Photo of Tiramisu trifle by WW

Tiramisu trifle

Points® value
Total Time
3 hr 40 min
30 min
10 min
Low-fat soft cheese and 0% fat yogurt keeps it budget-friendly, but this grown-up trifle is still rich and creamy


Ground Coffee

2 teaspoon(s), 500ml hot water

Medium fat soft cheese

110 g

Caster Sugar

110 g


½ sachet(s), 6g

Sweet White Wine

15 ml, Marsala

Sponge finger

16 finger(s)

Fat free vanilla yogurt

280 g

Cocoa Powder

1 teaspoon(s), level

Caffè Nero Chocolate Coated Coffee Beans

1 portion(s), 25g


  1. Reserve 60ml of the coffee and pour the remaining 440ml into a heatproof bowl. Add the sugar and stir until dissolved.
  2. Set a small heatproof bowl over a pan of simmering water, making sure the base doesn’t come into contact with the water. Put 2 tbsp cold water into the bowl, add the gelatine and stir until completely dissolved. Remove from the heat then stir into the coffee mixture. Transfer to a 1-litre glass trifle bowl. Chill in the fridge for 3 hours, or until set.
  3. In a shallow bowl, whisk together the reserved coffee and Marsala wine. Dip the sponge fingers, one at a time, into the coffee and wine mixture, allowing them to absorb some of the liquid. Arrange the soaked sponge fingers in a single layer over the jelly.
  4. Whisk together the soft cheese and yogurt in a bowl until smooth, then spoon over the sponge fingers. Sprinkle over the cocoa powder and decorate with the coffee beans.


Find chocolate-coated coffee beans in larger supermarkets, or use 25g choc chips.