Eggnog Tiramisu Trifle Recipes

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.

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.

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.

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.

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.

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.

Steps:

• Arrange the cake pieces in the bottom of a large trifle dish, then drizzle over 20ml of the liqueur or madeira wine and set aside.
• For the coffee crémeux, tip the custard and coffee granules into a large pan set over a medium heat and bring to the boil, stirring continuously. Put the chocolate in a large heatproof bowl and, when the custard is boiling, pour it over, whisking until the chocolate has melted and the mixture is smooth. Leave to cool for 5 mins until just warm, then whisk in the butter until well combined. Pour the crémeux over the cake layer in the dish and level with the back of a spoon. Chill for 1 hr until set.
• Mix the remaining coffee liqueur or madeira with the cooled coffee in a shallow bowl. Dip the sponge fingers in the mixture for 5 seconds on each side, arranging them in a single layer over the set crémeux, then vertically against the side of the trifle dish. Keep chilled while you prepare the tiramisu filling.
• Tip the egg yolks, caster sugar and marsala wine into a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn't touch the water, and beat with an electric whisk for 10 mins until pale and light. Put in the fridge to cool.
• Meanwhile, in a separate bowl, beat the mascarpone and double cream together to soft peaks using an electric whisk. Gently whisk in the cooled egg yolk mixture until the filling is smooth and lump-free. Spoon the tiramisu filling over the sponge fingers in the trifle dish and chill for at least 30 mins.
• Meanwhile, for the brown sugar cream, tip the double cream and brown sugar into a large bowl and beat with an electric whisk until the mixture holds soft peaks and can easily ripple off the spoon. Spoon dollops of the brown sugar cream over the tiramisu filling, then sift over the cocoa powder before serving. Will keep covered in the fridge for up to three days.

Steps:

• In a bowl, whisk milk and pudding mix until blended. Gradually add eggnog; mix well. Fold in extract and 1 cup whipped cream; set aside. , Cut cake into 1/2-in. slices; place a fourth in a 2-qt. serving bowl. Top with 1/3 cup jam. Spoon 1 cup of eggnog mixture over all. Repeat twice. Cover and chill for at least 2 hours. , Fold sugar and vanilla into remaining whipped cream; spoon on top of trifle. Garnish with cherries.