Peanut Butter Tiramisu - An Italian Taught Recipe

Ciao a tutti！Tiramisu is one of BigBoy’s favourite desserts. It’s layered, with each bite filled with taste of coffee and eggs, smooth on the palate. It’s somewhat reminiscent of eating ice cream but with a more substantial texture. It’s simply heavenly.

Wait a moment, peanut butter in Tiramisu? You’re not seeing things—some Italians indeed add peanut butter to Tiramisu! This peanut butter-flavored Tiramisu was a recipe shared by an Italian classmate during my studies in Australia. He mentioned that many Italians enjoy adding peanut butter to Tiramisu, creating a unique and delightful twist to this dessert.

Initially skeptical, I decided to give it a try, and to my surprise, the combination of peanut butter with coffee enhances the flavors in a way that goes beyond just the coffee taste, adding layers and depth to the experience. Now, I tell everyone around me that this is a must-try variation of Tiramisu.

Tiramisu is a very easy dessert to make, but there are a few things to keep in mind:

1. When making the sabayon, be sure to occasionally lift the bowl off the water bath to prevent the egg yolks from overheating and clumping.

2. Do not soak the ladyfingers excessively in coffee, or your Tiramisu might become watery in the dish.

3. Some people prefer not to use ladyfingers for making Tiramisu; using sponge cake as a substitute is also an option.

As long as you pay attention to these points, making a silky-smooth Tiramisu is absolutely achievable. So, without further delay, watch the video below or scroll down for the written recipe to make your delicious Peanut Butter Tiramisu step by step!

Ingredients (4 cups)

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Egg Yolk	2 pcs
Smooth Peanut Butter	100g
Mascarpone Cheese	250g
Granulated Sugar	35g
Rum / Coffee Wine	2 tsp
Vanilla Essence	1 tsp
Black Coffee	350 ml
Cocoa Powder	2 tsp
Dark Chocolate	to garnish
Heavy Cream	280 ml
Ladyfingers	16pcs

Steps

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1. Sabayon – heat a pot of water until it steams, then reduce to low heat. Take a large bowl, place 2 egg yolks, 1 tsp sugar, and 2 tsp rum. Position the bowl over the pot (make sure the bottom of the bowl does not touch the water), and whisk continuously until the mixture thickens to a custard-like consistency. Remove from heat when done.

2. Mix mascarpone cheese, peanut butter, and vanilla extract into the sabayon. Stir until well combined, then place in the refrigerator for later use.

3. Take a large bowl, add heavy cream and 30 grams of sugar. Use an electric mixer to beat at medium speed until you see clear patterns forming and it holds stiff peaks.

4. Remove the sabayon mixture from refrigerator and gently fold whipped cream into it using a rubber spatula. Use circular motions to maintain the airy texture.

5. Prepare glasses, coffee, and ladyfinger biscuits. Snap the ladyfinger biscuits into 3-4 sections, dip them into the coffee quickly, and place them at the bottom of the glass. Then layer with the peanut butter mascarpone mixture. Repeat this process until the glass is filled.

6. Finally, dust the surface with a layer of cocoa powder and grate some dark chocolate on top. Enjoy!