Is it a trifle? Is it tiramisu? It’s both! And it’s here to get us in the mood for Valentine’s Day.
I know it isn’t strawberry season yet, but I’m protesting winter and buying them anyway. Oh, how I love strawberries! And what goes better with strawberries than chocolate and whipped cream?
Layer all that with ladyfingers in a beautiful glass trifle bowl and boom — you’ve got yourself a strawberry chocolate tiramisu trifle.
Okay, let’s break down exactly what we’ve got going on in this tiramisu + trifle:
> The chocolate layer is really coffee/chocolate/mascarpone/zabaglione (I know, it’s a mouthful). It starts as a custard made with marsala wine and scented with instant espresso. Then you fold in some chocolate and mascarpone cheese. It is a chocolate cloud full of fabulous and complex flavor.
> Store-bought ladyfingers are the way to go, to cut down on time and save your sanity.
> The strawberries are macerated with sugar to release their juices, which helps to soften the ladyfingers (and takes the place of dipping the ladyfingers in coffee, like is traditionally done in tiramisu).
> There are a few layers of sweetened whipped cream, because everything is better with whipped cream.
> This special tiramisu is assembled it in a trifle dish instead of the traditional cake or loaf pan, completing the tiramisu + trifle! Two favorite desserts in one.
Don’t be intimidated by any part of this dessert. If you can separate eggs and work a whisk, then you can whip the zabaglione no problem. The rest of it is a cinch.
And besides— look how pretty it is!
baking tip:What is Zabaglione?
Zabaglione (also known in French as sabayon) is a custard made from whipped egg yolks, sugar and a sweet wine, like marsala wine. It can be served either hot or cold.
Strawberry Chocolate Tiramisu Trifle
For the chocolate zabaglione:
- 1/4 cup (60 ml) heavy whipping cream
- 1/4 cup (42 grams) semi-sweet or bittersweet chocolate chips
- 1/3 cup (66 grams) granulated sugar
- 1/3 cup (80 ml) marsala wine
- 4 large egg yolks
- Pinch of salt
- 2 teaspoons instant espresso
- 8 ounces (225 grams) mascarpone cheese, at room temperature
For the whipped cream:
- 1 cup (237 ml) heavy whipping cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
To assemble the tiramisu trifle:
- 1 lb (455 grams) strawberries, hulled and sliced
- 2 tablespoons granulated sugar
- Approximately 24 ladyfingers, cut in half
- Powdered sugar, cocoa powder or chocolate shavings, for dusting (optional)
To make the chocolate zabaglione:
- Heat the heavy whipping cream in the microwave for about 30 seconds. Put the chocolate chips in a bowl and pour the hot cream on top. Let sit for about 3 minutes, then stir until smooth. Set aside.
- Place the sugar, marsala wine, egg yolks, salt and espresso in a heatproof bowl. Place the bowl over a saucepan of barely simmering water, making sure the bottom of the bowl does not touch the surface of the water. Whisk the mixture constantly until it becomes pale and thick, about 5-7 minutes (an instant-read thermometer should read 170 degrees). Remove from heat and whisk in the melted chocolate.
- Cool chocolate zabaglione over an ice bath until it reaches room temperature. Alternately, you can chill it in the fridge for about 30 minutes. Once cooled, whisk the mascarpone cheese into the chocolate zabaglione in 3 additions.
To make the whipped cream and assemble trifle:
- Whip the heavy whipping cream and granulated sugar to soft peaks. Stir in the vanilla.
- In a medium bowl, toss together the sliced strawberries and sugar and let sit for about 10 minutes until the strawberries have released their juices.
- To assemble, place a single layer of cut ladyfingers in the bottom of a trifle bowl. Top with half of the strawberries. Spoon half of the chocolate zabaglione mixture on top, followed by half of the whipped cream. Repeat.
- Chill in the fridge for 1-2 hours before serving. Just before serving, top with powdered sugar, cocoa powder or chocolate shavings, if desired. Trifle is best if consumed within 2 days.