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 and / 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 thickened and smooth , 3 to 4 minutes .
In another bowl , using clean beaters or a whisk , whip the cream until soft 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 and / 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 ladyfingers and fruit ( optional ) and mascarpone mixture . If you have enough ladyfingers you can add another layer of ingredients . 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 .
108 PEACHYTHEMAGAZINE . COM