This recipe is just like your classic coffee tiramisu, but in trifle form! Your guests will love this if you’re serving a crowd!
Ingredients:
2 cups heavy cream
2 ½ cups coffee, at room temperature
1 ½ tablespoons instant espresso powder
4 tablespoons Kahlua, divided
8.8 ounces mascarpone cheese
1 cup powdered sugar
1 teaspoon vanilla extract
14 ounces lady fingers
¼ cup unsweetened cocoa powder
Directions:
Using a hand mixer, whip the heavy cream on medium speed until frothy. Increase the mixer speed to high and beat until stiff peaks form. Place the bowl with the whipped cream in the refrigerator until needed.
Stir coffee, espresso, and 2 tablespoons Kahlua in a wide bowl or pie plate until espresso dissolves, then set aside.
Beat the mascarpone cheese on medium speed until smooth and light. Reduce the mixer speed to low and add the powdered sugar, vanilla and remaining 2 tablespoons Kahlua. Once combined, increase the speed to medium and beat until thoroughly combined and smooth.
Using a rubber spatula, fold one-third of the whipped cream into the mascarpone mixture to lighten, then gently fold in the remaining whipped cream until no white streaks remain.
Working one at a time, drop one-third of of the lady fingers into the coffee mixture, quickly roll, and remove and transfer to a trifle bowl.
Arrange the soaked cookies in a single layer on the bottom of the trifle bowl, with the cookies positioned on their sides, breaking or trimming them as needed to fit into the dish.
Spread one-third of the mascarpone mixture over the soaked lady fingers, smoothing the top of the layer.
Repeat the dipping and arrangement of the lady fingers, spreading of the mascarpone mixture and dusting of the cocoa powder until you are out of ingredients (one or two more times). Cover with plastic wrap and refrigerate for at least 6 hours before serving. Leftovers can be stored, covered, in the refrigerator for up to 3 days.