Apologies for the radio silence here lately. I hadn’t meant to go almost an entire month without writing; it just sort of happened…although to those of you who got in touch with me, I appreciate your care and concern. After a rush of activities following Easter, I found myself exhausted, and not necessarily in a good way…so, rather than blindly turning back to business as usual, I took some time to reflect on the current state of things. I’m sure there will be more on that later, but for now, I wanted to share these decidedly springy individual dessert trifles, inspired by my latest delivery from Green Mountain Coffee. Arriving along with some dark roast Italian Roast Barista Prima K-cup packs was a recipe for tiramisu brownies, and lots of fun ingredients to use to jazz them up. I ended up going in a slightly different direction though, since now that warmer weather has finally arrived here in upstate NY, I’ve been craving lighter fare…and although local produce is not readily available just yet, I thought these trifles were made for spring with the addition of layers of homemade rhubarb jam. If you want to go all out and make tiramisu from scratch, I have a recipe for that, too…but if you’re looking for something a little simpler, I hope you’ll enjoy this recipe.
In addition, this month’s promotional code, BARISTA8121, offers 15% off storewide and free shipping on orders containing at least one K-Cup® pack of Barista Prima Coffeehouse®. The code is valid through May 31st on GreenMountainCoffee.com.
- 8 ounces mascarpone cheese
- 1 1/2 cups heavy cream
- 3 Tbsp powdered sugar
- 10 ounces brewed coffee
- 1-2 Tbsp rum
- 16 lady fingers
- 8 ounces rhubarb jam
- Shredded chocolate, for topping
In a small bowl, beat the mascarpone cheese until smooth. In a medium bowl, beat the heavy cream and powdered sugar just until stiff peaks form. On low speed, beat the sweetened whipped cream into the mascarpone cheese. In another small bowl, stir together the coffee and rum.
Working quickly, dip the lady fingers into the coffee mixture. Place cookies in a layer on the bottom of each dish, breaking them apart as necessary to fit. Spread a layer of rhubarb jam on top of the cookies, and then a layer of the whipped cream mixture on top of the jam. Repeat another layer of cookies, jam, and whipped cream mixture, and then sprinkle the top with shredded chocolate.
Let chill at least an hour or overnight before serving. Makes enough to fill four mini springform pans (4 1/2″ in diameter and 1 1/2″ high). If you don’t have this type of pan, you can use any dish or jar you have available and simply layer your tiramisu to fit. Enjoy!
Full disclosure: I am a paid Keurig K-Cup Ambassador, however the opinions expressed here are all my own.