TIRAMISU TRIFLE RECIPE STORY

Tiramisu Trifle Recipe

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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 list, this homemade tiramisu trifle will impress anyone who is lucky enough to have a taste!

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

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How to make Tiramisu Trifle Recipe

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

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.

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 simmer and stir continuously for 10 minutes.

Tips for making the tiramisu trifle preparation go smoothly

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Make the chilled espresso ahead of time, I always do it the day before and have it completely chilled before using it.

For more fun and delicious recipes, visit Life’s Little Sweets

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