A belated post on the dessert from our British holiday party. I’ve had my eye on this recipe since I got this recipe book but haven’t had an opportunity to make it. Our British holiday party provided the perfect opportunity to give it a try, since trifles are quintessentially British (though admittedly this trifle did have Italian leanings) and there’d be enough people that David and I wouldn’t have to eat an entire trifle by ourselves. The recipe was massive, so I did cut in half, hence the bizarre ingredient portions.
from Bon Appetit Desserts
11½ tbsp sugar
½ cup plus 2 tbsp water, divided
2 tbsp plus ½ tsp dark rum
2 tbsp brandy, divided
6 large egg yolks
¼ tsp ground nutmeg
2 8-oz containers mascarpone cheese
1 cup chilled heavy whipping cream
1 tsp vanilla extract
3¼ tsp instant espresso or coffee powder
3½ tbsp Kahlua or other coffee liqueur
1 6.15-oz box or 2 3.5-oz boxes crisp ladyfingers
½ cup semisweet chocolate chips, finely ground in processor, divided
Whisk 10-½ tbsp sugar, 2 tbsp water, 2 tbsp rum, 1½ tbsp brandy, egg yolks and nutmeg in large metal bowl. Set over saucepan of simmering water and whisk constantly until mixture thickens and the temperature arches 140 F for 3 minutes. Remove bowl from over water. One container at a time, whisk in mascarpone into warm custard until well blended.
Beat cream, vanilla, remaining brandy and ½ tsp rum in a large bowl with an electric mixer until cream holds peaks. Fold in mascarpone mixture.
Boil ½ cup water to a simmer in a small saucepan. Stir in remaining 1 tbsp sugar and espresso powder until dissolved. Mix in Kahlua. Submerge 1 cookie in espresso mixture and coat, shaking off any excess liquid. Place dipped cookie, sugared side facing out, around bottom side of 14-cup trifle dish, pressing against side of dish (cookie may break). Repeat with enough cookies to go around the bottom sides of dish once. Dip more cookies and arrange over bottom of dish to cover.
Spoon 2 cups mascarpone mixture over cookies and spread to cover. Sprinkle a ¼ of the ground chocolate over, making chocolate visible at sides of dish. Repeat with more cookies dipped in espresso mixture, mascarpone mixture and ground chocolate in 3 more layers each. Cover and chill overnight.
A few notes on preparation: Because mascarpone is so expensive, we opted to make our own, which turns out to be ridiculously easy to make (essentially combining heavy cream and lemon juice).
Super delicious! Tiramisu is one of my favourite desserts, and it really amazed me how much this tasted like tiramisu. Creamy and flavourful, there isn’t really anything I would change about this dessert. I just bemoan the fact that I can’t have it more often!