I mean, instead of boring old ladyfingers, I made it with yeasty, maple-y donuts. WHAT COULD BE BETTER?
(The answer: another slice. Because I’m woefully lacking it right now).
This idea came at me in a couple of different directions. First, I knew I wanted to make tiramisu because I just got this brand spankin’ new Hamilton Beach FlexBrew Coffee Machine delivered to my door as part of being their Brand Ambassador. And you guys, this brewer is totally amazing! Here’s why.
First of all, it’s called ‘FlexBrew’ because it’s a flexible brewing machine… meaning it will brew a carafe’s worth of coffee on one half, and brew a single cup of coffee on the other. Pretty neat, right? As someone who drinks only a cup of coffee but uses a carafe to brew (all the waste – tragic, I know), this is a genius solution for me. When company comes over, or for lazy Sundays where I can drink cup after cup, the carafe side is perfect. Simply switch the dial to “Carafe” to brew. But for most days, I’m a single serving kinda gal, so I’ll just switch the dial the other way and brew my solo cup.
So with this new coffee magic, I knew I would brew a pot of coffee so I could simultaneously drink my coffee, make my tiramisu, and serve it with my tiramisu. Brilliance!
And then I got to thinking – I’ve never actually seen ladyfingers in real life. Does my grocery store even carry those? Are the only people who consume ladyfingers regularly old ladies? Donuts also go with coffee, so why not use those? Donuts. Yes. Donuts.
And here you have it, in all its glory. And it really, truly is glorious.
*adapted from my Bailey’s Twinkie Tiramisu recipe
- 4 long john donuts or another bar-shaped, unfilled donut, split lengthwise
- 1 (12 oz) container whipped cream cheese
- 1/2 cup sugar
- 1 Tbsp vanilla extract
- 1 tsp cinnamon
- 1 (8 oz) tub Cool Whip thawed
- 1/4 cup chocolate sauce
- 1/4 cup strong brewed coffee at room temperature
- Cocoa powder for dusting
- Line an 8x8" baking pan with foil, extending the sides of the foil over the edges of the pan. Mist the foil lightly with cooking spray and set aside.
- Line four halves of the donuts along the bottom of the dish. Drizzle with half of the chocolate sauce and coffee evenly. Set aside. Meanwhile, cream together the whipped cream cheese, sugar, vanilla and cinnamon with a handheld mixer until creamy, about 1 minute. Fold in the Cool Whip until combined. Spread HALF of the mixture evenly over top of the donuts. Lay with the remaining four donuts, drizzle evenly with coffee and chocolate, and top evenly with the remaining Cool Whip mixture.
- Refrigerate for about 4 hours or overnight, if possible. Cut into squares and serve.
This tiramisu is packed with that fresh-from-the-fryer donut flavor. Rich and maple-y, this tiramisu is soft, light and fluffy, studded with cinnamon and bursting with coffee and chocolate flavor. You’ll love it and the fun donut twist!
Have a delicious day!
In the interest of full disclosure, I was generously provided with a machine to sample in my own home as a brand ambassador. All opinions are 100% my own.