Cappuccino Trifle
Indulge in the rich, coffee-infused decadence of a Cappuccino Trifle, a no-bake dessert that layers bold espresso-soaked sponge cake with luscious mascarpone cream for a velvety treat. This elegant dessert is a modern twist on tiramisu, featuring light vanilla sponge cubes drenched in sweetened coffee with the optional kick of coffee liqueur. Smooth mascarpone whipped with cold cream and a hint of vanilla creates luxurious layers, while unsweetened cocoa powder and dark chocolate shavings add a bittersweet finish. Perfect for entertaining, this show-stopping trifle can be prepared in just 25 minutes and chilled for full-flavor perfection—ideal for coffee lovers and anyone craving a sophisticated dessert experience.
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Ingredients
- 300 grams Sponge cake (vanilla or plain)
- 240 ml Espresso coffee (freshly brewed)
- 50 grams Granulated sugar
- 250 grams Mascarpone cheese
- 250 ml Heavy cream (cold)
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsweetened cocoa powder
- 30 grams Dark chocolate (shaved or grated)
- 2 tablespoons Coffee liqueur (optional)
Directions
Step 1
1. Brew 240 ml of strong espresso coffee and mix it with the granulated sugar while hot, stirring until dissolved. If desired, add 2 tablespoons of coffee liqueur. Set aside to cool completely.
Step 2
2. Cut the sponge cake into small cubes, approximately 1-inch in size, and set aside.
Step 3
3. In a large mixing bowl, combine the mascarpone cheese, cold heavy cream, and vanilla extract. Use an electric mixer to beat the mixture on medium speed until smooth and fluffy. Be careful not to over-whip as the cream may curdle.
Step 4
4. Choose a large trifle dish or individual serving glasses for assembly. Start by arranging a layer of sponge cake cubes at the bottom of the dish.
Step 5
5. Using a spoon or pastry brush, generously drizzle the cooled coffee mixture over the sponge cake layer, ensuring it soaks into the cubes evenly.
Step 6
6. Spread a layer of the mascarpone cream mixture over the soaked sponge cake, smoothing the surface with a spatula.
Step 7
7. Lightly dust a thin layer of unsweetened cocoa powder over the mascarpone cream using a fine sieve.
Step 8
8. Repeat the layering process (sponge cake, coffee drizzle, mascarpone cream, and cocoa powder) until all ingredients are used, finishing with a mascarpone layer on top.
Step 9
9. Garnish the top of the trifle with grated dark chocolate for added texture and a touch of decadence.
Step 10
10. Cover the dish with plastic wrap and refrigerate for at least 4 hours (or preferably overnight) to allow the flavors to meld together.
Step 11
11. Serve chilled, scooping into bowls or serving glasses for individual portions. Enjoy the luxurious cappuccino-inspired dessert!
Nutrition Facts
| Serving size | (1164.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3367.7 |
| Total Fat 237.8g | 0% |
| Saturated Fat 144.0g | 0% |
| Cholesterol 850.8mg | 0% |
| Sodium 916.0mg | 0% |
| Total Carbohydrate 253.2g | 0% |
| Dietary Fiber 8.6g | 0% |
| Total Sugars 167.4g | |
| Protein 39.4g | 0% |
| Vitamin D 30IU | 0% |
| Calcium 666.1mg | 0% |
| Iron 7.6mg | 0% |
| Potassium 1541.3mg | 0% |
Source of Calories