Tiramisu Trifle With Zabaglione Filling Recipes

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TIRAMISU TRIFLE WITH ZABAGLIONE FILLING



Tiramisu Trifle With Zabaglione Filling image

Tiramisu is formed into a trifle dish made with Zabaglione. Ladyfingers are brushed with a cognac/espresso mixture and layered with Zabaglione and freshly grated chocolate. This Zabaglione has a slight flavor of marsala and is so delicious that it can be eaten by itself as a dessert with fresh fruit.

Provided by Crazycook in PA

Categories     Dessert

Time 5h8m

Yield 10 serving(s)

Number Of Ingredients 13

5 egg yolks
1/4 cup sugar
1/2 marsala, divided
1/4 cup dry white wine
2/3 cup heavy cream, chilled
4 tablespoons sugar, divided
1 lb mascarpone cheese
1/3 cup freshly brewed espresso or 1/3 cup very strong coffee
1/4 cup cognac
1 tablespoon vanilla extract
6 ounces ladyfingers, split
3 ounces semisweet chocolate
1 tablespoon cocoa powder

Steps:

  • Prepare Zabaglione by placing egg yolks in top of a double boiler.
  • Add sugar and beat with portable mixer or rotary beater at medium speed until mixture is pale yellow and creamy.
  • Place water in bottom of double boiler and bring to a boil over high heat.
  • Reduce heat to lower and place top of double boiler over simmering water.
  • Gradually beat 1/4 cup marsala into egg yolk mixture.
  • Beat 1 minute.
  • Gradually beat in remaining marsala and 1/4 cup white wine.
  • Continue cooking custard over the simmering water approximately 4 to 8 minutes or until mixture is fluffy and soft peaks form from beaters.
  • Beat constantly, scraping sides and bottom of pan frequently.
  • DONOT over cook custard!
  • Immediately remove from heat and whisk custard briefly.
  • Cover and refrigerate Zabaglione until well chilled.
  • Beat cream with 2 TB sugar in large bowl until soft peaks form.
  • Gently fold in mascarpone cheese, then Zabaglione.
  • Refrigerate at least 3 hours or until well chilled.
  • Combine espresso, cognac and remaining 2 TB sugar and vanilla extract.
  • Layer 1/4 of ladyfingers in a flower-petal design in a trifle dish.
  • Generously brush ladyfingers with the espresso mixture.
  • Spoon 1/4 of cheese mixture over ladyfingers to within 1 inch of sides of dish.
  • Sprinkle with 1/4 of grated chocolate.
  • Repeat these layers 3 more times.
  • Sprinkle remaining 1/4 of chocolate around perimeter of cheese mixture and sift cocoa powder over the top of the cheese mixture.
  • Cover and refrigerate at least 30 minutes.

Nutrition Facts : Calories 233.5, Fat 14, SaturatedFat 7.8, Cholesterol 178.7, Sodium 38.6, Carbohydrate 24.1, Fiber 1.8, Sugar 14.8, Protein 4.6

ZABAGLIONE AND BERRY TRIFLE



Zabaglione and Berry Trifle image

Provided by Food Network

Categories     dessert

Time 2h10m

Yield 12 servings

Number Of Ingredients 18

6 large eggs, separated and brought to room temperature
1 teaspoon vanilla
1 cup (198 grams) granulated sugar
1 cup (120 grams) all-purpose flour
1/4 teaspoon fine sea salt
1/2 cup (56 grams) confectioners' sugar, to finish
1/2 cup (99 grams) granulated sugar
1 tablespoon cornstarch
7 large egg yolks
1/3 cup (78 milliliters) sweet Marsala wine
Pinch of fine sea salt
1 cup (236 milliliters) very cold heavy cream
Coffee Simple Syrup, recipe follows
1 quart strawberries, hulled
1/2 cup Dutch-process cocoa powder
1 pint raspberries
1/2 cup brewed coffee
1/2 cup sugar

Steps:

