This easy to assemble, delicious Tiramisu dessert is made in a trifle dish and perfect for get-togethers! Quickly whip it up and toss it in the fridge overnight and it’s ready the next day for guests and family!
Need something for a smaller group? Try our other easy Tiramisu recipe made in an 8×8 dish.
Think tiramisu is only reserved for fancy restaurant menus? Think again! It’s actually so easy to make at home and great for any occasion.
This Tiramisu recipe is a simplified version of the classic Italian dessert, without eggs or need for a double-boiler. It’s no bake and layered in a trifle bowl for a beautiful presentation. Perfect for holidays or anytime you’re getting together with a group.
Is this an Authentic Tiramisu Recipe?
No. Traditional Tiramisu is made with a custard, consisting of egg yolks, sugar, and sweet wine that is whisked together over a double-boiler. We omitted the egg yolks and also the double-boiler process to make this an easy no bake dessert, and also subbed in rum for the wine. The flavors are still wonderful and the texture is luscious!
Tiramisu Trifle Ingredients
For this recipe, you only need a few ingredients (variations below.)
- Heavy cream
- Powdered Sugar
- Dark rum
- Crunchy Ladyfinger cookies
- Strong coffee
- Unsweetened cocoa powder
- Semi-sweet chocolate
- Replace the mascarpone: You can replace the mascarpone with cream cheese and a little sour cream, if you prefer. (12 ounces cream cheese with 4 ounces of sour cream.)
- Can’t find Ladyfingers? You could use our homemade angel food cake or pound cake, cut into strips.
- Use a different liquor: The rum can be replaced with Kahlúa, brandy, or Amaretto liquor.
- Want it alcohol and coffee free? Use (cooled) hot cocoa instead.
- Type of Ladyfingers: Only use crunchy Italian Ladyfinger (Savoiardi.) Cake-style ladyfinger cookies will get too soft.
- Trifle Bowl: Using a trifle bowl shows off the layers and creates a beautiful presentation. If you don’t have a trifle bowl, use any large glass bowl. You can also make this in a 9×13 glass baking dish, but instead of 4 layers, you would just have 2.
- Grating Chocolate: To grate chocolate, use a chocolate bar on large holes of a grater. To make curls, you can use your potato peeler, dragging it across the same bar.
Storing Tiramisu Trifle
- Make Ahead: This must be made at least 6 hours in advance and ideally 12 hours (overnight) before you plan to serve it, which gives the ladyfingers a chance to soften and absorb the liquid, making every bite tastier, creamier, and wonderful!
- In the refrigerator: Leftover Tiramisu should be kept in the refrigerator, wrapped tightly. It will keep for up to 3 days. Make note that the flavor will continue to get stronger with each day.
- In the freezer: It can be frozen for up to 2 months. Do not dust with cocoa powder, wrap tightly in plastic wrap so that no air can get in. To thaw: remove from the freezer, evenly dust the top with cocoa, then thaw in the refrigerator for at least 24 hours.
Other Trifle Desserts
- 16 ounces mascarpone cheese , softened
- 2 cups heavy cream , cold
- 2/3 cups powdered sugar
- 2 tablespoons dark rum
- 30 ladyfinger cookies
- 2/3 cup strong brewed coffee , cold
- 3 tablespoons unsweetened cocoa powder
- 1 ounce grated semi-sweet chocolate or chocolate curls
- In a large bowl with an electric mixer, beat the mascarpone cheese until smooth. Beat in the heavy cream and powdered sugar, until light and fluffy, about 1-2 minutes. (Don’t overbeat – mixture should be soft and light with volume, but not clumpy.)
- Beat in the rum.
- Line the bottom of a large Trifle bowl or clear glass bowl with about 1/4 of the ladyfingers (breaking them up to fit, if necessary, so they cover the dish in a single layer.)
- Brush the ladyfingers with about 1/4 of the coffee.
- Spoon about 1/4 of the cream mixture over that.
- Using a sifter, dust on about 1 tablespoon of cocoa powder.
- Repeat this process 2 more times, ending with a sprinkling of cocoa.
- Cover with plastic wrap and chill overnight.
- If it needs refreshing, dust with a little more cocoa powder. Sprinkle with chocolate curls and serve.