Caramel Snickerdoodle Tiramisu

 

 

What do you do with leftover snickerdoodles?  Long story short, I did favors for my District Manager's wedding and had a million cookies leftover.  I couldn't just throw them out!!  Surely there HAD to be some kind of creative snickerdoodle something to do something creative with snickerdoodles-- right?  RIGHT!?

 

 

 

Like a madman, my mind went into overtime! Trifles?  Egh... They're easy.  Pulse crumble the cookies and use as a pie crust?  Maybe.  Especially an ice cream pie with caramel ice cream-- tasty.  Then... THEN... I thought...

 

WHAT IF I WERE TO MAKE...

 

 

 A CARAMEL SNICKERDOODLE TIRAMISU!!!??? 

 

 

 

WA-BAM!!!

 

 

 

I was so excited with the deliciousness and ease in making my Hazelnut Tiramisu I thought "Snickerdoodle Tiramisu?  Why the hazelnut not!"  And then I did.  And then it was delicious.  And then... I carried on with my life.  The recipe is below, folks. Don't eat it all in one place!  (At least move from the living room to the dining room & so forth.  Air conditioning and such).

 

 

 

And the cool thing I've discovered here?  The possibilities are endless!  Stale chocolate chip cookies? You could do a coffee mousse tiramisu.  Stale double chocolate cookies?  Oooh- you could do a banana coffee chocolate something tiramisu?  I mean, really who knows-- but how delicious!

 

 

 

I truly hope you enjoy.  And can you believe it's been a whole month since last we've spoke!?  A WHOLE MONTH!?  Sheesh.  "CAN YOU BELIE' DAT?"***

 

***That's from Newsies, by the way-- "Ten cents a hundred!?"

 

 

 

Go on now.  Susie your doodles.  You know you want to.  :)

 

 

Doodles & Susies (& Newsies!),

MandiCrocker

 

 

 

 SNICKERDOODLE TIRAMISU

 

INGREDIENTS:

6 egg yolks

3 T sugar

16 oz. mascarpone cheese

12-18 Ladyfingers

1 1/2 c. espresso

2 T dark rum

2 T caramel liquer

Sprinkling of cinnamon

Drizzling of Caramel Ice Cream Topping

•  In a mixing bowl, beat together the egg yolks and sugar until it's thick & pale yellow. Add the caramel liquer & mascarpone to the mixture and beat until smooth.

• Get out a medium sized casserole dish. 

*Mine is a 2.5 liter. Probably about 8-10 inches wide. 

• In a small bowl mix together the rum & espresso.  Dip the snickerdoodles front and back and then place a layer immediately in the bottom of a casserole dish.  Stale snickerdoodles aren't as spongy as typical ladyfingers so you can be a bit more lenient with the time they are dipped.  Be sure to cover the entire bottom of your dish even if you have to break the doodles in half to do it.
   
• Scoop half of your mascarpone mixture onto that and spread it around carefully being sure it is equally distributed.  

• Repeat these steps. Do another layer of soaked doodles over the mascarpone and be sure the last layer ends with the mascarpone mixture on the top.

• Give the top a light sprinkle of cinnamon with a shaker (I used a mesh sieve) and then drizzle with caramel topping.  (I totally forgot to take a picture of that-- LAMEBALLS!)  Also, the tiramisu is fairly sweet already so just a light drizzling will do!  :)