Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/4 cups (300 ml) strong brewed coffee or espresso, cooled
- 2 tbsp granulated sugar
- 2 tbsp coffee liqueur (optional)
- 8 oz (226 g) mascarpone cheese, cold
- 1 cup (240 ml) cold heavy cream
- 1/2 cup (130 g) creamy peanut butter
- 1/2 cup (60 g) powdered sugar
- 1 tsp vanilla extract + pinch of salt
- 24–30 crisp ladyfinger cookies (about 6 oz / 170 g)
- 3 oz (85 g) dark chocolate, for shaving
- 1–2 tbsp cocoa powder, for dusting
- 2–3 tbsp chopped roasted peanuts (optional)
Do This
- 1. Brew strong coffee, stir in sugar, vanilla, and optional coffee liqueur; let cool completely.
- 2. Whip cold heavy cream to soft peaks. In another bowl, beat mascarpone, peanut butter, powdered sugar, vanilla, and salt until smooth.
- 3. Gently fold whipped cream into the peanut–mascarpone mixture to make a light peanut butter cream.
- 4. Quickly dip ladyfingers into the cooled coffee mixture (do not soak), then line the bottoms of 6 glasses or jars with pieces of dipped cookies.
- 5. Pipe or spoon a generous layer of peanut butter cream over the cookies; repeat layers of coffee-dipped cookies and cream to fill the glasses.
- 6. Cover and chill at least 2 hours (or up to overnight) until set and flavors meld.
- 7. Just before serving, dust tops with cocoa powder, add plenty of shaved dark chocolate and chopped peanuts, and serve cold.
Why You’ll Love This Recipe
- The cozy flavor of classic tiramisu meets the nutty richness of peanut butter in a single, creamy dessert.
- No baking required: perfect for entertaining, holidays, or when you do not want to turn on the oven.
- Served in individual glasses, it looks impressive but is surprisingly easy and forgiving for home cooks.
- Flexible and make-ahead friendly: customize the coffee strength, sweetness, and alcohol level to suit your crowd.
Grocery List
- Produce: Optional: fresh berries or mint sprigs for serving
- Dairy: Mascarpone cheese, heavy cream, milk (optional, for thinning cream if needed)
- Pantry: Strong coffee or espresso, granulated sugar, powdered sugar, creamy peanut butter, vanilla extract, fine sea salt, crisp ladyfinger cookies (or similar dry cookies), dark chocolate bar, cocoa powder, roasted peanuts (optional), coffee liqueur (optional)
Full Ingredients
Coffee Soak
- 1 1/4 cups (300 ml) very strong brewed coffee or espresso, cooled to room temperature
- 2 tbsp granulated sugar
- 2 tbsp coffee liqueur, such as Kahlúa or Tia Maria (optional but classic)
- 1 tsp pure vanilla extract
Peanut Mascarpone Cream
- 1 cup (240 ml) cold heavy whipping cream
- 8 oz (226 g) mascarpone cheese, cold
- 1/2 cup (130 g) creamy peanut butter (not natural-style that separates, if possible)
- 1/2 cup (60 g) powdered sugar, sifted
- 1 tsp pure vanilla extract
- 1/4 tsp fine sea salt
- 1–2 tbsp cold milk or cream, only if needed to loosen the mixture
Cookie Layers
- 24–30 crisp ladyfinger cookies (savoiardi), about 6 oz (170 g)
Garnish
- 3 oz (85 g) dark chocolate bar (60–70% cacao), for shaving or finely chopping
- 1–2 tbsp unsweetened cocoa powder, for dusting
- 2–3 tbsp roasted salted peanuts, roughly chopped (optional, for crunch)
- Optional: fresh berries or mint sprigs for serving
Step-by-Step Instructions
Step 1: Brew and Cool the Coffee
Brew 1 1/4 cups (300 ml) of very strong coffee or espresso. You want it bolder than your regular morning cup so the flavor shines through the layers. Pour the hot coffee into a shallow bowl or wide mug and stir in the granulated sugar until fully dissolved.
Add the vanilla extract and, if using, coffee liqueur. Stir again, then let the mixture cool completely to room temperature. To speed this up, you can place the bowl in the refrigerator for 10–15 minutes. The coffee soak must be cool before you dip the cookies, or they will fall apart too quickly.
Step 2: Prep Your Tools and Glasses
Place a medium mixing bowl and the beaters of your hand mixer (or the bowl and whisk of a stand mixer) into the refrigerator for 10–15 minutes. Cold tools help the cream whip faster and hold more air.
While they chill, choose your serving dishes: 6 small glass tumblers, stemless wine glasses, or dessert jars all work well. Aim for 6–8 oz (180–240 ml) capacity per glass. Set them on a tray so you can easily move all the parfaits to and from the refrigerator later.
Step 3: Whip the Cream
Pour the cold heavy cream into your chilled bowl. Using an electric mixer on medium-high speed, whip the cream until it forms soft peaks, about 2–3 minutes. Soft peaks mean that when you lift the beaters, the cream holds a peak that gently folds over at the tip.
