Little Debbie

Mocha Swiss Rolls Tiramisu

Give the classic Italian dessert a fun, no-bake upgrade. This Mocha Swiss Rolls Tiramisu swaps out traditional ladyfingers for slices of Mocha Swiss Rolls, layered between delicious mascarpone whipped cream. Don't forget the extra touch of splash of espresso! This clever, delicious dessert is sure to be a crowd-pleaser. It's as scrumptious as it is impressive, and comes together in minutes with zero baking required. Make the day ahead, and enjoy for a mess-free party idea!

Makes 12 Servings

Ingredients:

2 cartons Little Debbie Mocha Swiss Rolls

1 Cup Strong Brewed Espresso or Dark Roast Coffee, cooled to room temperature

8 Ounce Mascarpone Cheese, softened at room temperature

1 Cup Heavy Whipping Cream, cold

1/2 Cup Powdered Sugar

1 Teaspoon Vanilla Extract

Unsweetened Cocoa Powder, for dusting

Supplies:

1.5 Qt. Glass Baking Dish

Directions:

1. In a large chilled bowl, beat the cold heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. In a separate bowl, gently stir the mascarpone cheese to smooth it out, then fold it into the whipped cream until completely combined and velvety.
2. Next, unwrap the Mocha Swiss Rolls (12 total) and slice into rounds. Set aside.
3. Arrange a layer of the sliced Swiss rolls in the bottom of a loaf glass baking dish (1.5 quart). Using a pastry brush or a spoon, generously drizzle about half of the cooled espresso over the cake layer.
4. Spread half of the mascarpone cream mixture evenly over the coffee-soaked Swiss Rolls.
5. Add another layer of Swiss rolls on top of the cream, drizzle with the remaining espresso, and spread the rest of the mascarpone cream smoothly over the top.
6. Continue layering the Swiss Rolls and cream mixture until you reach the top of the dish.
7. Cover the dish and refrigerate for at least 4 hours, or overnight, to allow the dessert to set.
8. Just before slicing and serving, dust the top generously with unsweetened cocoa powder.