Doughnut Tiramisu

Directions

1. 1
   Combine the mascarpone, 1/2 cup confectioners' sugar, the coffee liqueur and vanilla in a large bowl and beat with a mixer on medium speed until creamy, about 1 minute (do not overmix).
2. 2
   Combine the heavy cream and 1/4 cup confectioners' sugar in a separate bowl; beat on medium-high speed until stiff peaks form.
3. 3
   Fold the whipped cream into the mascarpone mixture in 3 additions; set aside.
4. 4
   Combine the espresso and the remaining 1 tablespoon confectioners' sugar in a shallow bowl.
5. 5
   One at a time, dip 12 doughnut halves in the espresso mixture and arrange in a single layer in a 9-by-13-inch baking dish, breaking the doughnuts as necessary to cover the bottom of the dish.
6. 6
   Spread one-third of the mascarpone mixture over the doughnuts.
7. 7
   Dip the remaining 12 doughnut halves in the espresso mixture and arrange on top.
8. 8
   Spread the remaining mascarpone mixture on top.
9. 9
   Cover with plastic wrap and refrigerate at least 4 hours or overnight.
10. 10
    Cut into pieces and dust with cocoa powder.
11. 11
    Photograph by Levi Brown