📖 Instructions

1. Prepare the Cold Brew: If you're not using store-bought cold brew, combine coarsely ground coffee with cold water in a pitcher or jar. Let it steep in the refrigerator for 12-24 hours. Strain through a cheesecloth or fine-mesh sieve.
2. Whip the Cream: In a large bowl, combine the heavy cream, powdered sugar, and vanilla extract. Use an electric mixer to whip the cream until stiff peaks form. Be careful not to overwhip!
3. Prepare the Ladyfingers: Lightly dip each ladyfinger into the Kahlúa and cold brew mixture. Don't soak them, just a quick dip will do. We don't want soggy ladyfingers!
4. Create the First Layer: In your trifle bowl or individual serving glasses, arrange a layer of the soaked ladyfingers at the bottom.
5. Add the Mascarpone Layer: Gently spread half of the mascarpone cheese over the ladyfinger layer. Make sure it's an even layer to balance the flavors.
6. Spread the Whipped Cream: Spread half of the whipped cream evenly over the mascarpone layer. This adds a light and airy texture to the trifle.
7. Sprinkle with Cocoa: Lightly dust the whipped cream layer with cocoa powder. This adds a hint of bitterness that complements the sweetness of the cream and mascarpone.
8. Repeat Layers: Repeat the layering process: ladyfingers, mascarpone, whipped cream, and cocoa powder. This creates the signature layered look of a trifle.
9. Chill: Cover the trifle bowl or glasses with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to meld together and the ladyfingers to soften.
10. Garnish (Optional): Before serving, garnish with shaved chocolate, a dusting of cocoa powder, or a few coffee beans for an elegant touch.
11. Serve: Serve chilled and enjoy! Watch as everyone's eyes light up with the first bite.