Chocolate & Caramel Tiramisu Trifle | DonalSkehan.com, Luscious layers of festive favourites!
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Chocolate & Caramel Tiramisu Trifle

December 05

Trifle is one dessert that excites the child in me! Luscious layers of jelly, sponge, custard and more all served in a towering bowl with what seems like endless servings! This version of trifle, although quite unconventional, but highly delicious, can be made up to two days in advance and kept covered with cling film in the fridge until needed. Just remember to decorate at the last minute.


  • serves Serves 12
  • time 60 mins


  1. 1. In a large mixing bowl, whisk together the egg yolks and sugar until light and frothy. Mix in the mascarpone and vanilla until combined and set aside. in a clean bowl, whisk the egg whites until white and stiff. Add a large spoonful of the beaten egg whites to the egg yolk mixture and mix through. Add the rest of the egg whites and fold through gently.
  2. 2. Arrange the savdiardi di fonni or ladyfinger biscuits in the base of a trifle bowl. Soak them in the espresso and splash with a little vin santo or Marsala. Carefully spread a layer of the mascarpone mixture and sprinkle over a little of the dark chocolate shavings, then spoon in a few tablespoons of the caramel or dulce de leche.
  3. 3. Repeat with the rest of the ingredients ending with a final layer of mascarpone mix. Dust with a little cocoa powder, add a spoonful of caramel, if you’ve any left and decorate with the rest of the dark and the white chocolate shavings. Chill until ready to serve.

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6 large eggs, separated (free range)

175g caster sugar

750g mascarpone cheese

1 1⁄2 teaspoons vanilla extract

375g savoiardi di fonni or ladyfinger biscuits

500ml espresso

Good splash of vin santo or Marsala

450g dark chocolate, in large thick shavings (best quality)

2 x 400g cans caramel or dulce de leche

Cocoa powder, to dust

100g white chocolate, in large thick shavings


You'll Need

Large mixing bowl

Medium mixing bowl

Trifle bowl (Clear so layers are visible)