Ingredients

The following ingredients have 6 Servings
  • 20 oz (565g) mascarpone cheese
  • 3 tbsp (39g) sugar
  • 1 cup (240ml) heavy whipping cream, cold
  • 1/2 cup (58g) powdered sugar
  • 1 tsp vanilla extract
  • 3/4 cup (180ml) hot water
  • 3 tbsp (45ml) instant espresso powder
  • 3 tbsp (39g) sugar
  • 36 ladyfingers (the softer, more cake-like kind)
  • 1/2 cup (120ml) heavy whipping cream
  • 1/4 cup (29g) powdered sugar
  • 2 tbsp (30ml) Kahlua

Instruction

  • Mix mascarpone cheese and sugar together until combined. Do not over mix or the mascarpone cheese can thin out. Set aside.
  • In another bowl, add the heavy whipping cream, powdered sugar and vanilla extract and whip until stiff peaks form.
  • Carefully fold the whipped cream into the mascarpone cheese mixture. Set aside.
  • In another bowl, combine the hot water, espresso powder and sugar.
  • To layer the trifles, dip the ladyfingers into the espresso mixture one at a time and place into the bottom of the trifle cup. Use two to three ladyfingers and break into pieces as needed so they fit in the cup and create a full layer.
  • Pipe or spoon a layer of mascarpone filling on top of the ladyfingers.
  • Repeat another layer of ladyfingers and mascarpone filling.
  • After completing the trifles, make the whipped cream.
  • Add the heavy whipping cream, powdered sugar and kahlua to a large mixer bowl and whip until stiff peaks form.
  • Pipe a swirl of whipped cream on top of each trifle, then sprinkle with cocoa powder, if desired.
  • Refrigerate trifles until ready to serve.