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Photo of Tiramisu trifle by WW

Tiramisu trifle

PersonalPoints™ per serving
Total Time
30 min
30 min
0 min
For an alcohol free version that is just as tasty, swap the marsala with orange juice.


Espresso coffee

2 cup(s), (500ml), or plunger coffee

Caster sugar

½ cup(s), (110g)


3 tsp


1 tbs, Marsala

Sponge finger biscuits

8 individual, (8 x 12g)

Light cream cheese

½ cup(s), (110g)

99% fat-free vanilla yoghurt, sweetened

1 cup(s), (280g)

Chocolate-coated coffee beans

40 g, coarsely chopped

Cocoa powder

1 tsp


  1. Reserve ¼ cup (60ml) of the coffee. Place the remaining hot coffee in a heatproof bowl. Add the caster sugar and stir until dissolved.
  2. Bring a saucepan of water to the boil. Reduce heat to low. Place 2 tablespoons of water in a small heatproof bowl. Sprinkle with gelatine. Place bowl in simmering water. Stir mixture until gelatine is dissolved. Stir into coffee and sugar mixture. Pour into a 1L-1.5L (4-6 cup) capacity glass serving dish. Chill for 3 hours or until jelly is set.
  3. Combine reserved coffee and marsala in a shallow bowl. Dip biscuits into coffee and arrange over jelly, in a single layer.
  4. Whisk cream cheese and yoghurt in a small bowl until smooth. Pour over biscuits. Dust with the sifted cocoa and sprinkle with coffee beans.


TIP: You can find chocolate-coated coffee beans at selected supermarkets.