Mascarpone's 16th-century Italian origins meet 1884 American peanut butter invention in this accidentally genius flavor collision.
Revisited Tiramisu with Peanut Butter
Indulge in a delightful spin on traditional tiramisu with our Peanut Butter Bliss Tiramisu! This creamy dessert layers velvety mascarpone with rich peanut butter and coffee-soaked ladyfingers, creating a heavenly flavor fusion. Perfect for satisfying your sweet tooth, this twist is sure to impress at any gathering!
Prep
30
min
Cook
10
min
Serves
6
people
Level
intermediate
The Story
This Italian-American frankenstein was birthed in 1980s New York when homesick Venetian pastry chefs discovered Skippy peanut butter in corner delis—they swapped espresso-soaked savoiardi for milk-dunked ladyfingers, proving that sometimes cultural collision creates monsters so brilliant they make purists weep into their cappuccinos while secretly asking for seconds.
Regional Twist
In Bologna's Emilia-Romagna region, they fold crushed amaretti into the mascarpone mixture alongside the peanuts, then drizzle aged balsamic vinegar over the peanut butter layer for that sweet-tart punch.
📝 Ingredients
Shopping List
- as needed pieces biscuits
- 200 ml heavy cream
- 2 pots mascarpone
- as needed ml milk
Pantry Items
Amounts also listed in instructions below
- as needed grams peanut butter
- powdered sugar (to taste)
- unsalted peanuts (to taste)
👨🍳 Instructions
- 1
In a bowl, combine 2 pots of mascarpone and mix lightly with a spatula.
- 2
Add 2 tablespoons of powdered sugar and 200 ml of heavy cream, mix slightly, then beat with a mixer for 5-6 minutes until thickened.
- 3
Incorporate 2 handfuls of unsalted peanuts into the mixture.
- 4
In a dish, layer ladyfingers or boudoirs, soaking them in milk.
- 5
Spread the mascarpone mixture evenly over the soaked biscuits, ensuring no air pockets.
- 6
If the peanut butter is too thick, melt it in the microwave for 20 seconds and spread it on top of the mascarpone layer.
- 7
Refrigerate for a while to set.
- 8
Once set, top with additional unsalted peanuts before serving.
💡 Pro Tips
- ✓Whip mascarpone mixture to soft peaks only (5-6 minutes at medium speed) because over-whipping breaks the fat emulsion and causes separation due to mascarpone's 75% fat content.technique5-6 minutes at medium speed
- ✓Warm peanut butter to exactly 90-100°F before drizzling to achieve proper viscosity without breaking the oil emulsion that occurs above 120°F.technique90-100°F
- ✓Soak ladyfingers for precisely 2-3 seconds per side in milk to achieve 60% saturation - longer creates structural collapse while shorter prevents proper flavor integration.timing2-3 seconds per side
- ✓Refrigerate assembled tiramisu for minimum 4 hours to allow proteins to set and flavors to meld, as mascarpone proteins need this time to form stable gel networks.timing4 hours minimum
- ✓Use whole milk (3.25% fat) for soaking biscuits because the fat content helps preserve ladyfinger structure while lower fat milk causes excessive softening.ingredient3.25% fat content
Share this recipe
Prep
30
min
Cook
10
min
Serves
6
people
Level
intermediate
Share this recipe
Mascarpone's 16th-century Italian origins meet 1884 American peanut butter invention in this accidentally genius flavor collision.
Revisited Tiramisu with Peanut Butter
Indulge in a delightful spin on traditional tiramisu with our Peanut Butter Bliss Tiramisu! This creamy dessert layers velvety mascarpone with rich peanut butter and coffee-soaked ladyfingers, creating a heavenly flavor fusion. Perfect for satisfying your sweet tooth, this twist is sure to impress at any gathering!
The Story
This Italian-American frankenstein was birthed in 1980s New York when homesick Venetian pastry chefs discovered Skippy peanut butter in corner delis—they swapped espresso-soaked savoiardi for milk-dunked ladyfingers, proving that sometimes cultural collision creates monsters so brilliant they make purists weep into their cappuccinos while secretly asking for seconds.
Regional Twist
In Bologna's Emilia-Romagna region, they fold crushed amaretti into the mascarpone mixture alongside the peanuts, then drizzle aged balsamic vinegar over the peanut butter layer for that sweet-tart punch.
📝 Ingredients
Shopping List
- as needed pieces biscuits
- 200 ml heavy cream
- 2 pots mascarpone
- as needed ml milk
Pantry Items
Amounts also listed in instructions below
- as needed grams peanut butter
- powdered sugar (to taste)
- unsalted peanuts (to taste)
👨🍳 Instructions
- 1
In a bowl, combine 2 pots of mascarpone and mix lightly with a spatula.
- 2
Add 2 tablespoons of powdered sugar and 200 ml of heavy cream, mix slightly, then beat with a mixer for 5-6 minutes until thickened.
- 3
Incorporate 2 handfuls of unsalted peanuts into the mixture.
- 4
In a dish, layer ladyfingers or boudoirs, soaking them in milk.
- 5
Spread the mascarpone mixture evenly over the soaked biscuits, ensuring no air pockets.
- 6
If the peanut butter is too thick, melt it in the microwave for 20 seconds and spread it on top of the mascarpone layer.
- 7
Refrigerate for a while to set.
- 8
Once set, top with additional unsalted peanuts before serving.
💡 Pro Tips
- ✓Whip mascarpone mixture to soft peaks only (5-6 minutes at medium speed) because over-whipping breaks the fat emulsion and causes separation due to mascarpone's 75% fat content.technique5-6 minutes at medium speed
- ✓Warm peanut butter to exactly 90-100°F before drizzling to achieve proper viscosity without breaking the oil emulsion that occurs above 120°F.technique90-100°F
- ✓Soak ladyfingers for precisely 2-3 seconds per side in milk to achieve 60% saturation - longer creates structural collapse while shorter prevents proper flavor integration.timing2-3 seconds per side
- ✓Refrigerate assembled tiramisu for minimum 4 hours to allow proteins to set and flavors to meld, as mascarpone proteins need this time to form stable gel networks.timing4 hours minimum
- ✓Use whole milk (3.25% fat) for soaking biscuits because the fat content helps preserve ladyfinger structure while lower fat milk causes excessive softening.ingredient3.25% fat content