MINI TIRAMISU TRIFLES

MINI TIRAMISU TRIFLES

These trifles are super easy to make and even easier to eat. The hard part is not eating them all yourself in one sitting.

The mascarpone layer is just a few ingredients. A little sugar is mixed into the mascarpone to sweeten it up a bit. I used my mixer, but mascarpone cheese is generally fairly soft, even when cold. It’s pretty easy to mix, so just combine the cheese and sugar however you prefer. Be sure not to over mix them though, as mascarpone cheese can break down and become really soft and almost watery when over mixed. Added to the mascarpone cheese is some whipped cream, which lightens in up perfectly.

For the espresso layer, dissolve some espresso powder in hot water, along with a little sugar. Typically I use Kahlua, but decided to switch it up this time and just go with espresso. The biggest difference between using one or the other is that Kahlua naturally is sweeter. Espresso on its own is quite bitter, so don’t leave out the sugar thinking it’s a great way to reduce the sugar and sweetness in the recipe – unless you are really a fan of bitter. The sugar is just enough to sweeten the espresso and make it enjoyable in a dessert.

The ladyfingers I used are the softer ones you typically find at a grocery store. I love the more traditional firm ladyfingers, but I wanted these trifles to be a little simpler. With the firm ladyfingers, they’re usually thicker and take longer to soften. The ones I used this time make more manageable (less thick) layers and you can eat them more quickly because there’s no wait time for softening. Score!

The trifles are topped with some whipped cream and a sprinkle of cocoa. I did use Kahlua in the whipped cream (I just couldn’t resist!) but you could swap it out for a little vanilla extract or something if you want. Either way, these trifles are light, easy to make, delicious and perfect for sharing!

INGREDIENTS

MASCARPONE FILLING

• 20 oz (565g) mascarpone cheese
• 3 tbsp (39g) sugar
• 1 cup (240ml) heavy whipping cream, cold
• 1/2 cup (58g) powdered sugar
• 1 tsp vanilla extract

ESPRESSO MIXTURE

• 3/4 cup (180ml) hot water
• 3 tbsp (45ml) instant espresso powder
• 3 tbsp (39g) sugar
• 36 lady fingers*

WHIPPED CREAM

• 1/2 cup (120ml) heavy whipping cream
• 1/4 cup (29g) powdered sugar
• 2 tbsp (30ml) kahlua

INSTRUCTIONS

1.  Mix mascarpone cheese and sugar together until combined. Do not over mix or the mascarpone cheese can thin out. Set aside.
2.  In another bowl, add the heavy whipping cream, powdered sugar and vanilla extract and whip until stiff peaks form.
3. Carefully fold the whipped cream into the mascarpone cheese mixture. Set aside.
4. In another bowl, combine the hot water, espresso powder and sugar.
5. To layer the trifles, dip the ladyfingers into the espresso mixture one at a time and place into the bottom of the trifle cup. Use two to three ladyfingers and break into pieces as needed so they fit in the cup and create a full layer.
6. Pipe or spoon a layer of mascarpone filling on top of the ladyfingers.
7. Repeat another layer of ladyfingers and mascarpone filling.
8. After completing the trifles, make the whipped cream.
9. Add the heavy whipping cream, powdered sugar and kahlua to a large mixer bowl and whip until stiff peaks form.
10. Pipe a swirl of whipped cream on top of each trifle, then sprinkle with cocoa powder, if desired.
11. Refrigerate trifles until ready to serve. Trifles are best for 2-3 days.