Strawberry tiramisu trifle is not only completely delicious, it’s totally gorgeous. I have made this a few times now and every time I make it, it’s a huge success. As a matter of fact, it’s a recipe I shared with you almost 5 years ago made with strawberries and blueberries and I used angel food cake. Here is a variation of that wonderful trifle.
The thing with trifles is that they taste way better the next day. The longer time you give it for those “cake” to soak up coffee or other liquid of choice and have all those other ingredients marry together, the better your trifle will taste. This trifle is packed full of rich mascarpone and pudding cream, juicy berries, and melt in your mouth chocolate flakes.
Tiramisu is an Italian dessert that involves soaking lady finger biscuits in espresso, layered with mascarpone custard. Its a totally classic dessert and is the perfect way to elevate a pretty standard dessert like a berry trifle. This dish is also perfect to share with a crowd, so bring this out the next time you’re looking to impress a crowd!
Ingredients In Strawberry Tiramisu Trifle
- Strawberries – Using fresh berries that are juicy and plump and bright are the secret ingredient for great success!
- Milk – Any kind you like as long as it’s cold.
- Vanilla pudding – This is where your specific tastes and nutritional needs come into play. Your choice of pudding is fine, just keep it vanilla.
- Cheese – Cheese? Really? Yes really, mascarpone is an essential creamy addition to tiramisu and will provide some rich tang to our dessert.
- Coffee – I used instant coffee today, 2 cups worth to soak our ladyfingers in.
- Whipped cream – I used cool whip today for speed and ease but feel free to make your own from scratch if you’d like!
- Ladyfingers – This is a crisp dry sweet biscuit, it is best soaked in delicious coffee and infused into desserts.
- Chocolate – Bittersweet chocolate shaved or grated to be sprinkled liberally on top.
How To Make Strawberry Tiramisu Trifle
- Prep the strawberries: Set aside one strawberry for garnish; slice the remaining strawberries, stems removed.
- Create the creamy filling: In a large bowl, whisk milk and pudding mix for 2 minutes then refrigerate for 2 minutes. In a mixing bowl, beat mascarpone cheese until smooth; gradually beat in 2 tablespoons coffee. Beat in pudding. Fold in cool whip.
- Soak the ladyfingers: Dip lady fingers in coffee on both sides, as you’re layering, don’t dip ahead of time. Line the bottom of a 3-qt. trifle or glass serving bowl with a third of the ladyfingers.
- Assemble the trifle: Top with a third of the sliced strawberries, grated chocolate and mascarpone mixture. Repeat, creating 3 layers of each, finishing off with the mascarpone cream and shaved chocolate.
- Finish the trifle: Garnish with a strawberry on top. Refrigerate for at least 4 hours or overnight.
Will My Strawberries Get Soggy?
If you’re planning on making this trifle a few days ahead, you’re perfectly fine to leave the strawberries in the filling. They wont get soggy in the trifle itself and if anything they will help further soften our lady fingers. The strawberry on top as garish may start to look a little sad so feel free to add that last when you’re planning to serve.
Want To Make A Grown Up Tiramisu Trifle?
Looking to make an adult version of this cake? Try dipping the lady fingers in a coffee liquor, dark rum, or sweet wine like Moscato. This is also a great option if you’re not a fan of coffee.