Easy Cappuccino Trifle Poor Mans Tiramisu Food

EASY CAPPUCCINO TRIFLE (POOR MAN'S TIRAMISU)

Steps:

• Cut pound cake into 1-inch cubes; set aside.
• In a bowl, whisk milk and instant coffee granules. Let stand 5 minutes or until dissolved.
• Pour 1 cup of the milk mixture a measuring cup; set aside. Add pudding mix to remaining milk mixture in.
• bowl; whisk until mixture begins to thicken. Gently fold in one container of whipped topping.
• To assemble trifle, place 1/3 of the cake cubes into bottom of a bowl. Pour 1/3 of the reserved milk mixture evenly over cake cubes. Top with 1/3 of the pudding mixture, pressing lightly. Grate 1/4 of the chocolate over pudding mixture. Repeat layers 2 more times, reserving the remaining grated. chocolate for garnish.
• Reserve 1 cup whipped topping, set aside. Spread remaining whipped topping over entire top of trifle, creating a smooth surface. Decorate by piping rosettes around edge of.
• bowl with 1 cup of whipped topping. Grate remaining chocolate in center; sprinkle with cinnamon.
• * For best results, refrigerate at least 30 minutes before serving.

TIRAMISU TRIFLES

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

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.

QUICK & EASY TIRAMISU

Steps:

• Mix the coffee granules with 2 tbsp boiling water in a large jug and stir to combine. Add the coffee liqueur and 75ml cold water. Pour into a shallow dish and set aside.
• Make the cream layer by beating the mascarpone, condensed milk and vanilla extract with an electric whisk until thick and smooth.
• Break the sponge fingers into two or three pieces and soak in the coffee mixture for a few secs. Put a few bits of the sponge in the bottom of two wine or sundae glasses and top with the cream. Sift over the cocoa and chill for at least 1 hr before serving.

CAPPUCCINO MOUSSE TRIFLE

Steps:

• In a mixing bowl, stir the milk and coffee granules until dissolved.
• Remove 1 cup of the mixture and set aside Add pudding mixes to the remaining milk mixture, beat on low for 2 minutes or until thickened.
• Fold in half the whipped topping.
• Place a third of the cake cubes in a 4 qt serving or trifle bowl.
• Layer with a third of the reserved milk mixture and pudding mixture and a fourth of the grated chocolate.
• Repeat layers twice.
• Garnish with remaining whip topping and chocolate.
• Sprinkle with cinnamon.
• Cover and refrigerate until ready to serve (at least 2 hours).