Step 1

Mix mascarpone cheese and sugar together until combined. Do not over mix or the mascarpone cheese can thin out. Set aside.

Step 2

In another bowl, add the heavy whipping cream, powdered sugar and vanilla extract and whip until stiff peaks form.

Step 3

Carefully fold the whipped cream into the mascarpone cheese mixture. Set aside.

Step 4

In another bowl, combine the hot water, espresso powder and sugar.

Step 5

To layer the trifles, dip the ladyfingers into the espresso mixture one at a time and place into the bottom of the trifle cup. Use two to three ladyfingers and break into pieces as needed so they fit in the cup and create a full layer.

Step 6

Pipe or spoon a layer of mascarpone filling on top of the ladyfingers.

Step 7

Repeat another layer of ladyfingers and mascarpone filling.

Step 8

After completing the trifles, make the whipped cream.

Step 9

Add the heavy whipping cream, powdered sugar and kahlua to a large mixer bowl and whip until stiff peaks form.

Step 10

Pipe a swirl of whipped cream on top of each trifle, then sprinkle with cocoa powder, if desired.

Step 11

Refrigerate trifles until ready to serve. Trifles are best for 2-3 days.* I used the softer more cake-like ladyfingers in these trifles, as opposed to the more traditional hard ladyfingers.