Espresso Tiramisu Trifle

If you love bold espresso, creamy mascarpone, and layers of soft, coffee-soaked biscuits, this Espresso Tiramisu Trifle is calling your name! It’s rich, indulgent, and so easy to make—no baking required!

Served in layers, this dessert is perfect for impressing guests or treating yourself.

Let’s make it!

What You’ll Need

For the Espresso Soak:

1 ½ cups freshly brewed espresso (cooled)
2 tbsp coffee liqueur (optional, like Kahlúa or Tia Maria)
1 tbsp sugar

For the Mascarpone Cream:

1 cup heavy cream
½ cup mascarpone cheese
¼ cup powdered sugar
1 tsp vanilla extract

For the Layers:

12-15 ladyfinger biscuits
2 tbsp cocoa powder (for dusting)
Dark chocolate shavings (for garnish, optional)

Pro Tips

Use strong espresso! It gives the tiramisu its signature flavor.
Don’t over-soak the ladyfingers. Just a quick dip is enough!
Chill for at least 4 hours for the best texture and flavor.
For extra flavor, add a pinch of cinnamon to the cocoa dusting.
Want an alcohol-free version? Skip the coffee liqueur!

Tools You’ll Need

Mixing bowl
Hand or stand mixer
Whisk
Small dish (for dipping biscuits)
Trifle dish or individual serving glasses
Sifter for cocoa powder

Instructions

Step 1: Brew the Espresso & Sweeten

Brew 1 ½ cups of espresso, stir in sugar, and let it cool. Add coffee liqueur if using.

a steaming cup of freshly brewed espresso, deep brown in color, with sugar being stirred in.

Step 2: Make the Mascarpone Cream

In a mixing bowl, whip heavy cream, mascarpone, powdered sugar, and vanilla extract until smooth and fluffy.

a mixing bowl filled with thick, whipped mascarpone cream, tiny air bubbles visible as a whisk lifts a dollop

Step 3: Dip the Ladyfingers

Quickly dip each ladyfinger into the cooled espresso mixture, making sure not to over-soak.

a ladyfinger biscuit being dipped into a dish of dark espresso, the biscuit absorbing the liquid but still holding its shape

Step 4: Assemble the Layers

In a trifle dish, add a layer of coffee-soaked ladyfingers, followed by a layer of mascarpone cream. Repeat the layers until the dish is full.

a glass trifle dish, showing alternating layers of espresso-soaked ladyfingers and creamy mascarpone filling, each layer smoothed evenly.

Step 5: Dust with Cocoa & Chill

Dust the top with cocoa powder and refrigerate for at least 4 hours (or overnight for the best flavor).

a fine sifter gently dusting a layer of rich cocoa powder over the surface of the tiramisu trifle

Step 6: Serve & Garnish

Top with dark chocolate shavings and serve chilled!

a spoon scooping into the creamy layers of espresso tiramisu trifle, with dark chocolate shavings scattered on top

Leftovers & Storage

Store covered in the fridge for up to 3 days.
The flavors get even better as it sits!

Wrap-Up

And that’s it—your Espresso Tiramisu Trifle is ready! It’s rich, creamy, and packed with bold espresso flavor, layered with soft ladyfingers and fluffy mascarpone cream. Try it out, take a pic, and let me know how it turned out. Enjoy! ☕🍰✨