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  • Writer's picturewillyschristmastreefarm

Annaliese's Christmas Tiramisu Trifle Recipe!

Come Christmas day it can be hard to choose between which classic Christmas dessert to serve to please the crowd. Fruit cake, Pavlova, Cheesecake, Fruit Platters… the options are endless, which is why I have combined my two favourites to create the perfect Christmas day dessert which is sure to have a little something to satisfy everyone. To honour my Italian heritage but not stray away from the Aussie Christmas spirit I have combined an Italian classic Tiramisu with an Aussie Christmas favourite - Trifle. This dessert speaks for itself with the well balanced and delicious combination of chocolate, cream, mascarpone and raspberries topped with the wonderful creation that is Ferrero Rocher.

Annaliese's Christmas Tiramisu Trifle!


Serves 10-12 Prep and Cook Time 50 Minutes (+ Refrigeration time) 

You will need to make this recipe a day ahead. 

2 Tablespoons of instant coffee

¾ Cup (180ml) Boiling water 

⅔ Cup (160ml) Marsala 

⅓ Cup (60ml) Kahlua (Coffee Liquer)

3 Eggs, separated 

¾ Cup (165g) Caster sugar 

500g Mascarpone

2 Tablespoons Marsala, extra

⅓ Cup (80ml) Thickened cream

300g Small sponge fingers biscuits, halved 

½ Cup (135g) Nutella

375g Fresh raspberries 

1 Cup (250ml) Thickened cream, extra, whipped 

12 Ferrero Rochers, unwrapped 


Combine coffee and boiling water in a shallow bowl. Stir in Marsala and Kahlua. 

Beat egg yolks and ½ cup of the caster sugar in a medium bowl with an electric mixer for 5 minutes or until creamy. 

Add mascarpone and extra marsala. Beat on medium speed until softly whipped.

Beat egg whites and remaining sugar in a clean small bowl with an electric mixer until soft peaks form. Gently fold egg white mixture into mascarpone mixture then fold in he un-whipped cream.

Dip ¼ of the biscuit halves, 1 at a time, for 1-2 seconds only, into the coffee mixture. Arrange the biscuits in a single layer, trimming to fit where needed, to cover the base of a 3 litre (12 cup capacity) glass serving dish.

Spread ¼ of the mascarpone mixture over the biscuits. Place Nutella in a small bowl; microwave on high for 30 seconds. Drop ⅓ of the Nutella in teaspoon fulls over the mixture; swirl slightly. Lightly press in 80g of the raspberries. Repeat layers twice. Top with remaining biscuits then mascarpone mixture. Cover, refrigerate overnight to allow biscuits to soften.

Just before serving, top with extra whipped cream, Ferrero Rocher and remaining raspberries. Not suitable to freeze. 

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