This recipe is featured in our Holiday 2017 Food + Entertaining article, Christmas Brunch. This recipe is a show stopper and worth the effort. It is not terribly complicated and can be made a day ahead. To show off the layers, use a 12-cup trifle dish, a footed glass bowl measuring 9 inches across and 5 inches deep.
Tiramisu TrifleCourse: Dessert
6 extra-large egg yolks
6 tablespoons sugar
2 cups mascarpone cheese, chilled
2 ¼ cups heavy cream, chilled
¼ cup brewed strong espresso, at room temperature
¼ cup coffee flavored liqueur
24 + good quality plain ladyfingers
2 pints raspberries or blackberries
- In a bowl, using an electric mixer set on high speed, beat together the egg yolks and sugar until pale yellow, smooth and shiny, 5 to 7 minutes. Add the mascarpone and beat until thickened and smooth, 3 to 4 minutes.
- In another bowl, using clean beaters or a whisk, whip the cream until soft peaks form. Using a rubber spatula or whisk, fold the whipped cream into the yolk mixture until thoroughly blended, breaking apart any lumps.
- In a small bowl, stir together the espresso and liqueur. Dip ladyfingers in the espresso mixture on both sides until almost soaked through.
- Arrange ladyfingers in a single layer over the bottom of the dish. Spoon some of the mascarpone mixture over the ladyfingers to make an even layer. Arrange raspberries or blackberries around the outside of the dish so they show (you can sprinkle a few in the middle as well). Add another layer of ladyfingers and fruit (optional) and mascarpone mixture. If you have enough ladyfingers you can add another layer of ingredients. Top with mascarpone mixture.
- Cover and chill for up to 2 days before serving. To serve, sift a light dusting of cocoa over the top using a fine mesh sieve.