Layered 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.

A multi-layered Italian dessert featuring espresso-soaked ladyfingers, mascarpone cream, and a dusting of cocoa powder, served in a trifle bowl. This Italian-inspired recipe, ready in about 20 minutes, layers ladyfinger cookies, strong brewed espresso, mascarpone cheese 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 450 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: 20 min Serves 8 Italian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a shallow dish, combine 1 1/2 cups cooled strong brewed espresso with 2 tbsp coffee liqueur (if using).
  2. Step 2: Quickly dip each of the 24 ladyfinger cookies into the espresso mixture for about 1 second per side to soak without becoming soggy.
  3. Step 3: In a large bowl, beat 16 oz mascarpone cheese, 1 cup heavy cream, 1/2 cup powdered sugar, and 1 tsp vanilla extract with an electric mixer on medium-high speed until stiff peaks form.
  4. Step 4: In a clear trifle bowl, layer half of the soaked ladyfingers evenly on the bottom.
  5. Step 5: Spread half of the mascarpone mixture over the ladyfingers, smoothing the top.
  6. Step 6: Repeat with the remaining ladyfingers and mascarpone cream.
  7. Step 7: Cover and refrigerate for at least 4 hours or overnight to let flavors meld.
  8. Step 8: Just before serving, dust the top with 2 tbsp unsweetened cocoa powder using a fine sieve.

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