Triflies tiramisu

4 servings
30 min

Almost the classic tyramisu dessert in cremanca is delicious and unusual! A delicate sponge soaked in coffee and rum, topped with a layer of cream mascarpone cheese and embellished with whipped cream and cocoa. . . Divine! Ideal for both holidays and any weekday when you want to enjoy a special dessert. And to prepare such a tiramisu-trifl faster and easier than usual. First of all, in containers of a suitable size, we combine vanilla pudding with a small amount of coffee (1-2 tablespoons are enough). An important point is that coffee should not be hot. Once the mixture is uniform, place it in the freezer for 10 minutes to thicken the mixture. Now we take biscuit cakes. It is not necessary to use the "Food of Angels, " but with them it turns out especially tender and tasty. For trifles in the style of tiramisu, any biscuit is suitable, of course, do not use chocolate. We cut the biscuit into large pieces. Mix the frozen pudding with mascarpone cheese using a mixer until homogeneous. And you can start forming trifles. We lay out a layer of biscuit on the bottom of the creams, soak it with a small amount of rum and coffee, put a mixture of pudding and mascarpone on top. Then again put a layer of biscuit, soak, add a mixture of pudding and mascarpone on top. Decorate the dessert on top with a spoon of whipped cream, sprinkle with cocoa powder. Instead of cremans, you can use large glasses, cups, jars that can be beautifully decorated. In general, you can show imagination and creativity. The main thing is that the dishes are transparent, so that all layers of this delicious dessert are visible. Rum may or may not be used. & amp; nbsp; It is often replaced by other alcohol or even without it. The advantage of raffles is also that some can be soaked in alcohol, and some can not be soaked. The finished dessert must be served immediately to guests! If the serve is planned later, we remove the trifles in the refrigerator, and decorate them with whipped cream and cocoa just before serving.