Best 15 Tiramisu Trifle Recipes

STRAWBERRY TIRAMISU TRIFLE

Steps:

• Set aside three strawberries for garnish; slice the remaining strawberries. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In a large bowl, beat cream cheese until smooth; gradually beat in 2 tablespoons coffee. Beat in pudding. Fold in whipped topping., Brush remaining coffee over ladyfingers. Line the bottom of a 3-qt. trifle or glass serving bowl with half of the ladyfingers. Top with half of the sliced berries, grated chocolate and pudding mixture; repeat layers. Cut reserved berries in half; place on trifle. Cover and refrigerate for 4 hours or overnight.

RASPBERRY TIRAMISU TRIFLE

Steps:

• Combine 1 tablespoon sugar, lemon juice, and water in a bowl.
• Combine mascarpone, egg yolks, and 3 tablespoons sugar in a large bowl; beat with an electric mixer until smooth and creamy.
• Beat egg whites in a glass, metal, or ceramic bowl until until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Carefully fold under mascarpone cream.
• Dip 2/3 of the ladyfingers in the lemon juice mixture. Layer the ladyfingers dipped side up and dry side down in a rectangular serving dish. Add a layer of half of the crushed raspberries, followed by half the mascarpone cream. Add another layer of soaked ladyfingers, followed by raspberries and the rest of the mascarpone. Garnish with whole raspberries.

TIRAMISU EGGNOG TRIFLE

Steps:

• Whisk 1 1/3 cups sugar, 1/4 cup water, 1/4 cup rum, 3 tablespoons brandy, yolks, and nutmeg in metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until mixture thickens and candy thermometer inserted into mixture registers 140°F for 3 minutes, about 5 minutes total. Remove bowl from over water. Whisk mascarpone, 1 container at a time, into warm custard until blended.
• Using electric mixer, beat whipping cream, vanilla, 1 tablespoon brandy, and 1 teaspoon rum in large bowl until cream holds peaks. Fold in mascarpone mixture.
• Bring 1 cup water to simmer in small saucepan. Remove from heat. Add 2 tablespoons sugar and espresso powder; stir to dissolve. Mix in liqueur. Submerge 1 biscuit in espresso mixture, turning to coat twice; shake excess liquid back into pan. Place dipped biscuit, sugared side facing out, around bottom side of 14-cup trifle dish, pressing against side of dish (biscuit may break). Repeat with enough biscuits to go around bottom sides of dish once. Dip more biscuits and arrange over bottom of dish to cover.
• Spoon 2 cups mascarpone mixture over biscuits; spread to cover. Sprinkle 1/4 cup ground chocolate over, making chocolate visible at sides of dish. Repeat with more biscuits dipped into espresso mixture, mascarpone mixture, and ground chocolate in 2 more layers each. Cover with 1 more layer of dipped biscuits and enough mascarpone mixture to reach top of trifle dish. Sprinkle remaining ground chocolate over, covering completely. Cover and chill overnight.
• Gently press stem end of largest chocolate leaves around edge of trifle. Fill center with smaller leaves. (Can be made 8 hours ahead; chill.)
• *Available at Italian markets, specialty foods stores, and some supermarkets.

LEMON TIRAMISU TRIFLE

Steps:

• In a small measuring cup, mix the lemon juice with the sugar and 1/4 cup water until the sugar is dissolved. Set aside.
• Place the cream cheese, lemon curd and heavy cream in a food processor and process until smooth and a bit fluffy.
• To assemble the tiramisu, place half the ladyfingers in the bottom of an 8-inch square baking dish, breaking a few to fit, and drizzle with half of the lemon syrup. Top with half the lemon cream and 1 cup mixed berries. Repeat the layers, using the remaining ladyfingers, syrup and lemon cream.
• Cover with plastic wrap and chill at least 8 hours or overnight. Before serving, top with the remaining 2 cups of berries and dust with powdered sugar. Serve with whipped cream on the side.

STRAWBERRY TIRAMISU TRIFLE

Steps:

• Stir instant coffee granules and water together in a bowl until dissolved. Let cool.
• Beat cottage cheese, cream, and confectioners' sugar together in a separate bowl with an electric mixer on medium-high speed until thickened, 1 to 2 minutes.
• Brush each ladyfinger cookie with coffee. Arrange a few ladyfingers in the bottom of 4 serving glasses. Spread a layer of cream filling atop the ladyfingers. Layer a few strawberry slices atop cream filling. Repeat with remaining ladyfingers, cream filling, and sliced strawberries, ending with a layer of cream filling. Garnish each glass with a whole strawberry.

