Carmen's Tiramisu Trifle
Serves: 12+
  • 1⅓ cups sugar
  • ½ cup water
  • 1 tsp. vanilla extract
  • 12 large egg yolks
  • 4 (8-ounce) containers mascarpone cheese
  • 2 cups chilled whipping cream
  • 2 tsp. almond extract
  • 1 shot of expresso
  • ¼ cup coffee liqueur
  • 1 cup water
  • 2 Tbsp. sugar
  • 30-40 almond homemade or store bought biscotti
  • 1 cup semisweet chocolate chips, finely ground in processor
  • 1 cup semisweet chocolate chips
  • about 40 leaves of assorted sizes
  1. FOR THE MASCARPONE CUSTARD: Whisk sugar, water, vanilla extract and egg yolks in a metal bowl. Set bowl "a bain marie" - over simmering water. Whisk until mixture thickens for about 5 minutes. Remove bowl from over water. Whisk mascarpone, 1 container at a time, into warm custard until blended.
  2. Beat whipping cream with almond extract until cream forms soft peaks. Fold in mascarpone custard.
  3. FOR DIPPED BISCOTTI: Mix warm water, expresso and coffee liqueur. Dip biscotti in coffee mixture to coat on both sides.
  4. FOR CHOCOLATE LEAVES: Wipe and dry leaves. Melt chocolate in microwave 30 seconds at a time, mixing after each 30 seconds, until chocolate is completely melted.
  5. Brush chocolate over the bottom side of the leaves until coated.
  6. Place leaves on a baking sheet covered with parchment paper. Chill until firm.
  7. Carefully peel chocolate from leaves.
  8. TO ASSEMBLE: Cover bottom of trifle dish with dipped biscotti. Spread about 2 cups of the mascarpone custard to cover biscotti. Sprinkle with ground chocolate chips. Repeat layers until you reach top of dish. Cover and chill for a couple of hours or until ready to serve.
  9. When ready to serve, decorate with chocolate leaves.
Recipe by Dallas Duo Bakes at