TIRAMISU TRIFLES
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Mix 1/2 pound mascarpone with 3 tablespoons sugar. Dip 12 ladyfingers in a mix of 3/4 cup espresso and 1 tablespoon rum. Layer the mascarpone and ladyfingers in glasses, breaking the cookies to fit, if necessary. Top with whipped cream and dust with cocoa powder.
CLASSIC TIRAMISU
Classic Italian dessert made with ladyfingers and mascarpone cheese. It can be made in a trifle bowl or a springform pan.
Provided by Carol
Categories World Cuisine Recipes European Italian
Time 2h
Yield 12
Number Of Ingredients 8
Steps:
- Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.
- Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
- Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee liqueur and filling layers. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight.
- To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.
Nutrition Facts : Calories 568.3 calories, Carbohydrate 59.6 g, Cholesterol 302.9 mg, Fat 31.8 g, Fiber 0.8 g, Protein 9.8 g, SaturatedFat 17 g, Sodium 112.7 mg, Sugar 24.7 g
TIRAMISU TRIFLE
Very easy to put together. This is trifle, and not the same as the Tiramisu dish we all know. A high dish will give you three layers, in a low dish you will probably end up with two. The recipe I found in a magazine, the recipe there uses 2 cups of custard but I like to use three, it is really to taste. Here in the Netherlands we can buy the custard ready made in cartons (vanille vla) If that is not the case in your part of the world you will have to make the custard or use a vanilla instant pudding.
Provided by PetsRus
Categories Dessert
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Mix the coffee and liqueur in a wide dish.
- In another bowl mix the mascarpone with the custard until smooth using an electric hand mixer.
- Take about a third of the sponge fingers and dip them in the coffee/liqueur mix and line the bottom of a glass dish with them, drizzle a bit more of the liquid over the sponge fingers.
- Now sprinkle over a third of the chocolate followed with a layer of the Mascarpone/custard mix.
- Repeat twice.
- Chill for at least 2 hours or up to a day.
- Just before serving sprinkle with the almonds and more chocolate.
TIRAMISU TRIFLE WITH ZABAGLIONE FILLING
Tiramisu is formed into a trifle dish made with Zabaglione. Ladyfingers are brushed with a cognac/espresso mixture and layered with Zabaglione and freshly grated chocolate. This Zabaglione has a slight flavor of marsala and is so delicious that it can be eaten by itself as a dessert with fresh fruit.
Provided by Crazycook in PA
Categories Dessert
Time 5h8m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Prepare Zabaglione by placing egg yolks in top of a double boiler.
- Add sugar and beat with portable mixer or rotary beater at medium speed until mixture is pale yellow and creamy.
- Place water in bottom of double boiler and bring to a boil over high heat.
- Reduce heat to lower and place top of double boiler over simmering water.
- Gradually beat 1/4 cup marsala into egg yolk mixture.
- Beat 1 minute.
- Gradually beat in remaining marsala and 1/4 cup white wine.
- Continue cooking custard over the simmering water approximately 4 to 8 minutes or until mixture is fluffy and soft peaks form from beaters.
- Beat constantly, scraping sides and bottom of pan frequently.
- DONOT over cook custard!
- Immediately remove from heat and whisk custard briefly.
- Cover and refrigerate Zabaglione until well chilled.
- Beat cream with 2 TB sugar in large bowl until soft peaks form.
- Gently fold in mascarpone cheese, then Zabaglione.
- Refrigerate at least 3 hours or until well chilled.
- Combine espresso, cognac and remaining 2 TB sugar and vanilla extract.
- Layer 1/4 of ladyfingers in a flower-petal design in a trifle dish.
- Generously brush ladyfingers with the espresso mixture.
- Spoon 1/4 of cheese mixture over ladyfingers to within 1 inch of sides of dish.
- Sprinkle with 1/4 of grated chocolate.
- Repeat these layers 3 more times.
- Sprinkle remaining 1/4 of chocolate around perimeter of cheese mixture and sift cocoa powder over the top of the cheese mixture.
- Cover and refrigerate at least 30 minutes.
Nutrition Facts : Calories 233.5, Fat 14, SaturatedFat 7.8, Cholesterol 178.7, Sodium 38.6, Carbohydrate 24.1, Fiber 1.8, Sugar 14.8, Protein 4.6
A TRIFLE TIRAMISU
I got this recipe from our local newspaper. It sounds like it would be a great dessert for holiday entertaining. Not a lot of work to this recipe and I think it would be an elegant and easy dessert for a dinner party too. How can anything with cream cheese be BAD! I have not made this recipe, but am going to try it soon. Cook time includes chill time.
Provided by Theresa P
Categories Dessert
Time 6h20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- NOTE:If serving adults only, can substitute 1/2 cup coffee liquor such as Kahlua for 1/2 cup coffee and water mixture.
- Pour coffee granules into a glass measure with water.
- Microwave,uncovered on high 1 minute.
- Let stand in microwave while proceeding with the recipe.
- Place milk, pudding and cream cheese in bowl of electric mixer and mix on med.
