BAILEYS TRIFLE RECIPE - OLIVEMAGAZINE
Check out our stunning trifle recipe with boozy Baileys, chocolate swiss roll and lightly whipped cream with espresso. Make this indulgent dessert for an impressive centrepiece at your Christmas Day feast
Provided by OLIVEMAGAZINE.COM
Categories Baking and desserts
Total Time 45 minutes
Number Of Ingredients 16
Steps:
- To make the custard, put the whole milk in a large pan over a medium heat and bring to a simmer. Meanwhile, put the cornflour, caster sugar, vanilla and eggs into a large bowl and whisk until smooth. Pour the hot milk over the egg mixture, whisking together. Pour the custard back into the pan and cook gently, whisking constantly, until thickened. Divide the custard equally between 2 bowls. To one, add the 50g chopped dark chocolate and sea salt, whisking until the chocolate has melted. To the second, add the mascarpone and Baileys, whisking until evenly combined. Press a sheet of clingfilm onto the surface of the custards to stop skins forming and chill for a few hours.
- When ready to assemble, slice the swiss roll into 2cm-thick slices. Mix the hot coffee and the amaretto. Quickly dip one side of the slices of swiss roll into the coffee mixture and use to line the sides of a trifle bowl. Take the remaining slices and break into pieces, filling the bottom of the bowl. Drizzle over the remaining coffee mixture. Spread the Baileys custard over the base, followed by a layer of crushed amaretti biscuits and then the chocolate custard. Chill for a few hours or overnight.
- When ready to serve, put the brown sugar and espresso powder into a small bowl and pour over 2 tbsp boiling water, mixing to combine. Pour this coffee mixture into the double cream and whisk until it just holds soft peaks. Dollop the cream onto the trifle and top with the shaved chocolate.
- Once fully assembled the trifle will keep for a day in the fridge but you can make the custard bases a few days ahead and chill until ready to assemble.
Nutrition Facts : Calories 547 calories, FatContent 35 grams fat, SaturatedFatContent 21 grams saturated fat, CarbohydrateContent 46 grams carbohydrates, SugarContent 39 grams sugar, FiberContent 1 grams fibre, ProteinContent 6 grams protein, SodiumContent 0 milligram of sodium
CLASSIC TIRAMISù RECIPE - NYT COOKING
Done correctly, a classic tiramisù can be transcendent. A creamy dessert of espresso-soaked ladyfingers surrounded by lightly sweetened whipped cream and a rich mascarpone, tiramisù relies heavily on the quality of its ingredients. If you don’t have a barista setup at home, pick up the espresso at a local coffee shop, or use strongly brewed coffee. As for the ladyfingers, make your own or buy them, but keep in mind that store-bought varieties can range from soft and spongy (like angel food cake) to hard and crunchy (like biscotti). Both kinds will work here, but if you're using the softer variety, stick to a light brushing of espresso, instead of a deep dip.
Provided by Alison Roman
Total Time 25 minutes
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Using an electric mixer in a medium bowl, whip together egg yolks and 1/4 cup/50 grams sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Transfer mixture to a large bowl, wiping out the medium bowl used to whip the yolks and set aside.
- In the medium bowl, whip cream and remaining 1/4 cup/50 grams sugar until it creates soft-medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.
- Combine espresso and rum in a shallow bowl and set aside.
- Using a sifter, dust the bottom of a 2-quart baking dish (an 8x8-inch dish, or a 9-inch round cake pan would also work here) with 1 tablespoon cocoa powder.
- Working one at a time, quickly dip each ladyfinger into the espresso mixture -- they are quite porous and will fall apart if left in the liquid too long -- and place them rounded side up at the bottom of the baking dish. Repeat, using half the ladyfingers, until you’ve got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps (a little space in between is O.K.). Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture.
- Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate, if desired.
- Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.
Nutrition Facts : @context http//schema.org, Calories 381, UnsaturatedFatContent 9 grams, CarbohydrateContent 35 grams, FatContent 23 grams, FiberContent 1 gram, ProteinContent 7 grams, SaturatedFatContent 13 grams, SodiumContent 166 milligrams, SugarContent 14 grams
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BAILEYS TRIFLE RECIPE - OLIVEMAGAZINE
From olivemagazine.com
Total Time 45 minutes
Category Baking and desserts
Calories 547 calories per serving
- Once fully assembled the trifle will keep for a day in the fridge but you can make the custard bases a few days ahead and chill until ready to assemble.
CLASSIC TIRAMISù RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 25 minutes
Cuisine italian
Calories 381 per serving
- Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.
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