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Tiramisù Eggnog Trifle

Tiramisù Eggnog Trifle

Ingredients

  • 1 1/3 cups plus 2 tablespoons sugar
  • 1/4 cup plus 1 teaspoon dark rum
  • 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
  • 2 6.15-ounce or four 3.5-ounce boxes Champagne biscuits or Boudoirs (about 60 crisp ladyfinger cookies)
  • 1 cup semisweet chocolate chips, finely ground in processor
  • Chocolate Leaves (click for recipe)

Recipe Preparation

  • 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.

  • Gently press stem end of largest chocolate leaves around edge of trifle. Fill center with smaller leaves. DO AHEAD Can be made 8 hours ahead; chill.

Reviews Section

  • 720ml strong freshly brewed black coffee
  • 6 tablespoons Amaretto liqueur
  • 2 eggs, separated
  • 5 tablespoons caster sugar
  • 340g (1½ tubs) Tofutti® Creamy Smooth Original (plain)
  • 250ml soya cream
  • 200g packet sponge fingers
  • ½ teaspoon cream of tartar (optional)
  • cocoa powder to dust
  1. Place the coffee in a bowl and allow to cool. When cooled, add 3 tablespoons Amaretto and put to one side.
  2. In a separate bowl beat the egg yolks and sugar until the mixture is thick and pale.
  3. Mix together the Tofutti and soya cream. Beat into the egg yolk and sugar mixture, preferably using an electric mixer.
  4. In another bowl whisk the egg whites until they form soft peaks. Use the cream of tartar to ensure they whip up (also ensure the bowl is clean and free of grease to start with).
  5. Fold the egg whites into the egg yolk/cream mixture quickly but gently. If you are using an electric mixer, you can use that to mix the two mixtures together on a slow setting. Mix or fold in the rest of the Amaretto, 1 tablespoon at a time.
  6. Submerge each sponge finger into the coffee and Amaretto mixture for about 1 second. Shake off the excess. Use half of the packet (100g) to layer the base of a 4cm (2 in) deep rectangular ceramic dish.
  7. Cover the layer of sponge fingers with half of the creamy mixture. Dust the top with cocoa powder. Repeat the process in step 6 with the remainder of the packet of sponge fingers.
  8. Cover the second layer of sponge fingers with the rest of the creamy mixture. Smooth the surface and dust with cocoa powder.
  9. Refrigerate for 2 hours or preferably overnight.

Use a metal beater to beat the egg yolks and sugar. Always ensure the eggs are fresh for this recipe.


Recipe Summary

  • 6 egg yolks
  • 1 ¼ cups white sugar
  • 1 ¼ cups mascarpone cheese
  • 1 ¾ cups heavy whipping cream
  • 2 (12 ounce) packages ladyfingers
  • ⅓ cup coffee flavored liqueur
  • 1 teaspoon unsweetened cocoa powder, for dusting
  • 1 (1 ounce) square semisweet chocolate

Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.

Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.

Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee liqueur and filling layers. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight.

To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.


Recipe Summary

  • 6 egg yolks
  • ¾ cup white sugar
  • ⅔ cup milk
  • 1 ¼ cups heavy cream
  • ½ teaspoon vanilla extract
  • 1 pound mascarpone cheese, at room temperature
  • ¼ cup strong brewed coffee, at room temperature
  • 2 tablespoons rum
  • 2 (3 ounce) packages ladyfinger cookies
  • 1 tablespoon unsweetened cocoa powder

In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.

In a medium bowl, beat cream with vanilla until stiff peaks form.

Whisk mascarpone into yolk mixture until smooth.

In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.

Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.


Freezing

The whole cake: After chilling for 4 hours, place the Tiramisu Cake in the freezer until it is firm, for about 2-3 hours. Remove the cake from the freezer and tightly wrap in plastic foil twice. Make sure that everything is covered. Then wrap two layers of tin foil around until completely covered. It freezes well up to 2 months.

Unwrap the cake and thaw in the fridge overnight. Then decorate with whipping cream and cocoa before serving. Eat within 2 days.

