Tiramisu is one of our absolute favorite desserts, so anything that comes even close to being on that level gets lots of points in our book. We’ve gotta say, this strawberry tiramisu trifle comes darn close to that #1 spotit’s great! Trifles are more an English dessert than American (consisting usually of custard and sponge cake), but we think they’re onto something; thus, the hybrid Italian English tiramisu trifle was born.
One of the (many) lovely things about this recipe in particular, is that it’s a lot easier to make than your traditional tiramisu. While nothing could replace that amazing rum and mascarpone flavor of the classic, this trifle uses instant vanilla pudding and whipped cream instead of egg yolks. That means less work for you, no worry of having to deal with raw eggs, and a dessert that comes together more quickly, so you can enjoy it that much sooner. If you’re got an outdoor party to go to or a certain holiday celebrating the loved ones in your life, this makes the perfect dessert. Go ahead and try it!
- 4 cups fresh strawberries, rinsed
- 2 cups whipping topping
- 1 1/2 cup cold milk
- 1 cup strongly brewed coffee, cooled, divided
- 1 (8 oz.) package mascarpone cheese, room temperature
- 1 (3.4 oz.) package instant vanilla pudding mix
- 1 (3 oz.) package ladyfingers
- unsweetened cocoa powder, garnish
- Remove stems from strawberries and slice into small pieces. Transfer to a bowl and set aside.
- Follow packaging directions and mix cold milk and pudding mix in a large bowl for 2 minutes. Refrigerate 5 minutes.
- In a bowl or mixer, beat mascarpone until smooth and creamy, then mix in 3 tablespoons coffee.
- Remove pudding from fridge and alternate adding it and whipped topping into the creamy mascarpone.
- Pour remaining coffee into a bowl and set up your individual ramekins or large trifle dish next to it.
- Working one at a time, take ladyfingers and quickly dunk them in coffee, making sure both sides get completely submerged.
- Immediately line the bottom of serving dish(es) with 1/2 of ladyfingers.
- Top ladyfinger layer with a thick layer of mascarpone mixture. Then add remaining ladyfingers and a heaping amount of strawberries. (If using trifle dish, spread out all of the strawberries.)
- Spread remaining mascarpone mixture over the top and dust generously with cocoa powder.
- Refrigerate for at least 2 hours, or overnight. When ready to serve, garnish with a strawberry and serve chilled.
Recipe adapted from Jo Cooks