This Strawberry Tiramisu Trifle is a classic dessert that gets a berry twist thanks to lots of strawberries, chocolate and a fabulous mascarpone and pudding cream. It's still packed with lots of coffee flavor!
Set aside one strawberry for garnish; slice the remaining strawberries, stems removed.
In a large bowl, whisk milk and pudding mix for 2 minutes. Refrigerate for 2 minutes.
In a mixing bowl, beat mascarpone cheese until smooth; gradually beat in 2 tablespoons coffee. Beat in pudding. Fold in cool whip.
Dip lady fingers in coffee on both sides, as you're layering, don't dip ahead of time. Line the bottom of a 3-qt. trifle or glass serving bowl with a third of the ladyfingers. Top with a third of the sliced strawberries, grated chocolate and mascarpone mixture.
Repeat, creating 3 layers of each, finishing off with the mascarpone cream and shaved chocolate.
Garnish with a strawberry on top.
Refrigerate for at least 4 hours or overnight.
If you make this a day or two ahead of time, leave the garnish strawberries off until right before you serve it.If you don't like vanilla pudding, use whichever type is your favourite. The flavour of the trifle will change, but it will still be good.If you'd like to make an adult version of this cake, try dipping the lady fingers in a coffee liquor, dark rum, or sweet sparkling wine.You can store this recipe covered in the fridge for up to 3 days. I don't recommend freezing this dish as once it thaws the lady fingers tend to get a little too mushy. Enjoy this trifle within the first few days of whipping it up and you'll thank me later!Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.Recipe originally shared May 1st, 2012.