Tiramisu Trifle_lc.jpg

Tiramisu Trifle

This isn't your average tiramisu. Say "hello" to layers of coffee-soaked finger biscuits, chocolate custard and mascarpone cream.


  • Custard
  • 100g (½ cup) caster sugar
  • 170g (1 cup) custard powder
  • 1litre (4 cups) milk
  • 160g (¾ cup) unsalted butter
  • 300g (1 ½ cups) dark chocolate
  • Cream
  • 600ml (2 ¼ cups) cream
  • ½ cup mascarpone
  • 2 tbsp Irish cream
  • 1 tsp vanilla extract
  • Coffee Syrup
  • 1 tbsp castor sugar
  • 2 tbsp instant espresso
  • ½ cup boiling water
  • 1 ltr (4 cups) milk
  • 500gm (aprox. 50 cookies) packet of sponge finger biscuits (ladyfinger biscuits)
  • Chocolate curls
  • 300g dark chocolate, melted
  • Decorations
  • 8 maraschino cherries


  1. Chocolate curls
  2. Add the melted chocolate curls on the back of a large, cold baking tray or a large marble board. Use a spatula to spread it around. Allow to set for one hour at room temperature. Then to curl the chocolate use a spatula or bench scraper to scrape the chocolate. Set the chocolate curls aside in the fridge to chill.
  3. Custard
  4. Add the sugar and custard powder to a large saucepan. Whisk to combine. Add half the milk and whisk until it’s combined. Add the remaining milk and whisk. Place on medium heat and continue mixing using a wooden spoon until custard thickens. Add the butter and chocolate and stir until combined.
  5. Add the custard mixture to a food processor and mix on high speed until mixture thickens. Pour into a bowl and cover with plastic wrap. Chill in the fridge for 3 hours.
  6. Right before you’re ready to use the custard in the trifle, add the cooled custard back into the food processor and mix on high until the mixture becomes smooth again.
  7. Cream
  8. Pour cream and vanilla extract into a large mixing bowl. Whisk on high speed using an electric hand mixer until you reach soft peaks. Add mascarpone and Irish cream and continue whisking on medium speed until you reach stiff peaks. Set aside.
  9. Coffee Syrup
  10. Add the boiling water, coffee powder and sugar into a large mixing bowl. Whisk until the sugar is dissolved. Add the milk and whisk to combine.
  11. Assembly
  12. Dip each sponge finger biscuit in twice and place at the bottom of the trifle bowl. Add 1/3 of the chocolate custard and spread around using a spoon. Add cream and repeat. Then repeat the layers in that order another 2 times.
  13. Finish the trifle with a thin layer of cream on top. Add the remaining cream in a piping bag fitted with an open star tip. Frost 8 swirls of cream around the top of the trifle.
  14. Finish with chocolate swirls and maraschino cherries.