Ingredients
- 1 package (7 oz) ladyfinger cookies or sponge cake, cut into slices
- 1 cup strong brewed coffee or espresso, cooled
- 2 tbsp coffee liqueur (optional)
- 1 ½ cups heavy whipping cream
- 8 oz mascarpone cheese (room temperature)
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 2 cups mixed berries (strawberries, raspberries, blueberries, blackberries)
- 2 tbsp berry jam (optional, for extra sweetness)
- Cocoa powder or chocolate shavings for topping (optional)
Instructions
- Make the Cream Layer:
In a large bowl, beat the heavy cream until soft peaks form. In another bowl, mix mascarpone, powdered sugar, and vanilla extract until smooth. Fold in the whipped cream gently to combine. Chill for 10 minutes. - Prepare the Berries:
Wash and dry the berries. If using strawberries, hull and slice them. Mix with a spoonful of jam if you’d like extra sweetness and a glossy finish. - Dip the Ladyfingers:
Combine coffee and liqueur (if using). Quickly dip each ladyfinger into the coffee mixture—just 1-2 seconds so they don’t get soggy. - Assemble the Trifle:
In a large glass trifle bowl or individual glasses:- Add a layer of dipped ladyfingers.
- Spread a layer of mascarpone cream.
- Add a generous layer of mixed berries.
- Repeat the layers until the dish is full, ending with cream and berries on top.
- Chill:
Cover and refrigerate for at least 4 hours, or overnight, to allow flavors to meld. - Serve:
Dust with cocoa powder or sprinkle with chocolate shavings before serving. Enjoy cold!
Let me know if you want a quick version or want to adapt this to a no-alcohol or dairy-free version!