This chocolate cookie tiramisu trifle layers coffee kissed cookie crumbs with whipped mascarpone cream for a no bake dessert that tastes like tiramisu with an extra chocolate crunch.

It takes only 15 minutes of work and then chills until the layers meld. Serve it in individual glasses for a neat presentation or build it in one large bowl for a crowd.

A classic tiramisu relies on ladyfingers dipped in espresso, but chocolate sandwich cookies bring a deeper cocoa flavor and a sturdier crunch, which makes layering in glasses much easier.

Whipped cream and mascarpone make a light, silky filling that is rich without being heavy. The mascarpone adds a subtle tang that keeps the dessert from tasting flat.

There is no oven and no raw egg, and the trifle gets better as it chills, because the coffee softens the crumbs into a cake like layer. It also scales up easily for a dessert table.

20 chocolate sandwich cookies, coarsely crushed
1 cup cold heavy cream
1/2 cup cold mascarpone cheese
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup brewed coffee, cooled
1 tablespoon unsweetened cocoa powder, for dusting
1/4 cup chocolate shavings, for garnish

Chocolate sandwich cookies. Crush them into coarse crumbs and leave a few small chunks for texture.

Heavy cream. It must be very cold to whip into soft, billowy peaks.

Mascarpone. Use cold mascarpone and mix on low speed, since it can turn grainy if overbeaten.

Brewed coffee. Cool it fully, and use strong coffee or espresso for a more tiramisu like flavor.

Cocoa powder. A light dusting on top mimics the classic finish. Sift it for an even layer.

1. Crush the cookies Place the cookies in a zip top bag and crush them with a rolling pin into coarse crumbs with a few chunky pieces.

2. Whip the cream Beat the cold heavy cream in a chilled bowl until soft peaks form.

3. Add the mascarpone Add the mascarpone, powdered sugar, and vanilla, then beat on low speed until smooth and fluffy. Stop as soon as the cream holds its shape, because overbeating makes it grainy.

4. Moisten the crumbs Toss half of the crumbs with the cooled coffee until just damp. Leave the other half dry.

5. Build the layers Spoon the damp crumbs into the bottoms of six glasses, add a layer of mascarpone cream, then a layer of dry crumbs. Repeat until the glasses are full, ending with cream.

6. Garnish Dust the tops with cocoa powder and sprinkle on the chocolate shavings.

7. Chill Refrigerate for at least 2 hours, until the layers are set and the crumbs have softened.

Serve the glasses straight from the fridge with a spoon and a few whole cookies on top. For a full dessert table, add dark chocolate mousse, fresh fruit pavlova, silky chocolate ganache spooned over berries, and a slice of New York cheesecake.

Cover and refrigerate for up to 3 days, because the filling contains dairy. The cookies soften more each day, so the texture is ideal on the first or second day. This trifle does not freeze well because the cream can separate when thawed.

Chill the bowl. A cold bowl and cold beaters help the cream whip faster and hold its shape.

Mix the mascarpone gently. Beat on low speed and stop once the mixture is smooth.

Cool the coffee. Hot coffee will melt the cream. Let it reach room temperature first.

Do not soak too long. A quick toss is enough. Crumbs left in coffee turn to mush.

Make it coffee free. Use warm milk with a spoonful of cocoa in place of coffee for a version kids can enjoy, or use decaf.

Change the cookies. Vanilla wafers, ladyfingers, or chocolate chip cookies all work in the same amount.

Build one large dish. Double the recipe and layer it in a 2 quart trifle bowl. Chill for 4 hours before serving.

Keep it cold. Dairy desserts should stay in the fridge until serving and should not sit out for more than 2 hours. For more detail, see the University of Wisconsin Extension leftovers guidance.

Yes. Assemble it up to a day ahead and keep it covered in the fridge. Add the cocoa and shavings right before serving for the neatest look.

Yes. Use warm milk with a spoonful of cocoa powder, or decaf coffee, to moisten the crumbs.

Chill it for at least 2 hours. Four hours gives softer, cake like layers.

What can I use instead of mascarpone?

Whipped cream cheese beaten with a little extra cream gives a similar texture, though it tastes slightly tangier.

Yes. Vanilla wafers, ladyfingers, or chocolate chip cookies all work. Use about the same weight of cookies.

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Chocolate Cookie Tiramisu Trifle

Layers of coffee moistened chocolate cookie crumbs and whipped mascarpone cream, chilled until set and topped with cocoa and chocolate shavings.

Print Recipe Pin Recipe

Prep Time 2 15

Total Time 2 15

Course Dessert

Cuisine American

Servings 6 servings

Calories 445 kcal

Equipment

Hand mixer
Mixing bowl
Zip top bag
Rolling Pin
6 small glasses

Ingredients

Main Ingredients

20 chocolate sandwich cookies coarsely crushed
1 cup heavy cream cold
½ cup mascarpone cheese cold
¼ cup powdered sugar
1 tsp vanilla extract
½ cup brewed coffee cooled
1 tbsp unsweetened cocoa powder for dusting
¼ cup chocolate shavings for garnish

Instructions

Cooking

Crush the cookies. Crush the cookies in a zip top bag and toss half of the crumbs with the coffee until just damp.
Whip the cream. Beat the cream to soft peaks in a cold bowl, then add the mascarpone, powdered sugar, and vanilla and beat on low until smooth.
Build the layers. Spoon damp crumbs into six glasses, top with mascarpone cream, then add dry crumbs. Repeat and finish with cream.
Garnish. Dust with cocoa and top with chocolate shavings.
Chill. Refrigerate for at least 2 hours until the layers set.