Triflemisu Recipe

Biscotti, ladyfingers, crème fraiche, fruit, nuts and coffee liqueur can be combined to make a cross between trifle and tiramisu.

1 recipe sweetened crème fraîche
1 recipe chocolate-espresso mini biscotti (see below)
6 lady fingers
Assorted fruit such as star fruit, blueberries, raspberries and strawberries
1 cup sliced almonds
6 shot glasses, each containing 2 tbsp coffee liqueur
Small bowl mint sprigs

Chocolate-Espresso Mini Biscotti
4 tbsp unsalted butter, softened
1/4 cup granulated sugar
1/4 cup corn syrup
1 oz. bittersweet chocolate, melted
1 cup all-purpose flour
1/4 cup cocoa powder
1/2 tbsp baking soda
Pinch salt


Guests add their own combo of fruit, nuts and lady fingers to sweetened crème fraîche, then mix in shots of coffee liqueur. Make the crème fraîche a day ahead.

Chocolate-Espresso Mini Biscotti

Step 1: Preheat oven to 350ºF. Cream together first four ingredients. In a separate bowl, sift together remaining ingredients. Add dry mixture to creamed mixture in two batches. Stir into a stiff dough, then knead with hands after second addition.

Step 2: Divide dough into two pieces and roll each piece into a 1″ diameter log. Place logs on a parchment paper-lined baking sheet about 4″ apart. Bake 20 minutes.

Step 3: Remove from oven (but leave oven on) and let cool about 10 minutes. Cut into 1/2″ thick slices (you should have about 30 slices.) Spread slices slightly apart on baking sheet.

Step 4: Return partially cooked dough to oven for 5 minutes. Remove from oven and cook. Can be stored in sealed container for up to one week.

For an unsweetened crème fraîche option, try this Crème Fraîche Recipe.

Yvonne Duivenvoorden