TIRAMISU TRIFLE

Steps:

• Mix the coffee and liqueur in a wide dish.
• In another bowl mix the mascarpone with the custard until smooth using an electric hand mixer.
• Take about a third of the sponge fingers and dip them in the coffee/liqueur mix and line the bottom of a glass dish with them, drizzle a bit more of the liquid over the sponge fingers.
• Now sprinkle over a third of the chocolate followed with a layer of the Mascarpone/custard mix.
• Repeat twice.
• Chill for at least 2 hours or up to a day.
• Just before serving sprinkle with the almonds and more chocolate.

EGGNOG TIRAMISU TRIFLE

Steps:

• In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, 1-1/3 cups sugar, 1/4 cup water, rum, brandy and nutmeg until mixture reaches 160° or is thick enough to coat the back of a spoon, about 25 minutes. Remove from the heat; gradually whisk in the cheese., In a large bowl, beat cream until it begins to thicken. Add vanilla; beat until stiff peaks form. Fold into mascarpone mixture., Place chocolate chips in a food processor; cover and process until finely chopped., In a small saucepan, bring remaining water to a boil. Stir in the coffee liqueur, espresso powder and remaining sugar until sugar is completely dissolved. Dip 14 ladyfingers into mixture; arrange in a single layer in a 5-qt. glass bowl. Spread 2 cups mascarpone mixture over ladyfingers. Sprinkle with 3 tablespoons chocolate. Repeat layers four times. Cover and refrigerate overnight.

TIRAMISU TRIFLE WITH ZABAGLIONE FILLING

Steps:

• Prepare Zabaglione by placing egg yolks in top of a double boiler.
• Add sugar and beat with portable mixer or rotary beater at medium speed until mixture is pale yellow and creamy.
• Place water in bottom of double boiler and bring to a boil over high heat.
• Reduce heat to lower and place top of double boiler over simmering water.
• Gradually beat 1/4 cup marsala into egg yolk mixture.
• Beat 1 minute.
• Gradually beat in remaining marsala and 1/4 cup white wine.
• Continue cooking custard over the simmering water approximately 4 to 8 minutes or until mixture is fluffy and soft peaks form from beaters.
• Beat constantly, scraping sides and bottom of pan frequently.
• DONOT over cook custard!
• Immediately remove from heat and whisk custard briefly.
• Cover and refrigerate Zabaglione until well chilled.
• Beat cream with 2 TB sugar in large bowl until soft peaks form.
• Gently fold in mascarpone cheese, then Zabaglione.
• Refrigerate at least 3 hours or until well chilled.
• Combine espresso, cognac and remaining 2 TB sugar and vanilla extract.
• Layer 1/4 of ladyfingers in a flower-petal design in a trifle dish.
• Generously brush ladyfingers with the espresso mixture.
• Spoon 1/4 of cheese mixture over ladyfingers to within 1 inch of sides of dish.
• Sprinkle with 1/4 of grated chocolate.
• Repeat these layers 3 more times.
• Sprinkle remaining 1/4 of chocolate around perimeter of cheese mixture and sift cocoa powder over the top of the cheese mixture.
• Cover and refrigerate at least 30 minutes.

TIRAMISU EGGNOG TRIFLE

Steps:

