Description
Indulge in a decadent Caramel Macchiato Tiramisu Trifle that combines rich espresso, creamy butterscotch pudding, luscious Nutella ganache, and fluffy whipped cream layered over angel food cake, drizzled with caramel sauce for a delightful twist on classic tiramisu.
Ingredients
Scale
Espresso Mixture
- 2 tbsp instant espresso granules
- 2 tbsp (26g) sugar
- 1/2 cup (120ml) warm water
Butterscotch Pudding
- two 3.4 oz packages butterscotch flavored pudding mix*
- 4 cups (960ml) milk
Nutella Ganache
- 1 cup (309g) Nutella
- 1/4 cup (43g) semi-sweet chocolate chips
- 1/2 cup (120ml) heavy whipping cream
Whipped Cream
- 1 1/2 cups (360ml) heavy whipping cream, cold
- 3/4 cup (86g) powdered sugar
- 2 tsp vanilla extract
Additional Ingredients
- Angel food cake (about 12 oz), cut into pieces*
- 1 cup (240ml) caramel sundae syrup
Instructions
- Prepare the espresso mixture: Combine the instant espresso granules, sugar, and warm water in a small bowl. Stir well to dissolve the granules and sugar completely, then set aside to cool.
- Make the butterscotch pudding: Follow the package instructions for the butterscotch pudding mix using the milk specified. Once prepared, set the pudding aside to cool and set.
- Prepare the Nutella ganache: In a medium bowl, combine Nutella, semi-sweet chocolate chips, and heavy whipping cream. Heat in 15 to 20-second intervals, stirring thoroughly between intervals until the mixture is fully melted and smooth. Cool for 5 to 10 minutes until it is cool enough to drizzle or spread but not cold.
- Whip the cream: In a large mixing bowl, add cold heavy whipping cream, powdered sugar, and vanilla extract. Whip on high speed until stiff peaks form. Gently fold one-third of the whipped cream into the cooled pudding to lighten it, and set the remaining whipped cream aside.
- Build the trifle layers: In a trifle dish, evenly place half of the angel food cake pieces. Drizzle with 5 to 6 tablespoons of the espresso mixture.
- Add Nutella ganache: Drizzle or spread about half of the Nutella ganache over the soaked angel food cake layer.
- Layer pudding and caramel: Spread half of the pudding mixture evenly over the ganache, then drizzle and spread half of the caramel sundae syrup over the pudding.
- Repeat layers: Repeat the layering process with the remaining angel food cake, espresso mixture, Nutella ganache, pudding, and caramel syrup.
- Top with whipped cream: Finish by spreading the reserved whipped cream over the final layer. Decorate with additional caramel syrup, lady fingers, cocoa powder, or other desired toppings.
- Chill before serving: Refrigerate the trifle for 2 to 3 hours to allow flavors to meld. Serve chilled. The trifle is best enjoyed within 2 to 3 days.
Notes
- Make sure the Nutella ganache is cool enough to spread but still pourable to achieve smooth layers.
- Use cold heavy cream for whipping to achieve stiff peaks more easily.
- Angel food cake is preferred for a light texture that soaks up the espresso without becoming too dense.
- The trifle can be decorated with lady fingers, additional caramel sauce, or a dusting of cocoa powder for enhanced presentation.
- This dessert is best served within 2 to 3 days as the cake layers may become too soft over time.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian-American
Keywords: Caramel Macchiato Tiramisu Trifle, Nutella trifle, butterscotch pudding dessert, espresso layered dessert, no bake tiramisu, layered trifle dessert, caramel tiramisu
