This Strawberry Tiramisu Trifle is a traditional dessert that is given a berry spin with the addition of a great deal of strawberries, chocolate, and an outstanding mascarpone and pudding cream combination. It still has a substantial amount of robust coffee flavor!
This trifle made with strawberry tiramisu is not only utterly delicious, but it is also completely stunning. Now that I’ve made this a few times, I can confidently say that it turns out wonderfully each and every time. In point of fact, it’s a recipe that I gave to you almost 5 years ago, and because I adore it so much, I continue to prepare it time and time again.
The thing with trifles is that they have a significantly improved flavor the day after being made. Your trifle will have a much greater flavor if you let those lady fingers soak up that coffee for a longer period of time and allow more time for the other components to combine. This trifle is stuffed to the brim with decadent mascarpone and pudding cream, luscious berries, and chocolate flakes that practically melt in your lips.
The printable recipe card that can be found at the bottom of the page contains all of the instructions and measurements in greater detail.
I can’t stress enough how important it is to use fresh berries; we’re looking for berries that are juicy, full, and vibrant.
It doesn’t matter what kind it is as long as it’s cold.
Vanilla pudding –
I used a complete packet of the pre-made food from the grocery because it is cheaper, tastes just as good, and cuts down on the amount of time we need to spend preparing the meal.
Cheese? Really? In point of fact, mascarpone is an essential creamy component of tiramisu. It will lend some luscious tang to our dessert and round out the flavor profile.
Café au lait –
To soak our ladyfingers in today, I used two cups’ worth of instant coffee that I had on hand.
Whipped cream — today, for the sake of speed and convenience, I bought cool whip; but, if you’d rather create your own from scratch, you are more than welcome to do so.
This is a crisp dry sweet biscuit, and the best way to enjoy it is by soaking it in flavorful coffee and incorporating it into desserts.
Shaved or grated bittersweet chocolate that will be lavishly strewn on top of the dessert.
Recipe For A Trifle Made With Tiramisu And Strawberries
Do the following to the strawberries:
Put aside one strawberry to use as a garnish, then remove the stems from the remaining strawberries and slice them.
Make the filling as creamy as you like:
Milk and pudding mix should be whisked together for two minutes in a big bowl before being placed in the refrigerator for the same amount of time. Whisk the mascarpone cheese in a mixing bowl until it is completely smooth, then whisk in the coffee in a slow and steady stream. To the pudding, beat in. Combine with the cold whip.
Soak the ladyfingers in the alcohol:
Do not dip the lady fingers in the coffee ahead of time; instead, do it while you are assembling the ingredients. Place one third of the ladyfingers in the bottom of a glass serving bowl or trifle dish that is three quarts in capacity.
Put together the little thing:
On top, arrange a third of the strawberry slices, followed by a third of the grated chocolate and mascarpone combination. Repeat this process until you have three layers of each component, and then top with mascarpone cream and shaved chocolate.
Completing the dessert:
Put a strawberry on top as a decorative touch. Place in the refrigerator for at least four hours or up to a full 24 hours.
Will My Strawberries Become Soggy If I Leave Them Out?
If you want to make this trifle a few days in advance, you don’t need to worry about taking the strawberries out of the filling. It will be OK. They will not become soggy in the trifle itself, and on the contrary, their presence will aid our lady fingertips become even more tender. It’s possible that the strawberry garnish on top will start to look a little forlorn after a while, so feel free to apply it right before you want to serve the dish.
This dish can be refrigerated, covered, for up to three days if it is stored in the refrigerator. It is not advisable to freeze this recipe since, after defrosting, the lady fingers have a tendency to get a little bit too mushy. If you give this trifle a try within the first few days of making it, you’ll be sure to thank me in the future.