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Tiramisu Trifle

Italy meets England in this variation of tiramisu. The traditional ladyfingers are replaced with a lovely almond pound cake. Layered in individual glasses with Marsala-infused mascarpone cream and crunchy almonds, it makes a decadently rich finish to a celebratory meal.

Coffee Almond Syrup

  • 1 tablespoon almond liqueur (such as Amaretto)
  • 1/2 teaspoon instant espresso powder
  • 1/2 teaspoon vanilla extract
  • 1/4 cup water
  • 2 tablespoons granulated sugar
Combine all of the syrup ingredients in a small saucepan. Cook over medium heat, swirling the pan, until sugar dissolves. Bring to a boil, then remove from heat and set aside until needed.

Mascarpone Cream

  • 3/4 cup mascarpone cheese (6-ounces)
  • 2 tablespoons confectioners’ sugar
  • 3/4 cup heavy cream, divided
  • 1/4 teaspoon instant espresso powder
  • 3 tablespoons Sweet Marsala
Combine mascarpone, confectioners’ sugar, and 1/4 cup of heavy cream in a medium mixing bowl. Stir until smooth, then set aside.

Stir instant espresso into the Marsala until it dissolves. Combine Marsala mixture with remaining cream in the work bowl of a stand mixer fitted with the whisk attachment. Beat at medium speed just until very soft peaks have formed. Add mascarpone mixture to cream and beat just until combined and very smooth. The mixture should be the consistency of soft whipped cream. Spoon mascarpone cream into a piping bag fitted with a star or plain tip.


  • 6 (1/2-inch thick) slices almond pound cake (approximately 6-ounces), recipe follows
  • 3 tablespoons sliced almonds, toasted*
  • 1 ounce semisweet or bittersweet chocolate, grated
  • Four (8-ounce) white wine glasses
Brush both sides of each slice of cake with the coffee almond syrup. Use all of the syrup. Cut slices into 1/2-inch cubes. Place a layer of cake cubes in the bottom of each wine glass (use half of the cake for this layer); press them down slightly to conform to the glass. Pipe a layer of mascarpone cream over the cake cubes, then sprinkle each with about 1 teaspoon of the toasted almonds.

Create a second cake layer in each glass, again pressing slightly on the cake. Top with remaining mascarpone cream. Sprinkle each with grated chocolate and sliced almonds. Wrap with plastic wrap and refrigerate for at least 2 hours or up to 24 hours.

Tips and Techniques
* To Toast Nuts: To intensify the flavor of nuts, toast them before adding to your dish. To toast in the oven, spread the nuts in a single layer on a baking sheet. Place in a 350°F oven and toast, shaking the pan occasionally, until they are light golden brown. To toast on the stovetop, place the nuts in a dry sauté pan large enough to accommodate them in a single layer. Place over medium heat and cook, stirring frequently, until they begin to color. Remove from the heat, then immediately remove from the hot pan to stop the browning process.

Serves 4

Exclusive recipes provided by Viking Cooking School.