| Level: | Easy |
| Total: | 4 hr 30 min |
| Prep: | 4 hr 30 min |
| Yield: | 10 to 12 servings |
Ingredients
- 1 16-ounce container mascarpone cheese
- 3/4 cup plus 1 tablespoon confectioners’ sugar
- 3 tablespoons coffee liqueur
- 1/2 teaspoon vanilla extract
- 1 cup cold heavy cream
- 1 1/2 cups brewed espresso or strong coffee
- 12 cake doughnuts, halved horizontally
- Cocoa powder, for dusting
Instructions
- Combine the mascarpone, 1/2 cup confectioners’ sugar, the coffee liqueur and vanilla in a large bowl and beat with a mixer on medium speed until creamy, about 1 minute (do not overmix).
- Combine the heavy cream and 1/4 cup confectioners’ sugar in a separate bowl; beat on medium-high speed until stiff peaks form. Fold the whipped cream into the mascarpone mixture in 3 additions; set aside.
- Combine the espresso and the remaining 1 tablespoon confectioners’ sugar in a shallow bowl. One at a time, dip 12 doughnut halves in the espresso mixture and arrange in a single layer in a 9-by-13-inch baking dish, breaking the doughnuts as necessary to cover the bottom of the dish.
- Spread one-third of the mascarpone mixture over the doughnuts. Dip the remaining 12 doughnut halves in the espresso mixture and arrange on top. Spread the remaining mascarpone mixture on top. Cover with plastic wrap and refrigerate at least 4 hours or overnight. Cut into pieces and dust with cocoa powder.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 471 |
| Total Fat | 33 g |
| Saturated Fat | 18 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 1 g |
| Sugar | 21 g |
| Protein | 5 g |
| Cholesterol | 74 mg |
| Sodium | 395 mg |
Reviews
OK I’m totally cracking up at the reviews on here. You see a recipe called donut tiramisu and then you complain that it taste like donuts? Hilarious. I would expect something filled with donuts to taste like donuts. And I love donuts so this was a fun recipe to try! The taste is fabulous. And of course making anything with a nice quality mascarpone is always the best. I used Tia Maria coffee liquor because I love the extra vanilla taste that liquor has. A couple of tips… When you place your donuts in the pan, do it with the inside of the donut facing down. Otherwise, spreading the filling will be quite challenging and you will get donut crumbs everywhere. I mixed it up and I did half regular donuts and half cinnamon sugar donuts. It provided a nice texture and variety. The only complaint I have about this recipe is that there is not quite enough filling to cover the dish. Donuts have holes so the filling seemed to seep everywhere. I remedied this by making an extra batch of the whipped cream/powdered sugar mixture and put that on top. Enjoy!!!
I agree with person who said it tasted like donuts. If any one plans to make this at least use the classic hard ladyfingers. The filling didn’t have as much flavor as the classic custard and was definitely heavier.
I made this recipe from Food Network Magazine. It was OK – not the best – for one thing I don’t like the taste of the donuts. Even with soaking they remain very hard. Since you do not make a custard this is really a shortcut and I would say it will do in a pinch – but there is much better tiramisu out there.
Amazing. As good as any fine bakery.