Monday, November 7, 2011

Peanut Butter and Jelly Tiramisu

Peanut Butter and Jelly Tiramisu - kind of mind blowing.  It literally just tastes like one of the fanciest, most decadent peanut butter and jelly sandwiches you have ever eaten.

This recipe comes from the Food Network. My friend had cut it out and put it into her recipe book.  Here is how we made it.

1/2 cup creamy peanut butter
8 ounces room temperature cream cheese
1 and 1/4 cup confectioners sugar
1 tsp vanilla extract
1 cup heavy cream
1/2 cup seedless raspberry jam
1/3 cup framboise (raspberry liquer) or raspberry juice.  We used Torino's Raspberry Syrup (like what goes into coffee drinks)
*14 ladyfingers (took my friend awhile to find them - look in the bakery section)
4 cups raspberries (we got one of the big clamshells)
9x5 loaf pan (looks like a loaf of bread)

*A note on the lady fingers - you can typically find lady fingers in the bakery section of your grocery store, near where they sell bread, angel food cake, pound cake etc.  I haven't been able to find them at my local Albertsons but do find them at Fred Meyers.  The second time I used this recipe, I replace the lady fingers with torn up angel food cake.  Not only did it provide a bit more substance, it tasted even better! It worked just like the lady fingers but there was more of it plus it was overall much cheaper.
1) Beat the peanut butter, cream cheese, confectioners sugar, vanilla extract, and cream in a large bowl with mixer on medium until smooth and fluffy. 

2) In a separate bowl, whisk raspberry jam, raspberry syrup, and 1/3 cup water in a bowl until smooth

3) Spread about 3 tablespoons of the jam mixture on the bottom of the pan - enough to cover the bottom.

4) Cover with half of the lady fingers, arranging them lengthwise.  Cover with half of the remaining jam mixture.

5) Spoon half of the peanut butter over the lady fingers.  I thought that there was a bit too much peanut butter, so don't feel bad if you don't end up using it all.  Use the spoon to spread it around so it covers the whole loaf pan.

6) Top with half of the raspberries. 

7) Adding the rest of the jam mixture, then spoon on the rest of the peanut butter mixture. 

8) Here, the instructions say cover with plastic wrap and let sit for 8 hours, then top with the additional raspberries. We wanted to eat it immediately, and that was really no problem.  However, if you let it sit for 8 hours, the ladyfingers soak up the raspberry liquid, and it tastes even better.

Here is a picture from the Food Network - I forgot to take one.  We aren't professionals, but ours looked pretty similar! We didn't bother with the additional garnishes of shaved chocolate and powdered sugar though.

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