As I’ve mentioned before, I love trifles. They look elegant sitting in that trifle dish all layered and put together, and there hasn’t been one yet that didn’t taste delicious that I’ve come across. While I was talking to my mother-in-law on Friday, we were planning the menu out for Mother’s Day on Sunday. She asked me if I could make dessert and asked what we would be having…and this was the perfect opportunity to try this recipe out. I’ve been toying with what ingredients to use in this to make it taste similar to the Tiramisu, yet keep it really simple to throw together. The end result was bliss. My husband went back for seconds, and my mother-in-law packaged some up before we left.
While I was putting this together, the thought pondered in my head, wondering if there was too much coffee drizzled on the cake and cookie layers…but the distribution was perfect. You could definitely taste the coffee in the dessert, but it wasn’t overpowering…and that mascarpone layer was so rich and creamy. You can use regular coffee or coffee liquor, but that depends on how much of a “kick” you want. Since my daughter ate some of this batch, regular coffee was used…but I would still love to throw some of the liquor in there as well. You could always use half coffee and half liquor, or however else you’d like to make it. This dessert has definitely been added to the “Heck yes, I’ll make it again” list for the future!
Tiramisu Trifle Recipe:
1 angel food cake (I just picked one up from the bakery at the grocery store)
1 box Nilla wafers
1 cup powdered sugar
8 oz. mascarpone cheese
1 cup coffee or coffee liquor
2 (8 oz.) containers whipped topping
4 teaspoons cocoa, divided
Beat mascarpone cheese and powdered sugar with electric mixer until creamy and blended. Add 1 container of whipped topping, continue mixing until well-blended. Break up half of cake and place on bottom of trifle dish. Drizzle 1/4 cup of coffee over cake. Spread half of mascarpone mixture on top of cake. Sprinkle 1 teaspoon of cocoa on top. Place half of cookies on top, drizzle with 1/4 cup coffee. Spread half of remaining container of whipped topping on top of cookie layer, sprinkle with 1 teaspoon cocoa. Repeat layering. Cover tightly and set in refrigerator at least 4 hours or overnight, so the flavors can set. Store in refrigerator.