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.
OLD-SCHOOL TIRAMISù
This tiramisú is moist but not wet, extra-fluffy, and made with real coffee and the perfect amount of dark rum.
Provided by Chris Morocco
Categories Bon Appétit Dessert Coffee Milk/Cream Rum Soy Free Peanut Free Tree Nut Free Vegetarian Egg
Yield 8 servings
Number Of Ingredients 10
Steps:
- Lightly oil a 9x5" loaf pan and line with plastic wrap, leaving plenty of overhang. Whisk coffee, rum, salt, and 1 Tbsp. sugar in a shallow dish until sugar and salt dissolve. Chill until ready to use.
- Whisk cream and mascarpone in a medium bowl just until smooth. Set aside.
- Pour water into a large saucepan to come 2" up the sides and bring to a simmer. Combine egg yolks, remaining 1/3 cup sugar, and 2 Tbsp. water in a medium heatproof bowl. Set bowl over pan and reduce heat to low so water is at a bare simmer. Using an electric mixer (or a large whisk and a friend to fill in when your arm cramps), beat mixture on medium-high until eggs triple in volume and are extremely pale yellow and mixture forms a slowly dissolving ribbon when drizzled over itself in bowl, 5-7 minutes. Remove bowl from heat.
- Using clean beaters (or whisk), beat reserved cream mixture until medium peaks form. Add egg yolk mixture and gently fold until no streaks remain.
- Working one at a time, dip ladyfingers into chilled coffee mixture and let soak just long enough for them to soften, 1-2 seconds per side. Lay 8 cookies in prepared pan (it's okay to smush them in a bit). Spread one-third of filling over. Layer another 8 soaked ladyfingers on top and spread half of remaining filling over. Repeat layers one more time with remaining ladyfingers and filling. Cover pan with plastic wrap; chill tiramisù until firm, at least 6 hours and up to 12 hours (longer is better; you'll get cleaner slices and the layers will be fully set).
- Invert a small platter or a large plate over top of loaf pan, hold together tightly, and flip them over so plate is underneath. Set on a work surface and carefully remove pan. Peel away plastic wrap from tiramisù; discard. Generously dust tiramisù with cocoa powder. Serve in slices, dusting with more cocoa powder if desired.
- Do Ahead: Tiramisù (without cocoa powder) can be made 3 days ahead. Keep chilled.
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
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