TIRAMISU COPETTA

By Chef Christian Pritchard
March 27, 2018
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Author Notes: Tell us about your recipe.Chef Christian Pritchard

Serves: 6

  • 1 cup of Caffè Motta® espresso moka
  • 2 cups cold milk
  • 2 packages instant vanilla pudding mix
  • 4 oz. mascarpone cheese
  • 30 Aurora® ladyfingers, split and cubed
  • 2 cups whipped topping
  • Perugina® 51% chocolate shavings
  1. Prepare the coffee utilizing the espresso moka; cool to room temperature.
  2. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. When pudding is set fold in mascarpone cheese gradually.
  3. In a bowl put brewed Caffè Motta® and then dip lady finger biscuits until some coffee has absorbed. Divide half of the ladyfinger cubes among six small mason jars.
  4. Top with half of the pudding mixture, 1 cup whipped topping and some shaved Perugina® chocolate. Repeat layers.
  5. Cover and refrigerate for 2 hours.

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