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.
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
EGGNOG TRIFLE
This classic Christmas dessert is too delicious to have just once a year. So our family serves it for birthdays...and whatever other occasion we can think of! -Cynthia Butt, Winnipeg, Manitoba
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a bowl, whisk milk and pudding mix until blended. Gradually add eggnog; mix well. Fold in extract and 1 cup whipped cream; set aside. , Cut cake into 1/2-in. slices; place a fourth in a 2-qt. serving bowl. Top with 1/3 cup jam. Spoon 1 cup of eggnog mixture over all. Repeat twice. Cover and chill for at least 2 hours. , Fold sugar and vanilla into remaining whipped cream; spoon on top of trifle. Garnish with cherries.
Nutrition Facts : Calories 379 calories, Fat 16g fat (10g saturated fat), Cholesterol 72mg cholesterol, Sodium 329mg sodium, Carbohydrate 54g carbohydrate (48g sugars, Fiber 1g fiber), Protein 6g protein.
EGGNOG TIRAMISU TRIFLE
Rich and absolutely fabulous-my family's five-star dessert is simply an opulent presentation that is almost too good to eat. You'll relish every luscious bite.-Tonya Burkhard, Davis, Illinois
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 21 servings.
Number Of Ingredients 13
Steps:
- In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, 1-1/3 cups sugar, 1/4 cup water, rum, brandy and nutmeg until mixture reaches 160° or is thick enough to coat the back of a spoon, about 25 minutes. Remove from the heat; gradually whisk in the cheese., In a large bowl, beat cream until it begins to thicken. Add vanilla; beat until stiff peaks form. Fold into mascarpone mixture., Place chocolate chips in a food processor; cover and process until finely chopped., In a small saucepan, bring remaining water to a boil. Stir in the coffee liqueur, espresso powder and remaining sugar until sugar is completely dissolved. Dip 14 ladyfingers into mixture; arrange in a single layer in a 5-qt. glass bowl. Spread 2 cups mascarpone mixture over ladyfingers. Sprinkle with 3 tablespoons chocolate. Repeat layers four times. Cover and refrigerate overnight.
Nutrition Facts : Calories 554 calories, Fat 34g fat (18g saturated fat), Cholesterol 231mg cholesterol, Sodium 80mg sodium, Carbohydrate 49g carbohydrate (37g sugars, Fiber 0 fiber), Protein 8g protein.
EGGNOG TRIFLE
This is an elegant and delicious Christmas dessert that I served Christmas last year and will serve it again because everybody likes it. Enjoy it and have a Merry Christmas.
Provided by pink cook
Categories < 30 Mins
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, whisk milk and pudding mix until blended. Gradually add eggnog; mix well. Fold in extract and 1 cup whipped cream (or use cool whip); set aside.
- Cut cake into 1/2-in. slices; place a fourth in a 2-qt. serving bowl. Top with 1/3 cup jam. Spoon 1 cup of eggnog mixture over all. Repeat twice.
- Cover and chill for at least 2 hours. Fold sugar and vanilla into remaining whipped cream; spoon on top of trifle. Garnish with cherries.
- NOTE: You can make it the night before or early in the morning and placed in the fridge until serving time.
Nutrition Facts : Calories 487.3, Fat 20.2, SaturatedFat 12.5, Cholesterol 101.8, Sodium 444, Carbohydrate 70.4, Fiber 0.5, Sugar 49.7, Protein 7
EGGNOG TRIFLE
This is an easy, yet beautiful dessert. The custard is very light. I usually double the recipe and fill a large trifle bowl.
Provided by captncoke52
Categories Dessert
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Pour milk into large bowl. Add pudding mix, 2 tablespoons of the juice and nutmeg. Beat with wire whisk 1 to 2 minutes. Let stand 5 minutes. Gently stir in whipped topping.
- Slice cake horizontally into 4 layers. Sprinkle cake layers evenly with remaining 2 tablespoons juice. Cut into 1-inch cubes.
