Ingredients

Scale

2 Cups Heavy Cream very cold
3 TBS Cocoa Powder divided + more for dusting top
7 TBS Confectioner’s Sugar divided
16 ounces Mascarpone slightly softened
5 ounces Semi-Sweet Chocolate melted (about a heaping ½ cup morsels)
5 TBS Baileys divided (can substitute Kahlua or Irish Cream)
1 tsp Pure Vanilla Extract
1 Cup Cool Whip thawed if frozen
1 1/4 Strong Brewed Coffee *at room temperature
1 TBS Granulated Sugar
7 ounces Ladyfinger Cookie or Savoiardi about 24 cookies
4 ounces Bittersweet Chocolate at room temperature – shaved or grated; divided
Optional Garnish: Shaved Chocolate (Fresh Strawberries or Raspberries)

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Instructions

For the chocolate whipped cream: In a metal mixing bowl*, add the heavy cream, 2 tablespoons cocoa powder and ¼ cup confectioner’s sugar. Beat with a handheld mixer for 4 minutes, or until medium-stiff peaks form. Set aside in the refrigerator.
For the mascarpone filling: In a large bowl, gently fold the mascarpone with melted chocolate, 3 tablespoons confectioner’s sugar, 1 tablespoon Baileys (or coffee if non-alcoholic), and vanilla extract until JUST combined.* Gently fold in the cool whip. Set aside.
For the ladyfingers: In a shallow bowl, whisk together the coffee, granulated sugar, 1 tablespoon of cocoa powder and ¼ cup Baileys. Set aside.
Assemble the trifle: Dip a third of the ladyfingers (about 7-8 depending on the size of your bowl) into the coffee mixture, soaking both sides*. Arrange the soaked lady fingers in a single layer in the bottom of a 3 qt. trifle, or glass bowl, breaking the lady fingers if necessary to fit. Top with a third of the mascarpone mixture and gently spread to smooth. Sprinkle with a third of the shaved chocolate. Top with a third of the chocolate whipped cream and spread to smooth. Repeat layers two more times.
To serve: Refrigerate for at least 2 hours to allow ladyfingers to soften. Dust with cocoa powder and top with chocolate shavings if desired. Enjoy!

Notes

For the best chocolate whipped cream, use a metal mixing bowl and place the bowl and the beaters in the freezer for 15 minutes prior to using. Chocolate whipped cream can be stored, covered, in the refrigerator for up to 3 days.
When whisking the mascarpone, be careful not to over-whisk, or the mixture will curdle.
To make this easy chocolate tiramisu trifle non-alcoholic, nix the Baileys and increase the strong brewed coffee to 1 ¾ cup.
Make sure you dip the ladyfingers into the coffee mixture as you are layering them. Do not dip them in advance!
Tiramisu can will keep in the fridge, and can be made up to 2 days in advance and can be kept for up to 4. Do not garnish until ready to serve.
The nutritional information is a very rough estimate and will vary greatly depending on the products you use.

Prep Time: 25 minutes
Category: Dessert