One of my favorite desserts is Tiramisu. I love the coffee flavor! So I was thinking…why not turn it into a trifle? There’s just something about a nice chilled trifle on a hot summer day! Don’t you think?
The Tiramisu part of this recipe is in my cookbook. Add a couple of boxes of instant chocolate pudding and a tub of whipped topping and you’ve got yourself a nice twist on an old classic! For best results…make a day ahead so it sets up nicely and has time to chill.
Whenever I make Tiramisu, I tend to use the soft Lady Fingers found in the Bakery section of the grocery store because I have a hard time finding the crunchy cookie-like Lady Fingers (some times found near the canned tomatoes or Italian section). When dipping the Lady Fingers in the coffee mixture, you don’t want to soak them or they’ll fall apart or be too mushy. Just barely dip both sides of them into the coffee…they’ll have plenty of flavor.
You can arrange them like this or completely fill in the bottom. There’s more than enough Lady Fingers in the package to add as much as you want.
Once you make the Tiramisu part, spread it over the Lady Fingers.
Prepare 2 boxes of instant chocolate pudding and spread it evenly over the Tiramisu.
Spread the whipped topping over the chocolate pudding and sprinkle with shaved chocolate.
1 1/4 cups strong brewed coffee
3/4 teaspoon instant espresso coffee
1 tablespoon brandy
6 large egg yolks
2/3 cup sugar
3 tablespoons brandy
24 oz. mascarpone cheese
3/4 cup heavy cream
3 oz. package soft Lady Fingers
2 boxes (3.4 oz each) instant chocolate pudding
4 cups whole milk
12 oz. tub frozen whipped topping, thawed
1 or 2 squares of bittersweet chocolate (to shave for the garnish)
1. Combine the coffee, espresso, and 1 tablespoon of brandy in a shallow bowl. Set aside to cool.
2. In a large mixing bowl, beat the egg yolks and sugar on medium speed for 2 minutes. Add 3 tablespoons of brandy and the mascarpone cheese. Beat on medium speed until smooth about 1 – 2 minutes. Set aside.
3. Add the cream to a medium mixing bowl and whip for 1 1/2 – 2 minutes on high speed until stiff peaks can be formed. Add this whipped cream to the mascarpone mixture and fold in gently. Set aside.
4. Dip the Lady Fingers quickly into the coffee mixture (one at a time), lightly coating both sides, and place them on the bottom of a 9 inch trifle bowl. Use as many as you need to make one layer of them.
5. Spread the mascarpone mixture evenly over the Lady Fingers. Cover and refrigerate until the chocolate pudding is done.
6. Prepare the 2 boxes of chocolate pudding with 4 cups of milk. Stir until thickened. Spread the chocolate pudding over the Tiramisu layer. Spread the whipped topping over the chocolate pudding layer. Garnish with shaved chocolate.