Peanut Butter Tiramisu: Rich, Wholesome, and Irresistibly Creamy
If your kitchen could hum a tune, this dessert would be its slow afternoon jazz—warm, smooth, and full of depth.
This isn’t just tiramisu with a twist. It’s peanut butter swirled into mascarpone, sweetened with honey, kissed by brewed coffee, and layered with soft ladyfingers that soak up every note.
The cream rises gently under a dusting of cocoa powder.
There are no shortcuts here, only thoughtful steps—whipping the heavy cream until it holds its breath, folding it into a peanut butter blend, dipping biscuits just long enough to remember the coffee.
I suggest using ripe bananas for a mellow contrast or a drizzle of maple if you want a little woodsy sweetness.
It’s best to chill this dessert until the flavors come together like an old melody — familiar, but richer each time.
Whether served chilled in elegant glassware or cut into bars and passed hand to hand, this tiramisu is your invitation to make something soft, satisfying, and just a little bold.
Recipe Overview
| Prep Time | Cook Time | Chill Time | Total Time | Course | Cuisine | Servings |
|---|---|---|---|---|---|---|
| 20 minutes | 0 mins | 4 hours or overnight | 4 hrs 20 mins | Dessert | Fusion (Italian + American) | 6–8 people |
Ingredients List
| Ingredient | Amount (6–8 servings) | Alternatives | Serving Note |
|---|---|---|---|
| Ladyfinger biscuits | 20 pieces | Graham crackers, vanilla wafers | Main structure layer |
| Mascarpone cheese | 300 g | Cream cheese + 2 tbsp cream | Base for the creamy layer |
| Peanut butter (creamy) | ¾ cup | Almond or cashew butter | Flavor twist and body |
| Heavy cream | 1 cup | Chilled coconut cream | Whipped to lighten mascarpone mix |
| Honey or maple syrup | 3 tbsp | Agave, date syrup | Natural sweetener |
| Vanilla extract | 1 tsp | Almond extract | Enhances background flavor |
| Strong brewed coffee (cooled) | 1 cup | Espresso, decaf | Soaking base for biscuits |
| Cocoa powder (unsweetened) | 2 tbsp | Carob powder | Dusting for finish |
| Ripe bananas (optional) | 2, sliced | Skip or use plantains | Layer between creams |
Cooking Tools You’ll Need
- Mixing bowls: for whipping cream and blending fillings. Any large bowl functions well.
- Electric mixer (or whisk): to whip heavy cream until firm peaks.
- Spatula: for folding peanut butter mixture gently.
- Baking dish (8×8 in): to assemble layers; alternatives include loaf pan or trifle bowl.
- Spoon or piping bag: for smooth layering—zip-top bag works in a pinch.
- Small sieve: to dust cocoa powder evenly.
How to Make Peanut Butter Tiramisu
Let each step guide you with purpose and clarity.
In a gentle rhythm, you balance textures—soft, creamy, and lightly moistened—to create a dessert that feels both indulgent and inventive.
Step-1: Whip the Cream
Chill your bowl and beaters, then whip heavy cream until stiff peaks form. Set aside.
Step-2: Prepare Peanut-Mascarpone Mixture
In a separate bowl, whisk mascarpone with peanut butter, honey or maple syrup, and vanilla extract until smooth.
Gently fold in whipped cream, keeping the mixture light yet stable.
Step-3: Soak the Ladyfingers
Briefly dip each ladyfinger in cooled coffee—just long enough to absorb flavor without becoming soggy.
Arrange a layer in the baking dish.
Step-4: Layer in Cream and Bananas
Spread half of the peanut-mascarpone cream over the soaked ladyfingers. Slice bananas and lay evenly atop the cream.
Step-5: Repeat Layers
Add another soaked ladyfinger layer, followed by remaining cream, smoothing the top with a spatula.
Step-6: Cocoa Finish and Chill
Dust the top with cocoa powder. Cover and chill for at least 4 hours—or overnight—for flavors to meld and the dessert to firm up.
How to Convert Into Bars
Crafting this tiramisu into morsels means weaving structure into softness—holding form in every bite:
Ingredient Tweaks
- Base layer: Blend gluten-free cookies or graham crackers with melted butter to form a crust and press into the pan.
