Tiramisu has to be one of our favorite desserts, and there is nothing like layers of coffee-soaked sponge cake and creamy mascarpone topped with cocoa powder. Although this is not the traditional recipe, consider it a tiramisu revamped! Ladyfingers are crumbled together with Ferrero Rocher hazelnut nougat-filled chocolates. We recommend a food processor to get that crumbly textured layer. The Espresso Balsamic gives it a nice coffee flavor with a fruity touch. The traditional tiramisu recipe calls for raw eggs, but this one is eggless, only whipped cream and mascarpone. You may double or even triple the recipe to make a trifle. It’s sure to be a crowd pleaser!
Makes eight 5 oz. servings.
What you’ll need:
1 cup heavy whipping cream
8 oz. tub of mascarpone
12 lady fingers
10 Ferrero Rocher hazelnut chocolates
3 tablespoons Espresso Balsamic
2 tablespoons cane sugar
1 tsp vanilla powder or vanilla extract (non-alcoholic)
Cocoa powder for sprinkling
8 5 oz. clear cups
Break lady fingers in half. In a food processor, add the lady fingers and 6 Ferrero Rocher hazelnut chocolates. Process on low until you get a crumbly mixture. Add the espresso balsamic and pulse until you get a semi wet crumbly texture. Set to the side. In a mixer, add whipping cream, cane sugar and vanilla. Whip the cream until soft peaks form. Add mascarpone and mix again until evenly distributed. To layer, grab a cup and add a heaping tablespoon full of the lady finger balsamic crumble and then add a scoop (approximately two tablespoons) of the cream. Repeat. Smooth out the last layer of cream. With a strainer-sifter, sprinkle the cream top with cocoa. Cut in half the remaining 4 Ferrero Rochers and lay them face down over each cup. It’s now ready to serve or refrigerate to enjoy later! These cups may also be frozen for another time.