Mary Berry Tiramisu Trifle​ Recipe

This creamy Mary Berry Tiramisu Trifle is made with crisp sponge fingers (ladyfingers), rich mascarpone cheese, fresh double cream, strong black coffee, and a splash of brandy. This recipe creates a luxurious, velvety dessert that combines the best layers of a classic British trifle with the coffee-soaked flavors of Italian tiramisu. It is the perfect make-ahead dessert for a sophisticated dinner party and makes enough to serve a crowd of 6 to 8 people.

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Mary Berry Tiramisu Trifle Ingredients

For the Cream Filling:

• 2 cups (500g) mascarpone cheese
• 2 cups (475ml) heavy cream (double cream)
• 1/2 cup powdered sugar (icing sugar), sifted
• 1 teaspoon vanilla extract
• 2 tablespoons brandy or Marsala wine (optional)

For the Base and Layers:

• 1 cup strong black coffee, cooled
• 3 tablespoons brandy or coffee liqueur (like Kahlúa)
• 24-30 sponge fingers (ladyfingers/Savoiardi)
• 2 ounces (50g) dark chocolate, grated
• 2 tablespoons unsweetened cocoa powder for dusting

How To Make Mary Berry Tiramisu Trifle

1. Prepare the coffee mixture: In a shallow bowl, combine the cooled strong coffee and the brandy (or liqueur). Stir gently to mix the liquids.
2. Make the cream filling: In a large mixing bowl, place the mascarpone cheese. Beat it slightly to soften it. Pour in the heavy cream, powdered sugar, vanilla extract, and the 2 tablespoons of brandy.
3. Whip the filling: Whisk the cheese and cream mixture until it is thick and holds soft peaks. Be careful not to over-whisk, or the mixture might become grainy.
4. Soak the first layer: Dip half of the sponge fingers quickly into the coffee mixture. Do not let them soak too long, or they will fall apart. Arrange them in a single layer at the bottom of a large glass trifle bowl.
5. Add the first cream layer: Spoon half of the mascarpone cream mixture over the soaked sponge fingers. Smooth the surface with a spatula.
6. Add chocolate: Sprinkle most of the grated dark chocolate over the cream layer.
7. Repeat the layers: Dip the remaining sponge fingers in the coffee and arrange them on top of the chocolate layer. Cover this with the remaining mascarpone cream.
8. Chill the dessert: Cover the bowl with plastic wrap and refrigerate for at least 4 to 6 hours, or overnight. This allows the trifle to set and the flavors to blend.
9. Garnish and serve: Just before serving, dust the top generously with sifted cocoa powder and sprinkle with any remaining grated chocolate.

Recipe Tips

• Don’t Over-Soak: When dipping the sponge fingers, do it quickly (one second per side). If you leave them in the coffee liquid too long, the base of your trifle will become mushy and watery.
• Room Temperature Cheese: Take the mascarpone cheese out of the fridge 15 minutes before you start. If it is slightly softer, it will blend more smoothly with the heavy cream without lumps.
• Use Strong Coffee: The coffee flavor needs to stand out against the rich cream. Use a very strong brew or high-quality espresso for the dipping liquid.
• Chill Time is Key: Do not skip the chilling step. This dessert needs time for the sponge fingers to soften to a cake-like texture and for the cream to firm up perfectly.

What To Serve Mary Berry Tiramisu Trifle

This dessert is incredibly rich, so it stands well on its own. However, it pairs beautifully with beverages that complement the coffee and chocolate notes. Serve a slice with a hot shot of espresso or a cappuccino to echo the flavors in the dish. For an evening treat, a small glass of Amaretto, Marsala wine, or Irish cream liqueur is an excellent companion. If you want to add texture, serve a crisp biscotti or almond cookie on the side.

How To Store Mary Berry Tiramisu Trifle Leftovers

• Refrigerate: Cover the trifle bowl tightly with plastic wrap or transfer individual portions to an airtight container. Store it in the refrigerator for up to 3 days. The flavors often improve after the first day.
• Freeze: It is possible to freeze this dessert, though the texture of the cream may change slightly upon thawing. Wrap the container tightly and freeze for up to 1 month. Thaw it in the refrigerator overnight before serving.

Mary Berry Tiramisu Trifle Nutrition Facts

Serving Size: 1 portion (approx. 1/8th of recipe)

• Calories: 580 kcal
• Total Fat: 45g
• Saturated Fat: 28g
• Cholesterol: 160mg
• Sodium: 90mg
• Total Carbohydrate: 38g
• Dietary Fiber: 1g
• Sugars: 22g
• Protein: 6g

Frequently Asked Questions

• Can I make this alcohol-free? Yes. You can simply omit the brandy and liqueur. The strong coffee provides plenty of flavor on its own. If you want a little extra sweetness, add a drop of almond extract to the coffee.
• Can I use standard cake instead of ladyfingers? Yes. You can use stale sponge cake or pound cake cut into strips. However, traditional hard ladyfingers (Savoiardi) are best because they hold their structure better when soaked in coffee.
• Why is my filling runny? This usually happens if the cream was not whipped enough or if it was over-whipped until it separated. Ensure you whisk until the mixture holds soft peaks. Also, make sure you used full-fat mascarpone and heavy cream, as low-fat versions will not set properly.

Try More Recipes:

• Mary Berry Cherry Trifle​ Recipe
• Mary Berry​ Buttermilk Pancakes Recipe
• Mary Berry Rice Pudding​ Recipe