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Mason Jar Tiramisu Trifle
I am a contributor to Amanda's Cookin' and this recipe first appeared on there as "Tiramisu Trifle in Mason Jars"
This Mason Jar Tiramisu Trifle is a new take on the classic tiramisu dessert. There is plenty to go around as this recipe makes 6 pint-sized mason jars filled with delicious tiramisu dessert, yet only requires 10 ingredients. With 2 layers of delicious, espresso-soaked ladyfingers, rich tiramisu cream, and lofty, whipped cream dusted with cocoa, Mason Jar Tiramisu Trifle is going to be your new most-requested family favorite!
Estimated reading time: 6 minutes
Table of contents
Mason Jar Tiramisu Trifle
Tiramisu is my most-requested family dessert and I am so glad to share it with the world here first with you.
It is actually requested mostly by my French Father-In-Law, Michèl, a now-retired former businessman who has traveled and tasted the world's food.
When he hears that I am making a tiramisu dessert, he makes dinner, invites my Sister-in-Law Nicole over and my husband Eric, daughter M. and I bring over the dessert.
We all dine together, share funny stories and look forward to the delicious tiramisu that awaits.
Wouldn't you know that assembling the tiramisu in mason jars makes it easier to transport?
That is what I finally figured out after making it for years!
The best part is, if someone does not finish this tiramisu trifle, they can just pop the lid on and they have the best accompaniment to their morning coffee 🙂
Ingredients for Mason Jar Tiramisu Trifle
Tiramisu Cream:
- 6 egg yolks
- 1 cup granulated sugar, sifted to ensure there are no lumps
- 1-¼ cups Mascarpone cheese
- 1-¾ cups heavy whipping cream
- ⅛ teaspoon cream of tartar
- 1 teaspoon vanilla extract
- Tip: I recommend getting the best quality ingredients you can, especially for this tiramisu cream part, I usually opt for organic ingredients if they are available, in any case, it will taste amazing because homemade tiramisu is like nothing else:)
- 3 (7 ounces) packages of ladyfingers (the soft sponge cake kind, this amount will give you extra for garnishing the tops)
- 2 cups chilled espresso (there may be a little leftover but I have always run out when I make less)
Whipped Cream and Cocoa Toppings:
- 2 cups whipping cream
- 2 tablespoons confectioner's sugar
- ⅛ teaspoon cream of tartar (to help stabilize the whipped cream)
- 2-4 tablespoons cocoa for dusting (you can use sweetened or unsweetened depending on your tastes)
- *See suggestion below in kitchen tips
Tools you will need for Mason Jar Tiramisu Trifle
- 6 pint-size glass mason jars
- Electric hand mixer, you can use a stand mixer but I feel with this particular recipe, you have more control with a hand mixer
- Double boiler or you can do a makeshift one using a metal or glass bowl over a medium pot of water (I usually just use the metal bowl from my stand mixer because it has a handle and I am always afraid of breaking the glass!)
- large mixing bowl (for making the whipped cream)
- an espresso maker (I use a simple stove top one that works just fine)
- Optional: mason jar funnel *see why below in the tips
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Kitchen Tips
- *For the whipped cream topping: You can skip making the whipped cream from scratch if you want and get it ready-made if you want to save a step, of course, I recommend making it because fresh whipped cream is so delightful 😉
- When you make the whipped cream, both for the tiramisu cream and the topping, make sure you chill the bowl and the beaters for at least 5 minutes in the freezer for better results.
- When you are separating the egg yolks, know that they separate more easily when cold but make sure they are warmed to room temperature before starting the recipe. It usually takes a ½ hour to warm them up.
- When getting the ladyfingers ready for dipping in the chilled espresso, have them already separated into sets of 2 ladyfingers which makes the process go fast.
- You can use a mason jar funnel to help keep the top edges of the mason jars clean. If you have a steady hand for filling the mason jars, you should be fine.
- The espresso does make a real difference in flavor but in the event that you can not find espresso, I have substituted a dark roast coffee, for example, French roast.
- This dessert is all about planning, I suggest making the espresso ahead of time, I have made it the night before, it just helps to have things ready for assembling everything, and then you can focus on making the tiramisu cream.
- Make sure that the tiramisu is chilled at least 4 hours before serving, I highly suggest chilling in the refrigerator overnight, it does wonders for firming up the cream and setting the entire trifle but do not wait longer than 2 days because it might start to separate.