Single slices: Remove whipping cream and cocoa powder from the top, if there is some. Place the slice in the freezer for about 1 hour. Then remove from the freezer and tightly wrap in plastic foil twice, until fully covered. Place in a freezer bag and remove as much air as possible. It freezes well up to 2 months.

For thawing, unwrap the cake and place in the fridge for 3-4 hours. Then decorate with whipping cream and cocoa before serving. Eat within 1 day.

Just the cake layers: After baking the cake layers, remove the paper and let cool completely. Then tightly wrap each cake layer in plastic foil twice. Place in freezer bags and remove as much air as possible. Freeze up to 1 month.

For thawing, unwrap the cake layers and let sit on the counter for about 1-2 hours. Once it is room temperature, make the frosting and assemble the cake.


  • 4 shots espresso, or a four-cup cafetiere of strong coffee
  • 2 tbsp caster sugar
  • 50ml/2fl oz amaretto liqueur, or to taste
  • 1 ready-made panettone, cut into1cm/½in thick slices
  • 500g/1lb 2oz mascarpone
  • 1 vanilla pod, split, seeds scraped out
  • 150g/5oz icing sugar
  • 200ml/7fl oz double cream, whipped until soft peaks form when the whisk is removed
  • cocoa power, for dusting , grated, to garnish

Mix the espresso, caster sugar and amaretto, to taste, in a large bowl. Add the panettone slices to the coffee mixture and set aside.

Place the mascarpone, vanilla seeds and icing sugar into a separate bowl and mix together. Fold in the whipped double cream.

Place pieces of soaked panettone into a large serving dish to line the bottom. Spread half the mascarpone and cream mixture across the soaked panettone slices, then place another layer of panettone slices on top.

Spoon more cream over the top and sprinkle with the cocoa powder. Transfer to the fridge to chill for up to 2 hours. To serve, sprinkle with gratings of dark chocolate.


Best Tiramisu Recipe

T o make the best tiramisu recipe (ever) - it's more about following the process. And these are the three little pieces you can't skip:

For years I wouldn't even dream of making tiramisu. I was really chicken to try. But fate intervened and in my late 40's I married a wonderful man (after 9 years of being a single parent). But you want to know the first birthday cake he ever asked me to make? You guessed it! The one I was afraid the most! Tiramisu!

What was I gonna say!? I'm Italian. I'm supposed to know how to make one of the most popular Italian Cakes - in the history of EVER!

Well we're still blissfully married. The cake was/is awesome! It truly is the best tiramisu recipe !

Lady fingers usually are a big stopping point. BUT don't let them be. If your store doesn't have them - I have a very easy Lady Fingers Recipe . You don't have to make them *pretty*. They get covered up! So don't be shy to try.

So to make your tiramisu better than Olive Garden (really) don't experiment too much with ingredients AND follow the procedures like your life depended on it.

If this wasn't the type of recipe you were looking for check out my home page of Italian Dessert Recipes . There a few questions and substitutions below . And there's a list of all the Italian Cakes I have on my site.


The majority of recipes use one of these two. Both must be whipped in order to make a light filling, then folded into the egg yolks and mascarpone. However, each will contribute a different flavor. Egg whites will make the batter more airy, while heavy cream will add richness. One thing to consider is that egg whites are usually used raw.

In today’s recipe, I use heavy cream. Not only do I choose it because – let’s be honest – heavy cream and I are best friends, but I prefer my desserts to be as rich as possible.

In order to use egg whites instead of heavy cream, simply omit the cream and use 3 egg whites instead. Whisk them using an electric mixture until stiff peaks form, then fold them into the mascarpone-egg yolk mixture. Since the eggs are used raw, be sure to use the freshest eggs possible with intact shells.


    1. 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.
    2. Whisk cream and mascarpone in a medium bowl just until smooth. Set aside.
    3. 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, 5𔃅 minutes. Remove bowl from heat.
    4. Using clean beaters (or whisk), beat reserved cream mixture until medium peaks form. Add egg yolk mixture and gently fold until no streaks remain.
    5. Working one at a time, dip ladyfingers into chilled coffee mixture and let soak just long enough for them to soften, 1𔃀 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).
    6. 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.
    7. Do Ahead: Tiramisù (without cocoa powder) can be made 3 days ahead. Keep chilled.

