Strawberry Tiramisu Trifle Food

STRAWBERRY TIRAMISU TRIFLE

Steps:

• Set aside three strawberries for garnish; slice the remaining strawberries. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In a large bowl, beat cream cheese until smooth; gradually beat in 2 tablespoons coffee. Beat in pudding. Fold in whipped topping., Brush remaining coffee over ladyfingers. Line the bottom of a 3-qt. trifle or glass serving bowl with half of the ladyfingers. Top with half of the sliced berries, grated chocolate and pudding mixture; repeat layers. Cut reserved berries in half; place on trifle. Cover and refrigerate for 4 hours or overnight.

STRAWBERRY TIRAMISU TRIFLE

Steps:

• Stir instant coffee granules and water together in a bowl until dissolved. Let cool.
• Beat cottage cheese, cream, and confectioners' sugar together in a separate bowl with an electric mixer on medium-high speed until thickened, 1 to 2 minutes.
• Brush each ladyfinger cookie with coffee. Arrange a few ladyfingers in the bottom of 4 serving glasses. Spread a layer of cream filling atop the ladyfingers. Layer a few strawberry slices atop cream filling. Repeat with remaining ladyfingers, cream filling, and sliced strawberries, ending with a layer of cream filling. Garnish each glass with a whole strawberry.

STRAWBERRY TIRAMISU WITHOUT EGGS

Steps:

• Reserve 3 or 4 strawberries for the garnish. Slice 1/2 of the remaining strawberries and place in a bowl with 2 tablespoons sugar and the juice of 1 lemon. Stir to combine and set aside.
• Transfer remaining strawberries into a blender. Add 2 1/2 tablespoons sugar and remaining lemon juice. Blend until smooth.
• Transfer strawberry puree to a small saucepan. Cook over low heat, stirring often, until thickened to a sauce-like consistency, 5 to 10 minutes. Taste and add more sugar if strawberry sauce is not sweet enough. Add some water if sauce is too thick. Remove from heat and let cool completely.
• Combine cream cheese and 2 1/2 tablespoons sugar in a large bowl; beat with an electric mixer until smooth and creamy. Whip cream in a separate bowl until soft peaks form. Fold into the cream cheese mixture.
• Arrange ladyfingers snugly in a single layer inside a square glass dish. Pour 1/2 of the strawberry sauce over the ladyfingers. Spread 1/2 of the cream cheese mixture on top. Scatter 1/2 of the marinated sliced strawberries onto the cream cheese mixture. Repeat layers with remaining ladyfingers, sauce, and sliced strawberries. Spread the remaining cream mixture evenly over the top; garnish with the reserved strawberries.
• Cover tiramisu with plastic wrap and refrigerate, 4 hours to overnight.

STRAWBERRY RASPBERRY TRIFLE

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). , Place a third of the cake cubes in a trifle bowl or 3-1/2-qt. glass serving bowl. Top with a third of the pudding, 1 cup sliced strawberries, 1-1/2 cups raspberries and a third of the whipped topping. Layer with a third of the cake and pudding, 1 cup strawberries and a third of the whipped topping. , Top with remaining cake, pudding, strawberries, raspberries and whipped topping. Garnish with quartered strawberries. Serve immediately or cover and chill until serving.

STRAWBERRY TIRAMISU

Steps:

• Whisk preserves, 1/3 cup Cointreau, and orange juice in 2-cup measuring cup. Place mascarpone cheese and 2 tablespoons Cointreau in large bowl; fold just to blend. Using electric mixer, beat cream, sugar, vanilla, and remaining 2 tablespoons Cointreau in another large bowl to soft peaks. Stir 1/4 of whipped cream mixture into mascarpone mixture to lighten. Fold in remaining whipped cream.
• Hull and slice half of strawberries. Spread 1/2 cup preserve mixture over bottom of 3-quart oblong serving dish or a 13x9x2-inch glass baking dish. Arrange enough ladyfingers over strawberry mixture to cover bottom of dish. Spoon 3/4 cup preserve mixture over ladyfingers, then spread 2 1/2 cups mascarpone mixture over. Arrange 2 cups sliced strawberries over mascarpone mixture. Repeat layering with remaining lady fingers, preserve mixture, and mascarpone mixture. Cover with plastic and chill at least 8 hours or overnight.
• Slice remaining strawberries. Arrange over tiramasù and serve.
• *Italian cream cheese available at supermarkets and at Italian markets.

STRAWBERRY TIRAMISU TRIFLE

Steps:

• Set aside three strawberries for garnish; slice the remaining strawberries.
• In a bowl, whisk milk and pudding mix for 2 minutes.
• Let stand for 2 minutes or until soft-set. In a large mixing bowl, beat cream cheese until smooth; gradually beat in 2 tablespoons coffee.
• Beat in pudding.
• Fold in whipped topping.
• Brush remaining coffee over ladyfingers. Line the bottom of a 3-qt. trifle or glass serving bowl with half of the ladyfingers. Top with half of the sliced berries, grated chocolate and pudding mixture; repeat layers.
• Cut reserved berries in half; place on trifle.
• Cover and refrigerate for 4 hours or overnight.
• **Cook time does not include refrigeration time.

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.

TIRAMISU TRIFLE

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.