DONUTS. TIRAMISU. DONUT TIRAMISU! So heavenly! Best new twist on a regular Tiramisu recipe! Now, I wouldn’t be “Clean ‘N Dirty Treats” if I didn’t post a dirty treat once in a while! Am I right? Dirty treats are diviiiine, but are meant to be shared and eaten in moderation✌️
I can’t take credit for this Donut Tiramisu recipe, as I found it online. I have made many tiramisu recipes over the years, and I’m quite picky. It needs just the right amount of coffee and just the right amount of coffee liqueur. I’m not a big fan of zabaglione (the use of Marsala wine, yolks, & sugar to create like a custard) in the tiramisu, but made just right it is mind blowing. But I ain’t got time for that! Just bring on the cream and coffee and kahlua, and let’s get this party started!!
The cake donuts are a freakin genius idea in place of lady fingers. They absorb more, don’t fall apart so easily after dunking in the coffee, and THEY ARE FLIPPING DONUTS FOR CRYING OUT LOUD!! I almost want to call this Breakfast Tiramisu because it’s coffee, donuts, and cream… literally!
You will love this new twist on the normal tiramisu! Make it the day before and keep in the refrigerator so it can set up overnight.
2- 8oz Mascarpone cheese
3/4 cup + 1 tbsp powdered sugar
3 tbsp coffee liqueur
1/2 tsp vanilla
1 cup heavy cream
1.5 cups strong coffee or espresso (I used Starbucks Italian Roast dark coffee and brewed it strong)
12 cake donuts, cut in half horizontally
Cocoa powder for dusting
Beat the mascarpone, 1/2 cup powdered sugar, coffee liqueur, and vanilla in a large bowl on medium speed until creamy, about 1 minute (do not overmix).
Place the heavy cream in a separate bowl. Beat on high. Slowly add 1/4 cup powdered sugar & beat on high speed until stiff peaks form.
Fold the whipped cream into the mascarpone mixture in 3 additions; set aside.
Combine the espresso/coffee and the remaining 1 tablespoon powdered sugar in a shallow bowl. One at a time, dip 12 donuts halves in the espresso mixture and arrange in a single layer in a 9-by-13-inch baking dish, breaking the donuts as necessary to cover the bottom of the dish.
Spread 1/3 of the mascarpone mixture over the donuts.
Dip the remaining 12 donut halves in the espresso/coffee mixture and arrange on top.
Spread the remaining mascarpone mixture on top.
Cover with satan wrap and refrigerate at least 4 hours or overnight. Cut into pieces and dust with cocoa powder.