Easy Tiramisu Trifle
Sheila from Briarwoods Farm
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16 ozmascarpone cheese
16 ozheavy cream, cold
1 cconfectioner's sugar
1 Tbspvanilla extract (or favorite liqueur - try frangelico)
1 cstrong coffee
16biscotti or large lady fingers
·chocolate shavings (optional)
·cocoa powder (optional)
How to Make Easy Tiramisu Trifle
- Chill a medium bowl to whip the cream in. Chill an 8x10 glass pan to cut into squares and serve directly from the pan, but the slices won't be as pretty as a traditional tiramisu that's inverted onto a serving platter. You can also make this in a bowl as a traditional trifle to serve with a spoon.
- Soak 16 biscotti or enough ladyfingers to make 2 layers in your pan (I used 2 packages, 1 of each) in the coffee (you can use 4 tablespoons of espresso powder in 1 cup of hot water - let cool) just until they are soaked through but not soggy. Line your pan with half of the cookies.
- Whip the cream (no sugar added) to stiff peaks. Cream the mascarpone cheese with the sugar and add the vanilla (or liqueur). then fold the whipped cream into the creamed cheese/sugar mixture. I also drizzled a little of the leftover coffee in, since I was just using vanilla, no alcohol.
- Spread half the filling over the cookies in the pan, layer on the remaining cookies, top with the remaining filling, and smooth. If using a bowl, line the bowl with cookies on the bottom and around the sides, then fill with the whipped cream/cheese mixture, you can layer remaining cookies or crumble them in.
- Cover and chill 4 hours or longer, then top with a sifting of cocoa powder and/or shaved chocolate just before serving.