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Here's the Tiramisu Trifle REC I like frm the Ghirardelli site--there is a nice picture of it there.
Joined: Mar 10, 2006
Posted to Thread #22790 at 5:36 pm on Sep 5, 2012
(I call it Tiramisu Trifle--I've made it twice now, and it was very good.)
1/2 cup plus 1/2 teaspoon Sweet Ground Chocolate and Cocoa
1/3 cup confectioners' sugar
1/2 cup coffee-flavored liqueur
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon salt (optional)
1 1/2 cups heavy whipping cream
2 tablespoons water
2 teaspoons powdered instant espresso coffee
6 ounces ladyfingers, halved (about 2 dozen)
12 ounces mascarpone cheese
In a large mixing bowl, beat the mascarpone, 6 tablespoons of the ground chocolate, 1/4 cup of the confectionersí sugar, 1/4 cup of the liqueur, 1 teaspoon of the vanilla extract, and the salt with a wire whisk. Set aside. In a small bowl beat 1 cup of the whipping cream until stiff peaks form. Fold the whipped cream into the mascarpone mixture. In another small bowl, combine the remaining 1/4 cup liqueur, the remaining 1/2 teaspoon of vanilla extract, the water, and the espresso powder. Line a 2 1/2-quart glass or crystal bowl with one fourth of the ladyfingers; brush with 2 tablespoons of the espresso mixture. Spoon one third of the mascarpone mixture over the ladyfingers. Repeat, making 2 more layers of ladyfingers brushed with the espresso mixture and topped with the mascarpone mixture. Top with the remaining ladyfingers, gently pressing them into the cheese mixture. Brush the ladyfingers with the remaining espresso mixture. Sprinkle 1 tablespoon of ground chocolate over the top. In a small mixing bowl, beat the remaining 1/2 cup whipping cream and the remaining confectionersí sugar until stiff peaks form. Spoon the whipped cream into a decorating bag with a large star-shaped tip. Pipe large rosettes on top of the dessert. Sprinkle the remaining 2 tablespoons of ground chocolate on the rosettes. Chill at least 2 hours.
NOTE: If you cannot find mascarpone cheese, substitute 16 ounces of softened cream cheese and 3 tablespoons of milk. Beat on medium until smooth and fluffy. Add 6 tablespoons of the ground chocolate, 1/2 cup confectionersí sugar, 3 tablespoons coffee-flavored liqueur, 1 teaspoon pure vanilla extract, and omit the salt; set aside. Continue as the recipe directs.
Note from Wigs: I use the Ghirardelli "Hot Chocolate Double Chocolate" in a 16-oz canister because in the Ingredients listing on the back of the can it reads: Sweet Ground Chocolate and Cocoa. My tiramisu trifles have both come out delicious!
Other messages in this thread:
- 22790. First Brownie Report - Supernatural Brownies - AndreainDC - 6:56pm on 09/03/12 (11)
- Don't forget to try the "Baked" Brownies! (I recommend using half the amount of salt). [NT] - Meryl - 7:06pm on 09/03/12
- I usually make 1 1/2 batch of the Supernatural (in a 9 x 13) - deb-in-MI - 9:20pm on 09/03/12
- Deb, semi-sweet chocolate IS dark chocolate, as is bittersweet! [NT] - Meryl - 9:23pm on 09/03/12
- Huh? I thought semi-sweet is in between As in Nestle Chips - deb-in-MI - 11:46pm on 09/03/12
- The definition of "dark chocolate" is semi-sweet and bittersweet. The term has been misused often, - Meryl - 12:04am on 09/04/12
- Light bulb! No wonder the caffeine in CChip cookies is so high I can't eat them - MariaDNoCA - 2:57am on 09/04/12
- Thank you for explaining!! I did use different cacao percentages:) [NT] - deb-in-MI - 10:32am on 09/04/12
- I sub these for the base in the Dulce de Leche Ice Cream Cake with Brownie base recipe. - MariaDNoCA - 2:54am on 09/04/12
- Since U're wanting 2 replicate the Ghirardelli box brnies,have U tried the REC 4 "Classic Chocolate [LINK] - wigs - 5:25pm on 09/05/12
- Here's the Tiramisu Trifle REC I like frm the Ghirardelli site--there is a nice picture of it there. [LINK] - wigs - 5:36pm on 09/05/12
- I've tried these, and they're good. No resemblance to the boxed mix, - Meryl - 7:08pm on 09/05/12