Lightened-Up Tiramisu Parfaits

Name: Lightened-Up Tiramisu Parfaits
Prep time: 10 min
Total time: 250 min
Yield: 6
Cuisine: Italian
Ingredients: 3 oz Ladyfinger (3 oz sponge lady fingers *I use the soft lady fingers, not the biscuits); ¾ cup Espresso (¾ cup espresso , chilled or cooled to room temp); 2 tsp Vanilla (2 tsp vanilla extract , divided); 1 tbsp Maple Syrup (1 tbsp maple syrup); 8 oz Mascarpone Cheese (8 oz mascarpone cheese); ⅓ cup Monk Fruit Sweetener (⅓ cup monk fruit sweetener *or granulated sugar or sweetener of choice (make sure it's a 1:1 swap- I used the Splenda brand 100% monk fruit sweetener)); 8 oz Whipped Topping (8 oz frozen whipped topping , thawed); 2 tsp Cocoa Powder (2 tsp cocoa powder *I use Dutch process cocoa powder); 0 pieces Dark Chocolate (optional: dark chocolate shavings for garnish) — optional

Lightened-Up Tiramisu Parfaits - Dessert (Italian)

250 minItalian

Servings6

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Vegetarian
Pescatarian
Egg Free

Steps

1In a small bowl, combine the cooled espresso, 1 tsp vanilla, and maple syrup. Whisk until mixed.
2In a large mixing bowl, blend the mascarpone, monk fruit sweetener (or sugar), and the remaining tsp of vanilla. Blend with a whisk attachment until smooth and creamy.
3Add the whipped topping and blend on low until just mixed.
4Place 2 sponge ladyfingers in the bottom of 6 parfait dishes.
5Top the ladyfingers in each jar with 1 tablespoon of the espresso mixture.
6Spoon or pipe half of the mascarpone mixture for this layer. Dust with cocoa powder using a fine-mesh sieve, then add another layer of 2 ladyfingers, 1 tbsp espresso mixture (pouring directly onto the sponge cake to soak, and the remaining mascarpone cream.
7Cover and chill for 4-6 hours. Before serving, dust with a little more cocoa powder and garnish with shaved chocolate, if desired.