CARMEN MIRANDA
I haven't had a chance to try this yet, but I liked the sound of it. I found this recipe on (sadly departed) cleverchef.com a while back, but I believe it's originally from a cookbook called "Fiesta! A Celebration of Latin Hospitality". Note: allow for chilling time for assmbled trifle (minimum 2 hours, but overnight is recommended).
Provided by Muffin Goddess
Categories Dessert
Time 12h30m
Yield 1 trifle, 8 serving(s)
Number Of Ingredients 12
Steps:
- Chill a mixing bowl and clean beaters in the freezer. Prepare a double boiler for use (bring water to a simmer in the bottom portion).
- Beat egg yolks and 2/3 cup sugar in a large bowl until pale yellow (approximately 2 minutes). Transfer this mixture to the top pan of the prepared double boiler. Simmer, whisking constantly, for about 5 minutes or until it thickens enough to coat the back of a spoon. Remove from heat and cool.
- Once cooked yolk mixture has cooled to room temp, combine this mixture in a food processor with the cream cheese. Process until fluffy and well-blended.
- Whip chilled cream in the chilled bowl with chilled beaters until it forms stiff peaks(the colder everything is, the better). Fold the whipped cream into the cream cheese mixture.
- In a small saucepan, combine the liquor with the remaining 1/3 cup sugar and simmer to dissolve the sugar, approximately 5 minutes. Cool slightly, then transfer to a small bowl.
- Everything but the fruit will be layered into a 9-inch bowl (glass is best for visual effect) in thirds (the fruit will be layered once per type). Dip each ladyfinger in the liquor syrup, then place in the bottom of the serving bowl. Once 1/3 of the ladyfingers are dipped and placed, cover them with the diced mangoes and 1/3 of the cream cheese mixture. Cover with another 1/3 of dipped ladyfingers, then the pineapple and 1/3 of the cream cheese mixture. Repeat one more time, 1/3 of the dipped ladyfingers, the diced papaya, and the last of the cream cheese mixture. Chill overnight (or at least for two hours so the ladyfingers will soften and flavors can meld). Just prior to serving, garnish with the additional fruits.
Nutrition Facts : Calories 685.9, Fat 37, SaturatedFat 20.5, Cholesterol 282.6, Sodium 216.8, Carbohydrate 66, Fiber 2.2, Sugar 48.4, Protein 9.5
CARMEN MIRANDA FRESH FRUIT TART
This is a favorite summer recipe of ours originally from an issue of Victoria magazine years ago. The combination of chocolate and fruit is wonderful! Sometimes for a time saver, we purchase an already made shortbread crust.
Provided by dbsjls
Categories Tarts
Time 50m
Yield 1 tart, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Combine flour, 1 cup powdered sugar and salt. Add butter and mix until crumbly. Refrigerate one hour. Press into a 9 inch tart pan (bottomless). Bake at 350 degrees for about 20 minutes. (Prick crust during baking) Once removed from oven, brush melted chocolate on bottom of crust.
- Beat cream cheese and 6 tablespoons powdered sugar until smooth. Add 2 tablespoons Grand Marnier and whipped cream. Spread into tart shell.
- Arrange fruit on top, layering as you go. Combine apricot preserves and 2 tablespoons Grand Marnier/Juice. Brush over fruit and refrigerate 30 minutes before serving.
Nutrition Facts : Calories 821.9, Fat 50.8, SaturatedFat 31.7, Cholesterol 130.5, Sodium 453, Carbohydrate 88.1, Fiber 2, Sugar 46, Protein 8.6
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