Christmas Tiramisu Trifle with Nutmeg Mascarpone

Christmas Tiramisu Trifle

Golden pound cake and nutmeg-scented mascarpone cream form broad, visible layers in this Christmas tiramisu trifle. Brush the cake lightly with coffee rather than dipping it; an overnight chill will soften the chunks without leaving liquid at the bottom of the bowl. A cooked yolk custard gives the filling its base, while piped whipped cream and chopped chocolate-covered toffee finish the shared trifle just before serving. Plan for 12 to 16 portions and at least 8 hours of chilling.

Ingredients for Christmas Tiramisu Trifle

• 1 lb golden pound cake, cut into irregular 1-inch chunks (450g)
• 1 1/4 cups strong brewed coffee or espresso, cooled (300g), plus more only if needed
• 4 large egg yolks
• 1/2 cup granulated sugar (100g)
• 1/8 teaspoon fine salt
• 16 oz mascarpone, at cool room temperature (450g)
• 2 1/2 cups cold heavy cream, divided (600g)
• 1/2 teaspoon ground nutmeg, plus a pinch for finishing if desired
• 1 teaspoon vanilla extract, divided
• 1/2 cup finely chopped chocolate-covered toffee pieces (75g)

Optional: Add 1 to 2 tablespoons dark rum to the cooled coffee. Omit it for an alcohol-free trifle. A very light dusting of unsweetened cocoa powder is also optional.

How to Make Christmas Tiramisu Trifle

1. Prepare the cake and coffee: Cut the pound cake into irregular bite-size chunks. Let the coffee cool completely, then stir in the rum if using.
2. Cook the yolk custard: Bring a small amount of water to a gentle simmer in a saucepan. Whisk the yolks, sugar, and salt in a heatproof bowl that fits over the pan without touching the water. Set the bowl over the pan and whisk continuously, scraping its sides and bottom, until the custard thickens enough to coat a spoon and reaches 160°F (70°C), about 8 to 10 minutes. Start checking its temperature once it thickens. Remove from the heat and cool completely.
3. Make the mascarpone filling: Mix the cooled custard with the mascarpone, nutmeg, and 1/2 teaspoon vanilla just until smooth. In a separate bowl, whip 1 1/2 cups of the cold heavy cream to medium-stiff peaks. Fold it gently into the mascarpone mixture; the filling should be airy but spoonable.
4. Build the layers: Arrange a broad layer of cake chunks in a clear 3- to 4-quart glass trifle bowl, preferably straight-sided. Brush or drizzle with cooled coffee until the cake is lightly moistened, not soaked. Spread mascarpone filling over the cake. Repeat the layers, finishing with filling and leaving the cake-and-cream bands visible through the glass. Do not pour leftover coffee into the bowl.
5. Chill: Cover without pressing the covering into the cream. Refrigerate for at least 8 hours, preferably overnight. Keep the remaining heavy cream cold.
6. Finish before serving: Whip the remaining 1 cup heavy cream with the remaining 1/2 teaspoon vanilla to firm peaks. Pipe rosettes and pointed peaks over the chilled trifle, then scatter the chopped toffee across the top. Add a light pinch of nutmeg or dusting of cocoa if desired. Serve chilled.

How to Keep the Cake from Getting Soggy

Pound cake does not need the coffee dip used for ladyfingers. Apply the cooled coffee gradually with a pastry brush or spoon, stopping when the surfaces look lightly moistened. There should be no pool of liquid at the bottom of the bowl, and you may not need all the coffee.

Make-Ahead, Serving, and Storage

Assemble the cake and mascarpone layers the day before serving. The overnight chill lets the cake soften and the cream settle so portions are easier to scoop. Pipe the whipped cream onto the cold trifle and add the toffee close to serving; the pieces can soften if left on the moist topping for too long.

Keep the trifle covered and refrigerated until serving, then scoop through the layers so each portion includes cake and cream. Refrigerate leftovers promptly in a covered container. This dessert is served chilled, not reheated.

For another holiday dessert, try these Hot Chocolate Cookies with Marshmallow Topping.

Nutrition

Approximate nutrition per serving, based on 1 of 14 servings: 485 calories, 5g protein, 38g fat, and 31g carbohydrates. Approximate nutrition per 100g: 330 calories, 3g protein, 26g fat, and 21g carbohydrates. Values vary with the ingredients used and portion size.