- speed until well blended; set aside.
- Split ladyfingers in half lengthwise.
- Place half of a package cut side up in the bottom of a trifle bowl or a 16 cup capacity glass bowl.
- Drizzle 1/4 of the coffee mixture over ladyfingers.
- Spread 1/4 of pudding mixture over ladyfingers.
- Spread 1/4 of whipped topping over pudding.
- Sprinkle 1/4 mini chocolate chips over whipped topping.
- Repeat layers 3 more times ending with whipped topping.
- Sprinkle cocoa powder evenly over the top.
- Cover and chill for at least 6 hours (or up to 24 hours) to let flavors develop.
Nutrition Facts : Calories 324.8, Fat 19.8, SaturatedFat 13.5, Cholesterol 105.2, Sodium 133.3, Carbohydrate 31.5, Fiber 0.9, Sugar 22.3, Protein 7.4
TIRAMISU TRIFLE
Combine the decadent coffee and chocolate flavours of a tiramisu with a classic trifle for a crowd-pleasing dessert - it's a fuss-free finale to your dinner
Provided by Liberty Mendez
Categories Dessert
Time 40m
Number Of Ingredients 16
Steps:
- Arrange the cake pieces in the bottom of a large trifle dish, then drizzle over 20ml of the liqueur or madeira wine and set aside.
- For the coffee crémeux, tip the custard and coffee granules into a large pan set over a medium heat and bring to the boil, stirring continuously. Put the chocolate in a large heatproof bowl and, when the custard is boiling, pour it over, whisking until the chocolate has melted and the mixture is smooth. Leave to cool for 5 mins until just warm, then whisk in the butter until well combined. Pour the crémeux over the cake layer in the dish and level with the back of a spoon. Chill for 1 hr until set.
- Mix the remaining coffee liqueur or madeira with the cooled coffee in a shallow bowl. Dip the sponge fingers in the mixture for 5 seconds on each side, arranging them in a single layer over the set crémeux, then vertically against the side of the trifle dish. Keep chilled while you prepare the tiramisu filling.
- Tip the egg yolks, caster sugar and marsala wine into a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn't touch the water, and beat with an electric whisk for 10 mins until pale and light. Put in the fridge to cool.
- Meanwhile, in a separate bowl, beat the mascarpone and double cream together to soft peaks using an electric whisk. Gently whisk in the cooled egg yolk mixture until the filling is smooth and lump-free. Spoon the tiramisu filling over the sponge fingers in the trifle dish and chill for at least 30 mins.
- Meanwhile, for the brown sugar cream, tip the double cream and brown sugar into a large bowl and beat with an electric whisk until the mixture holds soft peaks and can easily ripple off the spoon. Spoon dollops of the brown sugar cream over the tiramisu filling, then sift over the cocoa powder before serving. Will keep covered in the fridge for up to three days.
Nutrition Facts : Calories 554 calories, Fat 40 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein
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TIRAMISU TRIFLE: A SOPHISTICATED AND DELICIOUS TRIFLE DESSERT
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5/5 (36)Total Time 1 hr 10 minsCategory DessertsCalories 650 per serving
- Brew the espresso ahead of time, at least 1 hour and have completely chilled before assembling the tiramisu. Add in the dark rum and stir to combine when chilled.
- Using a handheld electric mixer on low, make whipping cream by combining 1-3/4 cups whipping cream, whip until bubbles form, then add 1/8 cream of tartar, and 1 Tsp. vanilla extract. Whip until stiff peaks form. A trick to seeing if it's done whipping: when you start to turn the bowl of whipped cream upside down, it should not slide down the bowl, it should stay stuck in the bowl.
- In a chilled medium-size metal mixing bowl, add whipping cream, beat on low with the mixer until bubbles form, add the 1/8 cream of tartar, 1 tsp. vanilla extract, 2 tablespoons confectioner's sugar and beat on high until fully whipped (until stiff peaks form). Chill until ready to top as the last layer of the tiramisu.
- Assemble the tiramisu by adding the chilled espresso into a low dish. Quickly soak the lady fingers just a couple seconds and place into the trifle container. Arrange in a single layer (about 12-14 lady fingers for a 13 inch wide trifle container).
TIRAMISU TRIFLE RECIPE - BROWN EYED BAKER
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Estimated Reading Time 4 mins
- Using an electric mixer, whip the heavy cream on medium speed until frothy. Increase the mixer speed to high and beat until stiff peaks form. Place the bowl with the whipped cream in the refrigerator until needed.
- Stir coffee, espresso, and 2 tablespoons Kahlua in a wide bowl or pie plate until espresso dissolves; set aside.
- Beat the mascarpone cheese on medium speed until smooth and light. Reduce the mixer speed to low and add the powdered sugar, vanilla and remaining 2 tablespoons Kahlua. Once combined, increase the speed to medium and beat until thoroughly combined and smooth.
- Using a rubber spatula, fold one-third of the whipped cream into the mascarpone mixture to lighten, then gently fold in the remaining whipped cream until no white streaks remain.
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