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Photo of mini tiramisu trifles topped with cocoa powder and chocolate flakes.

Mini Tiramisu Trifles

Christianna | Siftnwhisk
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.
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Prep Time 30 minutes
Chilling 1 hour 30 minutes
Total Time 2 hours
Course Dessert
Cuisine American, Italian
Servings 4
Calories 513 kcal

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
    Photo of egg yolks, powdered sugar and mascarpone cheese mixed in a bowl.
  • Using a hand/stand mixer whip the egg whites on medium-high speed for about 5 minutes until stiff peaks form.
    2 Egg Whites
    Photo of the meringue inside a bowl.
  • Gently fold in the meringue to the mascarpone cream mixture.
    Photo of the mascarpone filling for the mini tiramisu trifles.
  • 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
    Photo of the coffee mixture in a bowl.
  • 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.
     

Nutrition

Calories: 513kcalCarbohydrates: 44gProtein: 11gFat: 31gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 206mgSodium: 106mgPotassium: 194mgFiber: 1gSugar: 27gVitamin A: 1095IUCalcium: 144mgIron: 1mg
Keyword cocoa powder, egg whites, egg yolks, espresso powder, ladyfingers, mascarpone, mini desserts
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