Tiramisu Trifle with Ginger and White Chocolate
Transform your dessert game with this indulgent Tiramisu Trifle with Ginger and White Chocolate—a modern twist on the classic Italian treat. This no-bake dessert layers coffee-soaked ladyfinger cookies with a luscious mascarpone and white chocolate cream, delivering a velvety texture and a sweet, decadent flavor. The addition of finely chopped crystallized ginger adds a spicy, aromatic kick, perfectly balancing the dessert’s rich, creamy profile. A sprinkle of cocoa powder and a grating of white chocolate on top elevate the presentation, making it an elegant choice for entertaining. With minimal effort and no cooking required, this 30-minute recipe is perfect for impressing guests or treating yourself to a luxurious, chilled dessert. Keywords: tiramisu trifle, ginger and white chocolate dessert, no-bake dessert recipe, mascarpone cream, coffee-soaked ladyfingers.
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Recipe Information
Ingredients
- 500 grams Mascarpone cheese
- 250 ml Heavy cream
- 150 grams White chocolate
- 50 grams Powdered sugar
- 250 ml Strong brewed coffee (cooled)
- 60 ml Kahlúa or coffee liqueur
- 200 grams Ladyfinger cookies
- 50 grams Crystallized ginger (finely chopped)
- 2 tablespoons Cocoa powder
- 1 teaspoon Vanilla extract
- 2 tablespoons Grated white chocolate (for garnish)
Instructions
Melt the white chocolate using a double boiler or microwave in short bursts, stirring frequently until smooth. Let it cool to room temperature.
In a mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form. Set aside.
In a separate larger bowl, whisk the mascarpone cheese until smooth. Gradually fold in the melted white chocolate until fully incorporated.
Gently fold the whipped cream into the mascarpone mixture in two additions, ensuring the mixture stays light and airy.
In a shallow bowl, combine the cooled coffee and Kahlúa. Dip each ladyfinger into the coffee mixture briefly, ensuring they are soaked but not overly soggy.
Begin assembling the trifle by layering coffee-soaked ladyfingers at the base of a trifle dish or individual serving glasses.
Spread a layer of the mascarpone and white chocolate mixture over the ladyfingers, then sprinkle a small portion of the chopped crystallized ginger on top.
Repeat the layers until the dish or glasses are full, finishing with a layer of the mascarpone mixture on top.
Dust the top with cocoa powder and garnish with grated white chocolate for added elegance.
Refrigerate for at least 4 hours or overnight to allow the flavors to meld together. Serve chilled and enjoy!
Nutrition Facts
Calories |
869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.6 g | 79% | |
| Saturated Fat | 37.6 g | 188% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 117 mg | 5% | |
| Total Carbohydrate | 63.7 g | 23% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 47.8 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 238 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
