Page 41 - PowerPoint Presentation

Tiramisu Trifle

Ingredients Method

Tiramisu Trifle Beat together the egg yolks and sugar
3 cups of strong espresso coffee, cooled until they are pale and thick (about 3
6 tablespoons Soiree Coffee Liqueur or minutes) then beat in the mascarpone
Kahlua coffee liqueur cheese until well mixed and then fold in
3 tablespoons caster sugar the whipped cream gently with a metal
2 eggs separated (and keep the whites) spoon.
250 ml whipped cream
250g mascarpone cheese Beat the egg whites in a separate bowl
1 packet Savoiardi Lady Fingers. until they form soft peaks. Fold them
gently into the mascarpone cream. Add
3 tablespoons of the liqueur you have
chosen, folding it in carefully so as not to
lose the volume. Put the cold coffee in a
bowl with the rest of the liqueur. Dip
each biscuit into the liquid for a couple
of seconds on each side, without letting
it get soggy. Place them into the bottom
of the serving dish you will be using. Use
half the biscuits for the bottom layer
and keep the rest for the next layer.
Spread half of the cream over the
biscuits and then make another layer of
soaked biscuits. Spread with cream
again and level it off. Sprinkle with a
dusting of cocoa powder. Refrigerate for
at least two hours before serving for the
flavours to develop and the mascarpone
custard to thicken.