Summer is officially here and it’s time to bring out the cool and refreshing desserts!
This Tiramisu Trifle is one that fits the bill and is perfect for those large gatherings. Ever since my friend Asiya of Chocolate & Chilliesshared this recipe, I’ve made is a handful of times and it is always a hit. The filling is light, with just the right amount of coffee flavor coming through, can be made in advance, and it feeds a crowd!
Before I get to the recipe, I just have two pieces of advice that I wanted to share-
- Use cold mascarpone! I’m not sure of the science behind it, but whenever I’ve used room temperature mascarpone, its texture has changed to a weird curdled mess. Although salvageable (i.e., microwaving in intervals and stirring the $^#@ out of it), it is an unnecessary stress that can totally be avoided by using it straight from the refrigerator.
- Use regular coffee! In the multiple times I’ve made this trifle, I have used regularly brewed coffee, and instant coffee for times that I’ve been in a rush. The difference in flavor is astounding!
And that’s all! I’ll quit my blabbering and get to the recipe. I promise you, this recipe is one that you will come back to time and time again.
- 2 cups unsweetened black coffee at room temperature
- 1 ½ cups heavy whipping cream cold
- 16 ounces mascarpone cold
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 14 ounces savoiardi biscuits (lady fingers)
- Cocoa powder
Pour coffee into a wide bowl or pie plate and set aside.
In a large bowl, beat whipping cream on medium speed until frothy. Increase speed to high and whip until stiff peaks form. Set aside.
In a separate large bowl, beat mascarpone on medium speed until smooth and light. Reduce speed to low and add sugar and vanilla. Beat until thoroughly combined, then increase speed to medium and mix until smooth.
Using a spatula, gently fold one-third of the whipped cream into the mascarpone to lighten the mixture. Add remaining whipped cream and gently fold until no white streaks remain.
Quickly dip a biscuit into the coffee and place the cookie standing on its side in the trifle dish. Continue doing this until a single layer is formed, breaking or trimming cookies as needed.
Spread one-third of the mascarpone mixture over the biscuit layer. Dust with cocoa powder using a fine-mesh sieve.
Repeat the steps of layering the savoiardi biscuits, mascarpone, and cocoa powder two more times.
Cover with plastic wrap and refrigerate for at least 8 hours before serving.
Use regularly brewed coffee and avoid instant coffee.