TIRAMISU EGGNOG TRIFLE
The classic dessert gets a holiday twist with eggnog flavors and an opulent presentation. Begin making this one day before serving.
Categories Milk/Cream Egg Nog Cheese Chocolate Dessert Christmas Winter Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16 to 18 servings
Number Of Ingredients 14
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 140°F 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 once. 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.)
- *Available at Italian markets, specialty foods stores, and some supermarkets.
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
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 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
EGGNOG TIRAMISU
This is Celebrity Chef Johnny Rivers recipe as presented by our local dairy Berkeley Farms in a hand out they gave. I'm not sure who gave me the handout, but thank you for another great recipe whoever you are.
Provided by Chabear01
Categories Dessert
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Step One - Prepare Cream Mixture:.
- In an electric mixer, whip sugar and egg yolk on high speed until pale yellow and thick. With mixer on medium speed add mascarpone or cream cheese and whip until smooth. Add 1 oz Marsala and mix until incorporated. Fold in eggnog. Refrigerate.
- Step Two - Prepare Espresso Mixture:.
- Combine espresso, additional 1 oz Marsala, sugar, and warm water. Stir until sugar is dissolved.
- Step Three:.
- To assemble, dip ladyfingers in espresso mixture. Layer dipped ladyfingers on bottom of serving platter. Top with one layer of cream mixture. Add another layer of ladyfinger, topped with a second layer of cream mixture. Sift cocoa over top.
Nutrition Facts : Calories 523.3, Fat 10.2, SaturatedFat 4.3, Cholesterol 216.9, Sodium 254.2, Carbohydrate 80.4, Fiber 1.4, Sugar 51.9, Protein 11.5
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
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.
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- 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 140° 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 once. 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.
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