Ingredients:

  • 1 cup (240ml) strong brewed coffee, cooled
  • 2 tablespoons (30ml) coffee liqueur (e.g., Kahlúa), optional
  • 1 tablespoon (15g) granulated sugar
  • 1 (7 ounce/200g) package ladyfingers (savoiardi biscuits)
  • 1 ½ cups (360ml) heavy cream, chilled
  • 8 ounces (225g) mascarpone cheese, room temperature
  • ½ cup (100g) granulated sugar
  • 2 tablespoons (30ml) unsweetened cocoa powder
  • 1 teaspoon (5ml) vanilla extract
  • ¼ teaspoon (1.25ml) salt
  • 2 tablespoons (10g) unsweetened cocoa powder, for dusting
  • Chocolate shavings, optional
  • Espresso beans, optional

Instructions:

  1. Prepare the Coffee Soak: Combine cooled coffee, coffee liqueur (if using), and sugar in a shallow dish. Stir until sugar is dissolved.
  2. Soak the Ladyfingers: Quickly dip each ladyfinger into the coffee mixture, turning to lightly coat both sides. Do not over-soak!
  3. Make the Mocha Mascarpone Cream: In a large bowl, whip the heavy cream with an electric mixer until stiff peaks form.
  4. In a separate bowl, beat the mascarpone cheese, sugar, cocoa powder, vanilla extract, and salt until smooth and creamy.
  5. Gently fold the whipped cream into the mascarpone mixture until just combined. Be careful not to overmix!
  6. Assemble the Trifle: Arrange a layer of soaked ladyfingers in the bottom of the trifle bowl.
  7. Spread half of the mocha mascarpone cream evenly over the ladyfingers.
  8. Repeat layers with remaining ladyfingers and cream.
  9. Chill and Garnish: Cover the trifle and chill in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to meld.
  10. Dust and Serve: Before serving, dust the top of the trifle generously with cocoa powder. Garnish with chocolate shavings and espresso beans, if desired. Enjoy this Mocha Tiramisu Trifle!