Tiramisu Trifle

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Tiramisu Trifle

Cookie Layer:
2 packages Ladyfingers
4 heaping teaspoons instant espresso
Hot water to dissolve the espresso in about ¼ cup
½ cup Coffee Liqueur, Kahlua, or Godiva Chocolate Liqueur

Mix together espresso, water and liqueur.
tiramisu

Center Layers:
1 8-ounce pareve chocolate bar, in shavings
3 Tablespoons cinnamon

Cream Layer:
5 eggs, separated
5 tablespoons sugar
1 package tofutti cream cheese
1 tablespoon vanilla sugar
½ teaspoon vanilla extract
1 small container pareve whipping cream, whipped
Extra whipping cream for the top

Beat the egg whites until stiff peaks form. Separately beat the yolks with both sugars until pale yellow. Add the tofutti cream cheese and the vanilla extract to combine. Fold in the egg whites. Fold in the whipped cream and chill until using.

To assemble:

Dip ladyfinger cookies in the coffee mixture (do this individually and quickly otherwise the cookies will be too mushy). Layer the bottom of the trifle bowl decoratively with the soaked cookies. Spoon 1/4 of the cream mixture over the ladyfingers. Sprinkle generously with chocolate then cinnamon. Repeat with more ladyfingers on top of the cinnamon layer, then cream, chocolate and cinnamon. Repeat 4 times. Top with the extra whipped cream and more chocolate and cinnamon. Chill until serving

*This can be made in individual dishes or a low dish. Keep in the refrigerator to cut out pieces.

9 thoughts on “Tiramisu Trifle

  1. Can this be frozen? How many days ahead of serving can it be made and kept in the refrigerator? Thanks for your reply, I want to try making this for Rosh Hosh.

      • I freeze this and find it tastier thus way. Serve just thawed. Freezing ahead integrates all the flavors and tempers the desset’s sweetness. For buffet party style, layer into glasses and freeze individually. Can even just place one cookie in standing for flair!

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    • Coddle the eggs, that is place eggs is boiling water for 30 seconds. This will kill any bacteria. Then use them raw.

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