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This quick and easy Caramel Macchiato Tiramisu Trifle is made with layers of cubed angel food cake, Nutella ganache, espresso, butterscotch pudding, caramel sauce, and homemade whipped cream. It’s the perfect combination of flavors and textures and so delicious!
Easy Tiramisu Trifle Recipe
I’m always looking for quick and easy dessert recipes that I can throw together in a pinch. Trifles are the perfect solution. And the layers in this tiramisu-inspired trifle are all amazing.
Now you may be thinking that this one seems a little crazy, but hear me out. Coffee. Nutella. Caramel. What about that could be bad? It seriously combines into one of my favorite desserts. I’ve made it many times and fall in love with it all over again every time. I absolutely love the way the cake absorbs the coffee flavor. Then it combines with the creamy pudding. Then the Nutella ganache firms up just enough to add a little texture and it’s truly my favorite layer. The whole thing is addicting and will fly out of the dish when you serve it. Trust me.
Why You’ll Love This Tiramisu Dessert
Quick, easy, and the perfect combination of flavors and textures, this tiramisu trifle is a dream come true. Here are some of the reasons I love it so much.
- Quick and easy. This trifle will literally only take you 30 minutes to put together. If that. Next time you’re pinched for time but still want to bring an elegant dessert to the table, this is your recipe!
- Like the classic but better. This trifle brings together all that is good about classic tiramisu and makes it even better with the addition of irresistible Nutella and caramel sauce.
- The perfect combination of flavors. Caramel, espresso, and Nutella? That’s a pretty unbeatable flavor combination. This trifle is sure to have you rushing back for seconds.
- Heavenly texture. Side by side, the soft butterscotch pudding with the soft, spongy angel food cake and the slightly firm Nutella ganache make for the perfect combination of textures.
What You’ll Need
Here’s what you’ll need to make this delectable tiramisu trifle. Be sure to scroll to the recipe card below for exact measurements.
- Espresso granules
- Sugar – To give the espresso a little sweetness so that it’s not too bitter.
- Warm water – To dissolve the espresso.
- Butterscotch flavored pudding mix – Instant pudding mix makes life super easy but, if you can’t find it, a cook-and-serve version will work just as well. Just be sure to pick up any additional ingredients it may require.
- Milk – For the pudding mix.
- Nutella
- Semi-sweet chocolate chips
- Heavy whipping cream – This is used in the Nutella ganache and as whipped cream. For the whipped cream, the heavy whipping cream should be cold. Otherwise, it will not hold volume properly.
- Powdered sugar – To lightly sweeten the whipped cream and to stabilize it. With the powdered sugar, it won’t wilt at all.
- Vanilla extract
- Angel food cake – Store-bought works great but you can totally make your own angel food cake if you’d like. Note that I originally used soft ladyfingers for this recipe but switched over to angel food cake. It’s just easier to find. But feel free to use the soft ladyfingers instead. Both are delicious.
- Caramel sundae syrup – This caramel syrup is what I prefer in a trifle. It stays soft even when cold, so it’s not hard to serve or eat. While I love homemade caramel sauce, it firms up in the fridge. A store-bought sauce that stays soft when refrigerated is best for this trifle.
How to Make Caramel Macchiato Tiramisu Trifle
In just a few simple steps, you’ll have a gorgeous, flavorful tiramisu trifle on your hands. Here’s a quick look at how to make it. See the recipe card below for more thorough instructions.
- Hydrate the coffee. Dissolve the espresso and sugar in water. Let it cool.
- Make the pudding. Prepare the pudding per the package’s instructions (using the milk).
- Make Nutella ganache. Combine the Nutella, chocolate chips, and heavy whipping cream. Microwave in 20-second intervals, whisking between each until smooth.
- Add whipped cream to the pudding. Whip together the heavy whipping cream, powdered sugar, and vanilla until stiff peaks form. Fold 1/3 of the whipped cream into the pudding. Reserve the rest.
- Assemble. Place half of the angel food cake in the bottom of a trifle dish. Drizzle with 5-6 tbsp espresso. Spread half of the Nutella ganache over angel food cake followed by half of the pudding followed by half of the caramel sauce. Repeat.
