Tiramisu Trifle Recipe: I am a contributor to Amanda’s Cookin’ and this recipe first appeared there as Tiramisu Trifle.

Estimated reading time: 6 minutes

This Tiramisu Trifle has delicate ladyfinger sponge cakes soaked in an espresso-rum mixture, layered with a rich Mascarpone-whipped cream mixture, and topped with vanilla whipped cream, cocoa powder, and semi-sweet chocolate curls. A dessert at the top of many people's favorite dessert lists, this homemade tiramisu trifle will impress anyone who is lucky enough to have a taste!

Tiramisu Trifle

Hi Everyone, Tiramisu is one of my favorite desserts, hands down.

Whenever I make it, I treasure every bite.

It happens to be one of many other people's favorite desserts too, so that's why it's wonderful to know a tried and true tiramisu recipe so that you can make it when the tiramisu craving comes!

Remember my Tiramisu in Mason Jars recipe?

This version is in a large trifle glass container and has semi-sweet chocolate curls on top.

This presentation makes for a show-stopping dessert presentation for any gathering.

Tiramisu is one of those desserts that seems difficult to do but if you prepare ahead and break the steps down, making this dessert is entirely doable for anyone, even a busy mom of two kids under 5 like me!

Ingredients

Tiramisu Cream

• 6 egg yolks
• 1 cup granulated white sugar, sifted to remove any lumps
• 1-¼ cups Mascarpone cheese
• 1-¾ cups whipping cream
• ⅛ teaspoon cream of tartar (optional, suggested for helping to stabilize the whipping cream)
• 1 teaspoon pure vanilla extract

Ladyfingers Layers

• 3 (7-ounce) packages of ladyfingers (soft sponge cake kind)
• 3 cups chilled espresso (you might have some extra but it's better to have more than to run out of espresso)
• 1-2 tablespoons dark rum or coffee liquor

Topping

• 2 cups whipping cream
• ⅛ cream of tartar (optional, suggested for stabilizing the whipped cream)
• 2-4 tablespoons cocoa, for dusting
• semi-sweet or dark chocolate shavings  (I use a vegetable slicer and shave the edge of a semi-sweet solid chocolate bar)

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Kitchen Tools

• 13-inch clear glass trifle container
• a large spoon for serving
• double boiler
• whisk
• baking spatula(s)
• vegetable slicer for making chocolate curls
• handheld electric mixer
• mixing bowls
• measuring spoons and cups
• wet measure
• espresso maker (I use a stovetop one)
• mesh strainer (for dusting the top with cocoa)
• parfait bowls for serving with spoons

Tips for making the tiramisu trifle preparation go smoothly

• make the chilled espresso ahead of time (I use a stovetop espresso maker), I always do it the day before and have it completely chilled before using it.
• make sure the whipped cream, in both the tiramisu cream layer and the topping layer, is completely whipped, I highly suggest using the cream of tartar to help stabilize it.
• before making the whipped cream for both the tiramisu cream and topping layers, chill (preferably metal) round mixing bowl for 5-10 minutes in the freezer, whipped cream whips better when it's very cold.
• assemble the dessert the day before or at least 8 hours before serving to give it enough time to chill completely through, especially since this is a large serving container. Having the dessert served really cold is essential.

I know you will love this Tiramisu Trifle, let me know what occasion you make it for in the comments below!

Our Other Recipes

If you like this Tiramisu Trifle recipe, you might also like Mason Jar Tiramisu Trifle, Strawberry Mint Shortcake with Ladyfingers, and Mixed Summer Berry Trifle.

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• This post was originally published on 7/27/2018 and updated and republished on 6/1/2021, 11/7/2022, 7/14/2024