Christmas Brunch
TIRAMISU TRIFLE
Serves 8
This recipe is a show stopper and worth
the effort. It is not terribly complicated
and can be made a day ahead. To show off
the layers, use a 12-cup trifle dish, a footed
glass bowl measuring 9 inches across and
5 inches deep.
6 extra-large egg yolks
6 tablespoons sugar
2 cups mascarpone cheese, chilled
2 ¼ cups heavy cream, chilled
¼ cup brewed strong espresso, at
room temperature
¼ cup coffee flavored liqueur
24 + good quality plain ladyfingers
2 pints raspberries or blackberries
Dutch-processed cocoa
In a bowl, using an electric mixer set
on high speed, beat together the egg
yolks and sugar until pale yellow,
smooth and shiny, 5 to 7 minutes. Add
the mascarpone and beat until thick-
ened and smooth, 3 to 4 minutes.
In another bowl, using clean beaters
or a whisk, whip the cream until soft
76
PEACHYTHEMAGAZINE.COM
peaks form. Using a rubber spatula or
whisk, fold the whipped cream into
the yolk mixture until thoroughly
blended, breaking apart any lumps.
In a small bowl, stir together the
espresso and liqueur. Dip ladyfingers
in the espresso mixture on both sides
until almost soaked through.
Arrange ladyfingers in a single layer
over the bottom of the dish. Spoon
some of the mascarpone mixture over
the ladyfingers to make an even layer.
Arrange raspberries or blackberries
around the outside of the dish so they
show (you can sprinkle a few in the middle
as well). Add another layer of ladyfin-
gers and fruit (optional) and mascarpone
mixture. If you have enough ladyfin-
gers you can add another layer of ingre-
dients. Top with mascarpone mixture.
Cover and chill for up to 2 days before
serving.
To serve, sift a light dusting of cocoa
over the top using a fine mesh sieve.