easy tiramisu trifle

Name: Easy Tiramisu Trifle
Prep time: 30 min
Cook time: 4 h
Yield: 12
Cuisine: Italian
Ingredients: 16 ounce(s) mascarpone cheese; 16 ounce(s) heavy cream, cold; 1 cup(s) confectioner's sugar; 1 tablespoon(s) vanilla extract (or favorite liqueur - try frangelico); 1 cup(s) strong coffee; 16 - biscotti or large lady fingers; - chocolate shavings (optional); - cocoa powder (optional)

1 Pinch

Sheila from Briarwoods Farm

Updated on Jun 30, 2018

I was looking for something quick to make for a spur-of-the-moment one-day-early birthday party on a scorching day. I had the mascarpone cheese and heavy cream, so ran to the store and found a package of lady fingers but they weren't enough to make 2 layers in my pan so I grabbed a package of biscotti too. This came together very quickly (since I put the bowl in the freezer before I left) once I got home from the store. I put the biscotti on the bottom and used the lady fingers in the middle. Everybody raved about it, and it was so easy!

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prep time 30 Min

cook time 4 Hr

method Refrigerate/Freeze

yield 12 serving(s)

Ingredients

16 ounces mascarpone cheese
16 ounces heavy cream, cold
1 cup confectioner's sugar
1 tablespoon vanilla extract (or favorite liqueur - try frangelico)
1 cup strong coffee
16 - biscotti or large lady fingers
- chocolate shavings (optional)
- cocoa powder (optional)

How To Make easy tiramisu trifle

Step 1

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.

Step 2

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.
Step 3

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.
Step 4

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.
Step 5

Cover and chill 4 hours or longer, then top with a sifting of cocoa powder and/or shaved chocolate just before serving.
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