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I still remember the first time I tasted a trifle. It was at my grandmother's house. She made this amazing trifle with layers of fruit, custard, and whipped cream, and it was just heavenly. I wanted to try my hand at making my own trifle. I wanted it to be different, special, and truly my own. After numerous attempts (and many taste tests!), I came up with this Cold Brew Trifle recipe and let me tell you, it's a game-changer.
This Cold Brew Trifle isn't your ordinary dessert. It's a delightful combination of coffee-soaked ladyfingers, creamy mascarpone cheese, and light-as-air whipped cream, all dusted with cocoa powder. Each layer brings a unique flavor and texture that will have you reaching for another spoonful. What does this mean for you? It means you're about to dive into a dessert that's incredibly easy to make, bursting with flavor, and guaranteed to impress. Imagine the looks on your friend's faces when you serve this showstopper!
Whether you're hosting a brunch, celebrating a special occasion, or just craving a sweet treat, this Cold Brew Trifle is the perfect choice. It's sophisticated enough for a dinner party, yet simple enough to whip up on a weeknight. I even made it for my book club last month, and let me tell you, there wasn't a single crumb left! Don't you just love when that happens? Let's get started, shall we? Because trust me, this is a recipe you'll want to make again and again.
Required Equipments
Large Bowl
Electric Mixer
Measuring Cups
Measuring Spoons
Spatula
Serving Glasses or Trifle Bowl
Cold Brew Trifle: Frequently Asked Questions
Cold Brew Trifle
Indulge in a decadent Cold Brew Trifle featuring layers of coffee-soaked ladyfingers, creamy mascarpone, and whipped cream, dusted with cocoa. This no-bake dessert is a coffee lover's dream!
⏳ Yield & Time
Yield:4 servings
Preparation Time: 15 minutes
Cook Time: 0 minutes
Total Time:
🍽 Ingredients
📖 Instructions
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.
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!
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!
Create the First Layer: In your trifle bowl or individual serving glasses, arrange a layer of the soaked ladyfingers at the bottom.
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.
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.
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.
Repeat Layers: Repeat the layering process: ladyfingers, mascarpone, whipped cream, and cocoa powder. This creates the signature layered look of a trifle.
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.
Garnish (Optional): Before serving, garnish with shaved chocolate, a dusting of cocoa powder, or a few coffee beans for an elegant touch.
Serve: Serve chilled and enjoy! Watch as everyone's eyes light up with the first bite.