serves 8 (mini trifles)
8 ounces mascarpone (or softened cream cheese)
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
Copyright ©2013 The Slow Roasted Italian – All rights reserved.
