hot coffee. Mix until chocolate is melted.
• 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.
• Add 2 dollops of peanut butter cream to each dish. Add 2 dollops of hot fudge to each dish.
• 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
• Finish each with a dollop of peanut butter cream and a drizzle of hot fudge sauce.
• Serve and enjoy!

TIRAMISU COOKIES

Steps:

• For filling, place mascarpone cheese in mixing bowl.
• Dissolve coffee in the rum.
• Add coffee rum and brown sugar to the cheese.
• Mix together well.
• Cover with plastic wrap and chill until needed.
• Preheat over to 400°.
• Line 2-3 baking sheets with parchment paper.
• For cookies, cream caster sugar and butter together until light and fluffy.
• Add beaten egg and mix well.
• Stir in the flour and mix thoroughly until well combined.
• Place mixture into a pastry bag with a ½ inch plain nozzle attached, or you could us a heavy-duty plastic bag and snip off a bout ½ inch from 1 corner.
• Pipe 28 small blobs onto the baking sheets, spacing slightly apart.
• Cook for 6-8 minutes until firm in the center and just beginning to brown around the edges.
• Remove from oven and set aside to cool.
• To assemble, spread the filling over half of the cookies.
• Top with the other halves.
• Put chocolate and milk together into a small bowl and place over hot water.
• DO NOT OVERHEAT.
• When chocolate is melted stir vigorously to make a spreadable consistency.
• Spread the topping over the cookies and sprinkle with grated crushed chocolate flakes.

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.