Easy Tiramisu Trifle
User Reviews
4.5
Easy Tiramisu Trifle
Description
Easy Tiramisu Trifle begins by whipping heavy cream to stiff peaks and chilling it. Mascarpone cheese is beaten smooth and sweetened with powdered sugar, vanilla extract, and Kahlúa liqueur. A portion of the whipped cream is folded into the mascarpone to lighten the mixture, followed by folding in the remaining cream to form a smooth, airy filling.
Ladyfingers are dipped in a coffee mixture enhanced by instant espresso powder and Kahlúa to absorb coffee flavor without becoming soggy too quickly. The soaked ladyfingers are layered in a bowl with alternating layers of the mascarpone cream and finished with a dusting of unsweetened cocoa powder.
The dessert balances creamy richness with the bitterness of coffee and cocoa. Its layered presentation makes it suitable for informal gatherings or special occasions, and the use of mascarpone is key to its smooth texture.
Because the recipe involves chilling whipped cream and uses soaked cookies, it should be assembled shortly before serving or refrigerated to allow flavors to meld.
Ingredients
- 2 cups heavy cream
- 2½ cups coffee at room temperature
- 1½ tablespoons instant espresso powder
- 4 tablespoons Kahlúa divided
- 16 ounces mascarpone cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 14 ounces lady fingers about 50 savoirdi, savoiardi
- ¼ cup cocoa powder unsweetened
Instructions
- Using an electric mixer, whip the heavy cream on medium speed until frothy. Increase the mixer speed to high and beat until stiff peaks form. Place the bowl with the whipped cream in the refrigerator until needed.
- Stir coffee, espresso, and 2 tablespoons Kahlua in a wide bowl or pie plate until espresso dissolves; set aside.
- Beat the mascarpone cheese on medium speed until smooth and light. Reduce the mixer speed to low and add the powdered sugar, vanilla and remaining 2 tablespoons Kahlua. Once combined, increase the speed to medium and beat until thoroughly combined and smooth.
- Using a rubber spatula, fold one-third of the whipped cream into the mascarpone mixture to lighten, then gently fold in the remaining whipped cream until no white streaks remain.
- Working one at a time, drop one-third of of the savoirdi into the coffee mixture, quickly roll, and remove and transfer to a trifle bowl. Arrange the soaked cookies in a single layer on the bottom of the trifle bowl, with the cookies positioned on their sides (see photo above), breaking or trimming them as needed to fit into the dish.
- Spread one-third of the mascarpone mixture over the soaked savoirdi, smoothing the top of the layer. Place the cocoa powder in a fine-mesh sieve and sprinkle over the top of the mascarpone layer.
- Repeat the dipping and arrangement of the savoirdi, spreading of the mascarpone mixture and dusting of the cocoa powder twice more. Cover with plastic wrap and refrigerate for at least 6 hours before serving. Leftovers can be stored, covered, in the refrigerator for up to 3 days.
Notes
- Nutritional values provided are based on one serving of the completed trifle.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 491 kcal
% Daily Value*
| Calories | 491kcal | 25% |
| Carbohydrates | 35g | 12% |
| Protein | 7g | 14% |
| Fat | 34g | 52% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 165mg | 55% |
| Sodium | 86mg | 4% |
| Potassium | 140mg | 3% |
| Sugar | 12g | 24% |
| Vitamin A | 1295IU | 26% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 98mg | 10% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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