NUTTY TIRAMISU

Nutty Tiramisu

Share on facebook
Share on twitter
Share on pinterest
Share on email
Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

Icon of cutting board with knife on top in maroon red

PREP TIME:

Icon of sizzling frying pan in maroon red

COOK TIME:

Icon of clock in maroon red lines

TOTAL TIME:

INGREDIENTS

  • 1 1/2 cups heavy whipping cream
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 8 ounces mascarpone cheese, softened
  • 1/4 cup JUSTIN’S® Vanilla Almond Butter
  • 1 1/2 cups chilled espresso
  • 2 tablespoons cognac (optional)
  • 1 (24 count) package Lady Fingers
  • 1 bag JUSTIN’S® Super Dark Chocolate Espresso Almond Butter Cups, chopped

DIRECTIONS

  1. In the bowl of an electric mixer, beat the whipping cream on medium speed until it begins to thicken. Slowly add the sugar and vanilla and continue to beat until stiff peaks form. Add the mascarpone cheese and almond butter, and mix just until combined. Set aside.
  2. Combine the espresso and cognac in a shallow dish. Quickly dip the lady fingers, one at a time, in the espresso and lay them in a single layer on the bottom of an 8-inch by 8-inch dish.
  3. Spread half of the cream mixture over the top. Add another layer of dipped lady fingers. Smooth remaining mascarpone cream over the top. Top with an even layer of chopped peanut butter cups. Refrigerate at least 3-4 hours or up to overnight before serving. Enjoy!
INGREDIENTS
  • 1 1/2 cups heavy whipping cream
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 8 ounces mascarpone cheese, softened
  • 1/4 cup JUSTIN’S® Vanilla Almond Butter
  • 1 1/2 cups chilled espresso
  • 2 tablespoons cognac (optional)
  • 1 (24 count) package Lady Fingers
  • 1 bag JUSTIN’S® Super Dark Chocolate Espresso Almond Butter Cups, chopped
DIRECTIONS
  1. In the bowl of an electric mixer, beat the whipping cream on medium speed until it begins to thicken. Slowly add the sugar and vanilla and continue to beat until stiff peaks form. Add the mascarpone cheese and almond butter, and mix just until combined. Set aside.
  2. Combine the espresso and cognac in a shallow dish. Quickly dip the lady fingers, one at a time, in the espresso and lay them in a single layer on the bottom of an 8-inch by 8-inch dish.
  3. Spread half of the cream mixture over the top. Add another layer of dipped lady fingers. Smooth remaining mascarpone cream over the top. Top with an even layer of chopped peanut butter cups. Refrigerate at least 3-4 hours or up to overnight before serving. Enjoy!
Great Summer Recipes
Honey Peanut Butter Miso Cookies on a cooling rack on top of newspaper print parchment paper (close up shot)

Want to hear a secret? Sometimes peanut butter cookies are a little, well, one-note. One delicious note, naturally, but not a whole lot going on behind the scenes. These Honey Peanut Butter Miso Cookies are a simple, but elevated, version of your favorite sweet treat. You’ll get all the peanut butter flavor you love, with the delicious complements of maple, miso, and honey. Try them once, and you’ll have a new cookie jar staple.

justins nutty dirt n worms

It’s my favorite childhood classic with a better-for-you twist! This recipe combines with most delicious Chocolate Hazelnut Avocado Pudding with organic gummy worms, crushed cookies, and, of course, a Nut Butter Cup. Time to treat your inner child, my friend.