I have never had tiramisu before I met my husband. It is scary to think I may never have tried it had we never met because I was never a coffee fan. But when it comes to tiramisu, I was so wrong about coffee (and turns out, I love coffee-flavoured desserts!)
This tiramisu trifle was my birthday cake to Dan on his big 30th. It has become a tradition to make him tiramisu since it is one of his favourite sweets (he is not a big chocolate lover.) I love making the cake version of tiramisu, but I wanted to do something different this year. I had bought my trifle bowl years ago and the only purpose it has served has been to store all my candy in… Pretty sure I used it to hold my Halloween candy again this year!
The fun part about trifles is the construction. I had never actually made a trifle before but I know it is all about layers! Making a tiramisu cake is no different than a trifle really because you are working in layers in both circumstances. The only difference I noticed was the much fewer ladyfingers in the trifle as opposed to my 9×13 inch pan. Otherwise, it was easy and quick to assemble (and lots of fun!)
I couldn’t make up my mind if I wanted cocoa powder or chocolate shavings to finish off the top of the trifle, so I went with both! For an even more creative look, create some giant chocolate curls to place on top of the whipped cream layer. I also wanted to put grated chocolate on each layer of Mascarpone, but totally forgot.
20 minPrep Time
20 minTotal Time
- 4 eggs, room temperature and separated
- 3/4 cup + 2 tsp. granulated sugar
- 475 g (almost 17 ounces) container of Mascarpone, room temperature
- 1/2 tsp. vanilla
- 1 1/2 cups brewed coffee (I did NOT use instant, but go for it if that is all you have.), room temperature.
- 1/4 cup Kahlua
- Ladyfingers (I used approximately 30.)
- 1 cup heavy whipping cream
- Cocoa powder for dusting
- 70% cocoa for topping
- In a large mixing bowl, whip the egg yolks and 3/4 cup of sugar until paler in colour. Stir in vanilla extract. Add the cheese and mix until incorporated. Set aside.
- In the bowl of your stand mixer, add the egg whites and whip on medium speed (with whisk attachment) until soft peaks form. Carefully fold the eggs whites into the cheese mixture, only working the batter until the mixture is JUST incorporated. Trust me, you don't want the eggs to deflate.
- Combine the Kahlua and coffee and pour into a shallow bowl (I worked in increments, but you can add it all at once.) Take one ladyfinger at a time and dip it into the coffee mixture. You don't want to drench the ladyfingers. I place them face down, then quickly toss to the other side, then repeat that pattern once more, working in a quick fashion. Basically, the outer layers feel wet, but the insides of the ladyfingers still feel firm. Don't worry, they will soften up as they sit in the fridge. Layer the bottom of the trifle bowl with those lady fingers. Pour half the cheese mixture on top of the lady fingers. Repeat the next row with more dipped ladyfingers. Pour the rest of the cheese mixture on top.
- Place the heavy whipping cream into the bowl of your stand mixer and whip on high until soft peaks form. Add in the couple of teaspoons of sugar and whip until cream is firm (but not over-whipped.) Spread the mixture on top of the cheese mixture and try to get the top nice and smooth. Dust desired amount of cocoa powder on top of the whipped cream. And, for even more chocolate flavour, grate some dark chocolate on top.
- Cover and chill in the refrigerator, preferably overnight but even a good 3-4 hours should be suffice.
(Adapted from Gastonomer’s Guide)
I will admit, this tiramisu trifle had one other plus: I found a grocery store that carries Mascarpone cheese for a fraction of the price that other grocery stores charge. It can get pretty pricey, so I was happy with my new find. And even better! I popped into the store the other day and found the Mascarpone cheese on sale! Upwards of $12.99 at some grocery stores, regular price $7.99 at the local grocery store, and on sale at the same store for $3.99!! I grabbed two more containers because I could not pass up that price. I don’t think Mascarpone freezes well which is depressing, but I have no problem making another tiramisu trifle!
Also, I am sure this has been noted, but the recipe does contain raw eggs. I tend to warn people before they eat the dessert because some people are not comfortable with that. No one seemed to have a problem here (neither did Dan’s coworkers,) but just a heads up. When it comes to using raw eggs, I lean towards pasteurized. I will save the fresh farm eggs for Swiss meringue buttercream because I know I am cooking those eggs until 140-160F.