Tiramisu Trifle

• Refrigerated

  • 5 Egg yolks, whole

• Baking & Spices

  • 1 Cocoa powder
  • 1/2 cup Sugar
  • 1 tbsp Vanilla extract

• Snacks

  • 7 oz Savoiardi or ladyfinger cookies

• Drinks

  • 1 1/2 cups Espresso or strong coffee

• Dairy

  • 1 lb Mascarpone cheese
  • 1 cup Whipping cream

• Beer, Wine & Liquor

  • 3/4 cups Liqueur

Found on feastandwest.com

Description

Ingredients

• 5 whole egg yolks
• 1/4 cup plus 4 tablespoons sugar, divided
• 3/4 cups liqueur, divided (see note)
• 1 cup whipping cream
• 1 pound mascarpone cheese, room temperature
• 1 1/2 cups brewed espresso or strong coffee
• 1 tablespoon vanilla extract
• 7 ounces Savoiardi or ladyfinger cookies
• Cocoa powder, for dusting

Directions

• Make the zabaglione. In a saucepan, fill 1/3 with water and bring to a boil.
• While you wait, find a double-boiler to fit over the top. You can use a mixing bowl that will fit over the top without touching the water. While the bowl is not on the saucepan, add the 5 egg yolks to the mixing bowl. Whisk in 1/4 cup of sugar until the sugar is dissolved and the yolks turn pale in color. Transfer the bowl to the saucepan with the simmering water.
• Add 1/2 cup of liqueur (see note) to the egg mixture and whisk to combine. Scrape the bowl with a rubber spatula. Cook until thickened. Remove from heat. Cover bowl with plastic wrap and refrigerate until cool.
• Make the cream mixture. Add the mascarpone cheese to a mixing bowl and stir until smooth. In a stand mixer or a mixing bowl, whip together whipping cream and remaining 4 tablespoons sugar until almost stiff. Gently fold the mascarpone cheese into the whipped cream mixture. Then gently fold in the chilled zabaglione (egg yolk mixture). Cover with plastic wrap and chill in the refrigerator for 1 to 2 hours.
• Make the tiramisu.In a small bowl, combine brewed espresso, vanilla extract and remaining 1/4 cup liqueur.
• Arrange the ladyfingers in a single layer in the bottom of a trifle bowl . (You may need to cut some of the ladyfingers into smaller pieces to thoroughly fit in the circle.) Spoon slightly less than a tablespoon of the espresso mixture over each ladyfinger cookie.
• Smoothly spread a layer of the cream mixture onto the ladyfingers. Sift a layer of cocoa powder over top.
• Repeat layers 6-8 times with ladyfingers, espresso, cream, cocoa powder. (My trifle had 7 layers of each.) Cover and refrigerate for 2-4 hours to allow the cookies to soften. To serve, spoon out helpings onto plates. Store covered in the refrigerator for up to 2 days.