It’s actually called a Triferrystrawbisu! I would have used this name as the title but you wouldn’t be able to find it on the search engine, because guess why, we made it up!
While the name might look crazy, my friend from England and I created this recipe when she came over to visit. After buying fruits at the store and picking our own cherries, we had so much fruit that we didn’t want to let go to waste and so we came up with a plan. Because tiramisu usually doesn’t have fruits in it, we decided that we would combine a tiramisu with a trifle and get the best of both worlds. We couldn’t find a recipe using cherries, strawberries and blackberries in a tiramisu, so we created our own guess-and-hope-it-turns-out-well version. #toughdecisions. Along the way, were numerous mishaps with the mascarpone cheese, but there was always a way to fix it, a way that everyone should know if something were to go wrong. My friend was telling me that everytime she wanted to make something it turned out as a disaster, for example her half raw, half burned mug-cakes. I was so determined that this tiramisu trifle would be the best ever, that if there was a problem, we had to find a way to fix it. So keep scrolling to find out our solutions to a kitchen nightmare and how we made this show stopper!
Makes about 20 generous servings
2 1/2 cups strong brewed coffee, room temperature
1 1/2 tablespoons instant coffee granules
2 packages margherite cookies or ladyfingers
4 tablespoons Kahlúa, divided (one half for the whipped cream, one half for the coffee)
1 teaspoon vanilla extract
1 cup powdered sugar
2 cups heavy whipping cream
1 large package vanilla pudding mix
1 1/2 cups heavy whipping cream
1 – 1 1/2 cups unsweetened cocoa powder
1 punnets strawberries, washed, dried, and halved
2 cups pitted cherries, washed, dried and halved
A few blackberries, washed and dried for garnishing
Glacé or maraschino cherries for garnishing
Pitted cherries with the stems for garnishing
1. In a large bowl, mix the coffee, instant coffee granules, and 2 tablespoons of the Kahlúa, set aside
2. In a large bowl, with an electric mixer, beat the mascarpone cheese until light and fluffy
3. Beat in the vanilla and Kahlúa
4. Whip the 2 cups of heavy whipping cream and add to the mascarpone mixture one-third at a time, folding with a rubber spatula to combine
5. Make the pudding according the packet
6. Whip the last cup of whipped cream and fold into the vanilla pudding one-third at a time
USING MASCARPONE WAS STRESSFUL, NOT KNOWING THAT IT WOULD CURDLE IF EVERYTHING WASN’T AT ROOM TEMPERATURE. IF IT DOES CURDLE PUT THE MIXTURE OVER A BAIN-MARIE AND STIR CONSTANTLY UNTIL SMOOTH. I DID THIS WHEN IT CURDLED AFTER ADDING THE KAHLÚA AND VANILLA, AND AFTER ADDING THE WHIPPED CREAM, SO DON’T WORRY ABOUT IT IF THE MIXTURE CURDLES, YOU CAN FIX IT!
Layering the Triferrystrawbisu
1. Put one layer of ladyfingers on the bottom of the trifle bowl
2. Using a pastry brush brush the ladyfingers with the coffee mixture until they are soft but not soggy
3. Spread a layer of the mascarpone mixture over the cookies
4. Add the halfed strawberries around the edge of the bowl, pushing the cut side against the side of the bowl
5. Layer halved cherries on the mascarpone
6. Dust with cocoa powder using a fine-mesh sieve
7. Repeat step 1 to 6 until the trifle bowl is half-way filled
8. Finish layering the bowl with the vanilla pudding mixture in place of the mascarpone so the layers go ladyfingers, coffee mixture, pudding mixture, strawberries around the edges, cherries in the middle, and then cocoa powder.
9. Chill, (and hang out haha) and refrigerate the tiramisu trifle for at least 3 hours and then enjoy!