Tiramisu Trifle With Zabaglione Filling Recipes

Steps:

• For the sponge: Preheat the oven to 350 degrees F. Trace two 8-inch circles on 2 baking sheet-sized pieces of parchment with a marker. Flip them upside down onto 2 baking sheets. Set aside.
• Into the bowl of a stand mixer fitted with the whisk attachment, add the egg yolks and whisk on high until lightened in color. Slowly add the vanilla and 1/4 cup of the granulated sugar and continue whisking until the mixture triples in volume and ribbons when the whisk is lifted from the batter, leaving a trail that takes a few seconds to dissolve back into the mixture, about 5 minutes. Sift the flour over the mixture and fold in to incorporate until there are no pockets of flour left.
• Transfer the egg yolk mixture to a small bowl and clean the mixing bowl and whisk very well. Add the egg whites to the bowl and mix on high until just foamy. Add the salt and then slowly add the remaining 3/4 cup granulated sugar, whisking on high until the meringue holds stiff, glossy peaks, 3 to 5 minutes.
• Transfer a scant cup of the meringue to the egg yolk mixture and fold to combine and lighten. Add the remaining whites to the egg yolk mixture and gently fold into the batter until no white streaks remain. Transfer the batter to a large pastry bag fitted with a medium open tip (Ateco 806) and pipe 4 circles onto the parchment using the traced circles as guides, starting from the middle and spiraling out. Sift an even layer of confectioners' sugar over the batter.
• Bake until the layers are gold brown and springy, 20 to 25 minutes. Let cool completely, then trim the layers using an 8-inch cake pan as a guide and a sharp knife to make the layers perfectly round.
• For the filling: Whisk together the granulated sugar and cornstarch in a small bowl to combine. In a heatsafe bowl, whisk together the yolks, Marsala, salt and sugar-cornstarch mixture to combine. Place the bowl over a saucepan of simmering water, making sure the water does not touch the bottom of the bowl (otherwise you could scorch the eggs). Heat, whisking constantly, until the sugar is completely dissolved, the mixture thickens to the point that it coats the back of a wooden spoon and a candy thermometer inserted in the center reads 170 degrees F, 5 to 10 minutes. Remove from the heat and allow to cool to room temperature.
• Whip the cream in a bowl with a mixer to stiff peaks. Fold together the whipped cream and cooled egg yolk mixture (zabaglione). Transfer the cream filling to a pastry bag with a large open tip.
• For the trifle: Place a sponge round in the bottom of a trifle dish. Using a pastry brush, brush a generous layer of the Coffee Simple Syrup onto the sponge layer. Slice half of the strawberries in half and place them cut-side out around the sides of the trifle dish. Then place a few whole strawberries in the center. Pipe an even layer of the cream filling over the layer and sift an even layer of cocoa powder on top of that. Top with another sponge round, brush with the coffee syrup and then top evenly with the raspberries. Pipe the cream filling on top of the raspberries and dust with cocoa powder. Top with another sponge, brush with coffee syrup and spread with a thin even layer of the cream filling. Dust with cocoa powder and decorate the top with more cream filling and the remaining berries. (Reserve the remaining sponge for another use.)
• Put the coffee and sugar in a saucepan and heat, stirring, until the sugar is dissolved. Remove from the heat and let cool.

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.

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.

Steps:

• Stir espresso and 2 tablespoons Marsala wine together in a shallow bowl.
• Whisk egg yolks, 2 tablespoons plus 1 teaspoon sugar, and 1 tablespoon Marsala wine together in the top of a double boiler over simmering water, until thick, pale yellow, and creamy, 5 to 6 minutes.
• Whisk egg yolk mixture, mascarpone cheese, vanilla extract, and salt together in a bowl until completely smooth.
• Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Gently stir and fold 1/2 the egg whites into egg yolk mixture; fold in remaining 1/2 egg whites.
• Place 1 heaping spoonful mascarpone mixture into a single-serving cup or glass. Dip 2 ladyfinger cookie halves briefly in espresso mixture and turn 3 to 4 times to coat. Place cookie halves in the bottom of the glass on top of mascarpone.
• Fill the glass halfway with mascarpone mixture. Dip 5 ladyfinger halves in the espresso mixture and place vertically along the inside of the glass, dipping and placing more ladyfinger halves as necessary to fit the glass. Place 2 dipped ladyfinger halves horizontally on top of the mascarpone mixture. Fill glass to the top with mascarpone mixture. Repeat for the second serving glass.
• Wrap both glasses in plastic wrap and refrigerate for at least 8 hours or overnight. Remove plastic wrap and dust tops with cocoa powder and grated chocolate.