- Decorate. Pipe the shells of whipped cream over the top, and decorate with cocoa powder
- Chill. Refrigerate for 2-3 hours before serving.
Tips for the Best Tiramisu Dessert
Take your tiramisu trifle from good to great with these simple tips and tricks.
- Start with cold whipping cream. If your whipping cream isn’t cold, it won’t hold volume properly and, when folded into the butterscotch pudding, won’t produce the desired texture.
- Don’t burn the ganache. When making the ganache, microwave in 15-20 second intervals. It won’t take much to melt the chocolate chips and, if you overdo it, you are likely to end up with a scorched mess.
- Gentle. When folding the whipped cream into the butterscotch pudding, do so gently. You don’t want to knock all of the volume out.
- Let it breathe. When making this trifle, you don’t want to pack things together too tightly. So be gentle as you add layers.
- Patience. Allow the trifle to chill in the refrigerator for a couple of hours before diving in. Not only is it best enjoyed cold but giving it time to sit in the fridge allows the flavors from the various layers to seep into the angel food cake for delicious results.
Fun Variations
One great thing about this tiramisu dessert is that it is extraordinarily adaptable to a variety of taste preferences. Here are some fun ways to make this dessert your own.
- Flavored whipped cream. Feeling adventurous? Replace the standard whipped cream in this recipe with the chocolate whipped cream from this Chocolate Mousse Cake or the Nutella whipped cream from this Nutella Red Velvet Poke Cake.
- Try a different sauce. Caramel sauce is one delicious way to go but you could easily use chocolate or white chocolate sauce instead. Try my Easy Homemade Hot Fudge Sauce.
- Play with pudding. Not a butterscotch person? Try vanilla or chocolate pudding mix. Either one would be fantastic.
- Experiment with cake. Instead of store-bought, make your own Angel Food Cake. You could even use the cake (sans frosting and decor) from The Best Chocolate Cake Recipe or this Vanilla Cake for a little something different.
Can This Tiramisu Trifle Be Prepared in Advance?
Absolutely! Assemble this trifle up to 2-3 days in advance (any more and the angel food cake will start to get soggy). Store the dessert covered in the refrigerator until you are ready to serve.
More Trifle Recipes
Trifles are such a fun way to bring together a myriad of delicious ingredients quickly and easily to make an outstanding dessert. This caramel tiramisu rendition is outstanding but here are some other excellent trifle recipes for you to try as well.
- Mini Tiramisu Trifles
- Mini Baileys Chocolate Cheesecake Trifles
- Easy Trifle Recipe
- White Chocolate Raspberry Trifle
- Caramel Apple Trifles
- Mini Reese’s Chocolate Peanut Butter Cheesecake Trifles
- Pumpkin Spice Donut Cheesecake Trifle
- Strawberry Shortcake Trifle
- Oreo Cheesecake Brownie Trifle
Caramel Macchiato Tiramisu Trifle (with Nutella!)
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 10-12 Servings
- Category: Dessert
- Method: No Bake
- Cuisine: American
Description
This quick and easy Caramel Macchiato Tiramisu Trifle is made with layers of cubed angel food cake, Nutella ganache, espresso, butterscotch pudding, caramel sauce, and homemade whipped cream. It’s the perfect combination of flavors and textures and so delicious!
Ingredients
Espresso Mixture
- 2 tbsp instant expresso granules
- 2 tbsp (26g) sugar
- 1/2 cup (120ml) warm water
Butterscotch Pudding
- two 3.4 oz packages butterscotch flavored pudding mix*
- 4 cups (960ml) milk
Nutella Ganache
- 1 cup (309g) Nutella
- 1/4 cup (43g) semi-sweet chocolate chips
- 1/2 cup (120ml) heavy whipping cream
Whipped Cream
- 1 1/2 cups (360ml) heavy whipping cream, cold
- 3/4 cup (86g) powdered sugar
- 2 tsp vanilla extract
Additional
- Angel food cake (about 12 oz), cut into pieces*
- 1 cup (240ml) caramel sundae syrup
Instructions
- Combine the espresso granules, sugar and warm water in a small bowl and stir to dissolve, then set aside to cool.
- Make the butterscotch pudding according to package directions. I list milk in the ingredients, since most pudding mixes use milk in that amount, as mine did. But you’ll want to make your pudding according to the package. Set aside.
