These individual trifles are IT. They're light, fluffy and decadent. Great for entertaining and making in advanced to really build those beautiful flavors and texture. I suggest making these for your next Italian night (or just because).
Ingredients:
(Yield about 12 individual trifles -- you can halve this recipe or make one large regular trifle too)
Mascarpone Filling:
32 oz Mascarpone (8 oz tubs available at most stores)
6 tablespoons sugar
2 teaspoons vanilla
8 oz tub cool whip
1/2 cup powered sugar
Pinch of salt
Espresso Mixture
2 shots of espresso
1 cup of hot water
2 tablespoons Kahlua
4 tablespoons sugar
32 soft ladyfingers (4 for each trifle)
Notes: If you do not have espresso - just make strong coffee, it works great as well. If you have an espresso machine - I make a double shot Americano for this)
At the store - I buy the soft lady fingers from the bakery section.
Whipped Cream
1 cup heavy whipping cream
1 teaspoon vanilla
3 tablespoons Kahlua
1/4 cup sugar (powdered or regular works)
Garnish/Topping
Chocolate bar for shaving /grating
Directions:
Begin by making the mascarpone filling - add all the ingredients into a bowl and slowly fold together. Don't beat or over whisk. I gently mix all the ingredients then fold in the cool whip. (I have made more whipped cream instead of using cool whip - but actually this gives a little more heaviness and works well here).
In another bowl, get the espresso mixture mixed up. (Don't add the lady fingers to this mixture yet).
Make the whipped cream - add all ingredients to a mixer (pro tip: keep the bowl and whisk attachment in the fridge for a few minutes before you make this). Turn mixer on high until stiff peaks form.
Now to build the trifles. Get two piping bags - or in my case, ziplock bags. One for the filling and a second bag for the whipped cream. I have tried to use a spoon to fill the wine glasses - and the rims get filling all over them and they just don't look as clean and sharp. (I use plastic wine glasses for quick clean up. Mason jars look cute too!) Fill the bags and cut the tip so you can control how much filling and cream come out.
Take two lady fingers and quickly dunk in the espresso mixture (these are soft so they absorb very quickly!) add to the bottom of the trifle. Next layer the filling. (Start off modest as you don't want to run out) Then after filling, another two dunked lady fingers, then a little more filling, then top with the fresh whipped cream.
Take your microplane or grater and make it rain dark chocolate (zest) over the tops.
I cover each individually with cellophane or foil and keep in the fridge up to 2-3 days to enjoy! These need time in the fridge to build flavor and texture before serving.
Enjoy!
XOXO, Chef Em
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