Tiramisu Trifle

Tiramisu Trifle

By: Cynthia - Evansville, IN - 2016 Recipe Contest

"I layer these is individual serving bowls and serve for special occasions."


This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.



Featured ingredient: Elite Espresso 10 oz. Bag Ground

Cheese Filling (in place of Mascarpone)

    • 8 oz. softened Neufchatel cheese
    • 1/4 c. heavy cream
    • 2 tbsp. butter

In a medium bowl, mix together the Neufchatel cheese, heavy cream and butter until blended smooth. Use in place of mascarpone in any recipe.

Tiramisu Trifle

    • 1 yellow cake (prepared as directed on package), cut into small cubes. (You may use gluten free*)
    • 1 recipe of Cheese Filling mixture
    • 2 pkg. sugar free White Chocolate Flavor JELLO Pudding Mix
    • 1-1/2 c. 2% milk
    • 1 c. cold strong Door County Elite Espresso coffee
    • 2 tbsp. amaretto liquor
    • 1 c. whipping cream
    • 4 cups fresh sliced strawberries, divide
    • 1/2 c. cold prepared Door County Elite Espresso coffee
    • 2-3 tsp. baking cocoa (I use Hershey Special Dark)
    • Chocolate covered espresso beans


  1. Beat cheese mixture and 1 pkg. (1 oz. each) JELL-O White Chocolate Flavor Sugar Free Fat Free Instant Pudding with 1-1/1 c. 2% milk and 1 cup strong Intense Dark coffee in a large bowl with electric mixer on medium speed until smooth
  2. Beat in amaretto liquor on low speed; set aside
  3. Beat whipping cream in chilled small bowl on high speed until soft peaks form then fold into cheese mixture
  4. Fold cake cubes into ½ of cheese mixture until mixed
  5. Arrange half of the cake cube mixture on bottom of a round bowl (8 inch diameter works)
  6. Drizzle 1/4 cup of the coffee over cake cubes and spread half of strawberries over cake cubes
  7. Spread half of the cheese mixture (no cake cubes) over sliced strawberries. Sprinkle with 1 tsp. baking cocoa
  8. Arrange remaining cake cubes mixture on cheese mixture layer. Drizzle with remaining 1/4 cup espresso. Spread with last half of strawberries. Spread with remaining cheese mixture (no cake cubes).
  9. Sift or sprinkle cocoa over top of trifle. Cover and refrigerate about 4 hours before serving. Store covered in refrigerator
  10. Garnish top with chocolate covered espresso beans in an attractive pattern before serving
  11. This can be made with frozen sliced peaches in place of strawberries.

*I add ¼ cup unsweetened applesauce to the gluten free cake mix to make a moister cake.