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Our prep kitchen’s a little obsessed with donuts and their dessert-hack potential: Cake donuts sub in perfectly for ladyfingers in this easy take on the Italian favorite from culinary producer Grant Melton. Get more easy ideas for turning donuts into decadent desserts


  • 1 cup heavy whipping cream
  • 1/2 cup confectioners' sugar
  • 1/4 cup dark cocoa powder, plus more for dusting
  • One 8-ounce container mascarpone
  • 8 plain cake donuts
  • 3/4 cup cold coffee
  • 1/4 cup chocolate-covered espresso beans, chopped, for garnish


Serves: 8


In a stand mixer, whip cream to soft peaks. Add sugar, cocoa powder and salt, and mix until well combined. Add mascarpone and whip until combined.

Halve each donut horizontally. Arrange eight halves, overlapping as needed, into the bottom of a round 3-quart shallow baking dish. Using a pastry brush, brush the donuts with half of the coffee, then top with half of the mascarpone mixture. Arrange the remaining donut halves on top and brush with the remaining coffee. Top with the rest of the mascarpone mixture, and then wrap tightly with plastic wrap and refrigerate for at least 2 hours or overnight.

Just before serving, dust the tiramisu with cocoa powder and sprinkle the chocolate-covered espresso beans on top.