Classic Tiramisu Trifle with Espresso Soak

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Layered Italian dessert featuring coffee-soaked ladyfingers, mascarpone cream, and a dusting of cocoa powder for an elegant finish. This Italian-inspired recipe, ready in about 30 minutes, layers ladyfinger cookies, strong brewed espresso, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 420 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Serves 8 Italian cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Espresso machines worth buying → Best Espresso Machines for Home in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: In a shallow bowl, combine 1 1/2 cups cooled brewed espresso, 1/4 cup granulated sugar, and 2 tbsp dark rum (if using). Stir until sugar dissolves.
  2. Step 2: Quickly dip 24 ladyfinger cookies one at a time into the espresso mixture for 1-2 seconds to soak without becoming soggy. Arrange a layer of soaked ladyfingers in the bottom of a 9x9-inch glass trifle dish.
  3. Step 3: In a heatproof bowl over simmering water, whisk 4 large egg yolks with 1/4 cup granulated sugar until the mixture thickens and reaches 160°F, about 5 minutes; remove and cool slightly.
  4. Step 4: Whisk 1 lb mascarpone cheese into the cooled egg yolk mixture until smooth.
  5. Step 5: In a separate bowl, whip 1 cup chilled heavy cream to stiff peaks, then gently fold into the mascarpone mixture until combined and fluffy.
  6. Step 6: Spread half of the mascarpone cream over the ladyfinger layer evenly.
  7. Step 7: Repeat with another layer of dipped ladyfingers and top with remaining mascarpone cream.
  8. Step 8: Cover and refrigerate the trifle for at least 4 hours or overnight to allow flavors to meld.
  9. Step 9: Just before serving, dust the top generously with 2 tbsp unsweetened cocoa powder using a fine sieve.

Related recipes