• Whisk 1-1/3 cups sugar, 1/4 cup water, 1/4 cup rum, 3 tablespoons brandy, yolks and nutmeg in metal bowl.
• Set bowl over saucepan of simmering water(do not allow bottom of bowl to touch water).
• Whisk constantly until mixture thickens and candy thermometer inserted into mixture registers 140F for 3 minutes, about 5 minutes total.
• Remove bowl from over water.
• Whisk mascarpone, 1 container at a time, into warm custard until blended.
• Using electric mixer, beat whipping cream, vanilla, 1 tablespoon brandy and 1 teaspoon rum in large bowl until cream holds peaks.
• Fold in mascarpone mixture.
• Bring 1 cup water to simmer in small saucepan.
• Remove from heat.
• Add 2 tablespoons sugar and espresso powder; stir to dissolve.
• Mix in liqueur.
• Submerge 1 biscuit in espresso mixture, turning to coat twice; shake excess liquid back into pan.
• Place dipped biscuit, sugared side facing out, around bottom side of 14-cup trifle dish, pressing against side of dish(biscuit may break).
• Repeat with enough biscuits to go around bottom sides of dish.
• Dip more biscuits and arrange over bottom of dish to cover.
• Spoon 2 cups mascarpone mixture over biscuits; spread to cover.
• Sprinkle 1/4 cup ground chocolate over, making chocolate visible at sides of dish.
• Repeat with more biscuits dipped into espresso mixture, mascarpone mixture, and ground chocolate in 2 more layers each.
• Cover with 1 more layer of dipped biscuits and enough mascarpone mixture to reach top of trifle dish.
• Sprinkle remaining ground chocolate over, covering completely.
• Cover and chill overnight.
• Gently press stem end of largest chocolate leaves around edge of trifle.
• Fill center with smaller leaves.(Can be made 8 hours ahead;chill).
• *Biscuits or Bourdoirs are available in Italian markets, special foods stores, and some supermarkets.
• CHOCOLATE LEAVES:.
• Line large baking sheet with foil.
• Melt chocolate in top of double boiler over simmering water, stirring until smooth and instant-read thermometer inserted into chocolate registers 115°F
• Brush chocolate over veined side (underside) of 1 leaf, coating thickly and completely.
• Arrange chocolate side up on prepared baking sheet.
• Repeat with remaining leaves and chocolate, rewarming chocolate if necessary to maintain 115°F temperature.
• Chill leaves until firm, about 45 minutes.
• Starting at stem end, carefully pull back green leaf, releasing chocolate leaf; return leaves to same baking sheet.
• (Can be made 2 days ahead. Cover and keep chilled.)
• Using small artist brush, carefully brush some leaves with gold dust, if desired.
• *Available at cake and candy supply stores.

TIRAMISU TRIFLE

Steps:

• 1. Pour coffee granules in a glass measuring cup with the water and microwave uncovered 1 min. Let stand in microwave.
• 2. Mix milk, pudding, and cream cheese in a large bowl on medium.
• 3. Split lady fingers in half lengthwise and put in bottom of trifle dish, cut side up.
• 4. Drizzle 1/4 of coffee mix evenly over lady fingers.
• 5. Spread 1/4 of pudding mix over that.
• 6. Spread 1/4 of whip cream over that.
• 7. Sprinkle 1/4 of mini choc. chips over that.
• 8. Repeat that 3 more times ending with whip cream. Dust with cocoa powder and cover with plastic wrap and refrigerate for 6 hours.

SPECIAL CHRISTMAS EVE*LYN EGGNOG TIRAMISU TRIFLE

Steps:

• 1. Using a blender or food processor, grind up chocolate chips into almost a powder. In a mixer, blend together the cream cheese, cool whip, pudding and eggnog.
• 2. Layer the bottom of a trifle dish or large glass bowl with vanilla wafers. Sprinkle with some of the coffee (just enough so each cookie is moistened but not drowning). Top with a layer (roughly 1-2 inches thick) of the pudding mixture.
• 3. Sprinkle some chocolate chip powder over pudding. Sprinkle broken up pieces of toffee candy on top of chocolate chip powder.
• 4. Repeat layers until your bowl is full, or you run out of ingredients. Make sure the top layer is the pudding mixture, sprinkled with a bunch of chocolate chip powder and toffee candy, for presentation. There is not an exact science to this. The pudding layer can really be as thick or as thin as you want. It all ends up creaming together in the end. Cover the trifle bowl with plastic wrap and let sit in the fridge overnight. The cookies will need to soften into a cake-like texture. Let it sit in the fridge overnight. The next day, its ready - dig in!

TIRAMISU TOFFEE TRIFLE

Steps:

• Stir together coffee and 3/4 cup warm water until coffee is dissolved. Cool.
• Cut cake into 14 slices. Cut each slice in half diagonally. Place triangles in bottom and up sides of a 9-inch deep-dish pieplate. Drizzle coffee mixture over cake.
• Beat mascarpone cheese, sugar, and chocolate syrup at medium speed with an electric mixer until smooth. Add 2 1/2 cups whipped topping, and beat until light and fluffy.
• Spread cheese mixture evenly over cake. Dollop remaining whipped topping around edges of pie. Sprinkle with candy. Chill 8 hours.

TIRAMISU TOFFEE TRIFLE BITES

Steps:

• 1. Cut the end off the pound cake, then cut 5 slices 1/4 inch thick. Cut each slice into 8 squares.
• 2. Place cake squares in miniature foil baking cups.
• 3. Drizzle cake with coffee.
• 4. Beat cream cheese, sugar, and chocolate syrup at medium speed with an electric mixture until smooth. Add whipped topping and beat until fluffy.
• 5. Place dollops of mixture on top of cake.
• 6. Drizzle with chocolate syrup.
• 7. Finely chop candy bar.
• 8. Sprinkle with candy bits.
• 9. Place in refrigerator for at least 2 hours prior to serving.

