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![](images/eggnogtiramisu1.JPG) |
Tiramisu Eggnog Trifle
Great for holiday celebrations, handsome |presentation, great taste.
|
Jenn found this recipe and made it for the
Corkran's annual Christmas open house. It was a hit. This recipe
was found on epicurious.com. |
Quantity |
Ingredients |
Preparation Notes |
Tiramisu |
- 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.)
- Chocolate
Leaves Preparation:
- 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.
|
1 1/3 C + 2
Tblsp |
Sugar |
1 1/4 C |
Water |
1/4 C +
1 teasp |
Dark Rum |
4 Tblsp |
Brandy |
12 |
Large egg yolks |
1/2 teasp |
Ground Nutmeg |
4 - 8 oz |
Containers
Mascarpone Cheese* |
2 C |
Chilled
Whipping Cream |
2 teasp |
Vanilla Extract |
6 1/2 teasp |
Instant
Expresso Powder |
7 Tblsp |
Kahlua or other
coffee liqueur |
|
Two 6.15 oz or
four 3.5 oz boxes champagne biscuits or Boudoirs (about 60 crisp lady finger
cookies)* |
1 C |
semisweet
chocolate chips, finely ground in processor. |
Chocolate Leaves |
8 oz |
bittersweet
(not unsweetened) or semisweet chocolate, chopped. |
40 |
assorted sizes
of camellia leaves or lemon leaves, wiped clean |
|
Gold Dust*
(optional) |
|
|
*Available at
Italian markets, specialty foods stores, and some supermarkets. |
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Download
a printer friendly version of this recipe.
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