Tiramisu Trifle
This sumptuous Tiramisu Trifle makes a statement for any party! Layers upon layers of espresso-soaked Italian ladyfinger cookies and tiramisu cream make for a show-stopping dessert.
Servings 10 servings
Calories 493kcal
Ingredients
- 5 egg yolks
- ½ cup sugar divided
- ¾ cup liqueur divided (see note)
- 1 cup whipping cream
- 1 pound mascarpone cheese room temperature
- 1 ½ cups espresso or strong coffee
- 1 tablespoon vanilla extract
- 7 ounces Savoiardi or ladyfinger cookies
- cocoa powder for dusting
Instructions
Make the zabaglione.
- Prepare a double-boiler. Fill a saucepan ⅓ with water and bring to a boil. The saucepan will ultimately be covered with a heat-proof bowl that will fit over the top without touching the water.
- While the bowl is not on the saucepan, add the 5 egg yolks to the mixing bowl. Whisk in ¼ cup of sugar until the sugar is dissolved and the yolks turn pale in color. Transfer the bowl to the saucepan with the simmering water.
- Add ½cup of liqueur (see note) to the egg mixture and whisk to combine. Scrape the bowl with a rubber spatula. Cook until thickened. Remove from heat. Cover bowl with plastic wrap and refrigerate until cool.
Make the cream mixture.
- Add the mascarpone cheese to a mixing bowl and stir until smooth. In a stand mixer or a mixing bowl, whip together whipping cream and remaining 4 tablespoons sugar until almost stiff.
- Gently fold the mascarpone cheese into the whipped cream mixture. Then gently fold in the chilled zabaglione (egg yolk mixture). Cover with plastic wrap and chill in the refrigerator for 1 to 2 hours.
Build the tiramisu trifle.
- In a small bowl, combine brewed espresso, vanilla extract and remaining ¼ cup liqueur.
- Arrange the ladyfingers in a single layer in the bottom of a trifle bowl. (You may need to cut some of the ladyfingers into smaller pieces to fill in the circle thoroughly.) Spoon slightly less than a tablespoon of the espresso mixture over each ladyfinger cookie.
- Smoothly spread a layer of the cream mixture onto the ladyfingers. Sift a layer of cocoa powder over top.
- Repeat layers 6-8 times with ladyfingers, espresso, cream, cocoa powder. (My trifle had 7 layers of each.) Cover and refrigerate for 2-4 hours to allow the cookies to soften.
- To serve, spoon out helpings onto plates. Store covered in the refrigerator for up to 2 days.
Notes
For the liqueur, Marsala wine is traditionally used. But you can also substitute coffee liqueur, dark rum (Kraken is my favorite!), port, brandy, Madeira or Irish cream. Each will bring a different flavor, so experiment and see what you like!
Adapted from The Pioneer Woman
Nutrition
Serving: 1cup | Calories: 493kcal | Carbohydrates: 33g | Protein: 7g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 213mg | Sodium: 71mg | Potassium: 98mg | Fiber: 0.2g | Sugar: 19g | Vitamin A: 1225IU | Vitamin C: 0.2mg | Calcium: 101mg | Iron: 1mg
