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Shortbread Tiramisu Dessert

Shortbread Tiramisu Dessert

  • 2 Hours, 30 Minutes
  • 12 People
  • Easy
  • Favorite

Shortbread cookies dipped in espresso, topped with a sweetened cream cheese filling. The perfectly easy dessert recipe. In partnership with Crazy for Crust.

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Ingredients

  • 2 (5.3 ounce) packages Walkers Shortbread Fingers (16 cookies)
  • 6 ounces (3/4 cup) hot water
  • 3 heaping teaspoons instant espresso powder (see note)
  • 8 ounces cream cheese, room temperature
  • 1 1/2 cups powdered sugar
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon rum extract, optional
  • 1 cup heavy whipping cream
  • 1 ounce baking chocolate (semi-sweet) or 1-2 tablespoons unsweetened cocoa powder
Shortbread Tiramisu Dessert

Method

1
Stir espresso powder into hot water. Dip each cookie completely in the espresso, submerging it and allowing it to sit for a couple of seconds. Arrange in an 8×8″ baking dish. Set aside.
2
Beat cream cheese with a hand mixer until smooth, then mix in powdered sugar and both extracts. Beat until smooth.
3
Beat heavy whipping cream until stiff peaks form (using a hand or a stand mixer). Fold whipped cream into cream cheese mixture.
4
Spread cream cheese mixture over the top of the shortbread cookies in the pan. Finely grate chocolate over the top evenly or dust with cocoa powder.
5
Chill at least 2 hours before serving but up to 8 hours. Store covered in refrigerator for up to 2 days.

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