Do not overwhip at this stage; you will be folding this cream into the peanut–mascarpone mixture, and it can firm up a bit more during folding. Set the bowl of whipped cream in the refrigerator while you prepare the mascarpone mixture.
Step 4: Make the Peanut Mascarpone Cream
In a separate large bowl, add the cold mascarpone, creamy peanut butter, powdered sugar, vanilla extract, and salt. Beat with an electric mixer on medium speed until completely smooth, creamy, and lump-free, about 1–2 minutes. Scrape down the sides and bottom of the bowl once or twice to make sure everything is well combined.
The mixture should be thick but smooth. If it seems very stiff or difficult to mix, add 1–2 tablespoons of cold milk or cream, beating just until it loosens slightly. You are aiming for a texture similar to soft cream cheese frosting.
Gently fold the whipped cream into the peanut–mascarpone base in 2–3 additions. Use a spatula and broad, sweeping motions to preserve as much air as possible. Fold just until no streaks remain. You should have a light, fluffy, peanutty cream. Keep chilled while you build the parfaits.
Step 5: Dip the Cookies
Break each ladyfinger into pieces if needed so they fit nicely in the bottoms of your glasses. Set the cooled coffee soak nearby.
Working with 1–2 pieces at a time, quickly dip each ladyfinger into the coffee mixture for about 1 second per side. The cookies should absorb coffee on the surface but remain slightly firm in the center. Over-soaking will make them mushy and cause the layers to collapse.
Arrange a single layer of dipped cookie pieces in the bottom of each glass. It is fine if they overlap or you need to break off small bits to fill gaps.
Step 6: Layer the Parfaits
Spoon or pipe a generous layer of the peanut mascarpone cream over the coffee-dipped cookies in each glass, using about 1/4 to 1/3 cup per layer depending on glass size. Smooth the top lightly with the back of a spoon.
Repeat with another layer of coffee-dipped ladyfingers, followed by another layer of cream. Aim for at least 2 layers of cookies and 2 layers of cream in each glass. If your glasses are tall, you may be able to create a third set of layers; just divide the ingredients evenly among all portions.
Lightly tap the tray of glasses on the counter to settle the layers and remove any large air pockets. Wipe any smudges from the insides of the glasses with a clean paper towel for a neat look.
Step 7: Chill, Garnish, and Serve
Cover each glass with plastic wrap or place the whole tray inside a large lidded container. Chill for at least 2 hours, and ideally 4 hours or overnight. This resting time allows the cookies to soften and the flavors to meld, just like classic tiramisu.
When ready to serve, remove the parfaits from the refrigerator. Using a fine-mesh sieve, lightly dust the tops with cocoa powder. Use a vegetable peeler or sharp knife to shave curls or shards from the dark chocolate bar directly over each parfait. Finish with a sprinkle of chopped roasted peanuts for crunch, if using, and any optional berries or mint. Serve well-chilled with small dessert spoons.
Pro Tips
- Keep everything cold. Cold cream and mascarpone whip more easily and give you a thicker, more stable peanut butter cream that holds up in layers.
- Do not over-soak the cookies. Ladyfingers should be dipped quickly; if they are fully saturated, the layers will turn mushy instead of delicately soft.
- Taste and adjust sweetness. Peanut butter brands vary. After mixing the cream, taste it; if you prefer it sweeter, beat in an extra 1–2 tbsp of powdered sugar.
- Make neat layers. For the cleanest look against the glass, use a piping bag (or zip-top bag with a corner snipped) to pipe the cream instead of spooning.
- Rest overnight for maximum flavor. Just like classic tiramisu, this parfait tastes even better the next day after a long chill.
Variations
- Kid-friendly / no alcohol: Skip the coffee liqueur and use only strong coffee, or replace half the coffee with chocolate milk for a gentler flavor.
- Chocolate swirl peanut tiramisu: Fold 1/4 cup (60 ml) cooled melted dark chocolate or 2–3 tbsp cocoa powder into half of the peanut mascarpone cream and alternate peanut and chocolate layers.
- Crunchy cookie version: Swap some of the ladyfingers for chocolate wafer cookies or peanut butter sandwich cookies for extra texture and flavor contrast.
Storage & Make-Ahead
These peanut-butter tiramisu parfaits are ideal for making ahead. Assemble the parfaits completely (without cocoa powder and chocolate shavings) up to 24 hours in advance. Cover tightly and refrigerate. Add cocoa, shaved chocolate, and chopped peanuts just before serving so they stay dry and crisp.
Leftovers keep well, covered and refrigerated, for up to 3 days. The cookies will continue to soften but the dessert will still be delicious and spoonable. Freezing is not recommended, as the mascarpone and cream can separate and become grainy once thawed.
Nutrition (per serving)
Approximate values per parfait (1 of 6): about 680–720 calories; 52 g fat; 45 g carbohydrates; 12 g protein; 3 g fiber; 30 g sugar. These numbers will vary based on the exact brands of peanut butter, cookies, chocolate, and dairy you use, as well as portion size and optional garnishes.
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