Tiramisu Trifle

Yesterday was one of those days where it seemed that everywhere I went, there was an enormous amount of traffic, congestion, and rude people. My day started off with a 60 minute drive to go the 5 miles for the kids’ school.


Granted, there was an accident that caused the massive delay, but that was the second major shut-down in a week. I am about ready to put a portable coffee maker in the car so I can refill my cup while sitting in traffic. I’m not even kidding. I have learned to always keep the gas level in the car at half-full or above, so I don’t run out if I get stuck somewhere. Yes, it’s that bad.

Anyway, after school, Sabrina and I went to the Starbucks right down the street from campus to grab a drink while we waited for Alexander to re-take his biology test. We only had 45 minutes, and it was pointless to drive the 5 miles home, only to turn around and go back – traffic is a nightmare at that time of day, it would have taken me another hour to get through it.

And I was in NO mood for that.

So we get to the coffee shop, place our order, and wait. And wait. 5 minutes passes….then 10…….then 15……. now 20 minutes has passed and still no coffee for me. We (along with the other mob of people crowded in the shop) are getting quite cranky waiting so long for the drinks, and I’m about ready to ask them if they are growing the coffee beans in the back parking lot. Finally (finally!) we get our drinks and head back to school.

And promptly get stuck in traffic. 


Tiramisu Trifle – adapted from My Baking Addiction

This dessert was a pleasant surprise…. meaning, I didn’t think I’d like it as much as I did, since traditional tiramisu is made with mascarpone, not ricotta. Although the texture is a bit more grainy (from the ricotta), it’s absolutely delicious and I appreciated the fact that it took so little time to make.

  • 1 cup heavy whipping cream
  • 1/4 cup granulated sugar
  • 1 cup ricotta cheese
  • 1 tbs. unsweetened cocoa powder
  • 2 tbs. Kahlua
  • 1 tsp vanilla
  • 1 tsp instant espresso granules
  • 1 cup heavy cream
  • 2 tbs. granulated sugar
  • 1 1/2 cup Oreo cookie crumbs

Combine whipping cream and sugar in a large bowl.Using a hand held mixer, whip to medium peaks. In another bowl, using the same mixing blades, whip together the cheese, cocoa powder, Kahlua, vanilla, and instant espresso granules. Fold the whipped cream into the cheese mixture using a rubber spatula.

Alternate layers of cookie crumbs and tiramisu filling in trifle or parfait glasses, and top each with a heavy dusting of cocoa powder.



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s