This finale marries festive flavours in personalized portions.
- Portion size 8 servings
- Credits : Canadian Living Special Issue: Home for the Holidays 2008
Ingredients
Custard:
Topping:
Method
Custard: In small bowl, dissolve espresso powder in vanilla; set aside. In separate bowl, whisk sugar with cornstarch; whisk in eggs and 1/2 cup (125 mL) of the milk. Set aside.In saucepan, heat remaining milk over medium heat until bubbles form around edge; whisk into egg mixture. Return to pan; cook, stirring, until thickened, 5 minutes. Strain into clean bowl; stir in espresso mixture. Place plastic wrap directly on surface; refrigerate until chilled, 4 hours.
Stir coffee liqueur, sugar, brandy, hot water and espresso powder until sugar dissolves. Brush over tops and bottoms of ladyfingers; let stand until absorbed, 5 minutes. Cut into 1/2-inch (1 cm) pieces.
In bowl, whip cream; fold into custard. Divide half of the ladyfingers among eight 1-cup (250 mL) parfait glasses; top with half of the custard. Repeat layers.
Topping: In bowl, whip cream, brandy and sugar; spoon onto trifles. Sprinkle with cinnamon. Garnish with beans.
Nutritional facts Per serving: about
- Sodium 76 mg
- Protein 6 g
- Calories 289.0
- Total fat 16 g
- Cholesterol 152 mg
- Saturated fat 9 g
- Total carbohydrate 27 g
%RDI
- Iron 6.0
- Folate 9.0
- Calcium 10.0
- Vitamin A 19.0
