This trifle has many of the Tiramasu tradmarks of coffee and rich cream but as a trifle it also has strawberries, boudoir fingers, vanilla pudding and chocolate.
300ml cold milk
1 packet instant vanilla pudding
250g cream cheese, room temperature
2 tablespoons + 60ml strong coffee, cooled to room temperature.
150g thickened cream
250g boudoir fingers
175g dark chocolate, grated
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Directions Preparation:30min › Extra time:4hours setting › Ready in:4hours30min
Set 3 strawberries for the garnish aside and cut the rest into slices.
Mix the milk and vanilla pudding in a bowl then leave to stand for 2 minutes until the mixture starts to set.
In a large bowl beat the cream cheese with a hand whisk until creamy gradually adding 2 tablespoons of coffee. Then stir in the pudding and finally fold in the cream.
Brush the boudoir fingers with the remaining coffee. Line a glass bowl with one layer of the soaked boudoir fingers. Spread half of the strawberries over the boudoir fingers. Sprinkle half of the grated chocolate over that and then half of the pudding mixture. Repeat the layers in order again.
Cut the remaining 3 strawberries in half and lay them on top of the trifle. Cover and leave in the fridge for at least 4 hours or better still over night.