Doughnut Tiramisu

1. 1

   Combine the mascarpone, 1/2 cup confectioners' sugar, the coffee liqueur and vanilla in a large bowl and beat with a mixer on medium speed until creamy, about 1 minute (do not overmix).

2. 2

   Combine the heavy cream and 1/4 cup confectioners' sugar in a separate bowl; beat on medium-high speed until stiff peaks form.

3. 3

   Fold the whipped cream into the mascarpone mixture in 3 additions; set aside.

4. 4

   Combine the espresso and the remaining 1 tablespoon confectioners' sugar in a shallow bowl.

5. 5

   One at a time, dip 12 doughnut halves in the espresso mixture and arrange in a single layer in a 9-by-13-inch baking dish, breaking the doughnuts as necessary to cover the bottom of the dish.

6. 6

   Spread one-third of the mascarpone mixture over the doughnuts.

7. 7

   Dip the remaining 12 doughnut halves in the espresso mixture and arrange on top.

8. 8

   Spread the remaining mascarpone mixture on top.

9. 9

   Cover with plastic wrap and refrigerate at least 4 hours or overnight.

10. 10

    Cut into pieces and dust with cocoa powder.

11. 11

    Photograph by Levi Brown

* Per serving · 4 servings · Values may vary.

No additional tips available.