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Tiramisu Trifle With Ginger and White Chocolate

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“This heavenly dessert looks pretty in a trifle bowl. If you don’t have one, simply use a deep glass bowl where the layers can be seen. We don’t drink coffee at home, but when I make this dessert, I simply drop by the local barrista and pick up a small expresso. Pick up a store bought angel cake for easy prep. For a hostess gift, take a chilled Tiramisu in a pretty trifle dish for giving. This is a great dessert for holiday parties and buffet tables.”
4hrs 30mins

Ingredients Nutrition

  • 12 cup brewed espresso, hot
  • 12 cup water
  • 2 tablespoons coffee liqueur, like Kahlua (optional)
  • 1 angel food cake, 12 oz (prepared)
  • 16 ounces neufchatel cheese
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground ginger
  • 12 teaspoon nutmeg
  • 12 cup icing sugar (powdered sugar)
  • 2 ounces vanilla baking chips
  • 2 tablespoons granulated sugar
  • 2 cups whipped topping, prepared


  1. In a small bowl, stir together expresso and granulated sugar. Add ½ C water and 2 T Kahlua, if desired.
  2. Using a standing mixer or bowl and beaters, combine the Neufchatel cheese, powdered (confectioners) sugar, vanilla, nutmeg, and ginger on low speed. Slowly add whipped cream.
  3. Mix until fully mixed about 2 minutes.
  4. Using a sharp knife, divide the angel cake into three layers.
  5. Place the widest layer in the bottom of the trifle bowl. Drizzle about 3 T of the coffee mixture over the cake and add 2 C of the Neufchatel mixture.
  6. Repeat layers two more times.
  7. Grind the white chocolate baking chips in a mini-chopper or processor until it is smaller chunks but not totally ground.
  8. Sprinkle over the top of the trifle.
  9. Cover with plastic wrap and refrigerate for 4 hours before serving.
  10. Give the trifle to the hostess.

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