Best Maggianos Little Italy Italian Trifle With Seasonal Fruit Recipes

TIRAMISU TRIFLE WITH ZABAGLIONE FILLING

Steps:

• Prepare Zabaglione by placing egg yolks in top of a double boiler.
• Add sugar and beat with portable mixer or rotary beater at medium speed until mixture is pale yellow and creamy.
• Place water in bottom of double boiler and bring to a boil over high heat.
• Reduce heat to lower and place top of double boiler over simmering water.
• Gradually beat 1/4 cup marsala into egg yolk mixture.
• Beat 1 minute.
• Gradually beat in remaining marsala and 1/4 cup white wine.
• Continue cooking custard over the simmering water approximately 4 to 8 minutes or until mixture is fluffy and soft peaks form from beaters.
• Beat constantly, scraping sides and bottom of pan frequently.
• DONOT over cook custard!
• Immediately remove from heat and whisk custard briefly.
• Cover and refrigerate Zabaglione until well chilled.
• Beat cream with 2 TB sugar in large bowl until soft peaks form.
• Gently fold in mascarpone cheese, then Zabaglione.
• Refrigerate at least 3 hours or until well chilled.
• Combine espresso, cognac and remaining 2 TB sugar and vanilla extract.
• Layer 1/4 of ladyfingers in a flower-petal design in a trifle dish.
• Generously brush ladyfingers with the espresso mixture.
• Spoon 1/4 of cheese mixture over ladyfingers to within 1 inch of sides of dish.
• Sprinkle with 1/4 of grated chocolate.
• Repeat these layers 3 more times.
• Sprinkle remaining 1/4 of chocolate around perimeter of cheese mixture and sift cocoa powder over the top of the cheese mixture.
• Cover and refrigerate at least 30 minutes.

FROSTY FRUIT DESSERT SALAD

Steps:

• Combine all ingredients and gently stir to blend thoroughly.
• Cover and chill in refrigerator for 24 hours or more before serving.
• Spoon into chilled sherbet glasses.

MAGGIANO'S LITTLE ITALY ITALIAN TRIFLE WITH SEASONAL FRUIT

Steps:

• Pastry Cream:
• In a stainless steel pot, scald milk by heating until skin forms on top.
• Meanwhile, whisk together yolks and sugar well.
• Add cornstarch and whisk. Once milk is scalded, slowly pour into egg mixture while whisking.
• Once incorporated, pour back into pot and put over low heat while whisking. Cook mixture just until it gets thick and comes to a boil.
• Remove from heat immediately and pour into metal bowl. Whisk vanilla extract and cover directly with plastic wrap. Let cool several hours or overnight.
• In a small mixer, whip cream and sugar until stiff. Fold into cooled pastry cream mixture.
• Assembly:
• Mix all fruit together in a bowl.
• In a sundae glass, place one cake cube on the bottom.
• Top with two ounces of cream mixture. Top with two ounces of fruit plus place for more cubes of cake on top of cream mixture and press slightly.
• Top with three ounces of cream mixture.
• Reserve remainder of fruit as a garnish.