Has any a recipe for Italian trifle?

Question

I had a lovely dessert in an Italian restaurant and they said it was 'Italian trifle'. It was covered in meringue and had a strong taste of something....... wine, sherry??

Answer 1

Tirremissu;

INGREDIENTS:

4 very fresh, top quality eggs,( separated )

4 tablespoons sugar

1 1/4 pounds fresh mascarpone cheese

Brandy (dashes, optional - depending upon how she feels at the moment)
1 demitasse espresso coffee, diluted with water and lightly sweetened with sugar.

3/4 pound savoiardi cookies (available in Italian delicatessens
-- or use ladyfingers -- 1 savoiardo = 2 ladyfingers)

Powdered bitter chocolate

PREPARATION:

Beat the yolks with the sugar,
then whip in the mascarpone and, the brandy.
Whip 2 of the whites to firm peaks
and fold them in.

Put the diluted, sweetened coffee in a bowl
add about a tablespoon of brandy (to taste ).

Dip the savoiardi in the coffee and line a mold
Glas dish
large enough to hold the mascarpone mixture.

Fill with the mixture,

chill for 2 hours,

dust with the powdered chocolate
before serving.

This should serve 6-8.

Note ;
Merangue is made, from the two remaining egg whites and fine sugar beaten in, till really stiff , and piped over completed desert.
( optional)

Enjoy!!!

>^,,^<

Answer 2

1 Sponge Cake or 1 (12-ounce) store-bought pound cake, cut into slices, 1/4 inch thick
1/2 cup sour cherry or raspberry jam
1/2 cup dark rum or orange liqueur
2 1/2 cups Pastry Cream, Chocolate and Vanilla Variation
1 cup heavy or whipping cream
Fresh raspberries, for garnish
Chocolate, for garnish


1 Prepare the sponge cake and pastry creams, if necessary. Then, in a small bowl, stir together the jam and rum.

2 Spoon half of the vanilla pastry cream into the bottom of a 3-quart serving bowl. Place 1/4 of the cake slices on top and brush with 1/4 of the jam mixture. Spoon half of the chocolate pastry cream on top.

3 Make another layer of 1/4 of the cake and jam mixture. Repeat with the remaining vanilla cream, 1/4 of the remaining cake and jam mixture, chocolate cream, and the rest of the cake and jam mixture. Cover tightly with plastic and refrigerate at least 3 hours and up to 24 hours.

4 At least 20 minutes before serving, place a large bowl and the beaters of an electric mixer in the refrigerator. Just before serving, remove the bowl and beaters from the refrigerator. Pour the cream into the bowl and whip at high speed until it holds its shape softly when the beaters are lifted, about 4 minutes.

5 Spoon the cream on top of the trifle. Garnish with raspberries and chocolate shavings.

Answer 3

It was probably either cognac or an orange liquor like Grand Marnier. Those are both AWESOME in a trifle!

If you look on FoodTv.ca (the Canada Food TV website), Chef Giana DeLaurentis has a great recipe for an Italian trifle using Grand Marnier I believe - check it out!

Answer 4

Try tiramisu; 4x250g cartons of marscapone cheese
40g caster sugar
3 eggs,separated
250ml Kahlua
425ml very strong black coffee
About 30 savoiardi,(Italian sponge fingers)
Cocoa powder,for sprinkling
1,Put marscapone sugar and egg yolks in a bowl and beat until blended and creamy
2,Whisk egg whites until stiff peaked then fold in the marscapone mixture
3,Mix Kahlua and coffee together in a dish then dip the sponge fingers in for 10-15secs.
4,Place fingers on top of marscapone in a single layer.Cover with marscapone and repeat layers untilfinished
5,remaining marscapone should cover the top layer.
6.Sprinkle with cocoa powder cover with bowl and refridgerate overnight.
N.B tO ADD A BIT MORE KICK .DIP FINGERS IN MASALA OR A DECENT SHERRY

Answer 5

Do you mean tira mi su or zuppa inglese?
Covered with meringue it sounds like something the chef concocted to try to please the Brits. Flavouring is more likely to be a spirit or liqueur rather than wine or sherry (Sherry is Spanish)

Answer 6

INGREDIENTS

1 quantity Confectioner's Custard
1 tablespoon cochineal
2 tablespoons rum
9 ounces sponge cake, sliced
TO DECORATE

scant 1/2 cup heavy cream
mixed candied fruit
chocolate chips or fresh berries



METHOD

Reserve 1 cup of the confectioner's custard. Mix the cochineal with 1 tablespoon water in a shallow dish. Mix the rum with 1 tablespoon water in another shallow dish. Arrange a layer of sponge cake on the base of a broad glass dish, sprinkle with the cochineal mixture and pour on a layer of confectioner's custard. Make another layer of sponge cake, sprinkle with the rum and pour on another layer of confectioner's custard. Continue making alternating layers, ending with a layer of sponge cake. Chill in the refrigerator for 1 hour. Remove the bowl from the refrigerator and let stand for about 10 minutes. Meanwhile, stiffly whip the cream. Spread the reserved confectioner's custard on top of the last layer of sponge cake. Fill a pastry bag fitted with a star tip with the whipped cream and use to decorate the trifle, then add candied fruit and chocolate chips or fresh berries.

Serves: 6


or


Zuppa Inglese)
Category: Spoon Desserts
"English soup" is the whimsical name for this lush dessert. It is believed that Italian cooks borrowed the idea from English trifle and added Italian touches.

1 Sponge Cake or 1 (12-ounce) store-bought pound cake, cut into slices, 1/4 inch thick
1/2 cup sour cherry or raspberry jam
1/2 cup dark rum or orange liqueur
2 1/2 cups Pastry Cream, Chocolate and Vanilla Variation
1 cup heavy or whipping cream
Fresh raspberries, for garnish
Chocolate, for garnish


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Italian Trifle is from the Cook'n in Italy collection. Click here to get this CD or download the recipes right now!

1 Prepare the sponge cake and pastry creams, if necessary. Then, in a small bowl, stir together the jam and rum.

2 Spoon half of the vanilla pastry cream into the bottom of a 3-quart serving bowl. Place 1/4 of the cake slices on top and brush with 1/4 of the jam mixture. Spoon half of the chocolate pastry cream on top.

3 Make another layer of 1/4 of the cake and jam mixture. Repeat with the remaining vanilla cream, 1/4 of the remaining cake and jam mixture, chocolate cream, and the rest of the cake and jam mixture. Cover tightly with plastic and refrigerate at least 3 hours and up to 24 hours.

4 At least 20 minutes before serving, place a large bowl and the beaters of an electric mixer in the refrigerator. Just before serving, remove the bowl and beaters from the refrigerator. Pour the cream into the bowl and whip at high speed until it holds its shape softly when the beaters are lifted, about 4 minutes.

5 Spoon the cream on top of the trifle. Garnish with raspberries and chocolate shavings.

Answer 7

you need a tin of strawberry jam, some wine, a tin of spaghetti hoops and a cornetto.

Answer 8

try foodtv.com

Answer 9

http://www.abc.net.au/southwestwa/stories/s1006678.htm?backyard
http://www.thatsmyhome.com/venettos/cassata-trifle.htm