LEMON-SCENTED MASCARPONE TRIFLE WITH CREME DE CASSIS
This is wonderful! Another Giada De Laurentis recipe, from Sicilian Summer. There is a cooling time of 30 minutes. We made some slight changes to the original as we were experimenting and they paid off! We enjoyed this Trifle immensely.
Provided by Manami
Categories Dessert
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a small saucepan over medium heat, combine the sugar with the lemon juice.
- Cook until the sugar has dissolved, about 5 minutes.
- Let cool.
- In a medium bowl, combine the cooled sugar mixture with the mascarpone cheese and the lemon zest.
- Now, add almonds, if using.
- Using an electric mixer, whip on medium speed until the mixture is light and fluffy.
- To build the trifle, line the bottom of a trifle bowl with a layer pound cake.
- Brush the pound cake with some creme de cassis liqueur.
- Spoon a layer of the cheese mixture over the pound cake, and then a layer of berries.
- Repeat the layers until all the ingredients are used, finishing with a top layer of berries.
- Chill in the refrigerator until ready to serve.
- Garnish with chopped mint leaves &/or flavored whipped cream &/or almonds.
Nutrition Facts : Calories 275.8, Fat 10.1, SaturatedFat 5.8, Cholesterol 110.5, Sodium 199.6, Carbohydrate 45.4, Fiber 1.2, Sugar 19.1, Protein 3.1
LIMONCELLO TRIFLE
This is my spin on of one of my favorite desserts: tiramisu. You may know that I love anything lemon, so I thought it would be fun to give a lemony twist to tiramisu. I use ladyfingers just like you do in tiramisu, but I soak them in a limoncello simple syrup and layer them with Meyer lemon curd and a vanilla bean mascarpone cream.
Provided by Kardea Brown
Categories dessert
Time 4h35m
Yield 9 servings
Number Of Ingredients 13
Steps:
- Make the lemon curd: Bring a medium saucepan of 2 inches of water to a boil; place a bowl on top and reduce the heat to maintain a simmer. Whisk together the egg yolks, sugar, lemon juice and salt in the bowl. Cook, whisking constantly, until the mixture thickens, about 10 minutes. Remove the bowl from the double boiler and add the butter, stirring until it melts. Cover the surface of the curd directly with plastic wrap and place in the refrigerator to cool.
- Make the simple syrup: Combine the sugar and 1 cup water in a small saucepan over medium-high heat. Simmer until the sugar dissolves, about 5 minutes. Remove from the heat and add the limoncello. Transfer to a shallow dish and refrigerate to cool.
- Make the mascarpone cream: Combine the cream, vanilla bean seeds and sugar in a large bowl and beat with an electric mixer until soft peaks form. Add the mascarpone and beat until stiff peaks form.
- Assemble the trifle: Dip each side of each of the ladyfingers in the limoncello simple syrup and arrange in a single layer in an 8-inch square baking dish. Top with half of the lemon curd and half of the mascarpone cream. Repeat the layers. Cover and refrigerate for at least 3 hours or up to overnight. Garnish with the lemon peel curls, if using.
PANETTONE TRIFLE
Provided by Giada De Laurentiis
Categories dessert
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Cut off the top third of the panettone. Remove the insides of the bread by running a small paring knife around the edge of the loaf, leaving a 1-inch wall. Pull out the fluffy inside of the bread, leaving the base intact. Tear the insides into 1-inch bite-sized pieces. You should have about 2 cups of bread pieces. Place the pieces on a small rimmed baking sheet and drizzle with half of the butter. Toss well to coat. Place the shell on a separate rimmed baking sheet and drizzle the remaining butter over the sides and bottom of the loaf. Place both baking sheets in the oven. Bake the bread pieces, stirring half way through, until golden brown and toasted, about 12 minutes. Remove the bread pieces to a paper towel-lined plate to cool. Continue to bake the shell until lightly toasted and golden brown, about 8 minutes longer. Remove to paper towels to cool completely.
- Combine the heavy cream, mascarpone, sugar and vanilla in a medium bowl. Beat on high using a handheld mixer until soft peaks form, about 2 minutes.
- Place the shell on a serving plate. Layer in half of the bread pieces, half of the raspberries and oranges and a dollop of one-third of the whipped cream. Repeat with most of the remaining bread and fruit and finish with a large dollop of cream in the center and a few extra crumbs. Serve with additional cream on the side.
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