One of these jars is enough to share, definitely enough to indulge yourself, and very easy to save for later or take along.
I hope you enjoy Mason Jar Tiramisu Trifle as much as my family does, this is truly a special dessert!
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Recipe Attribution
This recipe is inspired by the recipe The Best Tiramisu You Will Ever Make by Chef Dennis of Ask Chef Dennis
Do you love tiramisu too? What is your favorite way to enjoy tiramisu?
Please share in the comments below, Thank You!
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Mason Jar Tiramisu Trifle
Yield:
6 pint mason jars
Prep Time:
1 hour
Cook Time:
10 minutes
Total Time:
1 hour 10 minutes
This Mason Jar Tiramisu Trifle is a new take on the classic tiramisu dessert. There is plenty to go around as this recipe makes 6 pint-sized mason jars filled with delicious tiramisu dessert, yet only requires 9 ingredients. With 2 layers of delicious, espresso-soaked ladyfingers, rich tiramisu cream, and lofty whipped cream dusted with cocoa, Mason Jar Tiramisu Trifle is going to be your new most-requested family favorite!
Ingredients
- Tiramisu Cream:
- 6 egg yolks
- 1 cup granulated sugar, , sifted to remove any lumps
- 1-¼ cups Mascarpone cheese
- 1-¾ cups heavy whipping cream
- ⅛ teaspoon cream of tartar
- 1 teaspoon vanilla extract
- Tip: I recommend getting the best quality ingredients you can, , especially for this tiramisu cream part, I usually opt for organic ingredients if they are available, in any case, it will taste amazing because homemade tiramisu is like nothing else:)
- Ladyfingers Layer:
- 3 (7 ounce) packages of ladyfingers (the soft sponge cake kind, this amount will give you extra for garnishing the tops)
- 2 cups chilled espresso, (there may be a little left over but I have always run out when I make less)
- Whipped Cream and Cocoa Toppings:
- 2 cups whipping cream
- 2 tablespoons confectioner’s sugar
- ⅛ teaspoon cream of tartar
- 2-4 tablespoons cocoa for dusting, (you can use sweetened or unsweetened depending on your tastes)
- *See suggestion below in kitchen tips
Instructions
- Brew espresso ahead of time (at least an hour) and put in the refrigerator to chill.
- Make whipped cream (for the tiramisu cream) by combining 1-¾ cups heavy whipping cream and ⅛ teaspoon cream of tartar (set aside covered in the refrigerator).
- You can choose to make the whipped cream topping now by whipping the 2 cups whipped cream, 2 tablespoons of confectioner's sugar and 1 teaspoon of vanilla OR you can make this before serving.
- Bring water to a boil in a double boiler, then turn heat down to low, combine 1 cup granulated, sifted sugar with the egg yolks and 1 teaspoon vanilla extract, continuously stir for 10 minutes. The mixture should be smooth. Remove from heat.
- Using your hand mixer, whip the mixture until it is a pale yellow color and very smooth.
- Add the Mascarpone cheese and beat until combined.
- Gently fold in whipped cream until incorporated, do not over handle, just make sure there are no streaks. You can cover and set aside in the refrigerator while you set up the assembly link of jars, ladyfingers and espresso.
- Pour chilled espresso into a shallow dish. Take 2 lady fingers and soak them in the espresso being careful not to over soak. put into the bottom of the 6 jars, add another espresso soaked 2 ladyfingers on top of the first layer.
- Retrieve the tiramisu cream from the refrigerator, and using a ½ cup measure, scoop out the cream and put it on top of the espresso soaked ladyfingers for all 6 jars, there is no need to push it down because it will settle later but gently smoothing it out is okay.
- Do another layer of espresso soaked 4 ladyfingers (2 over 2) per jar.
- Evenly distribute the remaining tiramisu cream among the jars.
- If you are transporting the dessert you can cover them at this point and store the in the refrigerator and top them with whipped cream and cocoa powder before serving. You can also add any remaining ladyfingers as a garnish on top of the cocoa dusted whipped cream. Enjoy!
Recommended Products
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Pyrex Glass Measuring Cup Set (3-Piece, Microwave and Oven Safe),Clear -
Ball Mason Jar Pint Wide Mouth Clear Glass W/Lids and Bands, 16-Ounces (Set of 4)
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Homestia Gold Measuring Cups and Spoons Set Stainless Steel 8 PIECE for Dry and Liquid Ingredients Engraved Measurement Heavy Duty Baking & Cooking Utensils
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 1864Total Fat: 184gSaturated Fat: 113gTrans Fat: 5gUnsaturated Fat: 55gCholesterol: 693mgSodium: 812mgCarbohydrates: 42gFiber: 1gSugar: 35gProtein: 19g
Please note that the Calculated Nutrition is an estimate at best.
