Easy Tiramisu Trifle
Back in the hey day of the ’90s, my family routinely went to Olive Garden to celebrate birthdays. I mean, what was better than the salad and breadsticks? Back then, I would argue not much of anything! It was pretty much the only time that I would happily devour more than one serving of salad. (Seriously – does anyone have a good copycat recipe for their salad dressing? I haven’t been there in nearly a decade… I could drink that stuff!) It was at this time that I not only became infatuated with the Andes candies delivered with the bill, but fell totally in love with tiramisu. It’s been an ongoing love affair ever since!
I’ve made a traditional tiramisu recipe for Christmas Eve quite a few years in a row… while it’s not a difficult recipe, making the custard is a little involved and can take some time. During the summer, I’m all in favor of simplifying desserts as much as possible. I wanted to do a tiramisu-themed dessert for Sunday dinner, but wasn’t feeling the whole custard and standard rectangular pan.
Instead, I did away with the custard and folded whipped cream into the sweetened mascarpone mixture. Then, I layered it together with coffee and Kahlua-soaked lady fingers in a glass trifle bowl. For some reason, trifles just scream summer to me and I think they’re always good for a fabulous presentation.
I was able to assemble this in only 30 minutes (and a day in advance, as well!) and it was a mega hit at dinner yesterday. There was nothing left by the end of the day, and this is a big dessert… that’s absolutely a sign that a recipe is a keeper!
Three years ago: No-Bake Oatmeal-Peanut Butter Chocolate Chip Bars
Four years ago: Two Ingredient Peanut Butter Cup Ice Cream
Six years ago: Arancini
Easy Tiramisu Trifle
Ingredients
- 2 cups (476 ml) heavy cream
- 2½ cups (592.5 ml) coffee, at room temperature
- 1½ tablespoons (1.5 tablespoons) instant espresso powder
- 4 tablespoons Kahlua, divided
- 16 ounces (453.59 g) mascarpone cheese
- 1 cup (120 g) powdered sugar
- 1 teaspoon vanilla extract
- 14 ounces (396.89 g) savoiardi lady fingers, about 50 savoirdi
- ¼ cup (21.5 g) unsweetened cocoa powder
Instructions
- Using an electric mixer, whip the heavy cream on medium speed until frothy. Increase the mixer speed to high and beat until stiff peaks form. Place the bowl with the whipped cream in the refrigerator until needed.
- Stir coffee, espresso, and 2 tablespoons Kahlua in a wide bowl or pie plate until espresso dissolves; set aside.
- Beat the mascarpone cheese on medium speed until smooth and light. Reduce the mixer speed to low and add the powdered sugar, vanilla and remaining 2 tablespoons Kahlua. Once combined, increase the speed to medium and beat until thoroughly combined and smooth.
- Using a rubber spatula, fold one-third of the whipped cream into the mascarpone mixture to lighten, then gently fold in the remaining whipped cream until no white streaks remain.
- Working one at a time, drop one-third of of the savoirdi into the coffee mixture, quickly roll, and remove and transfer to a trifle bowl. Arrange the soaked cookies in a single layer on the bottom of the trifle bowl, with the cookies positioned on their sides (see photo above), breaking or trimming them as needed to fit into the dish.
- Spread one-third of the mascarpone mixture over the soaked savoirdi, smoothing the top of the layer. Place the cocoa powder in a fine-mesh sieve and sprinkle over the top of the mascarpone layer.
- Repeat the dipping and arrangement of the savoirdi, spreading of the mascarpone mixture and dusting of the cocoa powder twice more. Cover with plastic wrap and refrigerate for at least 6 hours before serving. Leftovers can be stored, covered, in the refrigerator for up to 3 days.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
I made this recipe yesterday, and it’s a winner! slime rancher 2
I made this for my mom for Mother’s Day and am making it right now for her 85th birthday celebration, per her request. This trifle is so light and flavorful. Perfect for a hot summer day. The only thing I changed is using angel food cake in lieu of the lady fingers. So easy and good. Highly recommend!
Could I make this a 12 hours in advance or will it get gross
Do you think soft lady fingers would work?
I have made this twice – the first time I halved everything and only made 2 layers in a small pan just to test it out. The 2nd time in our trifle dish as my husband’s birthday party dessert request. It came out excellent and I just loved that you don’t have to cook a custard. Made it per the recipe with only 1 addition, I added some chocolate liqueur to the Kahlua to make it a little bit boozier – always good right? Anyway LOVE it. If I can get my picture added to Instagram with the tag I will!
How far ahead can I make this? Is 48 hours too early?
Hi Linda, I think that would be okay, but I wouldn’t do it any further ahead than that. The fresh whipped cream could start to break down.
Hi. I love your recipes. Do you know if I can substitute Stella D’0ro Margherite cookies for the Savoiardi lady fingers?
Hi Nancy, I’m not familiar with those cookies – you want something that will quickly absorb the coffee mixture and soften, but not totally disintegrate. You could certainly give it a try and see how you like it!
Hi – regarding Tiramisu: I use grated chocolate as a topping… I wonder if you recommend this…. the cocoa powder is too strong….
thanks for the great recipe.
Grated chocolate would work fine! Enjoy!
I made this recipe yesterday, and it’s a winner!
Note: I substituted Bailey’s Irish Cream for the Kahlua and doubled the amount. I also topped it off with shaved curls of white and dark chocolate. Result: fabulous. Will make this again.
Thanks so much for sharing Sara!
