Tiramisu Trifles with Greek Yogurt

Dessert

Tiramisu Trifles with Greek Yogurt

Individual jars layer espresso-soaked ladyfingers with whipped mascarpone and Greek yogurt.

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Yield
4 trifles
Cuisine
Italian-inspired

Serving ideas

Add the cocoa just before serving.

Ingredients

See the ingredient checklist
  • 1 1/2 cups heavy cream
  • 3 tbsp confectioners’ sugar
  • 1/4 tsp kosher salt
  • 3/4 cup plain nonfat Greek yogurt
  • 1/2 cup mascarpone, 4 oz
  • 1 tsp pure vanilla extract
  • 1 cup brewed espresso
  • 1 tsp rum extract
  • 18 ladyfingers
  • 1 tbsp unsweetened cocoa powder

Before you cook

Dip the ladyfingers briefly so they retain their structure.

How to make Tiramisu Trifles with Greek Yogurt

  1. Beat the cream, confectioners’ sugar and salt on medium-high for 2 to 3 minutes, to soft peaks. Add yogurt, mascarpone and vanilla, then beat on low about 1 minute more, to stiff peaks.

  2. Combine espresso and rum extract in a narrow bowl and break the ladyfingers in half. In each of four 16-ounce jars, alternate layers of cream mixture and dipped ladyfinger halves, using three halves per cookie layer. Start and finish with cream for four cream layers and three cookie layers.

  3. Serve immediately or refrigerate up to 12 hours. Dust with cocoa before serving.

The full recipe

Check off ingredients as you get them ready.

The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.

Tiramisu Trifles with Greek Yogurt

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Individual jars layer espresso-soaked ladyfingers with whipped mascarpone and Greek yogurt.
Print Recipe
Total Time 30 minutes
Servings: 4 trifles
Course: Dessert
Cuisine: Italian-Inspired
Ingredients Instructions Notes

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Ingredients
  

  • 1 ½ cups heavy cream
  • Fine white powdered confectioners sugar in a prep bowl3 tbsp confectioners’ sugar
  • ¼ tsp kosher salt
  •  
    ¾ cup plain nonfat Greek yogurt
  •  
    ½ cup mascarpone 4 oz
  •  
    1 tsp pure vanilla extract
  •  
    1 cup brewed espresso
  •  
    1 tsp rum extract
  •  
    18 ladyfingers
  •  
    1 tbsp unsweetened cocoa powder

Instructions
 

  1. Beat the cream, confectioners’ sugar and salt on medium-high for 2 to 3 minutes, to soft peaks. Add yogurt, mascarpone and vanilla, then beat on low about 1 minute more, to stiff peaks.
  2. Combine espresso and rum extract in a narrow bowl and break the ladyfingers in half. In each of four 16-ounce jars, alternate layers of cream mixture and dipped ladyfinger halves, using three halves per cookie layer. Start and finish with cream for four cream layers and three cookie layers.
  3. Serve immediately or refrigerate up to 12 hours. Dust with cocoa before serving.

Notes

Dip the ladyfingers briefly so they retain their structure.
Adapted from Francesca Zani, Delish.

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