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Soft espresso-soaked ladyfinger cookies are layered with a creamy mascarpone filling in these glorious Tiramisu Trifles! They’re finished off with a swirl of Kahlua whipped cream and a sprinkle of cocoa powder.
Looking for traditional tiramisu? This tiramisu recipe won’t let you down.
Easy No-Bake Tiramisu Trifles
Tiramisu is one of my top favorite Italian desserts, and I just discovered a whole new way to enjoy it – in the form of a mini trifle! These babies are incredibly easy to make and even easier to eat (by the heaping spoonful). The only hard part is stopping at just one trifle.
Between the sweet mascarpone filling and the melt-in-your-mouth espresso ladyfingers, these no-bake treats would taste heavenly with no topping at all! The Kahlua-infused whipped cream and the cocoa powder only elevate the lusciousness. You don’t have to spike your whipped cream if you don’t want to, but I couldn’t resist!
What is Tiramisu?
Tiramisu (tee-ruh-mee-soo) is a layered dessert made of coffee-soaked ladyfingers, mascarpone cream and a dusting of cocoa powder. The ladyfingers are often soaked in liqueur as well as espresso, but some versions are completely alcohol-free. For these tiramisu trifles, I like to leave the liqueur out of the ladyfingers and add it to the whipped cream topping instead.
Recipe Ingredients
You don’t need many ingredients to make any part of this crave-worthy treat. Let’s get started!
For the Mascarpone Cream Filling
- Mascarpone Cheese
- Sugar
- Heavy Whipping Cream: Keep this cold until you’re about to use it.
- Powdered Sugar: To provide some structure.
- Vanilla Extract: Stick with a high-quality extract for the best results.
For the Espresso-Soaked Ladyfinger Cookies
- Hot Water
- Instant Espresso Powder: This will be dissolved in the water along with the sugar.
- Sugar: Just enough to make the espresso enjoyable in a dessert. If you’re a big fan of bitter flavors, you can leave this out.
- Ladyfingers: I use the softer, more cake-like ladyfingers in these trifles as opposed to the more traditional hard ladyfingers.
For the Kahlua Whipped Cream
- Heavy Whipping Cream
- Powdered Sugar
- Kahlua: If you want to omit the alcohol, I suggest adding a splash of vanilla extract instead.
How to Make Mini Tiramisu Trifles
These trifles are not only a no-bake masterpiece, but they also don’t require any chill time! Here’s how to bring them to life:
- Combine Mascarpone & Sugar: Mix the mascarpone cheese and sugar together in a medium-sized bowl until they’re combined. Do not over-mix. Set the bowl aside.
- Whip Heavy Cream, Powdered Sugar & Vanilla: Add the heavy whipping cream, powdered sugar and vanilla extract to another bowl and whip until stiff peaks form.
- Combine Mixtures: Carefully fold the whipped cream into the mascarpone cheese mixture and set the prepared filling aside.
- Make Espresso Mixture: In another bowl, combine the hot water, espresso powder and sugar.
- Dip Ladyfingers & Start Layering: Dip the ladyfingers into the espresso mixture one at a time and place them into the bottom of each trifle cup. Use 2-3 ladyfingers for each cup, breaking them into pieces as needed so they can create a full layer.
- Continue Layering: Pipe or spoon a layer of mascarpone cream on top of the ladyfingers. Repeat the process with another layer of ladyfingers and mascarpone filling.
- Make Whipped Cream: Add the heavy whipping cream, powdered sugar and Kahlua to a large mixer bowl and whip until stiff peaks form.
- Add to Trifles: Pipe a swirl of whipped cream on top of each trifle, then add a sprinkle of cocoa powder if you’d like.
Tips for Success
Before you tackle these Italian-style trifles, take a look at the following tips to make sure you’re on the right track.
- Use the Right Kind of Ladyfingers: There are two types of ladyfinger cookies – the softer, more cake-like ones and the harder, thicker ones (both can be found in the cookie aisle at your local supermarket). I suggest using the first kind for these trifles so you won’t have to wait for them to soften.
- Don’t Over-Mix the Mascarpone Cream: Mascarpone cheese can easily break down and develop a thin, almost watery consistency. Make sure you don’t over-mix it with the sugar or the whipped cream that’s folded in later.
- Chill the Trifles Until You’re Ready to Serve Them: If you’re not serving your trifles as soon as they’re done, pop them into the refrigerator. This will help preserve them while you wait.
Storage Instructions
These trifles actually become more flavorful as they sit! They can be kept in the fridge for 2-3 days – after that, the ladyfingers will get too mushy. Make sure the trifles are well covered if you’re storing them for longer than an hour or two.
Watch How To Make Them
PrintMini Tiramisu Trifles
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 6
- Category: Dessert
- Method: No Bake
- Cuisine: American
Description
Soft espresso-soaked ladyfinger cookies are layered with a creamy mascarpone filling in these glorious Tiramisu Trifles! They’re finished off with a swirl of Kahlua whipped cream and a sprinkle of cocoa powder.