Think this would work if I halved the recipe and used a different glass dish? I don’t have a trifle and don’t have enough people to eat this! I don’t want leftovers as new healthy eating starts Jan 1 ! Happy New Year BEB!
Hi Gail, Yes, that would be fine!
Do you have a recipe for the traditional custard you’d use? I prefer putting in the extra time in order for the best flavor possible!
Hi Kellum, Here is the one I use in my traditional tiramisu recipe: https://www.browneyedbaker.com/tiramisu/
Hi Michelle,
This recipe was delicious and well received but I did have some trouble with the mascarpone cheese and had to use cream cheese instead. I’m not sure why, but it never got smooth, it just curdled. Any ideas on why that happened? I’d like to try it again with the mascarpone. Thanks!
Hi Amy, I’ve never had issues with mascarpone, and I usually use it straight from the fridge, but you might want to try bringing it to room temperature first if you’re experiencing some problems.
My mascarpone separated too… apparently its quite common. I salvaged it by adding extra confectioners sugar and then extra cream, and then whipping it before adding in the extra plain whipped cream. I’m sure I had more volume than I needed, but it saved me from tossing expensive mascarpone!
I’m from the South Hills of Pittsburgh and just bought a bottle of instant espresso powder today at Williams Sonoma at the Galleria. I’m really anxious to try out this recipe, Michelle — it looks both easy and scrumptious!
I’m in Central PA and can find brand-name Olive Garden dressing with the rest of the salad dressings in the grocery store! Maybe they stock it out west too?
I tried an Olive Garden salad dressing recipe many years ago that was pretty spot on. I can’t seem to find my original copy (printed out from a website before the time of Pinterest) but this seems to be either the exact recipe I used or very similar. http://www.copykat.com/2009/03/29/olive-garden-salad-dressing/
A member of my family does not use alcohol. Any suggestions for a substitution for the Kahlua?
Hi Buffy, Kahlua is coffee-flavored rum, so you’ll still get the coffee flavor from dipping the lady fingers, although you could add a tablespoon or two of coffee into the mascarpone mixture if you’d like, along with rum extract if you want to replicate the flavor.
We used to go to olive garden all the time too, but I don’t ever remember having the tiramisu. This is such a great idea for a party!
Michelle, this looks fantastic, and I love that it only took 30 minutes to pull together! Tiramisu is one of my favorites, but it can be a bit involved! This dessert is a wonderful alternative! Thanks for the recipe!
What size of Trifle bowl did you use for this?
thanks!
Hi Clarissa, It’s not marked and I’ve had it forever, but I think it’s a 3 quart.
I found this online and I think it’s pretty close. Of course any tweaks you’d like to make – and then tell me about – would be appreciated!
Copycat Olive Garden Italian dressing
½ cup white vinegar
½ tsp. dried Italian seasoning
1 packet Good Seasons Italian salad dressing packet
4½ tbsp. water
½ cup vegetable oil
¼ cup olive oil
1 tsp. mayonnaise
½ tsp. garlic powder
½ tsp. honey
¼ tsp. black pepper
½ tsp. salt
1 tsp. grated Parmesan cheese
Combine all ingredients together in a mason jar with lid. Shake until well mixed. Allow to chill.
I live north of Pittsburgh. Where do you find the espresso powder? I have looked for this ingredient before with no luck. Go Bucs!
Sur la Table has it (in store (at least they do here in AZ) or by mail). It looks like there’s a store in Pittsburgh. Also you can order it from King Arthur.
Hi Carol, You can get it at Williams-Sonoma or Sur la Table, but I order mine from King Arthur Flour.
I found a big bag of ground espresso at Giant Eagle in Gibsonia. It was Cafe Bustelo brand…yellow bag.
I’m in IN and I can find it at the grocery – usually with instant coffees, though it can be with ethnic foods or near the herbs/spices/seasonings.
http://www.thekitchn.com/pantry-basics-what-is-espresso-41586
Yum! I had tiramisu years ago, so I will definitely try this.
This looks wonderful. Can’t wait to make it. I was reading a new recipe on Pintrest the other day- they replaced custard with pastry cream and said it was delicious. Its been a while since I made pastry cream- but I seem to remember it is slightly easier than custard…
I always said if I ever opened my own “bakery” it would be just trifles…love every one of them! Tiramisu is definitely on the list of faves, but just above it, is what I called Cannolimisu. I had made cannolis for a church event and had a lot of leftover filling. So I used it in a tiramisu trifle, replacing the mascarponi filling. Wow. Best trifle ever.
I made tiramisu yesterday!! How odd! Only, I didn’t have the lady fingers, as I’d thought, but did have a packet of unopened stollen from last Christmas, and no Kahlua, tho lots of Frangelico and Triple Sec…..and I couldn’t remember quantities or all the ingredients…..so I sailed along, mixing whipping, dunking, layering, and what a yummy result! I particularly love the marzipan surprise in the odd mouthful…
This looks amazing to me! I love easy and delicious!
This looks great; I can’t wait to try it! (By the way, it seems like some info is missing from step 2–I assume it’s 2 tbsp of Kahlua?)
Hi Kerry, Yes, you’re correct! So sorry about that, I’ve fixed it!
You don’t need a copycat recipe to get your salad fix. Walmart sells Olive Garden’s actual Italian salad dressing. It’s the real deal, no difference and sooo good.
I have seen the dressing at various stores, but I want to make it homemade! :)
I have a serious crush on this trifle!! Yum!