Introduction

This Caramel Macchiato Tiramisu Trifle with Nutella is a delightful twist on classic tiramisu. Layers of angel food cake soaked in espresso, creamy butterscotch pudding, rich Nutella ganache, and caramel syrup come together for a smooth, indulgent dessert. It’s perfect for coffee lovers looking for a fun and easy treat.

This image shows a tall glass dessert bowl on a white marbled surface. Inside the bowl, there are multiple layers starting from the bottom with chunks of white and brown cake soaked with dark chocolate syrup that drips along the sides. Above that is a thick creamy beige layer, almost custard-like, mixed with more dark chocolate swirls. This layering repeats twice, creating a rich contrast of dark chocolate and smooth cream. The top layer has large swirls of white whipped cream, lightly dusted with cocoa powder, and several ladyfinger biscuits are placed vertically around the edge, adding a textured golden-brown detail. The overall look is inviting and creamy with a mixture of soft and slightly crunchy textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp instant espresso granules

2 tbsp (26g) sugar

1/2 cup (120ml) warm water

Two 3.4 oz packages butterscotch flavored pudding mix*

4 cups (960ml) milk

1 cup (309g) Nutella

1/4 cup (43g) semi-sweet chocolate chips

1/2 cup (120ml) heavy whipping cream

1 1/2 cups (360ml) heavy whipping cream, cold

3/4 cup (86g) powdered sugar

2 tsp vanilla extract

Angel food cake (about 12 oz), cut into pieces*

1 cup (240ml) caramel sundae syrup

Instructions

Step 1: Combine the espresso granules, sugar, and warm water in a small bowl. Stir until dissolved, then set aside to cool.

Step 2: Prepare the butterscotch pudding according to the package directions using the milk. Once set, set aside.

Step 3: Make the Nutella ganache by mixing Nutella, chocolate chips, and 1/2 cup heavy whipping cream in a medium bowl. Heat in 15-20 second increments, stirring between each, until smooth and melted. Let cool for 5-10 minutes until spreadable but not hot.

Step 4: In a large bowl, whip 1 1/2 cups cold heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold one-third of this whipped cream into the pudding. Save the remaining whipped cream for topping.

Step 5: In a trifle dish, layer half of the angel food cake pieces evenly over the bottom. Drizzle with 5-6 tablespoons of the cooled espresso mixture.

Step 6: Spread half of the Nutella ganache over the soaked cake pieces.

Step 7: Add half of the pudding mixture evenly over the ganache, then drizzle and spread half of the caramel sundae syrup on top.

Step 8: Repeat all layers: angel food cake, espresso drizzle, Nutella ganache, pudding mixture, and caramel syrup.

Step 9: Finish with the reserved whipped cream spread over the top. Decorate with extra caramel sauce, lady fingers, or a dusting of cocoa powder if desired.

Step 10: Refrigerate the trifle for 2-3 hours before serving. For best flavor, enjoy within 2-3 days.

Tips & Variations

Use freshly brewed espresso instead of instant for a richer coffee flavor.

Swap angel food cake with lady fingers or sponge cake for a traditional tiramisu texture.

For a nut-free version, replace Nutella ganache with chocolate ganache made from cream and chocolate chips alone.

Add a splash of coffee liqueur to the espresso mixture for an adult twist.

FAQs

Can I make this trifle ahead of time?

Yes, this trifle benefits from a few hours of chilling to allow the flavors to meld. Prepare it up to a day in advance and keep it refrigerated until serving.

What if I can’t find butterscotch pudding mix?

You can substitute with vanilla or butterscotch-flavored pudding mix, or make a homemade pudding from scratch if preferred. The butterscotch adds a lovely sweetness that complements the caramel and coffee flavors.

Dessert

Caramel Macchiato Nutella Tiramisu Trifle Recipe