Tiramisu Trifle

Whenever I share a recipe, I won't bore you with a story about how I thought of this recipe. I won't share about my Aunt Malitida. I won't make you have to scroll down to the recipe.

My recipes are made exactly how I make them with the tools and ingredients that I have and are accessible. Also, if you're looking for an authentic recipe, you probably won't find it here.

Enjoy this delicious reimagined way of tiramisu.

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Tiramisu Trifle

Ingredients:

• 6 egg yolks

• 1/2 cup granulated sugar

• 16 oz room temperature mascarpone cheese

• 1 tsp vanilla extract

• 1 3/4 cups heavy whipping cream

• 2 frozen pound cakes (I don't use ladyfingers because I can never find them where I live. The pound cakes work as an easy alternative)

• 1 1/2 cups brewed espresso or strong coffee

• 1/2 cup of rum (I use Kahlúa)

• 1/2 - 3/4 cups of cocoa powder
  

Directions:

• Place a heat-proof bowl over a small pot of boiling water. Do not let the water touch the bottom of the heatproof bowl. Using a whisk, whisk the egg yolks and granulated sugar together until pale yellow and grown in volume. Remove from heat.

• Using a stand mixer with the whisk attachment, whisk the heavy whipping and vanilla extract together until soft peaks form. Add the room temperature mascarpone cheese and whisk until it's spreadable and peaks form. Carefully fold the mascarpone mixture into the egg yolk and sugar mixture until combined.

• Cut the pound cakes into ladyfinger size, about 4" length and 1" width, but perfection is not the key. Make sure the cuts are about the same size.

• In a shallow bowl, combine the espresso (or coffee) with the rum.

• Dust the bottom of a trifle dish with cocoa powder.

• Working fast, dip your cut the ladyfinger size pound cake slices into the coffee and rum mixture. Don't leave the pound cake slices in the coffee and rum mixture too long or it will fall apart. Cover the bottom of the trifle dish with the pound cake slices.

• Spread the mascarpone mixture over the pound cake slices, just enough to cover the slices.

• Continue the process of pound cake slices and mascarpone mixture.

• Put in trifle dish into the fridge for at least 4 hours, if you can have it in the fridge for 24 hours, that'll be better.

• I don't dust the cocoa powder on the top of the trifle until right before it's served. Or you can dust it before you go if you're making this dish for a party.

Enjoy!

-Chloe Burch