Swap ladyfingers for powdered donuts in this fun and easy tiramisu!
16 oz mascarpone cheese (two 8-oz containers), softened to room temperature
3/4 cup powdered sugar
1/4 cup coffee liqueur
1/2 teaspoon vanilla
1 cup heavy whipping cream
1 1/2 cups brewed espresso or strong coffee, cooled
12 powdered cake donuts, cut in half horizontally
Unsweetened baking cocoa
- In large bowl, beat mascarpone, 1/2 cup of the powdered sugar, the coffee liqueur and vanilla with electric mixer on medium speed until smooth and creamy.
- In medium bowl, beat whipping cream and remaining 1/4 cup powdered sugar with electric mixer on medium speed until stiff peaks form. Fold into mascarpone mixture.
- Pour espresso into shallow bowl. One at a time, dip both sides of 12 donut halves into espresso; arrange in single layer in ungreased 13×9-inch pan. Spread one-third of the mascarpone mixture over donuts. Dip remaining donut halves into espresso, and arrange on top. Spread remaining mascarpone mixture on top. Cover and refrigerate 4 hours to set.
- Sprinkle top lightly with cocoa just before serving. Store covered in refrigerator.