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 Trifle
Hi Everyone, Tiramisu is one of my favorite desserts, hands down. Whenever I make it, I treasure every bite. It happens to be one of many other people’s favorite desserts too, so that’s why it’s wonderful to know a tried and true tiramisu recipe so that you can make it when the tiramisu craving comes!
Related: This chocolate lasagna trifle is super easy and so delicious!
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 for Tiramisu Trifle
Tiramisu Cream
- 6 egg yolks
- 1 cup granulated white sugar, sifted to remove any lumps
- 1-1/4 cups Mascarpone cheese
- 1-3/4 cups whipping cream
- 1/8 teaspoon cream of tartar (optional, suggested for helping to stabilize the whipping cream)
- 1 teaspoon pure vanilla extract
Ladyfingers Layers
- 3 (7 ounces) packages of ladyfingers (soft sponge cake kind)
- 3 cups chilled espresso (you might have some extra but it’s better to more than to run out of espresso)
- 1-2 tablespoons dark rum or coffee liquor
Topping
- 2 cups whipping cream
- 1/8 cream of tartar (optional, suggested for stabilizing the whipped cream)
- 2-4 tablespoons cocoa, for dusting
- semi-sweet or dark chocolate shavings (I use a vegetable slicer and shave the edge of a semi-sweet solid chocolate bar)
Kitchen Tools for Tiramisu Trifle
- 13-inch clear glass trifle bowl
- double boiler
- whisk
- baking spatula(s)
- vegetable peeler for making chocolate curls
- handheld electric mixer
- mixing bowls
- measuring spoons and cups
- wet measure
- espresso maker (I use a stove top one)
- mesh strainer (for dusting the top with cocoa)
Tips for making the tiramisu trifle preparation go smoothly
- make the chilled espresso ahead of time (I use a stovetop espresso maker), I always do it the day before and have it completely chilled before using it.
- make sure the whipped cream, in both the tiramisu cream layer and the topping layer, is completely whipped. I highly suggest using the cream of tartar to help stabilize it.
- before making the whipped cream for both the tiramisu cream and topping layers, chill (preferably metal) round mixing bowl for 5-10 minutes in the freezer, whipped cream whips better when it’s very cold.
- assemble the dessert the day before or at least 8 hours before serving to give it enough time to chill completely through, especially since this is a large serving container. Having the dessert served really cold is essential.
You’ll be excited to show off this decadent dessert at the next party you bring it to!
Remember my Tiramisu in Mason Jars recipe? This version is in a large trifle glass container and has semi-sweet chocolate curls on top. This presentation makes for a showstopping dessert for any gathering.
I know you will love this Tiramisu Trifle, let me know what occasion you make it for in the comments below!
If you’re looking for more amazing trifle recipes, see some of our favorites on the blog below!
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- Mixed Berry Trifle
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- Lemon Blueberry Trifle
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- English Trifle
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- Carrot Cake Trifle
And don’t miss our Tiramisu Cake for an insanely indulgent cake recipe you won’t want to stop eating…
Tiramisu Icebox Cake
Or maybe you’d like our Tiramisu Icebox Cake more. The perfect solution to summer entertaining!
Tiramisu Trifle
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
Tiramisu Cream
- 6 egg yolks large
- 1 cup granulated white sugar sifted to remove any lumps
- 1 ¼ cups Mascarpone cheese
- 1 ¾ cups whipping cream
- ⅛ tsp cream of tartar optional, suggested for helping to stabilize the whipping cream
- 1 tsp pure vanilla extract
Ladyfingers Layer
- 3 packages ladyfingers soft sponge cake kind from the bakery section of the grocery store
- 3 cups chilled espresso you might have some extra but it’s better to more than to run out of espresso
- 1 ½ tbsps dark rum or coffee liquor
Topping
- 2 cups whipping cream
- 2 tbsps confectioners sugar
- ⅛ tsp cream of tartar optional, suggested for helping to stabilize the whipping cream
- 3 tbsps unsweetened cocoa powder for dusting
- semi sweet or dark chocolate shavings amount to taste for serving, I use a vegetable slicer and shave the edge of a semi sweet solid chocolate bar
Before You Begin
- make the chilled espresso ahead of time (I use a stove top espresso maker), I always do it the day before and have it completely chilled before using it.
- make sure the whipped cream, in both the tiramisu cream layer and the topping layer is completely whipped, I highly suggest using the cream of tartar to help stabilize it.
- before making the whipped cream for both the tiramisu cream and topping layers, chill (preferably metal) round mixing bowl for 5-10 minutes in the freezer, whipped cream whips better when it's very cold.
- assemble the dessert the day before or at least 8 hours before serving to give it enough time to chill completely through, especially since this is a large serving container. Having the dessert served really cold is essential.
Instructions
- 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.
Tiramisu Cream
- 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. Whip until stiff peaks form. A trick to seeing if it's done whipping: when you start to turn the bowl of whipped cream upside down, it should not slide down the bowl, it should stay stuck in the bowl.
- 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. Remove from heat. Using a hand-held electric mixer, on medium-high, whip the yolk-sugar mixture until light "lemon" colored.
- Add the Mascarpone cheese to the yolk-sugar mixture until combined. Add prepared whipped cream mixture by gently folding in with a baking spatula until there are no streaks. Cover and place in the refrigerator to chill until you are ready to assemble the tiramisu.
