Best Tiramisu Eggnog Trifle Recipes
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
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.
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
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.
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
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
SPECIAL CHRISTMAS EVE*LYN EGGNOG TIRAMISU TRIFLE
Ok, I just had to name this special Christmas Eve dessert after my first new grandchild Evelyn Rose and thus I had to put this precious new picture of her on as the main pic to! Sorry, I just could not help myself! She just takes my breath away! I love her so much! And I hope you enjoy this delicious dessert as well! I added a...
Provided by Tammy T
Categories Puddings
Time 20m
Number Of Ingredients 9
Steps:
- 1. Using a blender or food processor, grind up chocolate chips into almost a powder. In a mixer, blend together the cream cheese, cool whip, pudding and eggnog.
- 2. Layer the bottom of a trifle dish or large glass bowl with vanilla wafers. Sprinkle with some of the coffee (just enough so each cookie is moistened but not drowning). Top with a layer (roughly 1-2 inches thick) of the pudding mixture.
- 3. Sprinkle some chocolate chip powder over pudding. Sprinkle broken up pieces of toffee candy on top of chocolate chip powder.
- 4. Repeat layers until your bowl is full, or you run out of ingredients. Make sure the top layer is the pudding mixture, sprinkled with a bunch of chocolate chip powder and toffee candy, for presentation. There is not an exact science to this. The pudding layer can really be as thick or as thin as you want. It all ends up creaming together in the end. Cover the trifle bowl with plastic wrap and let sit in the fridge overnight. The cookies will need to soften into a cake-like texture. Let it sit in the fridge overnight. The next day, its ready - dig in!
TIRAMISU EGGNOG TRIFLE RECIPE | EPICURIOUS.COM
The classic dessert gets a holiday twist with eggnog flavors and an opulent presentation. Begin making this one day before serving.
Provided by @MakeItYours
Number Of Ingredients 14
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.
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