Mini Tiramisu Trifles

 Ingredients:
- 1 3/4 cups (420ml) heavy whipping cream, cold
- 3/4 cup (86g) powdered sugar
- 8 oz (226g) mascarpone cheese, room temperature
- 1 cup (240ml) brewed coffee, room temperature
- 3 tbsp (45ml) coffee liqueur (optional)
- 24 ladyfinger cookies
- Cocoa pdr, for dusting
- Chocolate curls, for garnish

Directions:
1. In a large mixing bowl, beat the heavy cream and powdered sugar together until stiff peaks form. Set aside.
2. In another mixing bowl, beat the mascarpone cheese until smooth. Gently fold in the whipped cream until well combined. Set aside.
3. In a shallow dish, combine the brewed coffee and coffee liqueur (if using).
4. Quickly dip each ladyfinger into the coffee mixture, making sure not to soak them too long or they'll become soggy.
5. Place a layer of dipped ladyfingers at the bottom of each serving glass or dish.
6. Top the ladyfingers with a layer of the mascarpone mixture, spreading it evenly.
7. Repeat the layers of ladyfingers and mascarpone mixture until the glasses are filled, finishing with a layer of mascarpone mixture on top.
8. Cover and refrigerate the tiramisu trifles for at least 2-3 hours, or overnight, to allow the flavors to meld and the desserts to set.
9. Before serving, dust the tops of the trifles with cocoa powder and garnish with chocolate curls.

ps- recipe sent by my daughter

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