Tiramisu trifle
- Liberty Mendez
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Serves 14 - 16
More effort
Prep: 35 mins
Cook: 5 mins
plus 1 hr chilling
A star rating of 5 out of 5.9 ratingsRate
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Combine the decadent coffee and chocolate flavours of a tiramisu with a classic trifle for a crowd-pleasing dessert – it's a fuss-free finale to your dinner
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
300g shop-bought madeira or chocolate cake
cut into 3cm pieces
-
70ml coffee liqueur
or madeira wine
-
250ml strong coffee
cooled
-
200g shop-bought sponge fingers
-
2 tbsp cocoa powder
For the cheat’s coffee crémeux
-
500g fresh shop-bought custard
-
3 tbsp instant coffee granules
-
200g dark chocolate
finely chopped
-
100g salted butter
cubed and softened
For the tiramisu filling
-
2 egg yolks
(freeze the whites for another recipe)
-
65g caster sugar
-
40ml marsala wine
or coffee liqueur
-
150g mascarpone
-
200ml double cream
For the brown sugar cream
- 400ml double cream
- 2 tbsp dark brown soft sugar
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Nutrition: Per serving (16)
- kcal554
- fat40g
- saturates24g
- carbs39g
- sugars30g
- fibre2g
- protein6g
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Method
-
step 1
Arrange the cake pieces in the bottom of a large trifle dish, then drizzle over 20ml of the liqueur or madeira wine and set aside.
-
step 2
For the coffee crémeux, tip the custard and coffee granules into a large pan set over a medium heat and bring to the boil, stirring continuously. Put the chocolate in a large heatproof bowl and, when the custard is boiling, pour it over, whisking until the chocolate has melted and the mixture is smooth. Leave to cool for 5 mins until just warm, then whisk in the butter until well combined. Pour the crémeux over the cake layer in the dish and level with the back of a spoon. Chill for 1 hr until set.
-
step 3
Mix the remaining coffee liqueur or madeira with the cooled coffee in a shallow bowl. Dip the sponge fingers in the mixture for 5 seconds on each side, arranging them in a single layer over the set crémeux, then vertically against the side of the trifle dish. Keep chilled while you prepare the tiramisu filling.
-
step 4
Tip the egg yolks, caster sugar and marsala wine into a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn’t touch the water, and beat with an electric whisk for 10 mins until pale and light. Put in the fridge to cool.
-
step 5
Meanwhile, in a separate bowl, beat the mascarpone and double cream together to soft peaks using an electric whisk. Gently whisk in the cooled egg yolk mixture until the filling is smooth and lump-free. Spoon the tiramisu filling over the sponge fingers in the trifle dish and chill for at least 30 mins.
-
step 6
Meanwhile, for the brown sugar cream, tip the double cream and brown sugar into a large bowl and beat with an electric whisk until the mixture holds soft peaks and can easily ripple off the spoon. Spoon dollops of the brown sugar cream over the tiramisu filling, then sift over the cocoa powder before serving. Will keep covered in the fridge for up to three days.
Recipe from Good Food magazine, December 2021
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A star rating of 5 out of 5.9 ratings
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