Eggnog Tiramisu Trifle Recipes

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TIRAMISU EGGNOG TRIFLE

The classic dessert gets a holiday twist with eggnog flavors and an opulent presentation. Begin making this one day before serving.

Categories     Milk/Cream     Egg Nog     Cheese     Chocolate     Dessert     Christmas     Winter     Chill     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 16 to 18 servings

Number Of Ingredients 14



Tiramisu Eggnog Trifle image

Steps:

  • 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.)
  • *Available at Italian markets, specialty foods stores, and some supermarkets.

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
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

EGGNOG TRIFLE

Offer up layer after festive layer of creamy deliciousness with our Eggnog Trifle. Our Eggnog Trifle is punctuated with strawberries and toasted almonds.

Provided by My Food and Family

Categories     Home

Time 10m

Yield 10 servings

Number Of Ingredients 8



Eggnog Trifle image

Steps:

  • Beat pudding mix, milk, nutmeg and 2 Tbsp. orange juice in large bowl with whisk 2 min. Stir in COOL WHIP.
  • Cut cake horizontally into 4 layers; sprinkle evenly with remaining orange juice. Cut into 1-inch cubes.
  • Place 1/2 the cake cubes in 2-1/2-qt. straight-sided bowl; cover with 1/2 the COOL WHIP mixture. Reserve a few berries and nuts for garnish. Spoon remaining berries over ingredients in bowl.; sprinkle with remaining nuts. Top with layers of remaining cake cubes and COOL WHIP mixture.
  • Garnish with reserved berries and nuts.

Nutrition Facts : Calories 280, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 0 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

1 pkg. (1 oz.) JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding
1-1/4 cups fat-free milk
1/8 tsp. ground nutmeg
1/4 cup orange juice, divided
1 tub (8 oz.) COOL WHIP LITE Whipped Topping (about 3 cups), thawed
1 pkg. (13.6 oz.) prepared fat-free pound cake
3 cups halved strawberries
1/4 cup sliced almonds, toasted

TIRAMISU EGGNOG TRIFLE

This classic dessert gets a Christmas & New Year's twist with eggnog flavors and an opulent-sounding presentation. Start making this, one day before serving. It sounded so good that I posted this before trying. Courtesy of epicurious.com, which was found in Bon Apetit, December 2003. Did not include chilling times. If you don't make the chocolate leaves it will not hurt the integrity of the trifle.

Provided by Manami

Categories     Dessert

Time 1h10m

Yield 1 trifle dish, 16-18 serving(s)

Number Of Ingredients 17



Tiramisu Eggnog Trifle image

Steps:

  • 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 140F 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.
  • 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).
  • *Biscuits or Bourdoirs are available in Italian markets, special foods stores, and some supermarkets.
  • CHOCOLATE LEAVES:.
  • 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.
  • *Available at cake and candy supply stores.

Nutrition Facts : Calories 310.1, Fat 17.6, SaturatedFat 10, Cholesterol 198.1, Sodium 19.6, Carbohydrate 28.9, Fiber 0.6, Sugar 26.5, Protein 3.2

1 1/3 cups sugar
2 tablespoons sugar
1/4 cup dark rum
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 Kahlua or 7 tablespoons other coffee liqueur
2 (6 1/4 ounce) boxes champagne biscuits (crisp lady finger cookies) or 60 boudoirs cookies (crisp lady finger cookies)
1 cup semi-sweet chocolate chips, finely ground in food processor
8 ounces bittersweet chocolate (not unsweetened) or 8 ounces semisweet chocolate, chopped
40 lemon leaves, wiped clean (or assorted camelia leaves)
gold dust* to paint the chocolate (optional)

TIRAMISU TRIFLES

Provided by Food Network Kitchen

Categories     dessert

Time 10m

Yield 4 servings

Number Of Ingredients 0



Tiramisu Trifles image

Steps:

  • Mix 1/2 pound mascarpone with 3 tablespoons sugar. Dip 12 ladyfingers in a mix of 3/4 cup espresso and 1 tablespoon rum. Layer the mascarpone and ladyfingers in glasses, breaking the cookies to fit, if necessary. Top with whipped cream and dust with cocoa powder.

EGGNOG TIRAMISU TRIFLE

Rich and absolutely fabulous-my family's five-star dessert is simply an opulent presentation that is almost too good to eat. You'll relish every luscious bite.-Tonya Burkhard, Davis, Illinois

Provided by Taste of Home

Categories     Desserts

Time 2h

Yield 21 servings.

Number Of Ingredients 13



Eggnog Tiramisu Trifle image

Steps:

  • In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, 1-1/3 cups sugar, 1/4 cup water, rum, brandy and nutmeg until mixture reaches 160° or is thick enough to coat the back of a spoon, about 25 minutes. Remove from the heat; gradually whisk in the cheese., In a large bowl, beat cream until it begins to thicken. Add vanilla; beat until stiff peaks form. Fold into mascarpone mixture., Place chocolate chips in a food processor; cover and process until finely chopped., In a small saucepan, bring remaining water to a boil. Stir in the coffee liqueur, espresso powder and remaining sugar until sugar is completely dissolved. Dip 14 ladyfingers into mixture; arrange in a single layer in a 5-qt. glass bowl. Spread 2 cups mascarpone mixture over ladyfingers. Sprinkle with 3 tablespoons chocolate. Repeat layers four times. Cover and refrigerate overnight.