- Make the Nutella ganache. Add the Nutella, chocolate chips and heavy whipping cream to a medium bowl. Heat in 15-20 second increments, stirring well between each, until the mixture is melted and smooth. Allow it to cool for 5-10 minutes. It shouldn’t be too hot, but you still want to be able to drizzle and/or spread it. Set aside.
- To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form. Fold 1/3 of the whipped cream into the pudding and set the rest aside.
- To build the trifle, place about half of the angel food cake pieces evenly in the bottom of the trifle dish. Drizzle with 5-6 tablespoons of espresso.
- Drizzle/spread about half of the Nutella ganache over the angel food cake.
- Add about half of the pudding mixture and spread evenly over the previous layers, then add about half of the caramel sauce and spread evenly.
- Repeat the layers with the remaining angel food cake, espresso, Nutella ganache, pudding and caramel sauce.
- Finish of the trifle with the whipped cream that was set aside in step 4. Decorate as desired with additional caramel sauce, lady fingers, cocoa powder, etc.
- Place the trifle in the fridge to chill for 2-3 hours prior to serving. The trifle is best if eaten within 2-3 days.
Notes
*It may be hard to find the regular instant butterscotch pudding. You can also use cook and serve or sugar free instant pudding.
*You can also use the soft ladyfingers that are found in the bakery of the grocery store.
Nutrition
- Serving Size: 1 Serving
- Calories: 577
- Sugar: 81.1 g
- Sodium: 791.1 mg
- Fat: 16 g
- Carbohydrates: 103.3 g
- Protein: 9.3 g
- Cholesterol: 31.4 mg
This was the messiest thing I’ve ever made. However as my 6yr old would say it was very satisfying to make. If you don’t mind making a mess and you like to drizzle, plop, and spread it was fun. My triffle dish was overflowing with dripping caramel sauce so put a tray under it. But my husband called it my prize triffle dish. So it was a hit.
LOL! I would say that’s fair about the plops and drizzles. But I also agree that it’s a hit! Glad it was worth the mess, plops and drizzles. 🙂
What can you substitute for the Nutella for peanut allergy?
You could try just leaving it out altogether, or maybe try chocolate ganache.
How many servings will this make?
You should be able to get about 10-12 servings, depending on the size.
Hi
Not sure if you still read the comments. I live in Australia and could not find butterscotch pudding. Any ideas for alternative?
Thank you
I’m sorry, I’m not sure of an alternative.
No worries. Thank you.
Think some butterscotch Schnapps would be good over this? Also, I don’t do Cool Whip, so whipped cream would suffice, I think. (it’s better anyway).
Hmm, that would probably be good. I’d just careful not to oversaturate it. And definitely homemade whipped cream would work as well.
Do you think it’ll be good for overnight? I’m doing a work xmas party, and wouldn’t want it to be mushy?
Yes, I’ve let it sit overnight before and it was fine. Thanks!
Hi. Do you think this would work with pound cake? I don’t think our store carries Lady Fingers nor Angel Cake; we are located overseas 🙂 Thanks
Hi Kellie! I think pound cake would work. I’ve actually thought about trying that too 🙂
Thanks so much for the prompt response! I’ve found a couple recipes for homemade lady fingers, so I’m still pondering on which one I will try 🙂 I’ll let you know how the pound cake turns out, if I do try it!!
Great! I’d love to know how it turns out!
Any suggestions for an alternative to using the expresso granules? This looks great but I am not a coffee drinker and do not even like the coffee taste in my dessert.
Do you like chocolate? You could replace the espresso granules with cocoa powder. I bet that’d be yummy!
This looks fantastic! Tiramisu is one of my favorite desserts and I love that this uses Nutella!
Thanks Melanie! This is one of my family’s favorites – requested regularly! It is SO good and the Nutella is my favorite part! 🙂
Hi there! Do you have to make the butterscotch pudding prior to adding the cool whip or do u just add cool whip to the pudding poweder?
Hi Melissa! Yes, you mix the pudding mix with milk (step 2) prior to adding the cool whip.
What is the serving size?
It should serve 9-11 people.
This recipe has made my day. Thank you for sharing. Can’t wait to make it myself!
Thank you! Enjoy it!