Ingredients

The following ingredients have 8 Servings
  • 8 ounces mascarpone (or softened cream cheese)
  • 1/2 cup powdered sugar
  • 3/4 cup heavy cream
  • 5 tablespoons hazelnut liqueur (divided *(see cook’s note for substitutions))
  • 15 ounce jar chunky peanut butter
  • 1 cup hot coffee
  • 1/4 cup bittersweet chocolate chips
  • 11 ounce jar hot fudge sauce
  • 16-18 savoiardi cookies (lady fingers)

Instruction

  • Combine mascarpone and sugar in a medium bowl, whip with an electric mixer on medium until light and fluffy (about 3 minutes). Add cream and 1 tablespoon liqueur. Beat on medium until combined. Add peanut butter and beat until well combined. Set aside.
  • In a wide bowl combine chocolate chips, 4 tablespoons liqueur and hot coffee. Mix until chocolate is melted.
  • One at a time dip cookies into the coffee mixture and allow to soak for 2-3 seconds. Flip and repeat. Crumble the cookie into the bottom of a trifle dish. Repeat until each trifle has 2 cookies crumbled into the bottom.
  • Add 2 dollops of peanut butter cream to each dish. Add 2 dollops of hot fudge to each dish.
  • One at a time dip cookies into the coffee mixture and allow to soak for 2-3 seconds. Flip and repeat. Crumble the cookie into the bottom of a trifle dish. Repeat until each trifle has 2 cookies crumbled on top of the hot fudge
  • Finish each with a dollop of peanut butter cream and a drizzle of hot fudge sauce.
  • Serve and enjoy!