Owner at Life's Little Sweets
Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community.
Latest posts by Sara Maniez (see all)
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Reader Interactions
Comments
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Chef Dennnis says
Thank you for the shout out Sara! I'm happy to see my Tiramisu recipe put to such a delicious use!
Sara says
Thank you Chef Dennis, thank you for being so supportive, especially when I e-mailed you about a year ago when I was developing this particular tiramisu mixture. I love your recipes by the way!
Linda Lara says
WOW- all your blogs are pretty and informative, but this one is extremely beautiful, and one of my favorites!
Sara says
Thank you Linda!
Mary @ StrawmarySmith says
Hi Sara! These tiramisu trifles look amazing. My sister got me some large mason jars for Christmas and I have yet to use them! This looks like a great recipe to break them in. My family loves tiramisu too! 🙂
Sara says
Hey There Mary! I am so glad you like them! Mason jars are so useful in so many ways, I just love the utilitarian look of them too. Let me know how it goes, if you try it, it's really a yummy recipe, one of my all time favorites!
Peter Block says
Great flavors and a really fun way to serve this tiramisu.
Sara says
Thank you Peter, I am so glad you like it!
Hanady says
Great pictures and your instructions are thorough! my husband has been nagging me for tiramisu and here we go. The perfect recipe! Have you ever made your own marscapone? If so could you share the recipe. I live in China and marscapone here is about $12 for a small container!!
Sara says
Hi Hanady! I am so glad you like the pictures 🙂 I really wanted to capture the yummy-ness of this dessert, I have not made my own Marscarpone, that's next level! I will have to look into it! Marscarpone is expensive here in NJ but nowhere near $12! My husband lived in Shanghai for a year for work and said that he rarely encountered dairy products when he was there, that makes total sense that it would be expensive because they must import it. Thank you for visiting and commenting 🙂
Brian Jones says
I'm really not a dessert person but do lurve coffee and if I am gonne go dessert it is usually a tiramisu, the sounds delightful... Great pictures as well!
Sara says
Yes, tiramisu is the ultimate dessert! Thanks for stopping by!
AmyJacky says
"Jar"-dropping dessert 😀
Thank you for sharing this recipe. I think Jacky will love it!
Sara says
I love you play on words there! Hilarious 🙂 thank you for stopping by and commenting!
Christy @ Feasting Not Fasting says
Wow, these look incredibly good! I'm always looking for excuses to put my hoards of mason jars to good use!
Sara says
Hi Christy, I am glad to hear I am not the only one who hoards mason jars, some things are worth hoarding 😉
Beckie says
It's very annoying to see a 5 star recipe, but clearly now of the raters have made it. I've read the recipe five times and no where does it state where the mascapone goes?!??
Sara says
Hello Beckie, Thank you for letting me know! I want to let you know that I added in the step where you add in the Marscarpone cheese, I don't know how I missed that and I am really sorry that I didn't catch it earlier - my bad. I hope you do try it and like it 🙂 It is really a delicious recipe and one my family loves - truly. It's definitely one of those recipes that has a lot of steps and it's one of my most complicated here on this blog, thus far. When I make it, to make it easier, for example, I break it down into steps and will do the espresso brewing and whipped cream the night before - the payoff is an amazing tiramisu dessert <3
marci says
It came out perfect and looked beautiful. The only thing I might change next time is add a little rum or Kahlua to the espresso. Also change the cookie for the garnish. I don't really like the taste of the lady fingers on their own. Maybe use a biscotti. Anyway, a fabulous recipe. Thank you!!!!
Sara says
Hi Marci, thank you for coming back and giving valuable feedback, I'm glad you enjoyed the recipe! Best, Sara
Lisa Montoya says
I made these for Christmas Eve and they were delicious and gorgeous! I did add Kahlua to the espresso. The only thing I would change next time is I would make more of the tiramisu cream and put less whip cream on top. I found cute ribbon that looked like Santa's coat that looked perfect around the jars. Thank you for an amazing recipe that I will use again and again!
Sara Maniez says
I’m so glad that you like the recipe! It’s a classic recipe and everyone always loves it! Happy holidays! Thank you for reporting back!