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Fresh & Cream Cheese

Tiramisu Trifles with Espresso Jelly


  •  250g South Cape Mascarpone
  • 3 teaspoons gelatine
  • ¼ cup marsala
  • 2 tablespoons cold water
  • 2 cups hot espresso coffee or strong black coffee
  • 1/2 cup caster sugar
  • 250g packet savoiardi sponge finger biscuits
  • 3 eggs, separated
  • ½ cup caster sugar, extra
  • cream, for garnish
  • icing sugar, for dusting


Sprinkle gelatine over 1 tablespoon marsala combined with water in a microwave-safe bowl and microwave on medium for 30 seconds until dissolved. Alternatively, place in a heatproof bowl and dissolve over simmering water. Combine dissolved gelatine with 1 ½ cups espresso and caster sugar and refrigerate until semi-set (30 min-1 hour).

Meanwhile, break half the sponge finger biscuits into small pieces and combine with remaining espresso and marsala until sponge is well-soaked. Divide evenly between martini or dessert glasses.

Beat egg yolks and extra caster sugar with electric beaters for five minutes until thick and fluffy. Add Mascarpone and beat until thickened. Beat egg whites in a separate bowl until stiff peaks form and fold into Mascarpone. Spoon into glasses over the sponge. Refrigerate trifles until espresso jelly is semi-set, then pour over the top of each trifle in a thin layer and refrigerate again until fully set (approximately one hour). Garnish trifles with a swirl of cream and serve with remaining sponge finger biscuits dusted with icing sugar.

Tiramisu Trifles with Espresso Jelly

Preparation time:
30 minutes (plus 2 hours refrigeration)


Products used:
South Cape Mascarpone

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