Cappuccino Trifles
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This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: | - |
| cal | 289289 cal |
| pro | 6 g6g pro |
| total fat | 16 g16g total fat |
| sat. fat | 9 g9g sat. fat |
| carb | 27 g27g carb |
| fibre | 00 fibre |
| chol | 152 mg152mg chol |
| sodium | 76 mg76mg sodium |
| % RDI: | - |
| calcium | 1010 calcium |
| iron | 66 iron |
| vit A | 1919 vit A |
| folate | 99 folate |
This finale marries festive flavours in personalized portions.
Ingredients
- 3 tbsp coffee liqueur 3 tbsp coffee liqueur
- 2 tbsp granulated sugar 2 tbsp granulated sugar
- 2 tbsp brandy 2 tbsp brandy
- 2 tbsp hot water 2 tbsp hot water
- 1 tsp instant espresso powder 1 tsp instant espresso powder
- 1 pkg soft ladyfinger cookies , separated1 pkg soft ladyfinger cookies, separated
- 1/2 cup whipping cream 1/2 cup whipping cream
- Custard:
- 2 tbsp instant espresso powder 2 tbsp instant espresso powder
- 2 tsp vanilla 2 tsp vanilla
- 1/4 cup granulated sugar 1/4 cup granulated sugar
- 3 tbsp cornstarch 3 tbsp cornstarch
- 3 eggs 3 eggs
- 2 cups milk 2 cups milk
- Topping:
- 1/2 cup whipping cream 1/2 cup whipping cream
- 1 tbsp brandy 1 tbsp brandy
- 1 tsp granulated sugar 1 tsp granulated sugar
- 1 pinch cinnamon 1 pinch cinnamon
- 8 chocolate-covered espresso beans 8 chocolate-covered espresso beans
Preparation
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.
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.
Source : Canadian Living Special Issue: Home for the Holidays 2008
- Keywords : Dessert; Eggs; Christmas; Coffee; 300 calories;
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