This No Bake Tiramisu Trifle is a quick and easy take on a classic tiramisu recipe. Layers of goodness in every bite, this dessert will be a favorite at any gathering!

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, it’s delicious, but definitely fills us up quickly.

I made this one using cookie crumbs, which added a slight crunch and made it using my mini trifle bowls. However, you can adjust the recipe a bit to make it in a large trifle bowl as well!

What is a trifle?

Trifles are a common English dessert traditionally consisting of sponge cake soaked in brandy, sherry, or white wine that is layered with custard, fruit, or jam and then topped with whipped cream and slivered almonds or glacé cherries. It is typically served in glass dessert cups, revealing its colorful layers. Over the years, the original version has transformed into one with several different flavor options, add ins, and more!

Ingredients Needed for this Tiramisu Trifle:

Base:
Heavy Whipping Cream
Sugar
Ricotta cheese
Unsweetened cocoa powder
Kahlua
Instant Espresso granules

Whipped Cream:
Heavy whipping cream
Sugar

Additional toppings:
Cookie crumbs (I food process about 2 rows of Oreos to get this)
Raspberries
Chocolate Shavings

How to prepare this Tiramisu Trifle:

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 tablespoon 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!!