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
• 1-1/4 cups Mascarpone cheese
• 1-3/4 cups whipping cream
• 1/8 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
• 1/8 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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Tiramisu Trifle Recipe

Yield: 12 servings

Prep Time: 1 hour

Cook Time: 10 minutes

Total Time: 1 hour 10 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!

Print

Ingredients

Tiramisu Cream

• 6 egg yolks, large
• 1 cup granulated white sugar, sifted to remove any lumps
• 1 1/4 cups Mascarpone cheese
• 1 3/4 cups whipping cream
• 1/8 teaspoon cream of tartar, optional, suggested for helping to stabilize the whipping cream
• 1 teaspoon pure vanilla extract

Ladyfingers Layer

• 3 packages ladyfingers, soft sponge cake kind from the bakery section of the grocery store
• 3 cups chilled espresso, you might have some extra but it’s better to more than to run out of espresso
• 1 1/2 tablespoons dark rum, or coffee liquor

Topping

• 2 cups whipping cream
• 2 tablespoons confectioner's sugar
• 1/8 teaspoons cream of tartar, optional, suggested for helping to stabilize the whipping cream
• 3 tablespoons unsweetened cocoa powder, for dusting
• semi sweet or dark chocolate shavings, amount to taste for serving, I use a vegetable slicer and shave the edge of a semi sweet solid chocolate bar

Instructions

1. Brew the espresso ahead of time, for at least 1 hour, and have completely chilled before assembling the tiramisu. Add in the dark rum and stir to combine when chilled.

Tiramisu Cream

1. Using a handheld electric mixer on low, make whipping cream by combining 1-3/4 cups whipping cream, whip until bubbles form, then add 1/8 cream of tartar, and 1 Tsp. vanilla extract. Whip until stiff peaks form. A trick to seeing if it's done whipping: when you start to turn the bowl of whipped cream upside down, it should not slide down the bowl, it should stay stuck in the bowl. 
2. Bring a pot of water to boil either in a double boiler or just a metal bowl over a medium pan of water (use baking mitts!) add 1 cup sugar and 6 egg yolks. Reduce to a simmer and stir continuously for 10 minutes. Remove from heat. Using a hand-held electric mixer, on medium-high, whip the yolk-sugar mixture until light "lemon" colored.
3. Add the Mascarpone cheese to the yolk-sugar mixture until combined. Add the prepared whipped cream mixture by gently folding it in with a baking spatula until there are no streaks. Cover and place in the refrigerator to chill until you are ready to assemble the tiramisu.

Whipped Cream Topping

1. In a chilled medium-sized metal mixing bowl, add whipping cream, beat on low with the mixer until bubbles form, and add the 1/8 cream of tartar, 1 tsp. vanilla extract, 2 tablespoons confectioner's sugar and beat on high until fully whipped (until stiff peaks form). Chill until ready to top as the last layer of the tiramisu.

Assemble the Tiramisu Trifle

1. Assemble the tiramisu by adding the chilled espresso into a low dish. Quickly soak the ladyfingers for just a couple of seconds and place them into the trifle container. Arrange in a single layer (about 12-14 ladyfingers for a 13-inch wide trifle container).
2. Add 1/2 the tiramisu cream layer and spread evenly or gently shake the trifle container so it can self-level.
3. Make your 2nd layer of espresso-soaked ladyfingers in a single layer.
4. Add the remaining tiramisu cream and level it.
5. Add a 3rd and final single espresso-soaked ladyfingers.
6. Add the whipped cream topping.
7. Cover carefully and chill for 8 hours or overnight before serving.
8. Before serving, dust the top with unsweetened cocoa. Add semi-sweet chocolate curls. Enjoy!

Notes

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.

Recommended Products

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Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 650Total Fat: 55gSaturated Fat: 33gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 256mgSodium: 267mgCarbohydrates: 33gFiber: 1gSugar: 27gProtein: 7g

Please note that the Calculated Nutrition is an estimate at best.

Did you make this recipe?

Did you make this recipe? If you share it on social media tag us @lifeslittlesweets and hashtag it #lifeslittlesweets - Thank you in advance!

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

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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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