Tiramisu Eggnog Trifle
Dec 9, 2012 0:13:10 GMT -5
Post by PrisonerOfHope on Dec 9, 2012 0:13:10 GMT -5
Tiramisu Eggnog Trifle
Begin making this classic dessert one day before serving. Yield: Makes 16 to 18 servings
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Read completely before beginning!
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Ingredients:
1 1/3 cups plus 2 tablespoons sugar
1 1/4 cups water
1/4 cup plus 1 teaspoon dark rum
4 tablespoons brandy
12 large egg yolks
1/2 teaspoon ground nutmeg
4 8-ounce containers mascarpone cheese*
2 cups chilled whipping cream
2 teaspoons vanilla extract
6 1/2 teaspoons instant espresso powder
7 tablespoons Kahlúa or other coffee liqueur
About 60 crisp ladyfinger cookies OR *2 6.15-ounce
or four 3.5-ounce boxes Champagne biscuits or Boudoirs
1 cup semisweet chocolate chips, finely ground in processor
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Directions:
1. 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.
2. 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. (above mixture)
3. 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.
4. 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. ( You can just begin here and not coat sides) Dip biscuits and arrange over bottom of dish to cover.
5. 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.
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Sprinkle remaining ground chocolate over, covering completely. Cover and chill overnight.
*Available at Italian markets, specialty foods stores, and some supermarkets.
Begin making this classic dessert one day before serving. Yield: Makes 16 to 18 servings
`
Read completely before beginning!
`
Ingredients:
1 1/3 cups plus 2 tablespoons sugar
1 1/4 cups water
1/4 cup plus 1 teaspoon dark rum
4 tablespoons brandy
12 large egg yolks
1/2 teaspoon ground nutmeg
4 8-ounce containers mascarpone cheese*
2 cups chilled whipping cream
2 teaspoons vanilla extract
6 1/2 teaspoons instant espresso powder
7 tablespoons Kahlúa or other coffee liqueur
About 60 crisp ladyfinger cookies OR *2 6.15-ounce
or four 3.5-ounce boxes Champagne biscuits or Boudoirs
1 cup semisweet chocolate chips, finely ground in processor
`
Directions:
1. 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.
2. 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. (above mixture)
3. 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.
4. 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. ( You can just begin here and not coat sides) Dip biscuits and arrange over bottom of dish to cover.
5. 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.
*Available at Italian markets, specialty foods stores, and some supermarkets.