Nutrition Facts : Calories 554 calories, Fat 34g fat (18g saturated fat), Cholesterol 231mg cholesterol, Sodium 80mg sodium, Carbohydrate 49g carbohydrate (37g sugars, Fiber 0 fiber), Protein 8g protein.

12 large egg yolks
1-2/3 cups sugar, divided
2-3/4 cups water, divided
1/4 cup dark rum
1/4 cup brandy
1/2 teaspoon ground nutmeg
4 cartons (8 ounces each) mascarpone cheese
2 cups heavy whipping cream
2 teaspoons vanilla extract
1 cup semisweet chocolate chips
1 cup coffee liqueur
1/3 cup instant espresso powder
70 crisp ladyfinger cookies

EGGNOG TRIFLE

A classic Christmas drink and a favourite English pudding combined, this is the ultimate party dessert to feed a crowd, serve chilled from the fridge

Provided by Cassie Best

Categories     Dessert

Time 1h40m

Number Of Ingredients 11



Eggnog trifle image

Steps:

  • For the custard, whisk 150g sugar, the egg yolks and cornflour in a bowl until pale and smooth. Pour 300ml cream, the milk and 65ml of the alcohol into a saucepan. Split the vanilla pod, scrape out the seeds and add to the cream with the pod. Heat until steaming but not boiling, then pour the hot liquid onto the yolks, whisking as you go. Strain the liquid through a sieve into a clean saucepan and discard the vanilla pod. Return to a low-medium heat and whisk for about 10 mins until very thick. If you get lumps, simply whisk them out. Pour the custard into a jug and cover with cling film directly on the surface. Chill for 11 /2 hrs.
  • Arrange half the profiteroles in the base of a 2-litre trifle bowl. Spoon 2 tbsp of the remaining alcohol over the profiteroles along with the orange juice, then crumble over the biscuits. Trickle the custard over the profiterole base. Arrange the remaining profiteroles on top of the custard, working around the edges first, then filling the centre. Arrange the clementine slices around the edge of the bowl, tucking them around the profiteroles
  • Whisk the remaining alcohol, 500ml cream, 50g sugar and the orange zest until holding soft peaks. Spread the mixture over the profiteroles, right to the edge of the bowl, then return to the fridge until you're ready to serve. Can be made a day ahead up to this point.
  • For the meringue, put the egg whites, the remaining 175g sugar, 1 tbsp water and a good pinch of salt in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't touch the water. Whisk until thick and leaving a prominent trail from the beaters - this will take about 4 mins. Take the bowl off the heat and continue whisking for another 3 mins until cooled slightly and very stiff.
  • Spoon the meringue onto the trifle, creating peaks and troughs with the back of a spoon. Use a blowtorch to scorch the meringue if you have one (but don't hold it too close to the bowl if it's made of delicate glass!). Best served straight away, but will keep for a day in the fridge.

Nutrition Facts : Calories 747 calories, Fat 57 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 39 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium

375g caster sugar
3 large eggs , separated
3 tbsp cornflour
800ml double cream
250ml full-fat milk
165ml brandy , marsala or sherry (or a mixture)
1 vanilla pod
35-40 cream-filled profiteroles (without chocolate) - shop bought are fine or make your own (see goes well with)
1 large orange , zested, plus 1 tbsp juice
50g crunchy amaretti biscuits
4 medium clementines , peeled and sliced into thick rounds

EGGNOG TIRAMISU

This is Celebrity Chef Johnny Rivers recipe as presented by our local dairy Berkeley Farms in a hand out they gave. I'm not sure who gave me the handout, but thank you for another great recipe whoever you are.

Provided by Chabear01

Categories     Dessert

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11



Eggnog Tiramisu image

Steps:

  • Step One - Prepare Cream Mixture:.
  • In an electric mixer, whip sugar and egg yolk on high speed until pale yellow and thick. With mixer on medium speed add mascarpone or cream cheese and whip until smooth. Add 1 oz Marsala and mix until incorporated. Fold in eggnog. Refrigerate.
  • Step Two - Prepare Espresso Mixture:.
  • Combine espresso, additional 1 oz Marsala, sugar, and warm water. Stir until sugar is dissolved.
  • Step Three:.
  • To assemble, dip ladyfingers in espresso mixture. Layer dipped ladyfingers on bottom of serving platter. Top with one layer of cream mixture. Add another layer of ladyfinger, topped with a second layer of cream mixture. Sift cocoa over top.

Nutrition Facts : Calories 523.3, Fat 10.2, SaturatedFat 4.3, Cholesterol 216.9, Sodium 254.2, Carbohydrate 80.4, Fiber 1.4, Sugar 51.9, Protein 11.5

3 tablespoons sugar
1 egg yolk
7 ounces eggnog
5 3/8 ounces mascarpone or 5 3/8 ounces cream cheese
3 tablespoons harveys bristol cream sherry
2 cups espresso
2 ounces marsala
2 tablespoons sugar
1/2 cup warm water
24 french-style ladyfinger cookies
3 tablespoons sweetened powdered cocoa mix

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