- Place 2/3 of the cake cubes in bottom of a 2 ½ quart straight-sided bowl. Spoon 2/3 of the whipped topping mixture over cake cubes. Top with strawberries and toasted almonds, reserving several for garnish, if desired. Layer remaining cake cubes and shipped topping mixture over strawberries. Garnish with reserved strawberries and almonds.
- Refrigerate at least 1 hour or until ready to serve.
Nutrition Facts : Calories 240.2, Fat 11.9, SaturatedFat 6, Cholesterol 18.1, Sodium 253.5, Carbohydrate 31.3, Fiber 1.3, Sugar 15.4, Protein 3.3
TIRAMISU EGGNOG TRIFLE
This classic dessert gets a Christmas & New Year's twist with eggnog flavors and an opulent-sounding presentation. Start making this, one day before serving. It sounded so good that I posted this before trying. Courtesy of epicurious.com, which was found in Bon Apetit, December 2003. Did not include chilling times. If you don't make the chocolate leaves it will not hurt the integrity of the trifle.
Provided by Manami
Categories Dessert
Time 1h10m
Yield 1 trifle dish, 16-18 serving(s)
Number Of Ingredients 17
Steps:
- Whisk 1-1/3 cups sugar, 1/4 cup water, 1/4 cup rum, 3 tablespoons brandy, yolks and nutmeg in metal bowl.
- Set bowl over saucepan of simmering water(do not allow bottom of bowl to touch water).
- Whisk constantly until mixture thickens and candy thermometer inserted into mixture registers 140F for 3 minutes, about 5 minutes total.
- Remove bowl from over water.
- Whisk mascarpone, 1 container at a time, into warm custard until blended.
- Using electric mixer, beat whipping cream, vanilla, 1 tablespoon brandy and 1 teaspoon rum in large bowl until cream holds peaks.
- Fold in mascarpone mixture.
- Bring 1 cup water to simmer in small saucepan.
- Remove from heat.
- Add 2 tablespoons sugar and espresso powder; stir to dissolve.
- Mix in liqueur.
- Submerge 1 biscuit in espresso mixture, turning to coat twice; shake excess liquid back into pan.
- Place dipped biscuit, sugared side facing out, around bottom side of 14-cup trifle dish, pressing against side of dish(biscuit may break).
- Repeat with enough biscuits to go around bottom sides of dish.
- Dip more biscuits and arrange over bottom of dish to cover.
- Spoon 2 cups mascarpone mixture over biscuits; spread to cover.
- Sprinkle 1/4 cup ground chocolate over, making chocolate visible at sides of dish.
- Repeat with more biscuits dipped into espresso mixture, mascarpone mixture, and ground chocolate in 2 more layers each.
- Cover with 1 more layer of dipped biscuits and enough mascarpone mixture to reach top of trifle dish.
- Sprinkle remaining ground chocolate over, covering completely.
- Cover and chill overnight.
- Gently press stem end of largest chocolate leaves around edge of trifle.
- Fill center with smaller leaves.(Can be made 8 hours ahead;chill).
- *Biscuits or Bourdoirs are available in Italian markets, special foods stores, and some supermarkets.
- CHOCOLATE LEAVES:.
- Line large baking sheet with foil.
- Melt chocolate in top of double boiler over simmering water, stirring until smooth and instant-read thermometer inserted into chocolate registers 115°F
- Brush chocolate over veined side (underside) of 1 leaf, coating thickly and completely.
- Arrange chocolate side up on prepared baking sheet.
- Repeat with remaining leaves and chocolate, rewarming chocolate if necessary to maintain 115°F temperature.
- Chill leaves until firm, about 45 minutes.
- Starting at stem end, carefully pull back green leaf, releasing chocolate leaf; return leaves to same baking sheet.
- (Can be made 2 days ahead. Cover and keep chilled.)
- Using small artist brush, carefully brush some leaves with gold dust, if desired.
- *Available at cake and candy supply stores.
Nutrition Facts : Calories 310.1, Fat 17.6, SaturatedFat 10, Cholesterol 198.1, Sodium 19.6, Carbohydrate 28.9, Fiber 0.6, Sugar 26.5, Protein 3.2
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