Tiramisu Trifle

By bakeaholic

A trifle like this was made for serving a crowd. Tiramisu can be made a day ahead of time and topped with its spiked whipped cream the day it is to be served. Yum!

Ingredients

• Topping:
• 1 cup whipping cream
• 2 tsp. sugar
• 2 tbsp. coffee liqueur or Kahlua
• chocolate shavings and cocoa powder for garnish
• (If making in a large bowl, double the topping.)
• Cream Filling:
• 1 cup whipping cream
• 1 tbsp. vanilla extract
• 5 egg yolk
• 1/2 cup sugar
• 1/3 cup Marsala wine
• 2 cups mascarpone cheese
• Ladyfinger Base:
• 1 1/2 cups coffee
• 1/4 cup rum
• 5 tbsp. sugar
• 2 pkgs. ladyfinger biscuits
• 1/2 cup grated chocolate

Details

Servings 10

Preparation

Step 1

Topping:
1. Whip cream to soft peaks and stir in sugar and coffee liqueur. Chill until ready to assemble.

Cream Filling:
1. Whip cream to soft peaks and stir in vanilla extract. Chill.
2. Place a pot with 2 inches of water on medium heat and bring to a simmer. In a metal or glass bowl, whisk together the egg yolks, sugar and Marsala wine. Place over the pot of simmering water and whisking constantly until mixture has doubled and holds a ribbon design on itself when you lift the whisk. Remove from heat.
3. Whisk in mascarpone cheese and if still warm, chill until at least room temperature. Fold in vanilla whipped cream. Set aside until ready to assemble.

Ladyfinger Base:
1. Mix coffee, rum and sugar until sugar has dissolved.

To assemble:
1. Dip ladyfingers in coffee soaking liquid, just for a moment, to let it soak up the coffee (but not get soggy). Line the bottom of the trifle bowl, or decorative casserole dish completely with the soaked ladyfingers.
2. Spread half the cream filling over the ladyfingers and sprinkle with grated chocolate.
3. Repeat steps 1 and 2. (If your trifle dish is quite tall, repeat steps 1 and 2 again, using a third of the cream filling each time.)
4. Spread whipped cream topping over Tiramisu, dust with cocoa powder and sprinkle with grated chocolate.