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Tiramisu Trifle Recipe

Course Dessert, Snack
Cuisine European
Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 30 minutes
Total Time 55 minutes
Servings 2 People

Ingredients

Base Vanilla Cake

  • 1 cup All Purpose Flour With 2 tbsp of it replaced with equal amount of Cornflour
  • 1/3 cup Refined Oil
  • 1/3 cup Granulated Sugar
  • 1 tsp Baking Powder
  • ¼ cup Milk
  • 1 tsp Vanilla Extract
  • 2 Eggs For eggless version, use 2 tbsp of Yogurt

For Trifle

  • 4 tbsp Mocha & Cacao Spread from SPRIG
  • 1/4 cup Chilled Whipping Cream Unsweetened
  • 2 tbsp Fresh Cream

Instructions

To make the base cake

  1. Take a bowl and mix all the dry ingredients together. Sieve them through and keep them aside.
  2. Now, in another bowl, whisk the eggs with a pinch of salt, till light and almost 3 times in its volume.
  3. Add oil and vanilla extract to the eggs and whisk them vigorously till light and airy.
  4. Now, add the dry ingredients in three parts, alternating with milk and mix gently. Once you see that the dry ingredients have incorporated nicely, stop mixing.
  5. Now, pour the batter in a cake tin lined with parchment paper and bake it at 180c for 20-25 minutes. 

  6. Take it out and allow it to cool in the cake tin for 10 minutes before turning it upside down on wire rack to cool down completely.

To assemble the dessert

  1. Beat the chilled whipping cream till stiff peaks

  2. in another bowl, mix the mocha & cacao spread with fresh cream and heat in a microwave for 10s. Mix it well till the consistency loosens.

  3. Now, take your serving glasses and cut out the cake in the size of its base. Cut another to make layers of the dessert. keep them aside.

  4. Now, line the base with a slice of cake. Pour some of the mocha & cacao spread on the top of it. Now, take a tablespoon full of the whipping cream and spread that generously.  Adjust the quantity as per your serving dish. 

  5. Now, gently place another slice of the cake and repeat the steps. 

  6. Once you have filled the glass and reached the top, you can give it a neat finish by leveling the top, or pour a few drops of the spread and make swirls with these. 

  7. Chill these till you are ready to serve. By the time you take them out, you will notice that the cakes have soaked in the choco and mocha flavors. 

Recipe Notes

There are few points that can be kept in mind for this recipe. I urge to bake the cake at home. My recipe is lightly sweetened and hence balance the sweetness of the recipe in the end. 

Also, I used unsweetened whipping cream and didnt add any sugar to it as the Mocha and Cocoa spread is amply sweet in itself.