These simple to assemble, no-bake trifles pack all the flavour of a classic Italian tiramisu into a mason jar, making them perfect for your next backyard barbecue or picnic. Featuring local whipping cream and mascarpone, this delicious dessert is light as a cloud and ready in just 20 minutes. Plus, it is so easy to make it family friendly by skipping the amaretto and using decaf espresso.
If you can’t brew espresso at home, simply boil 1 ¼ cups water then stir in ¼ cup instant espresso powder.
In the mixing bowl of a stand mixer (fitted with the whisk attachment), pour in the cream and ¾ cup of icing sugar. Turn the speed to medium and beat the ingredients for 3 to 4 minutes or until stiff peaks form.
Transfer to a clean bowl and set aside.
Return mixing bowl to the stand mixer and add remaining ¾ cup icing sugar, mascarpone and 1 tablespoon each espresso and amaretto, if using. Mix at medium speed until smooth. Gently fold in whipped cream, using a spatula, until no streaks remain.
Pour remaining espresso into a small bowl. To assemble, submerge 4 ladyfinger pieces in espresso for 1 to 2 seconds, then arrange in the bottom of an 8 oz (240 mL) mason jar. Top with a ¼ cup mascarpone mixture then ⅓ cup chopped strawberries. Dip and layer another 4 ladyfinger pieces then top with ⅓ cup mascarpone Level the final layer using the back of a spoon. Repeat process with remaining jars.
Cover with lids and place in fridge. When ready to serve, dust with cocoa powder then arrange 2 to 3 strawberry slices on top.