Whipped Cream Topping
- In a chilled medium-size metal mixing bowl, add whipping cream, beat on low with the mixer until bubbles form, add the 1/8 cream of tartar, 1 tsp. vanilla extract, 2 tablespoons confectioner's sugar and beat on high until fully whipped (until stiff peaks form). Chill until ready to top as the last layer of the tiramisu.
Assemble the Tiramisu
- Assemble the tiramisu by adding the chilled espresso into a low dish. Quickly soak the lady fingers just a couple seconds and place into the trifle container. Arrange in a single layer (about 12-14 lady fingers for a 13 inch wide trifle container).
- Add 1/2 the tiramisu cream layer and spread evenly or gently shake the trifle container so it can self-level.
- Make your 2nd layer of espresso-soaked ladyfingers in a single layer.
- Add the remaining tiramisu cream and level it.
- Add a 3rd and final single espresso-soaked lady fingers.
- Add the whipped cream topping.
- Cover carefully and chill for 8 hours or overnight before serving.
- Before serving, dust the top with unsweetened cocoa. Add semi-sweet chocolate curls. Enjoy!
Nutrition
Amanda Davis
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Lisa Mack says
I forgot to check the stars from my past review, definitely 5-star worthy!
Lisa Mack says
I made this for my family’s Christmas party last weekend and it was a hit! I make a different flavor trifle each year and this is the first one I didn’t bring leftovers back home with. I highly recommend serving this as a trifle too. I have made it before in a glass 9×13 pan and like the display in the trifle dish better. Same great ingredients and taste.
Lisa says
Can I leave out the rum or liqueur? I have children coming to the party.
Amanda Davis says
It’s honestly such a minuscule amount of liquor. It’s only 1 1/2 tablespoons for the entire trifle, which is added for flavor. However, if you want to leave it out, you probably can.
Craig says
Trying to thicken the egg yolks with the full cup of sugar seems to be difficult – the yolks are scrambled before the sugar is dissolved. I had more success making the custard with just 1/4 cup of sugar, and adding the remaining 3/4 cup of sugar to the tiramisu whipped cream while it’s mixing.
That, and a moka pot doesn’t really produce espresso – the pressure isn’t high enough. I used my espresso machine to make six 30g shots of espresso (about 15g coffee per shot), then added hot water to make Americano. This gave a really nice strong coffee flavour to the lady fingers, which was a nice contrast to the sweet creaminess of the other layers.
Other than that, very nice recipe. Made this for a crowd and it was very much enjoyed.
Carmen says
Going to make this tonight for tomorrow. Will a glass 13×9 dish work? Wanted to ask before I start. This sounds amazing.
Thank you
Amanda Formaro says
We haven’t tried it in that type of pan. Trifles are usually tall. If you try it we’d love to hear your results!
Rosemary Skaggs says
Hi Amanda!
Will this recipe work in a 13×9 glass dish? Making it for a “ Connect group”tomorrow night💕
Thank you
Rosemary
Amanda Formaro says
We haven’t tried it in that type of pan. Trifles are usually tall. If you try it we’d love to hear your results!
Cathy says
Hello
I am so pleased I can across your recipe. I made this to bring to a celebration at a dear friends home last night. I received high praise, but the best was a 17 year old boy who kept coming back for more until he finished the bowl each serving getting bigger. This is a classic to keep!
Rita Selmon says
Is the chilled expresso cup used a measuring cup or a demitasse cup? Need clarification please.
Amanda Formaro says
Measuring cup
Ann says
Hi! How much water should I add to pot of water efore adding egg yolks for tiramusu cream?
Camille says
My trifle is chilling in the fridge, so I haven’t tasted it. I just wanted to comment though that it is the exact amount needed to fill the giant wine glass I got at Michael’s Arts & Crafts store! My MIL’s birthday is New Year’s Day, so I always try to do something special. I’m so glad this recipe worked out and I’m so excited for her to see and taste it!
kathryn porritt says
I am interested in making this dessert and am wondering if it could be made ahead of time and frozen.
Michele Simmons says
Great recipe and very delicious!
ROGER h DORAN says
Hi Amanda, Can you substitute coffee for espresso? Thanks, Roger
Amanda Formaro says
Espresso is better, but very strong coffee will work as well :)
Nicole says
I followed the recipe and thought I may have missed a step, but I don’t see it here. I believe you should fully chill the custard (yolk-cream mixture) before combining with the tiramisu cream. It tasted delicious but the tiramisu cream mixed with the almost warm custard resulted in a somewhat runnier version than what I would have expected. I do think chilling the custard first would resolve that issue. Still tasted delicious! And a beautiful presentation-at least before we started eating it!
Amanda Formaro says
Hi Nicole. Step 3 in making the tiramisu cream says to chill it:
“Cover and place in the refrigerator to chill until you are ready to assemble the tiramisu.”
Or am I misunderstanding what you mean?
Christina says
I think she is talking about the sugar-yolk mixture. It should be cooled before mixing with the mascarpone to avoid that the cream gets runny.
Natalie says
Such a gorgeous idea making tiramisu trifle! Looks delicious!
Amanda Formaro says
Thanks Natalie!
Linda says
This looks delicious!
Kaykay says
Almost passed this up as the recipe listed 27 ingredients and thought I might not be able to afford to make it. At closer look the ingredients were listed twice.
Made it for a dinner party dessert and everyone loved this trifle. Thank you.