TIRAMISU BROWNIE TRIFLE - PAMPERED CHEF

Steps:

• Preheat oven to 375°F Line Large Sheet Pan with a 20-inchpiece of Parchment Paper; set aside. Prepare brownie mix according to package directions. Pour batter into pan; bake 20-22 minutes or until wooden pick inserted in center comes out clean. Remove brownie from pan to Stackable Cooling Rack.
• Meanwhile, attach open star tip to Easy Accent Decorator. Fill with about 3/4 cup of the whipped topping; set aside. Chop 1 1/2 of the chocolate bars using Food Chopper; set aside. For filling, combine 1/2 cup coffee liqueur, water and instant coffee in Small Batter Bowl; stir until dissolved using Stainless Whisk. In Stainless (4-quart) Mixing Bowl, whisk cream cheese until smooth. Gradually add coffee mixture to cream cheese; whisk until smooth. Add pudding mix to cream cheese mixture; whisk until mixture begins to thicken. Fold in remaining whipped topping and chopped chocolate using Master Scraper; set aside.
• Cut brownie into 1-inch cubes using Pizza Cutter. If desired, using Chef's Silicone Basting Brush, brush brownie cubes with additional 1/2 cup coffee liqueur.
• To assemble trifle, place one-third of the brownie cubes into Trifle Bowl. Layer one-third of the filling evenly over brownies. Repeat layers two more times. Pipe whipped topping in rows 1/2 inch apart over filling. Grate remaining chocolate bar over whipped topping using Rotary Grater.
• Cook's Tips: To make a substitution for coffee liqueur, combine 3/4 cup water, 3/4 cup sugar, 2 tbsp instant coffee granules and 1 tsp rum extract in Large Micro-Cooker Microwave on HIGH 2-3 minutes or until sugar is dissolved. Chill before using.

TIRAMISU TRIFLE

Steps:

• 1. TOASTING LADY FINGERS Preheat oven to 375 Do not separate the individual fingers, but separate the layers....and layer lady fingers cut-side up on a sheet of aluminum foil. Toast until golden brown and crisp - About 6 minutes. Allow to cool and do not soak them in liquid until you are assembling dessert layers.
• 2. PREPARING THE CHIFFON FILLING In a LARGE metal or glass bowl, (if plastic bowls or utensils are used, be sure they are GREASE or OIL free) beat egg whites till foamy and thick soft peaks have formed. Add sugar and continue beating until stiff peaks form when beater is lifted. In a HUGE bowl, beat egg yolks with the mascarpone cheese add the grated orange peel and mix well. Fold the egg whites into the yolk mixture gently blending very well (use a rubber spatula or spoon do not use an electric mixer)
• 3. ASSEMBLING THE DESSERT/Soaking the Ladyfingers In a large 4 cup measure, combine coffee and liqueur. (Depending on the dryness of the ladyfingers, the room humidity etc., more or less liquid could be used. This is a median amount to have ready.) To soak ladyfingers: pour some of the liquid onto a dinner plate. Taking a layer of fingers, break into 4 finger sections or smaller as needed and soak them in the liquid until much is absorbed but the fingers still remain firm enough to hold and move without falling apart. We want them soaked but not sloppy. In bottom of casserole or Rubbermaid container, arrange a layer of soaked ladyfingers. Covering entire bottom as best you can...doesn't have to be perfect. Break fingers into small pieces to get large gaps filled in. Spoon chiffon mixture over lady fingers about an inch deep Sprinkle cocoa powder (place a few tablespoons of cocoa into a metal sieve and tap edge with spoon as you move sieve across dessert top) Sprinkle with grated chocolate (use a little or a lot...no restrictions here except make sure you have enough to do all the layers. I use a mandolin for this part) Top with another layer of soaked fingers...chiffon, cocoa, and chocolate until all ingredients are used OR until you are about an inch from the top of the container. You should end with chiffon filling. But if you end with ladyfingers, simply cover with whipped cream and garnish with chocolate.
• 4. CAREFULLY!!!!! Spread Cool-whip onto dessert. The chiffon layer is lighter and fluffier than the dense whipped cream layer. If you glob it on and start spreading you will have a huge mess! If you are using whipped cream, either pipe it on with a pastry bag or place tiny dollops (spoonfuls) of cream along edges blending as you go adding more and more spoonfuls until entire surface is covered. Sprinkle top with Bittersweet chocolate and a light dusting of cocoa.