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peanut butter cream:
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In bowl, combine mascarpone and 6 tbsp powdered sugar & beat for 2 minutes until texture is smooth & creamy. Divide mascarpone into 2 bowls, two-thirds in one and one-third in the other. In one bowl, mix warm peanut butter with 2/3 of the mascarpone cream. In other bowl, mix remaining mascarpone with vanilla extract.
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Clean mixer blades in hot soapy water. Make sure beater blades are completely clean prior to whipping cream. The whipping cream should be whipped cold. Whisk heavy cream for about 2 minutes at low. Add remaining powdered sugar & increase speed of mixer & keep beating for another 2-3 minutes until it forms soft peaks. Don't overbeat or the texture will become grainy.
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Using a silicone spatula, mix 1/3 of the whipped cream with peanut mascarpone to soften it. Add another 1/3 of the whipped cream & gently fold in cream to get an airy batter. Plastic-wrap & chill peanut butter cream in refrigerator until ready to assemble.
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Fold the rest of the whipped cream into the vanilla-flavored mascarpone cream.
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For the graham crakers: Crush the graham crackers down to a coarse crumb. It's ok if there are some larger crumbs.
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Assembly time:
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Line up the verrine glasses. Pipe or spoon a thin layer of vanilla mascarpone cream in. Repeat same procedure with a thick layer of chocolate mousse. Add a layer of graham crackers. Lastly, fill the cup with a small amount of peanut butter cream, leaving about 1/4-inch of head space for mashmallow cream. Cover with plastic wrap and place the cups in the refrigerator for at least 2-3 hours.
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When serving, unwrap the desserts and fill the top with marshmallow cream. Use a spreader to remove the excess cream. Caramelize the top with culinary torch until the marshmallow forms a golden brown crust and starts to bubble. The marshmallow will caramelize and can burn fast, so watch it carefully as it changes color until the crust is formed. Garnish with a few chopped peanuts.
