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.
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.
Notes
Substitutions: Use decaf coffee or warm milk with cocoa in place of coffee. Vanilla wafers or ladyfingers work in place of the cookies.
Tips: Keep the cream and mascarpone cold and beat on low speed once the mascarpone goes in. Do not soak the crumbs for long.
Storage: Refrigerate for up to 3 days. Do not freeze.