Tiramisu Trifle

For Easter, I was in charge of bringing dessert. Since one of my favorite things to make is a trifle, I decided to go that route. When trying to come up with the version I wanted to make, I asked my hubby what he would prefer. He is obsessed with Tiramisu, so he requested a trifle using Tiramisu. Since I knew we would all be stuffed after eating the Easter dinner, I wanted to make a trifle that was a little less “heavy”. Typically when I put brownies or cake in a trifle, its delicious, but definitely fills us up quickly. I made this one using cookie crumbs, which added a slight crunch. I made it using my mini trifle bowls, however, you can adjust the recipe a bit to make it in a large trifle bowl. Enjoy!!


1 cup heavy whipping cream
1/4 cup sugar
1 cup Ricotta cheese
1 tbsp unsweetened cocoa powder
1 tbsp Kahlua
2 tsp instant Espresso granules

Whipped Cream:
1 cup heavy whipping cream
3 tbsp sugar

Additional toppings:
1/2 cup cookie crumbs (I food process about 2 rows of Oreos to get this)
Chocolate Shavings


Combine the whipping cream and sugar together in a food processor. Process for about 1 minute, or until stiff. Transfer mixture to a medium bowl and set aside. In the food processor (no need to clean it from the whipping cream), combine the Ricotta cheese, cocoa powder, Kahlua, and Espresso. Process until blended. Stir the cheese mixture into the whipping cream mixture that you had set aside. Stir until all combined.

Combine the 1 cup heavy whipping cream with the 3 tbsp sugar and process for about a minute, or until stiff. Set aside.

To assemble, place a scoop of the Espresso layer on the bottom of the bowl. Follow it up with a scoop of the whipped cream. Pour some cookie crumbs next, followed by another layer of the Espresso layer. Once the bowl is filled to the top, place a few raspberries on top as well as chocolate shavings! Keep in refrigerator until ready to serve! You can make this the day before you serve it if desired!!

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