Easy Chocolate Tiramisu Trifle Recipe

Name: Easy Chocolate Tiramisu Trifle Recipe | Recipes
Prep time: 20 min
Total time: 80 min
Yield: 12-16 servings
Ingredients: 1 cup milk (250 mL); 1/2 cup icing sugar, divided (125 mL); 2 egg yolks; 1 cup HERSHEY'S CHIPITS Pure Semi-Sweet Chocolate Chips (250 mL); 2 cups marscarpone cheese (500 mL); 1 1/2 cups 35% whipping cream (375 mL); 16 to 20 soft lady finger cookies; 1 cup prepared espresso or strong coffee (250 mL); 2 tbsps HERSHEY'S Cocoa (approx.) (30 mL)

Details

Timing
Timing
Total:
Prep:: 20 Min.
Skill Level:: Intermediate
Yields:: 12-16 servings

Impress your guests with this exquisite and mouthwatering Easy Chocolate Tiramisu Trifle Recipe from HERSHEY'S CHIPITS. Treat your sweet tooth today!

Ingredients & Directions

Prep Time: 20 minutes
Chill Time: 1 hour

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

1 cup

milk (250 mL)
1/2 cup

icing sugar, divided (125 mL)
2

egg yolks
1 cup

HERSHEY'S CHIPITS Pure Semi-Sweet Chocolate Chips (250 mL)
2 cups

marscarpone cheese (500 mL)
1 1/2 cups

35% whipping cream (375 mL)
16 to 20

soft lady finger cookies
1 cup

prepared espresso or strong coffee (250 mL)
2 tbsps

HERSHEY'S Cocoa (approx.) (30 mL)

Key Ingredients

HERSHEY'S CHIPITS Pure Semi-Sweet Chocolate Chips, 270g bag - Front of Package

Where to Buy

HERSHEY'S COCOA Natural Cocoa, 652g can - Front of Package

Where to Buy

Directions

Equipment Needed 

Whisk

Measuring Cups

Microwave-Safe Bowl

Microwave

Mixer

8-cup (2 L) Trifle Bowl

Refrigerator

Whisk the milk with half the sugar in a microwave-safe bowl. Microwave on HIGH (100%) for 90 seconds or until steaming. Whisk the egg yolks with some of the hot milk mixture; whisk the egg mixture back into the remaining milk mixture. Microwave on MEDIUM (50%) power, stirring once halfway through, for 2 minutes or until thickened.

Stir in the chocolate chips until melted and smooth. Cool slightly. Blend the chocolate mixture into the mascarpone cheese until well combined. Beat the whipping cream with the remaining sugar until stiff.

Pour coffee in a shallow dish and soak half the ladyfingers for 5 seconds or until saturated. Layer evenly into an 8-cup (2 L) trifle bowl. Spread evenly with half the chocolate mixture followed by half the whipped cream. Dust with a thin layer of cocoa. Repeat layers once. Chill for at least 1 hour before serving or up to 8 hours.