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 & Chillies shared 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.
Tiramisu Trifle
Servings 12 Servings
Ingredients
- 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
Instructions
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Pour coffee into a wide bowl or pie plate and set aside.
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In a large bowl, beat whipping cream on medium speed until frothy. Increase speed to high and whip until stiff peaks form. Set aside.
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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.
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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.
Assemble Trifle
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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.
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Spread one-third of the mascarpone mixture over the biscuit layer. Dust with cocoa powder using a fine-mesh sieve.
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Repeat the steps of layering the savoiardi biscuits, mascarpone, and cocoa powder two more times.
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Cover with plastic wrap and refrigerate for at least 8 hours before serving.
Recipe Notes
Use regularly brewed coffee and avoid instant coffee.
None of the grocery stores had lady fingers so I’m substituting thin slices of angel food cake, had to make it in a flat tray instead of stacked in the bowl but I love how easy the recipe is!! I also don’t own a coffee maker (blasphemy, I know 😅) so substituted cold brew coffee in a pinch. We’re having it later this afternoon for my aunt’s birthday. I already know I’m going to be trying this recipe again with other variations (thinking of doing cherry 7up instead of coffee for the kids, with cherry garnishes) because this is definitely my new favorite frosting and it needs to go on everything 😍
I’m loving that you were able to make do with what you had! Love the ideas for the variations!
AOA
How much coffee to asd to the water to make 2 cups of coffee please?
Jzk
Shaheen
Wsalam! If you’re using instant coffee, I would suggest using 1.5 tablespoons of instant coffee with 2 cups of water.