Strawberry Chocolate Tiramisu Trifle

Print Recipe

Layers of ladyfingers, strawberries, chocolate and whipped cream make this a beautiful and delicious dessert!

Course Dessert

Cuisine Italian

Prep Time 30

Cook Time 5

Chill Time 1 30

Total Time 2 5

Servings servings

Calories 218

Author Annalise Sandberg

Ingredients

For the chocolate zabaglione:

¼ cup heavy whipping cream (60 ml)
¼ cup semi-sweet or bittersweet chocolate chips (42 grams)
⅓ cup granulated sugar (66 grams)
⅓ cup Marsala wine (80 ml)
4 large egg yolks
Pinch of salt
2 teaspoons instant espresso
8 ounces mascarpone cheese , at room temperature (225 grams)

For the whipped cream:

1 cup heavy whipping cream (237 ml)
2 tablespoons granulated sugar
1 teaspoon vanilla extract

To assemble the tiramisu trifle:

1 lb strawberries , hulled and sliced (455 grams)
2 tablespoons granulated sugar
Approximately 24 ladyfingers , cut in half
Powdered sugar, cocoa powder or chocolate shavings, for dusting (optional)

Instructions

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°F). 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.

Notes

Note: If you don't have a trifle bowl, layer this dessert in a large glass bowl. You can also assemble it in a large rectangle pan or casserole dish for a different presentation.

Inspiration for the chocolate zabaglione came from Everyday Italian.

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