Layered Tiramisu Parfaits
This version on the classic tiramisu has multiple layers of crushed cookies, a mascarpone and greek yogurt blend, and a raspberry jam and dark chocolate center! All dusted with cinnamon and cacao powder for the finishing touch!
Equipment
- 6 narrow cylindrical glasses
Ingredients
- 1 1/4 cup full fat greek yogurt
- 1 1/4 cup mascarpone cheese
- zest of half a lemon
- 1/2 tbsp honey
- 8 store bought *crispy chocolate chip cookies crushed into small bits
- 4 tbsp raspberry jam no sugar added
- 3 tbsp melted dark chocolate
- 2 tbsp cinnamon
- 2 tbsp cacao powder
Instructions
- For these parfaits, I used 6 small highball glasses that hold around 7-9 ounces of liquid. You can use any thin, cylindrical glass that you have around the house but the key is that it is narrow so you can get multiple layers.
- In a bowl, we mix the greek yogurt with mascarpone until smooth and creamy. Next we mix in the lemon zest and honey until incorporated.
- For the bottom layer: in a small bowl, crush the cookies into small chunks and use about 1/3 of the cookie crumbles for the bottom layer, evenly distributing that amount into the 6 glasses, pressing into the bottom of the glass, about a half inch thick. Make sure the cookie you are using is a crunchy cookie so that it crumbles and gives these parfaits a little texture.
- Next we add half of our mascarpone/greek yogurt mix distributed between the 6 glasses, enough to fill another 1 and 1/2 inches of space in each glass.
- Next we layer 2 tsp of raspberry jam on top of the mascarpone layer in each glass.
- Melt about 1/2 of a bar of dark chocolate or enough to yield 3 tbsp of melted dark chocolate. Layer about 1 and 1/2 tsp of melted dark chocolate over the raspberry layers.
- Repeat the layers of cookie and mascarpone with the same amount as previously.
- Mix 2 tbsp of cacao powder and 2 tbsp of cinnamon and with a spoon or mesh strainer, dust this mixture over top of the last layer of yogurt and mascarpone. Sprinkle the final 1/3 of crushed cookies over top.
- Place in the fridge for 30 minutes. Enioy cold!
Notes
For the cookies, I used store-brought crunchy chocolate chip cookie crisps but any cookie would work here just as long as it is firm and crispy to add some texture.