- Texture control: Slightly reduce heavy cream to balance firmness.
- Gelatin setting: Dissolve 1 tsp powdered gelatin in warm water and whisk into the peanut-mascarpone mixture to help bars hold.
Assembly Steps
- Create and chill the crust.
- Dip ladyfingers lightly in coffee and layer over the base.
- Spread half the cream mixture.
- Add banana slices.
- Top with remaining cream, smooth.
- Dust cocoa, cover, and refrigerate 6+ hours.
- Remove from pan via parchment, cut into bars with a warm knife for clean edges.
These bars retain the creamy heart of tiramisu but offer a hand-held delight perfect for gatherings.
Variation to Try
Begin with this base and let playful swings guide you:
✤ Chocolate Peanut Butter Tiramisu
Melt ½ cup dark chocolate and stir it into the peanut butter-mascarpone layer for a deeper flavor.
Layer with chocolate chips or chunks between cream layers. You can also add cocoa nibs for a slight crunch and more complex bitterness.
✤ Crunchy Topping Version
Top the final cocoa-dusted layer with crushed roasted peanuts or granola just before serving.
This contrast of creamy and crunch is perfect for bar versions or party platters.
✤ Caramel Swirl Version
Drizzle natural salted caramel (made from coconut milk and dates or maple) between the cream layers for an extra layer of richness.
Avoid overdoing it—just a ribbon or two is enough to give each bite a buttery echo.
✤ Vegan Peanut Butter Tiramisu
Use coconut cream in place of dairy, vegan cream cheese or whipped tofu for the mascarpone base, and plant-based sweeteners like date syrup.
Make sure your ladyfingers are egg-free, or swap with soft sponge cake made from almond flour and flax eggs.
Storing Tips
- Cover and chill for up to 3 days—its creamy soul only deepens over time.
- Avoid freezing; the texture shifts as the cream defrosts.
- For bars, wait until bars are well chilled before slicing.
Extra Tips for Better Texture
- Keep all components cold to help the structure strengthen.
- Whisk the peanut-mascarpone gently to preserve airiness.
- Light cocoa dusting just before serving keeps it fresh-looking.
Common Mistakes and Prevention
| Mistake | Cause | Prevention |
|---|---|---|
| Lack of structure | Too much liquid or no setting agent | Use gelatin or chill longer |
| Ladyfingers soggy | Over-soaked in coffee | Quick dip only, about 1 second each |
| Peanut flavor too mild | Not enough peanut butter | Use a rich, natural peanut butter |
Peanut Butter Tiramisu
Creamy peanut butter-infused tiramisu layered with coffee-dipped ladyfingers, sliced bananas, and cocoa topping.
Ingredients
- Ripe bananas – 2 medium (or ripe plantains)
- Ladyfinger biscuits – 20 pieces (or graham crackers, vanilla wafers)
- Mascarpone cheese – 300 g (or whipped cream cheese + heavy cream)
- Peanut butter – ¾ cup (or almond/cashew butter)
- Heavy cream – 1 cup (or coconut cream chilled)
- Honey or maple syrup – 3 tbsp (or agave or coconut sugar syrup)
- Strong brewed coffee (cool) – 1 cup (or decaf/espresso)
- Vanilla extract – 1 tsp (or almond extract)
- Cocoa powder – 2 tbsp (or carob powder)
Instructions
Step-1 Whip heavy cream until stiff peaks form.
Step-2 Mix mascarpone with peanut butter, sweetener, and vanilla; fold in whipped cream.
Step-3 Dip ladyfingers quickly in coffee and layer in dish.
Step-4 Spread half of the cream mixture, top with sliced bananas.
Step-5 Repeat layers; dust top layer with cocoa powder.
Step-6 Cover and chill for at least 4 hours or overnight before serving.
Notes
- Use cold components for better texture
- Avoid over-soaking ladyfingers
- For bar version add gelatin and create cookie crust
- Slice bars with warmed knife for clean cuts
Peanut butter tiramisu is soulful and surprising, weaving creamy indulgence with a hint of home comfort.
It’s best when shared—so gather around, taste each layer, and let me know how your twist on this classic turns out.
