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 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
CHOCOLATE ORANGE TRIFLE
From the Cook's Chocolate Library. To make the marbled chocolate you can a) buy marbled chocolate....or b) spread melted semisweet chocolate on parchment, then drip a stream of melted white chocolate through it. Marble with a toothpick and let set until firm.
Provided by ladyroseofrohan
Categories Dessert
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Break up the trifle sponges and place in a large glass serving bowl. Sprinkle the crumbled macaroons on top, then sprinkle the sherry.
- Squeeze the juice from two mandarins and sprinkle it over the macaroons. Peel and segment 6 mandarins and arrange them in the dish.
- In a large bowl, combine egg yolks, sugar, and cornstarch to make a paste. Bring the milk to just below boiling in a small pan. Remove and pour it into the egg yolk mixture.
- Return the custard to a clean pan and cook over low heat, stirring constantly to avoid curdling.
- When custard is thick, return it to the bowl, then stir in the mascarpone and melted chocolate until thoroughly combined. Spread the custard evenly over the trifle and chill for 1 hour.
- Whip the cream until thick, then spread over the top of the trifle. Decorate with marbled chocolate shapes and remaining mandarin orange segments.
Nutrition Facts : Calories 468.7, Fat 35.3, SaturatedFat 21.3, Cholesterol 123, Sodium 49.4, Carbohydrate 42.4, Fiber 8.5, Sugar 22.4, Protein 8.6
ACCIDENTALLY FABULOUS ORANGE TRIFLE!
Start with Luvin' Texas' Recipe#275626 (orange swirl cake), prepare it in an unseasoned Pampered Chef stoneware Bundt pan, and you get crumbled orange cake...add these other ingredients, and you, too, can have an absolutely light, yummy orange trifle! It was a great mistake! (You may not have an unseasoned cake pan, so feel free to prepare it in the easiest way, possible, 'cause you're just going to crumble the cake, anyway!) Enjoy!
Provided by Belinda in Austin
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Grease and flour your pan.
- Prepare cake mix according to directions.
- Remove 1 1/2 cups of the batter and set aside.
- Pour remaining batter into the pan.
- Stir dry orange jello into the 1 1/2 cups batter.
- Drop this onto the batter in the pan, and cut through batter with a knife, with S-shaped curves, in one continuous motion, for a swirled effect.
- Bake according to cake mix directions.
- Cool and crumble.
- Make the vanilla pudding, according to the box, with the 2 cups of milk.
- In a trifle bowl, layer 1/3 of the cake, 1/2 of the pudding, and 1/3 of the clementines.
- Continue for another layer.
- For the top layer, you'll only have cake and oranges -- you'll then top that layer with the Cool Whip, and garnish (if desired) with a few clementine secions.
Nutrition Facts : Calories 671.7, Fat 31.5, SaturatedFat 13.6, Cholesterol 89.1, Sodium 715.1, Carbohydrate 90.4, Fiber 1.6, Sugar 63.4, Protein 9
ORANGE TRIFLE - TIRAMISU
This is a great simple dessert to throw together, to make it kid friendly simply omit the cointreau.. Prep includes jelly setting time.
Provided by Mandy
Categories Dessert
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine juice & cointreau and dip each sponge finger into mixture to coat.
- Arrange half the soaked fingers in a serving dish.
- Chop jelly into squares. Top fingers with half of each the jelly, mandarins and custard.
- Repeat layers, Sprinkle with almonds & refrigerate until required.
Nutrition Facts : Calories 411.3, Fat 9, SaturatedFat 2.4, Cholesterol 228.1, Sodium 193.1, Carbohydrate 74.5, Fiber 2.8, Sugar 47.8, Protein 10.6
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- Grate the orange peel. Make sure not to grate too much of the white part because that tastes bitter. Squeeze one half of the orange.
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- Mix the orange juice and liqueur. Arrange sponge fingers in the bottom of the serving bowl. Pour over the orange/liqueur juice then cover with the amaretti biscuits and orange segments.
- Beat together the egg YOLKS, mascarpone cheese and sugar. In another bowl whisk the egg whites until stiff and fold into the mascarpone mixture using a metal spoon. Spread this mixture over the top of the amaretti biscuits and decorate with the toasted almonds.
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