  • For the sponge: Preheat the oven to 350 degrees F. Trace two 8-inch circles on 2 baking sheet-sized pieces of parchment with a marker. Flip them upside down onto 2 baking sheets. Set aside.
  • Into the bowl of a stand mixer fitted with the whisk attachment, add the egg yolks and whisk on high until lightened in color. Slowly add the vanilla and 1/4 cup of the granulated sugar and continue whisking until the mixture triples in volume and ribbons when the whisk is lifted from the batter, leaving a trail that takes a few seconds to dissolve back into the mixture, about 5 minutes. Sift the flour over the mixture and fold in to incorporate until there are no pockets of flour left.
  • Transfer the egg yolk mixture to a small bowl and clean the mixing bowl and whisk very well. Add the egg whites to the bowl and mix on high until just foamy. Add the salt and then slowly add the remaining 3/4 cup granulated sugar, whisking on high until the meringue holds stiff, glossy peaks, 3 to 5 minutes.
  • Transfer a scant cup of the meringue to the egg yolk mixture and fold to combine and lighten. Add the remaining whites to the egg yolk mixture and gently fold into the batter until no white streaks remain. Transfer the batter to a large pastry bag fitted with a medium open tip (Ateco 806) and pipe 4 circles onto the parchment using the traced circles as guides, starting from the middle and spiraling out. Sift an even layer of confectioners' sugar over the batter.
  • Bake until the layers are gold brown and springy, 20 to 25 minutes. Let cool completely, then trim the layers using an 8-inch cake pan as a guide and a sharp knife to make the layers perfectly round.
  • For the filling: Whisk together the granulated sugar and cornstarch in a small bowl to combine. In a heatsafe bowl, whisk together the yolks, Marsala, salt and sugar-cornstarch mixture to combine. Place the bowl over a saucepan of simmering water, making sure the water does not touch the bottom of the bowl (otherwise you could scorch the eggs). Heat, whisking constantly, until the sugar is completely dissolved, the mixture thickens to the point that it coats the back of a wooden spoon and a candy thermometer inserted in the center reads 170 degrees F, 5 to 10 minutes. Remove from the heat and allow to cool to room temperature.
  • Whip the cream in a bowl with a mixer to stiff peaks. Fold together the whipped cream and cooled egg yolk mixture (zabaglione). Transfer the cream filling to a pastry bag with a large open tip.
  • For the trifle: Place a sponge round in the bottom of a trifle dish. Using a pastry brush, brush a generous layer of the Coffee Simple Syrup onto the sponge layer. Slice half of the strawberries in half and place them cut-side out around the sides of the trifle dish. Then place a few whole strawberries in the center. Pipe an even layer of the cream filling over the layer and sift an even layer of cocoa powder on top of that. Top with another sponge round, brush with the coffee syrup and then top evenly with the raspberries. Pipe the cream filling on top of the raspberries and dust with cocoa powder. Top with another sponge, brush with coffee syrup and spread with a thin even layer of the cream filling. Dust with cocoa powder and decorate the top with more cream filling and the remaining berries. (Reserve the remaining sponge for another use.)
  • Put the coffee and sugar in a saucepan and heat, stirring, until the sugar is dissolved. Remove from the heat and let cool.

STRAWBERRY TIRAMISU TRIFLE



Strawberry Tiramisu Trifle image

Very elegant dessert. Easy to fix and a lighter version because of the cottage cheese.

Provided by Mashmousha

Categories     World Cuisine Recipes     European     Italian

Time 20m

Yield 4

Number Of Ingredients 8

1 tablespoon instant coffee granules (such as Nescafe®)
¼ cup hot water
1 cup cottage cheese
¾ cup heavy whipping cream
½ cup confectioners' sugar
1 (5.3 ounce) package ladyfinger cookies
½ (16 ounce) package fresh strawberries, hulled and sliced
4 whole fresh strawberries

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.

