Tiramisu Trifle Recipe

Individual servings of tiramisu trifle, this is great for a dinner party dessert.


1 1/4 cups strong coffee
6 ounces amaretto liqueur
1 (500 g) container marscarpone cheese
9 ounces sponge cake fingers
3 ounces dark chocolate, grated coarsely

2 cups milk
1/2 cup granulated sugar
3 Tablespoons cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract
1 Tablespoon butter

To serve
2 tablespoons grated chocolate
1 cup heavy cream, whipped


To make the custard, In medium saucepan over medium heat, heat milk until bubbles form at edges.

In a bowl, combine sugar, cornstarch and salt. Pour into hot milk, a little at a time, stirring to dissolve.

Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon.

Remove from heat, stir in vanilla and butter.Chill until cold.

Mix the coffee and liqueur in a wide dish.

In another bowl mix the marscarpone with the custard until smooth using an electric hand mixer.

Take about a third of the sponge fingers and dip them in the coffee/liqueur mix and line the bottom of 8 serving dishes with them, drizzle a bit more of the liquid over the sponge fingers.

Top with custard then more sponge cake.

Chill for at least 2 hours or up to a day.

Just before serving top with whipped cream and sprinkle chocolate.