Dreamy, creamy, and made to impress, these Mini Tiramisu Trifles pack all the rich, espresso-kissed magic of classic tiramisu into elegant, individual cups. The best part? You can whip them up in about half an hour, and every blissful spoonful is layered with clouds of mascarpone, espresso-soaked ladyfingers, and a boozy swirl of Kahlua whipped cream. If you’re craving a show-stopping dessert with very little fuss, Mini Tiramisu Trifles are about to become your new party trick!
Why You’ll Love This Recipe
- Eye-Catching & Elegant: The layered look in cute clear cups instantly makes these Mini Tiramisu Trifles feel special and celebration-ready—no fancy skills needed.
- Authentic Flavors, No Fuss: All the creamy mascarpone, punchy espresso, and hint of Kahlua you crave from traditional tiramisu, but simplified for easy assembly and serving.
- Make-Ahead Magic: You can (and should!) assemble these in advance, letting the flavors meld and your prep time on party day shrink to zero.
- Perfect Individual Portions: No messy scooping at the table—each guest gets a beautifully layered trifle, just for them.
Ingredients You’ll Need
You only need a handful of thoughtfully chosen ingredients to create these Mini Tiramisu Trifles, but each one brings a layer of richness or brightness to the mix. Let’s take a closer look at what makes these simple components truly essential for both flavor and presentation!
- Mascarpone Cheese: This creamy, mildly tangy cheese is the heart of the tiramisu filling—don’t swap it for cream cheese if you want authentic flavor.
- Granulated Sugar: Just enough to sweeten the mascarpone without overwhelming the subtle espresso and cocoa notes.
- Heavy Whipping Cream: Adding luscious fluffiness to both the filling and the Kahlua whipped cream on top.
- Powdered Sugar: Mixes seamlessly into the whipped cream for a smooth, sweet finish.
- Vanilla Extract: Enhances depth in both the mascarpone layer and the creamy topping.
- Instant Espresso Powder: The key to that bold, classic tiramisu punch—no weak coffee allowed!
- Hot Water: Melts the espresso and sugar for the ultimate ladyfinger bath.
- Ladyfingers (soft, cake-like): These soaks up espresso just right, creating tender, flavorful layers.
- Kahlua: The coffee liqueur in the whipped cream gives each bite a grown-up, aromatic kick (feel free to omit for a kid-friendly version).
- Cocoa Powder (optional, for dusting): The classic finishing flourish—deep flavor and beautiful contrast!
Variations
One of my favorite things about Mini Tiramisu Trifles is how easy they are to tweak for every occasion or whim. Don’t hesitate to get creative: you can swap, add, or skip ingredients to match what you have or what you love most!
- Berry Tiramisu Trifles: Layer in a handful of fresh raspberries or strawberries for a pop of juicy color between the mascarpone and ladyfingers.
- Alcohol-Free Version: Skip the Kahlua and use a splash of vanilla in the whipped cream to keep it family-friendly without losing flavor.
- Chocolate Lovers: Add a thin layer of chocolate shavings or miniature chocolate chips between layers for extra decadence.
- Gluten-Free Option: Use gluten-free ladyfingers (many stores carry them now) to make these Gluten-Free Mini Tiramisu Trifles.
How to Make Mini Tiramisu Trifles
Step 1: Prepare the Mascarpone Filling
In a medium bowl, gently mix together the mascarpone cheese and sugar until just combined. Be careful not to over-mix—mascarpone will thin out if you get carried away, so stop as soon as everything looks smooth and creamy. Set this bowl aside while you whip the cream.
Step 2: Make the Whipped Cream for the Filling
In a separate bowl, whip the cold heavy cream with powdered sugar and vanilla extract. You’re looking for stiff peaks—that lovely, pillowy look where the cream stands tall after the beaters are lifted. Carefully fold the whipped cream into the mascarpone mixture with a spatula, keeping it light and airy. Set aside this dreamy filling.
Step 3: Mix Espresso Soak and Prepare Ladyfingers
Mix the hot water, instant espresso powder, and sugar in a shallow bowl. Stir well—this mixture should be bold and aromatic. Dip each ladyfinger briefly into the espresso soak. Don’t let them linger or they’ll get mushy! Arrange 2–3 ladyfingers (broken into pieces for a tight fit) in the bottom of each trifle cup.
Step 4: Layer & Repeat
Spoon or pipe a generous layer of mascarpone filling over your espresso-soaked ladyfingers. Repeat with another layer of dipped ladyfingers and another layer of filling, so you have beautiful, alternating stripes. Give each trifle a gentle tap on the counter to settle the layers.
Step 5: Whip Up the Kahlua Cream
In a clean bowl, combine the heavy cream, powdered sugar, and Kahlua. Whip until stiff, billowy peaks form. This is your crowning glory—spoon or pipe it in a tall swirl atop each trifle for extra elegance (and flavor!).
Step 6: Garnish and Chill
Finish each trifle with a light dusting of cocoa powder for that classic tiramisu drama. Tuck the trifles into the fridge until you’re ready to serve—the longer they sit, the more deliciously the flavors meld.
Pro Tips for Making Mini Tiramisu Trifles
- Mascarpone Temperature Matters: For the creamiest filling, let your mascarpone sit at room temperature for 10–15 minutes before mixing—this prevents lumps and helps everything blend smooth.
- Fast Ladyfinger Dipping: Ladyfingers absorb espresso in seconds—think quick dunk, flip, done! Any longer and your trifles may turn soggy instead of plush.
- Pretty Piping Technique: Use a piping bag with a large round or star tip for neat, bakery-style layers—especially for the mascarpone and Kahlua whipped cream swirls.
