In a large mixing bowl, combine the cream cheese and granulated sugar. Use a hand mixer or stand mixer to beat until smooth and creamy.
In a small bowl, dissolve the instant espresso powder in 1 tablespoon of hot water. Add this espresso mixture and the vanilla extract to the cream cheese mixture. Beat until fully incorporated.
In another bowl, pour the heavy cream and whip it until stiff peaks form, about 3-5 minutes.
Gently fold the whipped cream into the cream cheese mixture using a spatula.
In your trifle dish, start by adding a layer of the cream cheese mixture followed by a layer of the doughnuts. Repeat until all ingredients are used.
Cover the trifle with plastic wrap and refrigerate for at least 2 hours, or overnight.
Before serving, top with additional whipped cream and garnish with a whole doughnut or pieces.
