This Tiramisu Trifle is a new take on classic tiramisu. There’s plenty to go around as this recipe makes 6 pint-sized mason jars, yet it only requires 10 ingredients. Layers of delectable, espresso-soaked ladyfingers, rich tiramisu cream and lofty whipped cream dusted with cocoa; this Tiramisu Trifle is going to be a new family favorite!
Tiramisu Trifle in Mason Jars
This tiramisu is my most requested dessert and I’m so glad to share it here first. My French father-In-law, Michèl, a now retired businessman who has traveled and tasted food from all over the world asks for it all the time. When he hears that I am making this tiramisu dessert, he prepares dinner and invites us and several other relatives. And of course, I bring these tiramisu trifles! We all dine together, share funny stories and look forward to the delicious tiramisu that awaits.
I’ve been making this dessert for years and recently realized that assembling the tiramisu in mason jars makes it much easier to transport! The best part is if someone doesn’t finish their trifle, they can just pop the lid on and they have an awesome accompaniment to their morning coffee.
Ingredients for Tiramisu Trifle:
For best results please be sure to read through the ingredient list as well as the kitchen tip section at the end. I recommend getting the best quality ingredients you can, especially for the tiramisu cream layer. I usually opt for organic ingredients when they are available. But don’t worry! No matter what you choose it will taste amazing, because homemade tiramisu is like nothing else!
There are affiliate links in this post. That means if you buy something from that link, I will earn a small commission, but it won’t cost you anything additional.
- 6 egg yolks
- 1 cup granulated sugar, sifted to ensure there are no lumps
- 1-1/4 cups mascarpone cheese
- 1-3/4 cups heavy whipping cream
- 1/8 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 3 (7 ounce) packages of ladyfingers (the soft sponge cake kind, you will have extra for garnish)
- 2 cups chilled espresso (there may be a little left over)
Whipped Cream and Cocoa Toppings:
- 2 cups whipping cream
- 2 tablespoons confectioner’s sugar
- 1/8 teaspoon cream of tartar (for stabilizing the whipped cream)
- 2-4 tablespoons cocoa for dusting (sweetened or unsweetened)
Tools you will need for Tiramisu Trifle:
- 6 pint-size wide mouth glass mason jars
- Electric hand mixer (you can also use a stand mixer)
- Double boiler (or a metal or glass bowl over a medium saucepan of water)
- large mixing bowl
- an espresso maker
- Optional: mason jar funnel
Kitchen Tips for Success:
- You can substitute ready made whipped cream for the topping if you prefer.
- When you make the whipped cream, both for the tiramisu cream and the topping, make sure you chill the bowl and the beaters for at least 5 minutes in the freezer.
- Egg yolks are easier to separate when they are cold. Be sure to bring them to room temperature before beginning. It usually takes about 30 minutes.
- To speed up the espresso dipping process, separate ladyfingers into sets of two.
- You can use a mason jar funnel to help keep the top edges of the mason jars clean.
- Espresso makes a real difference in flavor, however you can substitute a dark roast coffee, such as French roast.
- Make the espresso ahead of time.
- Make sure that the tiramisu has been chilled at least 4 hours before serving. I highly recommend chilling in the refrigerator overnight as it works wonders for firming up the cream. However, do not wait longer than 2 days as it may begin to separate.
One of these jars is enough to share, definitely enough to indulge yourself, and very easy to save for later or take with you. I hope you enjoy these indulgent Tiramisu Trifles as much as my family does. It truly is a special dessert!
More you might like:
This recipe was inspired by The Best Tiramisu You Will Ever Make