serves 8 (mini trifles)
½ cup powdered sugar
¾ cup heavy cream
5 tablespoons hazelnut liqueur, divided *(see cook’s note for substitutions)
1 (16.3 ounce) jar Planters Chunky Peanut Butter
1 cup hot coffee
¼ cup bittersweet chocolate chips
1 (11 ounce) jar hot fudge sauce
16-18 savoiardi cookies (lady fingers)
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!
*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.
Recipe developed by Donna Elick - The Slow Roasted Italian
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