Mini Tiramisu Trifle Jars with Mascarpone Cream

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

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 mini tiramisu trifles in jars featuring espresso-soaked ladyfingers and rich mascarpone cream, dusted with cocoa powder for an elegant finish. This Italian-inspired recipe, ready in about 20 minutes, layers ladyfinger cookies, strong brewed espresso, cooled, 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 320 calories and feeds 6, 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 6 Italian cuisine 320 cal/serving

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Ingredients

20 ladyfinger cookies
1 cup strong brewed espresso, cooled
8 oz mascarpone cheese
1 cup heavy cream
1/3 cup granulated sugar
1 tsp vanilla extract
2 tbsp unsweetened cocoa powder
2 tbsp dark rum (optional)

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Equipment for this recipe

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

FineDine Stainless Steel Mixing Bowls Set, Dishwasher Safe, 6 Piece Metal Mixing Bowls For Kitchen, Nesting, Large, Small, Big Food Prep, Cooking, Baking
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Instructions

Step 1: Brew 1 cup strong espresso and allow it to cool to room temperature; stir in 2 tbsp dark rum if using.
Step 2: Cut 20 ladyfinger cookies into halves to fit into 6 small dessert jars or glasses.
Step 3: In a chilled bowl, beat 8 oz mascarpone cheese with 1/3 cup granulated sugar and 1 tsp vanilla extract until smooth.
Step 4: In a separate bowl, whip 1 cup heavy cream to stiff peaks, about 3-4 minutes, then gently fold the whipped cream into the mascarpone mixture until fully combined.
Step 5: Quickly dip each ladyfinger half into the cooled espresso mixture for about 1 second to soak without becoming soggy.
Step 6: Layer the bottom of each jar with soaked ladyfinger halves, then spread a layer of mascarpone cream (about 2-3 tbsp), repeat the layers once more ending with mascarpone cream on top.
Step 7: Sift 2 tbsp unsweetened cocoa powder over the top of each trifle for garnish; refrigerate for at least 4 hours or overnight to allow flavors to meld and the dessert to set.