Mascarpone Tiramisu Trifle

12 servings
20 min prep time
1 hr 20 min total time


6 large eggs

1/2 cup sugar

2 (8 ounce) containers Vermont Creamery Mascarpone

1 tablespoon dark rum

1 teaspoon pure vanilla extract

4 cups cold strong coffee

6 tablespoon Kahlua

36 packaged crisp ladyfingers (Boudoirs)

Dark chocolate or cocoa for garnish


  • STEP 1

    Have trifle bowl or similar glass bowl on hand.

  • STEP 2

    Separate eggs, placing yolks and whites into two separate large bowls.

  • STEP 3

    Add sugar to yolks; beat with mixer until pale, thick and creamy. Add mascarpone, rum, and vanilla; beat until fluffy.

  • STEP 4

    Wash beaters. Beat egg whites until stiff, fold into mascarpone mixture.

  • STEP 5

    Combine coffee and Kahlua in shallow bowl. Dip each ladyfinger into mixture until soaked but not falling apart. Arrange 8 ladyfingers over bottom of trifle bowl, pressing them along side so they will be visible. Spoon one-fourth of mascarpone mixture over ladyfingers.

  • STEP 6

    Make three more layers of ladyfingers and mascarpone mixture. Garnish top with chocolate curls made with vegetable peeler or a sprinkle of cocoa powder.