- Overnight Is Best: Chill your Mini Tiramisu Trifles for at least 2 hours (or overnight) to let the flavors deepen and the layers set.
How to Serve Mini Tiramisu Trifles
Garnishes
I love finishing these Mini Tiramisu Trifles with a pretty snow of cocoa powder right before serving—it’s simple, sophisticated, and oh-so classic. You can also add a few dark chocolate curls or even a chocolate-covered espresso bean for a dramatic flourish that hints at what’s inside.
Side Dishes
These trifles are rich and luscious on their own, so I like to pair them with a light, citrusy fruit salad or a platter of fresh berries for contrast. For a truly Italian touch, serve with tiny biscotti or amaretti cookies on the side.
Creative Ways to Present
Presentation is half the fun! Try making your Mini Tiramisu Trifles in wine glasses, coupe glasses, or even mini mason jars for a rustic-chic vibe. For parties, arrange them on a tiered dessert stand or scatter edible rose petals around each one for a whimsical, romantic look.
Make Ahead and Storage
Storing Leftovers
Store any leftover trifles covered in the refrigerator. They’ll stay fresh and irresistibly creamy for 2–3 days, making them ideal for prepping ahead—or sneaking a little treat straight from the fridge!
Freezing
If you want to freeze your Mini Tiramisu Trifles, it’s best to do so before adding the final whipped cream topping. Wrap them tightly and freeze for up to a month, thawing overnight in the refrigerator before garnishing and serving.
Reheating
No reheating required—these trifles are perfect served cold, straight from the fridge! If you’ve frozen them, simply allow them to defrost fully in the refrigerator before enjoying.
FAQs
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Can I make Mini Tiramisu Trifles without alcohol?
Absolutely! Simply leave out the Kahlua in the whipped cream and replace it with a splash of vanilla extract or even a bit of cooled espresso for added depth. They’re perfect for guests of all ages.
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What’s the best type of ladyfingers for this recipe?
I recommend using the soft, cake-like ladyfingers (sometimes labeled as “savoiardi”). They soak up the espresso mixture perfectly and become melt-in-your-mouth tender in the trifle.
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How far ahead can I make Mini Tiramisu Trifles?
You can assemble the trifles up to a full day in advance. In fact, the flavors only get better as they sit! Just wait to add the cocoa powder and any delicate garnishes until right before serving for the prettiest presentation.
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Can I serve these Mini Tiramisu Trifles at a big party?
Definitely! The individual portions make them absolutely ideal for gatherings—no slicing or serving mess, and you can easily double or triple the batch to suit your guest list.
Final Thoughts
It’s hard not to fall in love with Mini Tiramisu Trifles—each bite is a creamy, coffee-laced delight that feels far more impressive than the effort involved. Whether you whip them up for a dinner party or just to treat yourself, I hope you savor every spoonful and come back to this recipe again and again. Enjoy, and happy layering!
Print
Mini Tiramisu Trifles Recipe
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 6 1x
- Category: Dessert
- Method: Mixing, Layering
- Cuisine: Italian
- Diet: Vegetarian
Description
These Mini Tiramisu Trifles are a delightful twist on the classic Italian dessert. Layers of espresso-soaked ladyfingers, creamy mascarpone filling, and Kahlua whipped cream come together to create a decadent individual dessert that is perfect for any occasion.
Ingredients
Mascarpone Filling
- 20 oz (565g) mascarpone cheese
- 3 tbsp (39g) sugar
- 1 cup (240ml) heavy whipping cream, cold
- 1/2 cup (58g) powdered sugar
- 1 tsp vanilla extract
Espresso-Soaked Ladyfingers
- 3/4 cup (180ml) hot water
- 3 tbsp (45ml) instant espresso powder
- 3 tbsp (39g) sugar
- 36 ladyfingers (the softer, more cake-like kind)
Kahlua Whipped Cream
- 1/2 cup (120ml) heavy whipping cream
- 1/4 cup (29g) powdered sugar
- 2 tbsp (30ml) Kahlua
Instructions
- Mix mascarpone cheese and sugar together until combined. Do not over mix or the mascarpone cheese can thin out. Set aside.
- In another bowl, add the heavy whipping cream, powdered sugar and vanilla extract and whip until stiff peaks form.
- Carefully fold the whipped cream into the mascarpone cheese mixture. Set aside.
- In another bowl, combine the hot water, espresso powder and sugar.
- To layer the trifles, dip the ladyfingers into the espresso mixture one at a time and place into the bottom of the trifle cup. Use two to three ladyfingers and break into pieces as needed so they fit in the cup and create a full layer.
- Pipe or spoon a layer of mascarpone filling on top of the ladyfingers.
- Repeat another layer of ladyfingers and mascarpone filling.
- After completing the trifles, make the whipped cream.
- Add the heavy whipping cream, powdered sugar and kahlua to a large mixer bowl and whip until stiff peaks form.
- Pipe a swirl of whipped cream on top of each trifle, then sprinkle with cocoa powder, if desired.
- Refrigerate trifles until ready to serve.
Notes
- Makes 5-6 mini trifles.
- Trifles can be kept in the fridge, well covered, for 2-3 days.
Nutrition
- Serving Size: 1 Mini Trifle
- Calories: 979
- Sugar: 28.7 g
- Sodium: 167.9 mg
- Fat: 70.8 g
- Saturated Fat: 40.6 g
- Unsaturated Fat: 25.2 g
- Trans Fat: 0 g
- Carbohydrates: 71.6 g
- Fiber: 1.7 g
- Protein: 15.5 g
- Cholesterol: 333.1 mg
