Triple Chocolate Tiramisu Trifle

Updated 12/7/2010 11:01 AM

2 cartons (8 ounces each) mascarpone cheese

2 cups whipping cream,

cup powdered sugar

1 teaspoon vanilla extract

a vanilla bean, seeds scraped out

cup chocolate liqueur*

2 packages (3 ounces each) ladyfingers, split

cup strong, brewed coffee

4 ounces white chocolate chips, chopped

4 ounces bittersweet chocolate chips, chopped

1 tablespoon unsweetened cocoa powder

1 tablespoon powdered sugar

cup chocolate-covered coffee beans, reserve 3 whole, chop rest

In a medium mixing bowl, beat together mascarpone, whipping cream, powdered sugar and vanillas until stiff peaks form. Beat in liqueur until just combined. Line bottom of large glass trifle bow with one-quarter of the ladyfingers. Drizzle on one-quarter of coffee. Top with one-quarter of cream mixture, sprinkle with one-quarter of white and chocolate chips. Repeat 3 more times, then top with chopped espresso beans. Cover and chill six to 24 hours.

When ready to serve: Sift cocoa powder and powdered sugar over top and garnish with 3 whole coffee beans.

Serves 12 to 15.

Cook's note: Substitute vanilla-flavored coffee creamer and chocolate syrup for the chocolate liqueur.