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

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
• 1-1/4 cups Mascarpone cheese
• 1-3/4 cups heavy whipping cream
• 1/8 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
• 1/8 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 1/2 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!

Print

Ingredients

• Tiramisu Cream:
• 6 egg yolks
• 1 cup granulated sugar, , sifted to remove any lumps
• 1-1/4 cups Mascarpone cheese
• 1-3/4 cups heavy whipping cream
• 1/8 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
• 1/8 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

1. Brew espresso ahead of time (at least an hour) and put in the refrigerator to chill.
2. Make whipped cream (for the tiramisu cream) by combining 1-3/4 cups heavy whipping cream and 1/8 teaspoon cream of tartar (set aside covered in the refrigerator).
3. 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.
4. 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.
5. Using your hand mixer, whip the mixture until it is a pale yellow color and very smooth.
6. Add the Mascarpone cheese and beat until combined.
7. 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.
8. 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.
9. Retrieve the tiramisu cream from the refrigerator, and using a 1/2 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.
10. Do another layer of espresso soaked 4 ladyfingers (2 over 2) per jar.
11. Evenly distribute the remaining tiramisu cream among the jars.
12. 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
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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: 1
Amount 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.

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Sara Maniez

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.

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