Dessert/ Dessert for Two

Mini Tiramisu Trifles Recipe for Two

Mini Tiramisu trifles

These Mini Tiramisu trifles are a rich treat blending the bold flavors of cocoa and espresso with creamy mascarpone cheese custard mixture, fresh whipped heavy cream, and coffee dipped ladyfinger biscuits.

Scroll to the bottom for a full recipe card.

This is a popular Italian dessert and Tiramisu translates to “a pick me up.”

Make sure to use the Savoiardi Ladyfingers. They are crunchy and will hold up better when dunked in the espresso. Do NOT use the soft cakey type ladyfingers. The Savioardi Ladyfingers can be found in most grocery stores in the international foods isle.

To read more about the origins of this delectable dessert check out this Tiramisu article.

How to make Mini Tiramisu trifles:

For the espresso:

In a wide bowl, combine the instant espresso granules, hot water, and 1 tablespoon of sugar. Stir together until dissolved and set aside to cool.

For the mascarpone mixture:

Mix together the egg yolk and 2 tablespoons granulated sugar.

egg yolk and sugar mixed together

Add in the mascarpone cheese and mix until well combined.

mascarpone cheese whisked into yolk mixture

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In the bowl of a stand mixer, whisk the heavy cream to a whipped cream consistency.  Click for a stand mixer.

heavy cream whisked to whipped cream consistency

Fold the whipped heavy cream into the mascarpone cheese mixture and set aside.

heavy whipping cream folded into mascarpone mixture

Dip the Saviorardi ladyfingers into the cold espresso coffee briefly, about 1 second, flip over for 1 more second and remove. Click for Saviorardi ladyfingers.

ladyfinger biscuit dipped into expresso coffee

Stand the ladyfingers vertically in 2 small trifle sized glasses. Whiskey glasses work great for this dessert. Click for whiskey glasses.

ladyfinger biscuits standing vertical in a whiskey glass

Transfer the mascarpone cream mixture to a quart sized zipper bag, press out the air and seal the zipper.

mascarpone custard in a zipper bag

With the bottom of the bag pointed up, cut off a small portion of one bottom corner.

mascarpone custard in zipper bag about to be piped into whiskey glass

Over top of the dessert glasses, carefully tip over the zipper bag and squeeze it to fill the glasses with the cream, divided evenly.

mascarpone custard and ladyfinger biscuits in whiskey glasses

Dust each tiramisu dessert with cocoa powder.

Refrigerate for 1 – 2 hours before serving.

Mini Tiramisu trifle dessert

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Yield: 2

Mini Tiramisu Trifles

Mini Tiramisu Trifles

These Mini Tiramisu trifles are a rich treat blending the bold flavors of cocoa and espresso with creamy mascarpone cheese custard mixture, fresh whipped heavy cream, and coffee dipped ladyfinger biscuits.

Prep Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 10 minutes

Ingredients

For the espresso:

  • 1 tsp instant espresso granules
  • 1/4 cup hot water
  • 1 Tbsp granulated sugar

For the mascarpone mixture:

Instructions

For the espresso:

  1. In a wide bowl, combine the instant espresso granules, hot water, and 1 tablespoon of sugar. Stir together until dissolved and set aside to cool.

For the mascarpone mixture:

  1. Mix together the egg yolk and 2 tablespoons granulated sugar.
  2. Add in the mascarpone cheese and mix until well combined.
  3. In the bowl of a stand mixer, whisk the heavy cream to a whipped cream consistency.  Click for a stand mixer.
  4. Fold the whipped heavy cream into the mascarpone cheese mixture and set aside.
  5. Dip the Saviorardi ladyfingers into the cold espresso coffee briefly, about 1 second, flip over for 1 more second and remove. Click for Saviorardi ladyfingers.
  6. Stand the ladyfingers vertically in 2 small trifle sized glasses. Whiskey glasses work great for this dessert. Click for whiskey glasses.
  7. Transfer the mascarpone cream mixture to a quart sized zipper bag, press out the air and seal the zipper. With the bottom of the bag pointed up, cut off a small portion of one bottom corner.
  8. Over top of the dessert glasses, carefully tip over the zipper bag and squeeze it to fill the glasses with the cream, divided evenly.
  9. Dust each tiramisu dessert with cocoa powder.
  10. Refrigerate for 1 – 2 hours before serving.

Notes

  • Make sure to use the Savoiardi Ladyfingers. They are crunchy and will hold up better when dunked in the espresso. Do NOT use the soft cakey type ladyfingers. The Savioardi Ladyfingers can be found in most grocery stores in the international foods isle.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 494 Total Fat: 42g Saturated Fat: 24g Trans Fat: 1g Unsaturated Fat: 14g Cholesterol: 307mg Sodium: 269mg Carbohydrates: 25g Fiber: 0g Sugar: 21g Protein: 7g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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