In a small saucepan, add granulated and strong brew coffee. Warm over medium-high heat and stir until sugar has dissolved. Once boiling, reduce heat to a simmer and let sauce cook for about 15 minutes or reduced by half (1 cup total). Mixture will bubble a lot near the end of cooking; be careful of it boiling over.
Let coffee syrup cool for 5 minutes, then pour at least 1/4 cup of the syrup over the crushed ladyfinger cookies, tossing to coat and absorb into cookies. If you'd like a stronger coffee taste, add up to 1/2 cup of the coffee syrup to the ladyfingers. When finished, set bowl with ladyfinger crumbles aside again.
Using a stand mixer (or hand mixer + large bowl), beat together mascarpone cheese, powdered sugar, and Kahlua on medium speed until combined and mascarpone mixture is fluffy. Pour in heavy whipping cream and blend on medium-high until mixture is thick, about 1-2 minutes. How fast it thickens up may depend on how cold the cream or mascarpone is. The ideal consistency should be like softened cream cheese. If tiramisu mixture is thick but too firm, let it sit on the counter for 20 minutes to soften a little.
When ready to assemble parfaits, put tiramisu mixture in a piping bag with a wide circular tip (or a Ziploc bag with the corner cut out.) Layer coffee-infused ladyfinger crumbles and tiramisu mixture as desired. To do it as pictured, start with lady fingers, then tiramisu mixture, then more ladyfingers, then finished off with tiramisu mix on top.
Keep tiramisu parfaits refrigerated until ready to serve. The longer parfaits are stored, the softer the lady finger cookies will become. Before eating, dust the tops of the parfaits with cocoa powder.
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