Mini Tiramisu Trifles
Authentic Italian tiramisu, but make it mini! These mini tiramisu trifles feature layers of silky mascarpone cream filling, espresso soaked ladyfingers and a touch of cocoa powder.
Cheer me Up!
How can you not love a dessert which literally translates to “cheer me up”? Tiramisu (Italian: tiramisù, “pick me up” or “cheer me up”) is a coffee-flavored Italian dessert. It is made of ladyfingers (savoiardi) dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavored with cocoa. As one of the most popular desserts around the globe, there are different variations to it. Many recipes use heavy cream instead of eggs and different coffee-based liqueurs instead of marsala wine which is a fortified Italian wine. These mini tiramisu trifles are made just like the authentic Italian tiramisu with eggs and a splash of Kahlua.
My mum used to make tiramisu for special occasions and a pan would not last for more than a day. But what happens if you just want to enjoy a small piece of it on a regular day? Mini tiramisu trifles is the answer. The recipe yields four individual tiramisu cups and it can be easily doubled if you want to feed more people. They are velvety and rich yet so light because of the whipped meringue in the mascarpone filling. Without further ado, let’s make them!
Ingredients for Mini Tiramisu Trifles
- Mascarpone Cheese: Texture wise, mascarpone cheese is similar to cream cheese. However, mascarpone has a more velvety and rich taste which provides this irresistible creaminess to the tiramisu. We do not recommend substituting it for cream cheese as the result won’t be the same.
- Ladyfingers: Ladyfingers are basically delicate sponge cakes. Choose Italian savoiardi for the best results and do not soak them in the coffee for too long to avoid the tiramisu turn out soggy.
- Kahlua: This rum based coffee liqueur is ideal for these mini tiramisu trifles as it provides a nice subtle coffee kick . Other alternatives are Marsala wine, Tia Maria, Bayley’s, Disaronno or any coffee liqueur you find.
- Eggs: The classic Italian tiramisu recipes use raw eggs for the mascarpone cream filling. On the contrary a lot of recipes today use heavy cream in place of eggs or a combination of both. From our experience, eggs work best as they make the batter airy and light whereas heavy cream results in a heavier texture. In United States all egg products are pasteurized as required by United States Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS). This means that they have been rapidly heated and held at a minimum required temperature for a specified time to destroy bacteria. Further cooking is not required. That is to say, it is perfectly safe to use in tiramisu, but make sure you use fresh eggs.
How to make mini tiramisu trifles:
To make these mini tiramisu trifles mix together the egg yolks with powdered sugar and mascarpone cheese, then incorporate the coffee liqueur of your choice. Whip the egg whites into a meringue and fold it in the mascarpone cheese mixture. Next, prepare the coffee mixture for the ladyfingers by combining boiled milk with espresso powder. Soak the ladyfingers in the coffee mixture and start filling the dessert cups with alternating layers of mascarpone filling and coffee soaked ladyfingers. Top with dusted cocoa powder and refrigerate for at least one hour before serving. Enjoy!
Tips for Success:
- Mascarpone Filling: It is crucial to mix the egg yolks, powdered sugar and mascarpone cheese very well. If there are lumps in the mixture, the cream will not have the distinguished silky texture that makes tiramisu so decadent.
- Meringue: Whipping the egg whites into a meringue will make these mini tiramisu trifles light and airy. Be careful not to overwhip the meringue. It will take between 4-5 minutes until you reach the perfect consistency. The meringue is ready when stiff peaks are formed. Make sure you use a clean and dry bowl.
- Ladyfingers: The secret to a moist but not soggy tiramisu is to not over soak the ladyfingers. Dip them quickly and remove excess coffee. You will have leftover coffee mixture at the end of the process. The ladyfingers will soften further when you refrigerate the tiramisu cups as they will absorb the moisture from the mascarpone filling. Additionally, avoid using soft style ladyfingers as they will not hold their shape and become mushy.
