Tiramisu Trifle

Decadent, dramatic, and surprisingly easy too, this tiramisu trifle dessert is the more indulgent, more chocolatey, and more show‑stopping cousin to classic tiramisu recipes. Imagine layers of velvety chocolate tiramisu mousse, espresso‑soaked ladyfingers, fluffy chocolate-kissed whipped cream, and a generous dusting of rich cocoa—all stacked high in a gorgeous glass bowl. Its classic elegance meets chocolate-lover indulgence, and it's guaranteed to steal the spotlight at any table.

📝 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. 1Make 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. 2Make 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. 3Make 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. 4Dip 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. 5Layer 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. 6Chill 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. 7Garnish 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!