Published: March 28, 2021
This delicious easy-to-assemble Tiramisu dessert is prepared in a trifle dish and is perfect for meetings! Quickly whip it up and throw it in the fridge overnight and it’s ready the next day for guests and family!
Do you need something for a smaller group? Try our other easy tiramisu recipe prepared in an 8 × 8 dish.
Do you think tiramisu is reserved only for fancy restaurant menus? Think again! It’s actually so easy to make at home and great for any occasion.
This Tiramisu recipe is a simplified version of the classic Italian dessert, without eggs or the need for a bain-marie. It is not baked and layered in one trifle bowl for a beautiful presentation Perfect for the holidays or any time you get together with a group.
Is it an authentic tiramisu recipe?
No. Traditional tiramisu is made with a custard made from egg yolks, sugar and sweet wine that is beaten together in a double boiler. We omitted the egg yolks and also the double boiler process to make it an easy, no-bake dessert, and also added to rum for wine. The flavors are still wonderful and the texture is delicious!
Ingredients for the tiramisu trifle
Only a few ingredients are needed for this recipe (variations below).
- mascarpone cheese
- Heavy cream
- Powdered sugar
- Dark rum
- Crispy Savoyard biscuits
- Strong coffee
- Unsweetened cocoa powder
- Semi-sweet chocolate
Variations of the recipe
- Replace the mascarpone: You can substitute the mascarpone with cream cheese and a little sour cream if you prefer. (12 ounces of cream cheese with 4 ounces of sour cream.)
- Can’t find Savoiardi? You can use our homemade angel food cake or pound cake, cut into strips.
- Use a different liqueur: The rum can be replaced with Kahlúa liqueur, brandy or Amaretto.
- Do you want it without alcohol and coffee? Instead, use hot (cooled) cocoa.
Recipe tips
- Type of Savoiardi: Use only crispy Italian ladyfingers. Pie-style ladyfingers will get too soft.
- Bowl of soup: Use a trifle bowl show the layers and create a beautiful presentation. If you don’t have a trifle bowl, use a large glass bowl. You can also do this in a 9 × 13 glass pan, but instead of 4 layers, you’d only have 2.
- Grate the chocolate: To grate the chocolate, use a chocolate bar over large holes of a grater. To make the curls, you can use the peeler, dragging it on the same bar.
Keep the tiramisu trifle
- Go on: This needs to be prepared at least 6 hours in advance and ideally 12 hours (overnight) before planning to serve it, which gives the ladyfingers a chance to soften and absorb the liquid, making each bite tastier, creamier, and wonderful!
- In the fridge: The leftover tiramisu should be kept in the refrigerator, hermetically wrapped. It will last up to 3 days. Keep in mind that the flavor will continue to get stronger every day.
- In the freezer: It can be frozen for up to 2 months. Do not sprinkle with cocoa powder, wrap well in cling film so that no air gets in. To defrost: remove from the freezer, dust the surface evenly with cocoa, then defrost in the refrigerator for at least 24 hours.
More sweet nonsense
If you love nonsense, don’t miss our Death by Chocolate and Lemon Trifle nonsense!
I hope you enjoy this delicious and simple recipe – be sure to give it a review below! Also, don’t forget to follow Belly Full Facebook, Instagram, PinterestAnd Youtube!
Tiramisu soup
This delicious easy-to-assemble Tiramisu dessert is prepared in a trifle dish and is perfect for meetings!
Portions: 12
ingrediants
- 16 ounces mascarpone cheese softened
- 2 cups heavy cream cold
- 2/3 cups powdered sugar
- 2 spoons dark rum
- 30 finger biscuits
- 2/3 cup strong coffee cold
- 3 spoons unsweetened cocoa powder
- 1 ounce grated semi-sweet chocolate or chocolate curls
Instructions
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In a large bowl with an electric whisk, beat the mascarpone cheese until the mixture is smooth. Beat the cream and the icing sugar, until the mixture is light and fluffy, for about 1-2 minutes. (Don’t beat too hard – the blend should be soft and light with volume, but not lumpy.)
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Whisk the rum.
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Line the bottom of a large bowl or clear glass bowl with about 1/4 of the ladyfingers (breaking them to fit, if necessary, so that they cover the plate in a single layer).
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Brush the ladyfingers with about 1/4 of the coffee.
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Pour about 1/4 of the cream mixture over it.
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Using a sieve, sprinkle about 1 tablespoon of cocoa powder.
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Repeat this process 2 more times, finishing with a sprinkling of cocoa.
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Cover with plastic wrap and let it cool overnight.
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If it needs to be refreshed, sprinkle with a little more cocoa powder. Sprinkle with chocolate curls and serve.
Nutrition
Calories: 454kcal | Carbohydrates: 27g | Protein: 7g | Fat: 35g | Saturated fats: 21g | Cholesterol: 153mg | Sodium: 77mg | Potassium: 93mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1265IU | C vitamin: 1mg | Soccer: 94mg | Iron: 1mg
The nutrition information provided is an automatic calculation and may vary based on the exact products you use and any changes made to the recipe. If these numbers are very important to you, I recommend that you calculate them yourself.
Other notes
