📖 Instructions

1. Begin by slicing the bagels into roughly 1-inch cubes. The size doesn't have to be perfect; think rustic charm!
2. In a medium bowl, whisk together the coffee liqueur (if using) and espresso. This aromatic mixture is what'll give our trifle that classic tiramisu kick. Don't skip the coffee liqueur—it adds depth.
3. Lightly dip each bagel cube into the coffee mixture, ensuring they're moistened but not soggy. Think of it as a quick bath, not a swim! Set aside the soaked bagel cubes.
4. In a large mixing bowl, combine the mascarpone cheese, heavy cream, granulated sugar, and vanilla extract. Using an electric mixer (or a very strong whisk and some elbow grease!), beat the mixture until it forms stiff peaks. This creamy mixture is the heart of our trifle.
5. Now comes the fun part—assembly! In your 9x13 inch baking dish, spread a layer of the coffee-soaked bagel cubes. They should cover the bottom of the dish without being too tightly packed.
6. Spoon about half of the mascarpone cream mixture over the bagel layer, spreading it evenly. Resist the urge to dive in just yet; there's more goodness to come!
7. Sprinkle half of the cocoa powder over the cream layer. A light dusting will do; we're aiming for a delicate cocoa flavor in each bite.
8. Repeat layers: Add the remaining coffee-soaked bagel cubes, followed by the remaining mascarpone cream mixture. Smooth the top layer with a spatula for a polished look.
9. Sprinkle the remaining cocoa powder evenly over the top layer. For an extra touch, grate some dark chocolate over the cocoa powder. It adds a beautiful visual and a rich chocolatey flavor.
10. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to meld together, and the bagels to soften, creating that perfect trifle texture.
11. Before serving, garnish with fresh berries or a dusting of extra cocoa powder. Serve chilled and prepare for rave reviews!