Genesee · dessert
Coffee Latte Tiramisu Parfaits
The bar slices stand in for ladyfingers — denser, so they hold up to the espresso dip instead of dissolving. Working with the bars: Chill to chop. 15 minutes in the fridge and the bars cut into clean chunks, batons, or crumbs without smearing on the knife.
Nutrition per serving
Ingredients
- 2 Coffee Latte bars, chilled and sliced into thin planks (8–10 per bar)
- 1 cup plain Greek yogurt
- ¼ cup mascarpone (or swap in more yogurt)
- 1½ tbsp maple syrup
- ½ tsp vanilla extract
- ⅓ cup brewed espresso or strong coffee, cooled
- Unsweetened cocoa powder, for dusting
Method
- 1
Whisk the yogurt, mascarpone, maple syrup, and vanilla until smooth.
- 2
Dip each bar plank in the cooled espresso for just 1–2 seconds per side — a quick pass, not a soak.
- 3
In two glasses or jars, layer: cream, a layer of dipped planks, cream, planks, ending with cream.
- 4
Chill at least 1 hour (the planks soften into a cake-like layer). Dust generously with cocoa before serving.
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