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Here's the Tiramisu Trifle REC I like frm the Ghirardelli site--there is a nice picture of it there.

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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!


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