Italian Trifle With Marsala Syrup Recipe 455

ITALIAN TRIFLE WITH MARSALA SYRUP RECIPE - (4.5/5)

Steps:

• In a large saucepan, combine the milk with the vanilla bean and seeds and 3/4 cup of the sugar. Bring to a simmer, stirring to dissolve the sugar. Remove from the heat, cover and let stand at room temperature for 1 hour. Discard the vanilla bean. In a large bowl, whisk the egg yolks with the cornstarch and the remaining 1 cup of sugar. Whisk in 1 cup of the milk mixture. Whisk the egg mixture into the milk in the saucepan and cook over moderately high heat, stirring constantly with a rubber spatula, until the custard just begins to thicken, about 4 minutes. Switch back to a whisk and cook, whisking constantly, until the custard is very thick and bubbling, about 4 minutes longer. Transfer the custard to a large heatproof bowl. Let cool, then press a sheet of plastic wrap directly onto the surface. Refrigerate until chilled, at least 3 hours or overnight. Preheat the oven to 350°. Butter a 12-by-17-inch rimmed baking sheet and line the sheet with parchment paper. Butter the parchment and dust it with flour. In the bowl of a standing electric mixer fitted with the whisk, beat the eggs with the sugar at medium-high speed until the mixture is thick and pale, about 7 minutes. Beat in the orange zest. In a small bowl, whisk the cake flour with the cornstarch and salt. Working in two batches, sift the flour mixture over the beaten eggs and fold it in. Pour the cake batter onto the prepared baking sheet and smooth the surface with an offset spatula. Bake in the center of the oven for about 20 minutes, until the cake is golden and springy. Let cool on a wire rack. In a small saucepan, combine the Marsala with the sugar and bring to a simmer, stirring to dissolve the sugar. Let cool. Run the blade of a paring knife along the sides of the cake and invert the cake onto a work surface. Peel off the parchment paper. Cut the cake into 3-inch squares. Reserve any scraps to patch holes. In a large glass trifle bowl, arrange a layer of cake squares. Using a pastry brush, soak the cake with some of the marsala syrup. Top with a 1-inch layer of the pastry cream. Repeat with the remaining cake, syrup and pastry cream, ending with a layer of cake and syrup. Cover the trifle loosely with plastic wrap and refrigerate for at least 3 hours or overnight. Top the trifle with the whipped cream and berries and serve. Make Ahead The trifle can be refrigerated for up to 2 days. Suggested Pairing For Trabocchi's graceful, creamy trifle, try serving one of Italy's greatest dessert wines, vin santo. Literally "holy wine," it's made by hanging just-harvested grapes from the rafters of a drying room for several weeks, then pressing out the deeply concentrated juice.

INDIVIDUAL ITALIAN MERINGUE TRIFLE

Steps:

• Toast nuts in a small pan then cool.
• Beat whipping cream and sugar until it forms soft peaks. Crush half of the meringues in a large food storage bag with the hazelnuts and then divide evenly among 4 small dessert cups. Place hazelnut chocolate spread in a medium bowl. Warm the spread in the microwave until loosened and smooth, test after 40 seconds on high. Stir and repeat, if necessary, until loose.
• Divide berries evenly among dessert cups. Fold a small amount of whipped cream into hazelnut chocolate spread mixture until well combined. Fold in the remaining whipped cream. Divide the completed mixture among the cups and top each dessert cup with whole remaining meringues, 3 per cup.

RASPBERRY AND MARSALA TRIFLE

Steps:

• For Cake:
• Butter and flour 13x9x2-inch baking pan. Prepare cake according to package instructions, substituting 2/3 cup Marsala for water. Bake cake and cool completely. Cut cake crosswise into thirds. Cut cake lengthwise into 1-inch-wide slices. Set aside.
• For filling:
• Mix thawed frozen raspberries and 3 tablespoons sugar in large bowl. Set aside.
• Using handheld mixer, beat egg yolks and remaining 3/4 cup sugar in large metal bowl until well blended. Beat in 1 cup dry Marsala. Place bowl over saucepan of simmering water (do not let bottom of bowl touch water). Beat until mixture triples in volume and registers 160°F on thermometer, about 6 minutes. Remove bowl from over water. Cool yolk mixture to room temperature, whisking occasionally.
• Using electric mixer with clean dry beaters, beat 3/4 cup cream in large bowl until stiff peaks form. Fold whipped cream into yolk mixture.
• Arrange enough cake slices in 12-cup trifle dish to cover bottom. Spoon 1 cup of raspberry mixture over cake, allowing some to show at sides of bowl. Pour 1 1/2 cups filling over; smooth top. Arrange enough cakes slices over filling to cover completely. Spread 1 cup raspberry mixture over, allowing some to show at sides. Pour 1 1/2 cups filling over. Arrange enough cake slices over filling to cover completely. Spread remaining raspberry mixture over. Pour remaining filling over; smooth top. Cover and refrigerate trifle at least 4 hours or overnight.
• Using electric mixture, beat 3/4 cup chilled whipping cream to stiff peaks in medium bowl. Spoon into pastry bag fitted with large star tip. Pipe whipped cream decoratively over trifle. Garnish trifle with raspberries.

ITALIAN TRIFLE

Steps:

• 1 Prepare the sponge cake and pastry creams, if necessary. Then, in a small bowl, stir together the jam and rum. 2 Spoon half of the vanilla pastry cream into the bottom of a 3-quart serving bowl. Place 1/4 of the cake slices on top and brush with 1/4 of the jam mixture. Spoon half of the chocolate pastry cream on top. 3 Make another layer of 1/4 of the cake and jam mixture. Repeat with the remaining vanilla cream, 1/4 of the remaining cake and jam mixture, chocolate cream, and the rest of the cake and jam mixture. Cover tightly with plastic and refrigerate at least 3 hours and up to 24 hours. 4 At least 20 minutes before serving, place a large bowl and the beaters of an electric mixer in the refrigerator. Just before serving, remove the bowl and beaters from the refrigerator. Pour the cream into the bowl and whip at high speed until it holds its shape softly when the beaters are lifted, about 4 minutes. 5 Spoon the cream on top of the trifle. Garnish with raspberries and chocolate shavings. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.