- Chilling Time: Allow the mini tiramisu trifles to chill in the refrigerator for at least one hour before serving. This way, the soaked ladyfingers will soften and the mascarpone filling will develop more complex flavor. If you are not short on time or have the patience to wait ( I’m always impatient!) you can refrigerate them for longer.
- Tiramisu: You can easily convert these mini tiramisu trifles into a tiramisu by doubling the recipe. Use a 9×13 inch glass baking pan and follow instructions as shown in the recipe card. The only difference, is that you will start layering the dessert with the soaked ladyfingers instead of mascarpone filling. Also, the amount of ladyfingers will vary depending on the pan you use.
FAQS
Yes, you can omit the alcohol. The taste will still be exquisite.
No. However, you may use decaf coffee instead of espresso powder or instant coffee for a lighter coffee flavor.
You may freeze mini tiramisu trifles for up to 2 weeks covered airtightly with plastic wrap. If you wish to freeze them, omit the garnishes including the cocoa powder dusting. Thaw in the refrigerator overnight, before serving.
Yes. In United States all egg products are pasteurized as required by United States Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS). This means that they have been rapidly heated and held at a minimum required temperature for a specified time to destroy bacteria. Further cooking is not required.
Velvety cream, coffee flavor, cocoa and a touch of booze make tiramisu an irresistible dessert if made properly!
There’s no way back after you try these authentic mini tiramisu trifles. This no-bake dessert is perfect for any occasion at any time of the year. Prepare yourselves for a mouthwatering experience. If you give this recipe a try, we would love for you to leave a comment below. Your continuous support and feedback makes Siftnwhisk possible.
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Mini Tiramisu Trifles
Equipment
- Dessert Cups
Ingredients
- 2 Egg Yolks room temperature
- 3/4 cup Powdered Sugar sifted
- 8 oz Mascarpone Cheese
- 2 tbsp Kahlua or any other coffee liqueur
- 2 Egg Whites room temperature
- 1/2 cup Milk
- 2 tbsp Espresso Powder
- 8 Ladyfingers
Garnish
- Whipped Cream optional
- Unsweetened Cocoa Powder
- Chocolate Flakes optional
Instructions
- In a large bowl whisk egg yolks, powdered sugar and mascarpone cheese until smooth and light in color.2 Egg Yolks, 3/4 cup Powdered Sugar, 8 oz Mascarpone Cheese
- Stir in the Kahlua and set aside.2 tbsp Kahlua
- Using a hand/stand mixer whip the egg whites on medium-high speed for about 5 minutes until stiff peaks form.2 Egg Whites
- Gently fold in the meringue to the mascarpone cream mixture.
- Refrigerate for at least 20 minutes.
- In the meantime, bring milk into a boil and stir in the espresso powder. Let it cool down for a few minutes before using.1/2 cup Milk, 2 tbsp Espresso Powder
- Arrange 4 dessert cups on a clean surface and pipe or spoon the cold mascarpone filling at the bottom of each cup.
- Quickly, dip the ladyfingers one at a time into the espresso mixture and arrange them in a single layer. Break ladyfingers as needed to fit into the dessert cups.8 Ladyfingers
- Repeat with another layer of mascarpone filling followed by another layer of soaked ladyfingers.
- Top trifles with more mascarpone filling, whipped cream if desired and dust with unsweetened cocoa powder.Whipped Cream, Unsweetened Cocoa Powder
- Sprinkle with chocolate flakes if desired.Chocolate Flakes
- Refrigerate for at least 1 hour before serving.
- Enjoy!
Notes
- Make Ahead & Storage Instructions: We do not recommend making the mini tiramisu trifles in advance because of the use of raw eggs.
- Mini tiramisu trifles will keep fresh for up to 3 days, covered airtightly in the refrigerator. Thaw in the refrigerator overnight, before serving.
- You may freeze mini tiramisu trifles for up to 2 weeks covered airtightly with plastic wrap. If you wish to freeze them, omit the garnishes including the cocoa powder dusting.
- Have any questions about the recipe or want to ask for substitutions? Please contact us.