Tiramisu Trifle

Ingredients

• 2 Cups Heavy Cream (- VERY COLD!)
• 3 TBS Cocoa Powder (- DIVIDED + more for dusting top)
• 7 TBS Confectioner’s Sugar (- DIVIDED)
• 16 ounces Mascarpone (- slightly softened )
• 5 ounces Semi-Sweet Chocolate (- melted (about a heaping 1/2 cup morsels))
• 5 TBS Baileys (- DIVIDED (can substitute Kahlua, Irish Cream, or Chocolate Liqueur))
• 1 tsp Pure Vanilla Extract
• 1 Cup Cool Whip (- thawed if frozen)
• 1 1/4 Cup Strong Brewed Coffee (- at room temperature)
• 1 TBS Granulated Sugar
• 7 ounces Ladyfinger Cookie or Savoiardi ((about 24 cookies))
• 4 ounces Dark Chocolate (- shaved or grated; DIVIDED)
• Optional Garnishes: Cool Whip Frosting

Instructions

1. 1

   Make the Chocolate Whipped Cream: In a metal mixing bowl (SEE NOTES), add the heavy cream, 2 tablespoons cocoa powder and ¼ cup confectioner’s sugar. Beat with a electric mixer for 4 minutes, or until medium-stiff peaks form. Then set aside in the refrigerator.

2. 2

   Make the Chocolate Mascarpone Mousse: In a large bowl, gently fold the mascarpone with melted chocolate, 3 tablespoons confectioner’s sugar, 1 tablespoon Baileys (or coffee if non-alcoholic), and vanilla extract until JUST combined (SEE NOTES). Next, use a spatula to gently fold the cool whip into the mascarpone. Then, set aside.

3. 3

   Make the Coffee Mixture for the Ladyfingers: In a shallow bowl, whisk together the coffee, granulated sugar, 1 tablespoon of cocoa powder and ¼ cup Baileys.

4. 4

   Dip Ladyfingers in Coffee Mixture: Working with a third of the ladyfingers at a time (about 7-8 depending on the size of your bowl), dip the ladyfinger cookies into the coffee mixture, soaking both sides (SEE NOTES).

5. 5

   Layer Tiramisu Into A Trifle Bowl: Layer Chocolate Tiramisu into Trifle Bowl: First layer the soaked lady fingers onto the bottom of a 3 quart trifle bowl or glass bowl, arranging the cookies in a single layer and breaking the lady fingers in half if necessary to fit them into the bowl. Next, dollop a third of the mascarpone cream mixture onto the ladyfingers and use an offset spatula to spread and smooth out the mascarpone mixture. Then, dollop a third of the chocolate whipped cream over the mascarpone mixture and use your spatula to spread out and smooth the whipped cream. Repeat all the layers two more times - starting with dipping the lady fingers into coffee and ending with the whipped cream.

6. 6

   Chill Tiramisu Trifle: Cover the tiramisu trifle with plastic wrap and place in the refrigerator. Let the tiramisu sit and set up in the fridge for at least 2 hours or up to overnight. (Why? The ladyfinger cookies need time to soften. If you like a spongy tiramisu, I recommend letting the trifle sit overnight in the fridge.)

7. 7

   Garnish And Serve Tiramisu Trifle Dessert: Dust the top of your tiramisu trifle dessert with cocoa powder, dollop with cool whip frosting, and then sprinkle with chocolate shavings, if using. Serve and enjoy!