Donut Tiramisu

Swap ladyfingers for powdered donuts in this fun and easy tiramisu! ...MORE+ LESS-

oz mascarpone cheese (two 8-oz containers), softened to room temperature

3/4

cup powdered sugar

1/4

cup coffee liqueur

1/2

teaspoon vanilla

cup heavy whipping cream

1 1/2

cups brewed espresso or strong coffee, cooled

powdered cake donuts, cut in half horizontally

Unsweetened baking cocoa

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1

In large bowl, beat mascarpone, 1/2 cup of the powdered sugar, the coffee liqueur and vanilla with electric mixer on medium speed until smooth and creamy.
2

In medium bowl, beat whipping cream and remaining 1/4 cup powdered sugar with electric mixer on medium speed until stiff peaks form. Fold into mascarpone mixture.
3

Pour espresso into shallow bowl. One at a time, dip both sides of 12 donut halves into espresso; arrange in single layer in ungreased 13x9-inch pan. Spread one-third of the mascarpone mixture over donuts. Dip remaining donut halves into espresso, and arrange on top. Spread remaining mascarpone mixture on top. Cover and refrigerate 4 hours to set.
4

Sprinkle top lightly with cocoa just before serving. Store covered in refrigerator.

Be sure not to overbeat mascarpone mixture; overbeating can cause the mixture to stiffen and become difficult to spread over donuts.
Store leftovers covered in refrigerator up to 3 days.