Nutrition Facts : Calories 432.8 calories, Carbohydrate 46.1 g, Cholesterol 152.6 mg, Fat 22.7 g, Fiber 1.9 g, Protein 12.5 g, SaturatedFat 13.2 g, Sodium 301.6 mg, Sugar 18.6 g

TIRAMISU TRIFLE



Tiramisu trifle image

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

300g shop-bought madeira or chocolate cake, cut into 3cm pieces
70ml coffee liqueur or madeira wine
250ml strong coffee, cooled
200g shop-bought sponge fingers
2 tbsp cocoa powder
500g fresh shop-bought custard
3 tbsp instant coffee granules
200g dark chocolate, finely chopped
100g salted butter, cubed and softened
2 egg yolks (freeze the whites for another recipe)
65g caster sugar
40ml marsala wine or coffee liqueur
150g mascarpone
200ml double cream
400ml double cream
2 tbsp dark brown soft sugar

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

TIRAMISU TRIFLE



Tiramisu Trifle image

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

300 ml good strong coffee
6 fluid ounces amaretto liqueur
1 (500 g) container mascarpone cheese
2 -3 cups ready made custard
9 ounces sponge cake fingers
3 ounces dark chocolate (roughly chopped or grated coarsely) or 3 ounces milk chocolate, of a good quality (roughly chopped or grated coarsely)
3 -4 tablespoons toasted slivered almonds
2 tablespoons grated chocolate

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.

ZABAGLIONE TRIFLE SLICE



Zabaglione trifle slice image

This dish is inspired by trifle and tiramisu, taking some of the best elements of each

Provided by Angela Nilsen

Categories     Dessert, Dinner

Time 1h30m

Number Of Ingredients 10

4 egg yolks
100g golden caster sugar
100ml white wine , not too dry
100ml marsala
284ml carton double cream
200g panettone
3-4 tbsp marsala
425g can pitted black cherry , well drained
cocoa powder , for sifting
holly , to decorate

Steps:

  • For the zabaglione cream, put the egg yolks and sugar into a large bowl. Whisk with an electric hand beater for 2 mins until lighter in colour and falling in thick ribbons. Continue to beat while gradually pouring in the wine, then the marsala. Pour this into a medium, preferably non-stick saucepan. Stir over a lowish heat until it thickens. It takes 5-7 mins, by which time it should thickly coat the back of the spoon and be light and frothy. Pour into a bowl and chill for 45 mins, or better still, overnight.
  • Meanwhile, slice the panettone and lay it in overlapping slices on the bottom (not up the sides) of a 20cm loose-bottomed, round cake tin (5.5cm deep), pressing the slices down so they completely line the base (you are creating a panettone layer). Drizzle over the 3-4 tbsp of marsala, so each slice gets a little bit, and let it soak in. Tip the drained cherries onto kitchen paper and pat dry (if they are too wet the panettone will go soggy when it thaws), then halve each one to make it easier to cut later.
  • Whip the cream into soft peaks and fold it into the cold marsala mixture. If it all seems a bit lumpy, give it a quick beat with a wire whisk. Pour the zabaglione cream over the cherries and give it a few swirls so it is slightly undulating on top.
  • Open-freeze until firm, then cover with cling film and foil, and freeze for up to 1 month.
  • When ready to use, unwrap and thaw in the fridge for about 2-2½ hrs (it should be quite moussey), then serve, generously dusted with sifted cocoa powder and topped with holly. Serve cut in wedges.

Nutrition Facts : Calories 417 calories, Fat 27 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 20 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.18 milligram of sodium

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From pinterest.ca


RECIPE: KAHLUA TIRAMISU TRIFLE – WHITE ROSE MANOR
2020-12-06 Reduce heat to low, and cook for about 10 minutes, constantly stirring. Remove from heat and whip until thick. Step 2. Add Mascarpone Cheese to whipped egg yolk mixture Beat until combined. In a separate bowl, beat Whipping Cream to stiff peaks. Gently fold into yolk mixture and set aside. Step 3.
From whiterosemanor.com


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