Chocolate Peanut Butter Tiramisu
If there is one dessert that can casually stroll into a room and steal the entire show, it’s tiramisu. But this Chocolate Peanut Butter Tiramisu? She doesn’t just steal the show — she books the venue, picks the playlist, and blows out the candles too.
This is the dessert you bring to birthdays when you want people to talk about it for weeks. The one you make for anniversaries when chocolate feels romantic but peanut butter feels flirty. It’s dramatic in the best way — layered, creamy, chocolatey, and just a little unexpected.
It’s also perfect for small get-togethers where you want something impressive but secretly low-effort. You assemble it, pop it in the fridge, and let time do all the heavy lifting. Meanwhile, you sit back pretending you didn’t just create a masterpiece.
Serve it at tea time, coffee time, after dinner, before dinner, or honestly… breakfast. (It has coffee in it. That basically makes it morning-approved, right?)
And let’s talk about the peanut butter twist. Instead of traditional peanut butter — which is delicious but higher in fat and calories — we’re using PB2 cocoa powder. By hydrating the peanut butter powder with water, we get all that rich peanut flavor but with significantly less fat and fewer calories than regular peanut butter. It gives you that indulgent peanut butter chocolate vibe while still being a little “healthier-ish.” It’s not a salad, but it’s balanced. We love a responsible queen.
The result? A fluffy peanut butter mascarpone cream layered with espresso-dipped ladyfingers and finished with a dusting of chocolate peanut butter powder.
It’s creamy without being heavy, rich without being overwhelming, and dangerously easy to slice “just one more” piece of. This is the kind of dessert that disappears quietly — and then someone asks if there’s more in the fridge.
Tips for the Perfect Chocolate Peanut Butter Tiramisu
- Dip, don’t soak. A quick dip in coffee is all the ladyfingers need. Any longer and you’ll have a soggy situation.
- Cold ingredients matter. Keep your mascarpone and heavy cream cold for the fluffiest texture.
- Fold gently. Use a silicone spatula and fold — don’t stir — to keep the cream light and airy.
- Chill long enough. Minimum 6 hours, but overnight is best for clean slices and fully developed flavor.
Why We Use These Ingredients
- Espresso or strong coffee – Classic tiramisu flavor. It balances the sweetness and enhances the chocolate notes.
- Mascarpone cheese – The rich, creamy base that gives tiramisu its signature luxurious texture.
- Heavy whipping cream – Whipped to medium peaks for a light, airy structure.
- Powdered sugar – Sweetens while dissolving smoothly into the cream.
- Vanilla extract – Adds warmth and rounds out the peanut butter and chocolate flavors.
- PB2 Cocoa powder – Gives us peanut butter flavor with less fat and fewer calories than traditional peanut butter.
- Ladyfingers (Savoiardi) – The sponge-like layers that soak up espresso and create that classic tiramisu structure.
- Chocolate peanut butter powder (for dusting) – Adds a beautiful finish and an extra hint of chocolate-peanut flavor.
Tips for Making the PB2 Paste
- Hydrate fully. Mix the PB2 powder with water until it reaches a smooth, creamy peanut butter consistency — no dry pockets.
- Adjust slowly. Add water a little at a time to avoid making it too thin. You want spreadable, not runny.
Perfecting the Chill
- Minimum 6 hours in the fridge. This allows the layers to set properly.
- Overnight is best. The flavor deepens and the structure firms up for beautiful slices.
- Keep covered. Use plastic wrap to prevent the top from drying out or absorbing fridge odors.
Ingredients
Coffee Soak
- 1 ¼ cups strong brewed espresso or coffee, cooled (300 g)
- 1 teaspoon vanilla extract (5 g)
Peanut Butter Mascarpone Cream
- 8 ounces mascarpone cheese, cold (226 g)
- 1 cup cold heavy whipping cream (240 g)
- ⅓ cup powdered sugar (40 g)
- 1 teaspoon vanilla extract (5 g)
- ⅓ cup PB2 cocoa powder (30 g)
- 3–4 tablespoons water, to hydrate peanut butter powder (45–60 g)
Layers
- 20–24 ladyfinger cookies (Savoiardi style) (approximately 200–240 g)
Topping
- 1–2 tablespoons chocolate peanut butter powder, for dusting (6–12 g)
Directions
1. Prep the Peanut Butter Powder Paste (Do Not Skip This Step!)
In a small bowl, mix the PB2 cocoa powder with 3–4 tablespoons of water until smooth and creamy. You’re looking for a classic peanut butter consistency — not dry, not runny. Set aside.
2. Make the Cream
In a large bowl, whip the cold heavy cream with powdered sugar and vanilla until medium peaks form.
Using a silicone spatula, gently fold in the mascarpone until smooth and combined.
Then fold in your prepared PB2 paste. Continue folding until the mixture is fluffy, creamy, and spreadable — not dense.
3. Build the Tiramisu
Quickly dip each ladyfinger into the cooled coffee (a fast dip — no soaking!).
Arrange one layer in the bottom of an 8×8-inch pan.
Spread half of the peanut butter mascarpone cream evenly over the top.
Repeat with a second layer of dipped ladyfingers and spread the remaining cream smoothly on top.
4. Chill
Cover tightly with plastic wrap and refrigerate for at least 6 hours. Overnight is ideal for the best structure and clean slices.
5. Finish & Serve
Right before serving, sift chocolate peanut butter powder over the top.
Slice, serve, and prepare for everyone to ask for the recipe.
Make Ahead & Storage
Make Ahead
- Perfect make-ahead dessert. This tiramisu actually gets better as it sits. Making it the night before serving allows the espresso to fully soak into the ladyfingers and the peanut butter mascarpone cream to firm up beautifully.
- Overnight is ideal. While 6 hours is the minimum chill time, 12–24 hours gives you the cleanest slices and the best flavor development.
- Wait to dust the top. Add the chocolate peanut butter powder right before serving so it stays fresh and doesn’t absorb moisture in the fridge.
Storage
- Refrigerate tightly covered. Store covered with plastic wrap or in an airtight container in the fridge for up to 3–4 days.
- Keep it cold. Because of the mascarpone and whipped cream, this dessert should not sit out longer than about 1–2 hours at room temperature.
- Freezing option (if needed). You can freeze it tightly wrapped for up to 1 month. Thaw overnight in the refrigerator before serving. The texture may be slightly softer, but it will still taste delicious.
Pro tip: If you somehow have leftovers (rare, but miracles happen), the slices are amazing straight from the fridge the next day with a hot cup of coffee. Arguably even better than day one.