This bright layered Tiramisu Trifle Dessert featuring lemon curd and mascarpone is a showstopper! It’s easy to assemble and make ahead so you have time to enjoy the reactions as you set it on the table.
I can never resist the bright and cheery flavours of citrus fruit. If you love citrus as much as I do, have a look at some of my favourite citrus based recipes on the blog. I love the rich and creamy tart lemon curd that tops these Mini Lemon Cheesecakes and the best way to start any day is a toast topped with Meyer Lemon Ginger Marmalade.
A Dessert fit for a Celebration
Easter arrived really early this year, as did our lovely spring weather. I’m still seeing reports of snow storms from across our country. However, my daffodils are up and the lawn maintenance companies have come knocking.
Easter occurred so early that it fell on the same weekend as my husband’s birthday. A combination Easter dinner/birthday celebration meant an extra special celebratory dessert.
Make Ahead Desserts Reduce Dinner Party Stress
This dessert looks super fancy and full of steps, but it really isn’t too difficult to make. Most importantly, it can be made and refrigerated ahead of time then served with a flourish at the end of the meal.
It’s a stunner of a dessert for that special occasion at your table. The reaction you get when you place this trifle on the table is worth the time it took to make it!
Typically, a traditional Tiramisu has visible layers of soaked ladyfingers covered with mascarpone cream.
A Trifle is messy but not as messy as an Eton Mess because it has layers, nor does it have meringues.
This Lemon Curd Mascarpone and Earl Grey Amaretto Tiramisu Trifle walks the line between two of these desserts; Tiramisu and Trifle. It has dipped lady fingers like a Tiramisu, and is served layered in a trifle bowl.
How to Assemble This Tiramisu Trifle
Begin by dipping the each ladyfinger entirely in the tea/amaretto liquid and placing it in the bottom of a trifle bowl. Repeat with more ladyfingers, arranging them so they fit together in a single layer:
Spread a layer of mascarpone over top of the ladyfingers:
Spoon some of the lemon curd over top of the mascarpone cheese:
Sprinkle some of the candied almond slivers and begin another layer:
After you’ve built up the layers, top with whipped cream and the remainder of the candied almonds.
- 1-1/2 cups (375 mL) sliced natural (skin-on) almonds
- 1 egg white
- 2 cups (500 mL) granulated sugar
- 12 egg yolks
- 4 tsp (18 mL) grated lemon zest
- 1 cup (250 mL) lemon juice
- 1 cup (250 mL) cold butter, cubed
- 1/3 cup (75 mL) amaretto liqueur
- 2 tbsp loose Earl Grey tea
- 18 ladyfinger cookies, (about 4 inches/10 cm long)
- 1 tub (475 g) mascarpone cheese
- 2 cups (500 mL) icing sugar
- 1 tsp (5 mL) vanilla
- 2-1/2 cups (625 mL) whipping cream 35%
For the Almonds
- Toss almonds with egg white to coat; stir in 1/4 cup of the granulated sugar until well combined.
- Spread on parchment paper–lined rimmed baking sheet. Bake in 350 F oven, stirring several times, until light golden, about 12 minutes. Let cool.
For the Lemon Curd
- In large heatproof bowl, whisk together egg yolks, 1-1/2 cups of the granulated sugar, the lemon zest and lemon juice.
- Place bowl over saucepan of simmering water; cook, stirring, until thick enough to coat back of spoon, about 12 minutes or take more time, if needed.
- Remove from heat; stir in butter, 1 tbsp at a time.
- Strain through fine- mesh sieve into clean bowl.
- Place plastic wrap directly on surface. Refrigerate until curd is thick enough to mound firmly on spoon, about 1 hour.
For the Ladyfingers
- While lemon curd is chilling, in saucepan, cook remaining granulated sugar with 1/4 cup water and 2 tbsp Earl Grey tea over medium heat, stirring, until sugar is dissolved.
- Remove from heat; let cool completely.
- Stir in amaretto. Strain the tea and reserve liquid.
For the mascarpone
- In large bowl, beat together mascarpone, icing sugar and vanilla until smooth.
- In separate bowl, beat 1-1/2 cups of the cream until stiff peaks form; fold into mascarpone mixture.
- Begin by dipping each ladyfinger entirely in the tea/amaretto liquid and placing it in the bottom of a trifle bowl. Repeat with more ladyfingers, arranging them so they fit together in a single layer
- Spread a layer of mascarpone over top of the ladyfingers.
- Spoon some of the lemon curd over top of the mascarpone cheese.
- Sprinkle some of the candied almond slivers and begin another layer with ladyfingers.
- After you’ve built up the layers, finish the trifle with whipped cream and the remainder of the candied almonds.
Amount Per Serving: Calories: 221Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 278mgSodium: 97mgCarbohydrates: 20gFiber: 1gSugar: 6gProtein: 7g
Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.