Description
This Tiramisu Brownie Trifle is simply scrumptious - layers of chunky brownie, whipped cream cheese filling, and coffee-soaked lady fingers!
Ingredients
Scale
For the brownies
- 2 boxes Pillsbury™ Purely Simple™ Chocolate Chunk Brownie Mix
- 2/3 cup oil
- 1/3 cup plus 1 Tbsp. water
- 2 eggs
For the cream cheese filling
- 2 cups heavy whipping cream
- 2 (8 oz) blocks of cream cheese, softened to room temperature
- 1 cup sugar
- 1/2 cup coffee mixture (see below)
For the coffee mixture
- 1 cup coffee liquor
- 1/2 cup hot water
- 3 tbsp instant coffee granules
- 18-20 lady fingers
Instructions
- Preheat the oven to 350°F. Prepare and bake the brownies according to the package directions.
- When the brownies are done, allow them to completely cool, then flip them out onto a cutting board and cut them into small 1" squares.
- To prepare the filling, begin by beating the heaving whipping cream until it reaches soft peaks. I prefer to do this in my stand mixer with a whisk attachment.
- Prep the coffee mixture by dissolving the instant coffee granules in the hot water, then mix that with the coffee liquor.
- In a separate bowl, mix together the cream cheese, sugar and 1/2 cup of the coffee mixture until it's smooth and creamy. Gently fold in the whipped cream just until combined (don't over-mix or the whipped cream will begin to deflate).
- Get ready to layer the trifle by first pouring some of the coffee mixture into a very shallow dish.
- In your trifle dish, begin by putting down a layer of brownie cubes. Spread a layer of cream cheese filling over the brownies. Then dip the lady fingers in the coffee mixture for just a few seconds on each side, and add a layer of those. I dip them one at a time while making the layer. If you dip them ahead of time, they'll fall apart! Top the lady fingers with more cream cheese filling.
- Repeat those 4 layers again, then garnish the top with any leftover brownies.
- Chill for 4 hours - then enjoy!!
- Prep Time: 5 hours
- Cook Time: 35 mins
- Category: Dessert
