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Chocolate JOBBIE Peanut Butter Tiramisu

Chocolate JOBBIE Peanut Butter Tiramisu

by Fifi Leong (@fifileongmy IG)


  • 30 g dark chocolate coins, Callebaut 
  • 45 g hot dark coffee, espresso 
  • 2½ tbsp rum or brandy (optional) 
  • 250 g mascarpone cheese 
  • 60 g icing sugar 
  • 100 g whipping cream 
  • 1 tsp vanilla extract 
  • 100 g JOBBIE Creamy Pure Peanut Butter 
  • 60 g Italian ladyfingers (about 6-8 fingers) 
  • 1-2 tsp cocoa powder, for topping 


3-4 ramekins


  1. Place chocolate chips to a large bowl. Pour hot coffee over chocolate and whisk until chocolate melts. Whisk in ½ tbsp rum (optional). 
  2. In the bowl of an electric mixer, add mascarpone cheese, icing sugar, whipping cream, vanilla extract and 2 tbsp rum (optional). Beat on medium-high speed until blended and creamy, and the cream is thickened. Add the peanut butter and beat until just combined. 
  3. Dip each of the ladyfingers into the chocolate mixture until soaked but not soggy, about 3-4 seconds. Arrange in a single layer on the bottom of 4-5 ramekins (about 3 - 4 cookies per layer). Top with a large dollop of the peanut butter cream and spread evenly. Top with another layer of cookies and another layer of cream. Refrigerate until ready to serve, at least 4 hours. 
  4. Upon serving, dust the top with cocoa powder. 

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