Eggless Tiramisu Trifle Cups

5 from 1 vote

Eggless Tiramisu Trifle Cups

Every special occasion needs a signature dessert, so how about these Eggless Tiramisu Trifle Cups! Layers of espresso-infused cake, topped with rich mascarpone cheese, decorated off with whipped cream, and a dusting of cocoa make quite a statement at any party.

Prep: 30

Cook: 14

Rest: 3

Total: 3 44

Course: Dessert

Cuisine: Italian

Servings:

Calories: 970kcal

Author: Ruchi

Ingredients

CAKE LAYER

1½ cups All purpose flour
¼ cup Milk Powder
1 teaspoon Baking powder
¼ teaspoon Baking soda
⅛ teaspoon Salt
½ cup Yogurt
¾ cup Sugar
1 teaspoon Vanilla extract
⅓ cup Oil
½ cup Milk + 2 tablespoons extra

MASCARPONE CHEESE LAYER

1 cup Heavy whipping cream
1 teaspoon Cream of tartar
½ cup Powdered Sugar
16 oz Mascarpone Cheese
¼ cup Powdered Sugar
2 tablespoons Coffee liqueur I have used Kahlua liqueur

EXPRESSO SOAKING LIQUID

¾ cup Lukewarm water
3 tablespoons Instant Coffee powder
¼ cup Sugar
1 teaspoon Vanilla extract

GARNISH

1 cup Homemade Whipped cream
- - Unsweetened cocoa powder

US Customary - Metric

Instructions

Preheat the oven to 350° F. Grease and line a baking sheet with oil. Set aside.

BAKE THE CAKE

Next, sift together flour, milk powder, baking soda, baking powder, and salt in a large bowl. Set aside.
In a separate bowl, whisk sugar and oil until well blended.
Add yogurt and vanilla essence. Mix it well. Slowly add the dry ingredients to the wet ingredients alternating dry ingredients with milk. Whisk until just combined.
Spread the batter into the greased and lined baking sheet and bake until the toothpick comes out clean. When done, remove the cake from the oven and set it on the counter. Allow the cake to cool comfortably.
Depending on the size of your cup, cut the cooled cake into rounds. Set aside.

MAKE THE MASCARPONE CHEESE TOPPING

Before you begin, chill the bowl and the beater in the freezer for at least 10 minutes.
Start with homemade whipped cream – add heavy cream and powdered sugar to a bowl. Beat the cream on low speed for 1-2 minutes.
As the cream starts to thicken slightly, add cream of tartar to it. Beat until stiff peaks form. Set it in the refrigerator.
Combine powdered sugar, mascarpone cheese, and coffee liqueur in a separate bowl. Beat the mascarpone cheese mixture until smooth and creamy. This mascarpone mixture will be thick.
Remove the whipped cream from the fridge and add it to this mix. Fold the two gently until well blended. The addition of whipped cream will lighten the mascarpone cheese. Set aside.

ASSEMBLING TIRAMISU TRIFLE CUPS

Combine the coffee powder, sugar, vanilla extract, and lukewarm water in a large mixing bowl. Whisk until the sugar is fully dissolved.
Now, dip each cake slice in the coffee mixture on both sides and start the layering. Place a layer of coffee-dipped cake slice at the bottom of your cup. Be gentle as the infused cake layer can break easily.
Top the cake layer with a mascarpone cheese layer. Cover the mascarpone cheese layer with another coffee-infused cake slice.
Repeat the process by creating 3 layers of each ( cake layer followed by a mascarpone cheese layer – then a cake layer – a mascarpone cheese layer. Keep repeating the layers until you reach the top).
Finish off with the whipped cream frosting. Dust it with some cocoa powder and refrigerate for at least 4-6 hours or overnight before serving.
Taste best when served chilled.

Notes

Leftovers!

The assembled eggless tiramisu trifle cups can be stored in the fridge covered for up to 2 days, no more than that. After 2 days, the cake layer will start to get mushy.

Will this Tiramisu trifle get soggy overnight?

Nope, it can hold its texture for a few days- all thanks to the sturdy cake layer that will prevent our trifle from getting mushy. However, the cake layer may become soft because of the liquid from the espresso but will not turn soggy.

However, if the trifle is stored for long as it will get soggy and lose its texture.

Can I convert this recipe into a trifle dish?

Absolutely! You can convert these eggless tiramisu trifles into a deep dish trifle. To make a trifle dish, you may have to double up on the recipe. The depth of the container or a punch bowl, or a large mixing bowl will decide how many layers of trifle you will need.

Can I Make Eggless Tiramisu trifles in Advance?

You sure can! In fact, the tiramisu trifle cups taste better if made in advance and allowed to chill in the refrigerator for 3-4 hours or overnight.

You can prepare the tiramisu 1-2 days in advance. Cover the individual cups with plastic wrap and set them in the fridge. Do not top the cups with whipped cream frosting until ready to serve.

The chilled tiramisu taste amazing the next day!

Nutrition