Judy's Tirimasu



Judy's Tirimasu

This recipe makes a full 3 quart trifle dish. If you want a smaller portion half the recipe.

1. Prepare a zabliogne

1/4 cup sugar
6 egg yolks
1/4 cup Kahlua
1/2 teaspoon vanilla

In a double boiler with water just a boiling temp whisk the items together. Keep whisking and cooking for at least 30 minutes and until it thickens to the same consistency as whipped cream. Remove from stove and set aside to cool to room temperature.

3 pkgs lady fingers (36 count)
1 lb mascarpone cheese
1/4 cups sugar
2 tablespoons Cognac.
3 cups heavy cream
2 cups thick espresso or very strong coffee. I used coffee which was 3 scoops of coffee to one cup of water
1/2 cup Kahlua
1/4 cup of shaved dark chocolate

2.Mix the Kahlua with the coffee and set aside to cool at room temperature

3.Whisk together the mascarpone cheese, sugars and cognac until smooth. I actually used a mixed on low. Now whisk in your zabliogne.

4.Whip the 3 cups of heavy cream sweetening it lightly and adding a teaspoon of vanilla.

5.Add the cheese mixture into the whipped cream and mix. on low.

6.Pour your coffee mixture into a shallow pan such as a pie tin.

7.Dip your lady fingers in the coffee mixture a few at a time to a count of 2 and place them in the bottom of the trifle bowl. Make sure you have a good layer , you can cut some in half to make them fit around the edges.

8.Layer your whipped cream/cheese/zabliogne mixture on top of the ladyfingers.

9.Sprinkle with some of the shaved chocolate.

Repeat steps 7,8, and 9 until you have filled the bowl ending with the whipped mixture. Give it a good sprinkle of the shaved chocolate and refrigerate for 8 hours or more.


Cruise cutie

=yeah ...=lolgang NO FOOLING!!.. I just got it off my arse!!..:grin thanks so much.I am keeping these at hand.....:)..Joanne