Return to Cakes

 

Tiramisu Trifle

5 star rating
 

Add a Photo

Submitted by: pegkib

 

This dessert has pound cake, layered with mascarpone and Cool Whip, chocolate-hazelnut spread, coffee and almond flavoring, and is topped with mini-chips.
 

Ingredients

  • 1 12-oz. container Cool Whip, thawed
  • 24 oz Mascarpone Cheese
  • 1/4 cup confectioners' sugar
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • 1 small jar hazelnut/chocolate spread
  • 1 cup hot coffee with 1 tsp almond extract
  • 2 store-bought pound cakes
  • 8 oz mini-chocolate chips

Save Recipe

Interact

 
Method

Whip mascarpone cheese until light, add Cool Whip gradually, add powdered sugar. Continue whipping while adding extracts. In a small bowl, combine hazelnut spread with hot coffee and almond extract until a smooth sauce is formed. Slice pound cakes lenghtwise and crosswise to form 1/2-inch to 1-inch pieces. Assembling trifle: Start with a layer of the mascarpone, cover with a layer of pound cake, pour the coffee-hazelnut syrup over cake, and sprinkle with mini-chips. Repeat layers, ending with sauce and chocolate chips. Refrigerate at least four hours.

 

Notes: Traditional Ladyfingers can be used with this trifle, but it's often easier to find the ready-made pound cakes. This is great on a buffet table, or to serve a large crowd.

 

Number of Servings: 15-20

 

Submitted by: pegkib ()

Comment
 
 

Advertisement