Peanut Butter and Jelly Tiramisu with Giada De Laurentiis | Food Network

This classic dessert is getting a nostalgic twist!

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PB and J Tiramisu
Level: Easy
Total: 4 hr 40 min (includes chilling time)
Active: 35 min
Yield: 6 servings


1 cup hot water
2 tablespoons instant espresso powder
1/2 cup heavy cream
2 tablespoons bourbon
1 tablespoon sugar
2 large egg yolks
1 cup mascarpone cheese
1/2 cup creamy peanut butter, such as Skippy Natural
1/2 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
12 ladyfingers
1/3 cup raspberry jam, whisked to loosen slightly
1/2 ounce dark chocolate


In a shallow bowl, combine the hot water and instant espresso powder and stir until dissolved. Set aside. Whip the heavy cream to soft peaks in a medium bowl and set aside.

Bring a saucepan with 2 inches of water to a gentle simmer over medium heat. In a bowl that fits comfortably over the pan without touching the water, add the bourbon, sugar and egg yolks and whisk until combined. Place the bowl over the simmering water and heat, whisking constantly, until the mixture is tripled in size and a ribbon is left in the mixture when you raise the whisk and drizzle the mixture on itself, about 8 minutes. (You can also use a handheld mixer on medium speed for this step.) Remove the bowl from the heat and continue to whisk for an additional minute to start to cool it down. Add the mascarpone, peanut butter, vanilla and salt and continue to whisk until well incorporated. When the mixture is smooth and slightly cooled, switch to a rubber spatula and gently fold in the reserved whipped cream. Set aside.

One at a time, dip 6 of the ladyfingers into the espresso; do not let them sit and soak in the espresso–just a quick dip. Break each one in half and fit 2 halves on the bottom of each of six 6-ounce coffee cups or ramekins. Spoon about 1/4 cup of the peanut butter mixture over the ladyfingers in each coffee cup and spread evenly with an offset spatula. Spoon a scant tablespoon of the jam over the peanut butter mixture in each and spread evenly. Repeat with an additional layer of the ladyfingers, followed by a layer of the peanut butter mixture. Using a rasp grater, grate the chocolate evenly over the top. Cover with plastic wrap and refrigerate for at least 4 hours. Remove from the refrigerator 10 minutes before serving.

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24 Replies to “Peanut Butter and Jelly Tiramisu with Giada De Laurentiis | Food Network”

  1. One tip for separating egg yolks that I like is to take a plastic bottle, squash it, hold the mouth over the yolk and release. The bottle will suck the yolk right up and leave the white behind. Works like a charm! (A normal 16-20oz soda bottle works just fine..don't use a water bottle, they're too thin and can't provide the suction you need)

  2. These look so delicious. But does it bother anyone else that she waste so much food. For example she could have scrapped out the whipped cream from the bowl she left so much in there. I have noticed that in all her videos. Sorry just had to throw that thought out.

  3. "Lady Fingers, Peanut Butter Filling, Jam, More Lady fingers, then Beef sauteed with Peas and Onions, more Lady Fingers and then Whipped Cream (which I made from scratch!)"

    – Rachel (probably)

  4. I think dipping lady fingers into coffee is no no.. if I will make it I will keep the peanut butter and jam flavor speaking through without adding another flavor.. and dipping ladyfingers with I don't know milk maybe!

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