Ingredients for Tiramisu Trifle With Ginger And White Chocolate
- Brewed Espresso
- Water
- Coffee Liqueur
- Angel Food Cake
- 8 ounces neufchatel cheese
- Vanilla Extract
- Ground Ginger
- Pinch of ground nutmeg
- Icing Sugar
- Vanilla Baking Chips
- 2 tablespoons granulated sugar
- Whipped Topping
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How to Make Tiramisu Trifle With Ginger And White Chocolate
- In a small bowl, whisk together 2 tablespoons of freshly brewed espresso and 2 tablespoons of granulated sugar.
- Add 1/4 cup of water and 2 teaspoons of Kahlúa (optional).
- In a large bowl, beat together 8 ounces of neufchatel cheese, 1/4 cup powdered sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground ginger, and a pinch of nutmeg using a hand mixer or stand mixer on low speed until smooth.
- Gradually add 1 cup of heavy cream and beat until stiff peaks form.
- Gently fold the whipped cream into the cheese mixture until fully combined.
- Using a serrated knife, carefully slice a 10-ounce store-bought angel food cake into three even layers.
- Place the largest layer of angel food cake in the bottom of a trifle bowl or deep glass dish.
- Drizzle 3 teaspoons of the espresso mixture over the cake layer. Top with 2 cups of the neufchatel mixture.
- Repeat layers two more times, ending with the neufchatel mixture.
- Roughly chop 4 ounces of white chocolate baking chips using a mini-chopper or food processor. (Do not finely grind them.)
- Sprinkle the chopped white chocolate over the top of the trifle.
- Cover the trifle with plastic wrap and refrigerate for at least 4 hours before serving to allow flavors to meld.
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
108g
Fat
36g
Carbs
13g