    This Recipe is Featured In:


    Cooking with Joey

    Every year, for July 4th, I like to try to find something that is red, white, and blue. Sometimes it's a trifle, one year it was even a red, white, and blue chicken salad. This year, I was planning to do a different dessert, but then I got a text from my sister Cathy that said "This recipe looks good!" Since I was already planning to spend July 4th with her, I knew this was this year's recipe!
    If you've never had Tiramisù, it's a delicious Italian dessert made with ladyfingers dipped in coffee or liqueur, layered with fluffy mascarpone cheese, and topped with a dusting of chocolate. The name literally means "pick me up" and it's just the thing after a big Italian dinner.
    Well, instead of a coffee dessert, this version is made with BERRIES! And since the recipe is from Lidia Bastianich (one of my all time favorite TV cooking personalities), it's literally guaranteed to be fabulous! Side note, I go to her restaurant in NYC, Becco, whenever I can, and I'm never disappointed!
    So here we are with a fabulously delicious dessert, perfect for the Fourth of July with its red, white, and blue. It's perfect for summer because you don't need to turn the oven on, and perfect to go far enough to feed everyone at the BBQ. There's just no other word for it. It's perfect! So I guess I should close the way Miss Lidia does, with her signature catch phrase: 'Tutti a tavola a mangiare!'

    For the Berries:
    4 cups blueberries
    6 cups thickly sliced strawberries
    3/4 cup granulated sugar
    Grated zest of 1 orange
    2 cups orange juice
    1 cup chunky blueberry jam
    1/4 cup dark rum
    1/4 cup superfine sugar


    For Assembly:
    2 cups ricotta, at room temperature
    2 8-ounce containers mascarpone, at room temperature
    1/4 cup superfine sugar
    1 1/2 tsp pure vanilla extract
    42 Savoiardi (Lady Fingers)


    Preparation:

    For the berry sauce, in a medium saucepan, combine 2 cups blueberries, 2 cups strawberries, the granulated sugar, orange zest and juice, jam, and rum. Bring to a simmer, and cook to make a slightly syrupy sauce, about 10 to 15 minutes. Pour into a shallow pan (where you will be soaking the Savoiardi), and let cool.
    Put the remaining 2 cups blueberries, remaining 4 cups strawberries, and the superfine sugar in a medium bowl. Toss to combine, and let sit at room temperature 10 minutes.
    In a mixer fitted with the paddle attachment, mix the ricotta and mascarpone at medium speed for a few seconds to combine, then add the superfine sugar and vanilla. Beat at medium-high speed until light and smooth, about 2 minutes.
    To assemble, soak half of the Savoiardi in the cooked berry sauce until moistened, rolling them around to coat thoroughly. Tightly fit these Savoiardi in the bottom of a deep 9-by-13-inch glass or ceramic dish. Spoon a few spoonfuls of the remaining cooked berry sauce over the Savoiardi. Spread half of the ricotta mixture in an even layer over the Savoiardi.
    Layer a little more than half of the uncooked berries (you just want an even layer) over the mascarpone. Soak the remaining Savoiardi in the cooked berry sauce, and arrange in a tight layer over the fresh berries. Spread the remaining mascarpone over this in a smooth layer. Cover, and chill overnight for best results. Combine the remaining fresh berries and any cooked berry sauce left from soaking the Savoiardi, cover, and chill overnight.
    To serve, cut squares of the tiramisù and serve with a little of the leftover berries and sauce.


    Tips:
    TBH, there's nothing I can do to improve this recipe. But here are a few thoughts in Lidia's own words: "This dessert is best made a day ahead, to allow the flavors to combine. Any combination of berries — or even just one kind — will make a marvelous tiramisù."


    Watch the video: Nigella Lawsons Anglo-Italian Trifle. Forever Summer With Nigella (December 2021).