Ingredients
For the Mascarpone Filling
- 20 oz (565g) mascarpone cheese
- 3 tbsp (39g) sugar
- 1 cup (240ml) heavy whipping cream, cold
- 1/2 cup (58g) powdered sugar
- 1 tsp vanilla extract
For the Espresso-Soaked Ladyfingers
- 3/4 cup (180ml) hot water
- 3 tbsp (45ml) instant espresso powder
- 3 tbsp (39g) sugar
- 36 ladyfingers (the softer, more cake-like kind)
For the Kahlua Whipped Cream
- 1/2 cup (120ml) heavy whipping cream
- 1/4 cup (29g) powdered sugar
- 2 tbsp (30ml) Kahlua
Instructions
- Mix mascarpone cheese and sugar together until combined. Do not over mix or the mascarpone cheese can thin out. Set aside.
- In another bowl, add the heavy whipping cream, powdered sugar and vanilla extract and whip until stiff peaks form.
- Carefully fold the whipped cream into the mascarpone cheese mixture. Set aside.
- In another bowl, combine the hot water, espresso powder and sugar.
- To layer the trifles, dip the ladyfingers into the espresso mixture one at a time and place into the bottom of the trifle cup. Use two to three ladyfingers and break into pieces as needed so they fit in the cup and create a full layer.
- Pipe or spoon a layer of mascarpone filling on top of the ladyfingers.
- Repeat another layer of ladyfingers and mascarpone filling.
- After completing the trifles, make the whipped cream.
- Add the heavy whipping cream, powdered sugar and kahlua to a large mixer bowl and whip until stiff peaks form.
- Pipe a swirl of whipped cream on top of each trifle, then sprinkle with cocoa powder, if desired.
- Refrigerate trifles until ready to serve.
Notes
- Makes 5-6 mini trifles.
- Trifles can be kept in the fridge, well covered, for 2-3 days.
Nutrition
- Serving Size: 1 Mini Trifle
- Calories: 979
- Sugar: 28.7 g
- Sodium: 167.9 mg
- Fat: 70.8 g
- Carbohydrates: 71.6 g
- Protein: 15.5 g
- Cholesterol: 333.1 mg
Categories
More Homemade Trifles to Try
Looking for more luxurious trifle recipes? You can’t go wrong with any of the treats linked below.
sorry one more question, if I make these a day in advance do the lady fingers get soggy? does it ruin the taste in anyway?
No, making them a day ahead would be totally fine.
Hi there, these look soo pretty!!! If I wanted to make these without Kahlua (non alcoholic) what can I use as a substitute?
You can replace the Kahlúa in the whipped cream with some espresso.
Thank you so much for responding to both questions! I’ll try it with an equal replacement of espresso to Kahlua
This looks so yummy! They were all out of lady fingers at my grocery store so I got nilla wafers instead, I hope they work!
Vanilla wafers should work pretty well as a substitute. I hope you enjoy them!
Excited to try this for a Christmas party! My ladyfingers aren’t as caky I think. How long should I soak them? Still like you did in the video?
If they are the more traditional firm ones, I would just dip them an extra seconds or so. The main thing is they may take a little longer to soften up from all the moisture in the trifle once you make them. I might make these the night before you’re going to serve them if they are those hard ladyfingers.
Great recipe, I’m planning to make this for Father’s Day! What piping tool did you use?
Are used Ateco tip 844 for the piping on top.
can I make these a day ahead of serving them?
Yes, you can.
What brand ladyfingers did you use? And where did you buy them from?
I use these and they are easy to get on Amazon.
Whoops, just realized that’s incorrect. I used the soft ones for these. I got them in the bakery section of my grocery store. If you can’t find those though, the ones on Amazon will work. They’re just the firmer lady fingers.
If using kahlua, do you use it in place of the 3/4c water for dissolving the espresso powder? Thank you!
Depends on how strong you want the Kahlua flavor to be. You could definitely replace all of it, or just half of it. I’ve done both. You can also leave out the sugar when using the Kahlua.
What size desert cups did you use
I believe they are little 9 oz cups
Your desserts look incredible!!!
Thank you Joanne!
This dessert is sooo beautiful! I’ve shared this in my blog, with a link to your recipe. Thanks for the delicious things you share with us!
Patricia.
hi Lindsay
, instead of espresso can u use normal coffee
Regular coffee wouldn’t be as strong, but if you prefer it you can certainly try it.
I love tiramisu desserts! Making trifles is such a great idea!
These are no mere trifle! hehe xo Loren
Oh wow! These look so amazing!
Oh boy, do I love Tiramisu! It doesn’t matter if it’s in cheesecake form, traditional form, with fruit or in little trifles! Thanks for the recipe. Can you tell me where you got those adorable little trifle cups, please?
Thanks Sharon! They are actually from Walmart. 🙂
How many servings does this make
5-6 mini trifles
Hi.
Can this be made a day ahead
Yes, that’ll be fine.