Ingredients:
Mascarpone Cream
-
1½ cups heavy whipping cream
-
8 oz mascarpone cheese, room temp
-
⅓ cup granulated sugar
-
1 tsp vanilla extract
-
1–1½ tsp instant espresso powder (to taste)
Granola Layers
-
3–4 cups Uncle Crumbles Cinna-Maple granola
Finish
-
Unsweetened cocoa powder (for dusting)
-
Optional: finely shaved dark chocolate
Instructions:
-
Make the Coffee-Infused Cream
In a large bowl, whip the heavy cream, sugar, vanilla, and instant espresso powder until stiff peaks form. Gently fold in the mascarpone until smooth and cloud-like.
(This delivers full tiramisu coffee flavor without introducing excess moisture. Many tiramisu recipes call for actual brewed coffee or espresso. You can try that instead, but too much liquid will make the granola soggy.)
-
Assemble the Layers
Spread a thick layer of the mascarpone cream in the bottom of an 8×8" dish. Add a generous, even layer of Uncle Crumbles Cinna-Maple granola. Spread half of the remaining cream over the granola. Repeat with another granola layer, then finish with the remaining cream.
-
Finish & Chill
Dust generously with cocoa powder (this doubles as your bitter counterpoint).
Cover and refrigerate overnight. The tiramisu needs time to set and hold its shape.
Texture Notes (Important)
-
The granola will soften slightly from the cream while retaining crunch. Think tiramisu meets parfait, not pudding.
-
If you want just a whisper more coffee bitterness, mix espresso powder with cocoa before dusting the top.
