TIRAMISU TRIFLES RECIPES
QUICK & EASY TIRAMISU RECIPE - BBC GOOD FOOD
Condensed milk is the secret to this super snappy Italian dessert. Coffee and chocolate are a classic combo, simply layer them up and enjoy
Provided by Chelsie Collins
Categories Dessert
Total Time 15 minutes
Prep Time 15 minutes
Yield 2
Number Of Ingredients 7
Steps:
- Mix the coffee granules with 2 tbsp boiling water in a large jug and stir to combine. Add the coffee liqueur and 75ml cold water. Pour into a shallow dish and set aside.
- Make the cream layer by beating the mascarpone, condensed milk and vanilla extract with an electric whisk until thick and smooth.
- Break the sponge fingers into two or three pieces and soak in the coffee mixture for a few secs. Put a few bits of the sponge in the bottom of two wine or sundae glasses and top with the cream. Sift over the cocoa and chill for at least 1 hr before serving.
Nutrition Facts : Calories 753 calories, FatContent 53 grams fat, SaturatedFatContent 36 grams saturated fat, CarbohydrateContent 45 grams carbohydrates, SugarContent 39 grams sugar, FiberContent 1 grams fiber, ProteinContent 11 grams protein, SodiumContent 0.3 milligram of sodium
MINI TRIFLES | CHRISTMAS RECIPE - COOKING WITH NANA LING
These lovely layered mini trifles will wow your guests and can be made up a day ahead.
Provided by Libby Hakim
Categories Dessert
Total Time 285 minutes
Prep Time 45 minutes
Yield 6
Number Of Ingredients 9
Steps:
- Make up jelly following the instructions. This should make about 2 cups of jelly.
- Use 1 1/4 cups of the liquid jelly mixture to fill the bottoms of 6 small dessert dishes or wine glasses.
- Put the 6 glasses and remaining mixture into the fridge.
- When the remaining mixture is close to setting (but still able to be poured (this may take 1-2 hours), combine the mixture with cream and beat on high for 4 minutes.
- The jelly in the cups should almost be set by this stage. Carefully pour the jelly and cream mixture (flummery) to add another layer to each of the glasses.
- Allow to set.
- Crush sponge fingers in a tray and then pour over port, sherry or muscat. Substitute juice if you'd prefer a kids or non-alcoholic version of the trifle.
- Add sponge fingers as the next layer and then pour a layer of custard in each glass.
- Add chopped berries as another layer, reserving 6 berries for decorating.
- Whip thickened cream and custard powder until the cream forms stiff peaks.
- Pipe cream onto top of layers and decorate each trifle with a berry and mint leaf.
Nutrition Facts : Calories 339 kcal, CarbohydrateContent 26 g, ProteinContent 4 g, FatContent 23 g, SaturatedFatContent 14 g, CholesterolContent 114 mg, SodiumContent 95 mg, FiberContent 2 g, SugarContent 11 g, ServingSize 1 serving
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