Tiramisu Trifle

tiramisu trifle

kitchen_w150x125.jpg The February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession.
I chose to make my tiramisu into a trifle . I used the homemade Savoiardi biscuits on the bottom and in the middle and layered it with coffee flavoured cream, made from the homemade mascarpone, pastry cream and a coffee flavoured zabaglione and some plain whipped cream.


The Savoiardi biscuits were very easy to make and I would definitely make them again for this or other desserts. Making the mascarpone was a first for me and it turned out great, despite having trouble getting my cream to 190° F. I finally determined it was “done” when it levelled out at 170° and it turned out perfectly fine (phew!). It is also quite a bargain to make it at home. A carton of mascarpone around here is around $10, while the 500 ml of whipping cream cost less than $5. I’ll definitely make my own from now on!


There are a lot of steps here, so spreading it out over a couple of days makes it seem more manageable. I made the savoiardi and mascarpone two days before serving. The next morning, I made the pastry cream and zabaglione, left them to chill all day and assembled the Tiramisu Trifle later that day. It was then left in the fridge for 24 hours and enjoyed for dinner the next day. Here are my “cast of characters” ready to be mixed together into the trifle.


Since I was only preparing this for my family of 3 (including one picky teenager), I didn’t include any booze in mine. I also took it a bit easy on the coffee flavour, using regular coffee (not espresso) to dip the savoiardi and flavour the zabaglione. All in all, a fun challenge. Thanks Aparna and Deeba!


Lessons Learned: I had done two layers of whipped cream in mine but felt it was a bit too much whipped cream, so in the recipe below, I’ve included only one plain whipped cream layer in the middle. Don’t skimp on the cocoa as it makes the layers very pretty as well as making a lovely contrast in taste with the cream. This recipe would make an equally nice individual dessert presentation, layering the ingredients in clear drinking glasses and the addition of a chocolate pudding-like layer would be nice, as well. Finally, I wasn’t paying close enough attention to the assembly recipe and accidentally put ALL of the mascarpone I made into the coffee cream. Still tasted great, but of course, now my tiramisu trifle has a zillion calories (instead of just the million it would have had) and is being applied to my hips as we speak ;)


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  1. Thanks Jonna. Enjoyed reading your blog and see that your (snowy) world is much like my (snowy) world! :)

  2. A beautiful trifle you’ve created. Love your pictures!

  3. Thanks tia, Lori and Anon. I loved the flexibility of the trifle. Fruit would be great in it, or a chocolate layer, I think.
    Thanks for stopping by!

  4. I love the way a trifle bowl/dish makes almost anything look fabulous, including your tiramisu! I broke the recipe down exactly like you did – mascarpone and ladyfigers on day one, pastry cream and zabaglione on day two, assembly on day three. Nice job!

  5. You did a great job. I like this in the truffle bowl. Easy to pile up the layers and add fruit too if you want.

  6. awesome job! i love your site aqnd photogrsphy.

  7. Thanks! Yours with raspberries looks (and probably tastes) so lovely! Thanks for stopping by.

  8. Your tiramisu triffle looks great. Good job!

  9. Hi Mary. I beat up 1 1/2 cups of whipping cream and added 2/3 of it to the pastry cream/mascarpone mixture (so about the 1 cup the recipe called for, I figure). The rest I used for the whipped cream layer. And you’re right. It had a zillion calories to begin with :)

  10. It looks lovely in a trifle dish. Did you use lots more cream than called for in the recipe to mix some in the filling and have plain cream between layers? I used more mascarpone too, cause this was no diet dish to begin with!

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