Rodney Strong

Please Verify Your Age

By clicking Enter, you are confirming
that you are of legal drinking age.

Back to Top
Coronavirus Update >>

Mason Jar Tiramisu

February 12, 2015

This Mason Jar Tiramisu recipe from our Director of Wine Education, Rachel Voorhees, is perfect to impress your loved ones!

Everyone loves eating out of Mason jars and who doesn’t love a scrumptious tiramisu dessert? Layers of chocolate, cream and coffee make for a beautiful and popular dessert!

Swap out water for freshly brewed coffee, add some cocoa powder and cinnamon in your cupcakes, and you are well on your way to an easy and delicious tiramisu dessert! Once cooled and cut in half horizontally, you’ve got yourself perfectly round little cakes that fit perfectly inside a Mason jar.

Whip up some French Neufchâtel cheese with Greek vanilla yogurt, some whipping cream and sugar for a creamy and tasty tiramisu cheese layer. Don’t forget the chocolate! Use a zester to finely grate a semisweet chocolate bar for your tiramisu chocolate layer. Top each Mason jar with homemade whipped cream, and you’ve just made a scrumptious dessert that any family member, friend or dinner guest will absolutely adore.

Wine Pairing
Pair your Mason jar tiramisu desserts with our A True Gentleman’s Port for a perfect pairing! Our Port wine has delicious fruit flavor, a find depth of character with a lingering texture that glides on the palate. It is a delicious complement to this simple, yet flavorful dessert!

Mason Jar Tiramisu
Serves 8-10

1 box French vanilla cake mix (I use Betty Crocker Super Moist)
1 cup brewed coffee
1/2 cup vegetable oil
3 eggs
2 tablespoons unsweetened cocoa powder
1/8 teaspoon ground cinnamon
1 (8 ounce) package Neufchâtel cheese, softened (can substitute with cream cheese)
1-1/4 cups heavy whipping cream
6 ounces Greek vanilla yogurt
5 tablespoons sugar
1 cup brewed coffee
2-4 ounces semisweet chocolate
8-10 Le Parfait 7-ounce terrine jar or other 7-ounce Mason jar

Preheat oven to 350 degrees F. Place muffin tin wrappers in a 12 muffin tin pan.

Prepare cake mix substituting coffee for water. Add oil, eggs, cocoa powder and cinnamon. Bake according to package directions, about 15 to 20 minutes.

Cool cupcakes in muffin pan and then transfer cake muffins to wire rack to cool completely. Once cooled, cut muffins in half horizontally. Set aside.
In a medium bowl, beat together Neufchâtel cheese, 1/2 cup of heavy whipping cream, yogurt and 4 tablespoons of the sugar on medium speed until blended and fluffy.

Beat remaining 3/4 cup heavy whipping cream with 1 tablespoon sugar in another small mixing bowl to make homemade whipped cream. Set aside.

Spoon 1 tablespoon of Neufchâtel cheese mixture into bottom of Mason jars.

Grate about 1 teaspoon of chocolate over cheese mixture. Top with a cupcake half. Spoon 1 tablespoon of freshly brewed coffee over cupcake half to soak into cake layer. Top with another tablespoon of Neufchâtel cheese mixture, followed by another teaspoon of grated chocolate, cupcake half and tablespoon of coffee. Top with another tablespoon of Neufchâtel cheese mixture, followed by grated chocolate and a dollop of homemade whipped cream. Add more grated chocolate to the top. Repeat with each Mason jar.

Refrigerate Mason jars until serving.