Butterscotch Krimpet Tiramisu
- 14 packs Krimpets®
- 3/4 qt. cream
- 1 1/4 lb. mascarpone cheese
- 1 c. espresso (or strongly brewed coffee)
- 2 c. stout beer (we use Victory Donny Brook Stout)
- 3/4 c. sugar
- 1/4 c. coco powder
- Whip cream, add 1/2 c. sugar and fold in mascarpone.
- Cut krimpets in half longway.
- Combine espresso, stout and 1/4 c. of sugar.
- Dip Krimpets® in liquid mixture. Layer on bottom of 13" by 9" pan.
- Layer half of whipped cream and mascarpone on top of Krimpets®.
- Repeat step 4 and layer the remaining whipped cream and mascarpone on top.
- Sprinkle coco powder on top.
- Refrigerate for one hour. Slice and serve.
Created by Bridget Foy’s