Lemon Tiramisu Trifle Recipe 445 Recipes

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LIMONCELLO TRIFLE



Limoncello Trifle image

This is my spin on of one of my favorite desserts: tiramisu. You may know that I love anything lemon, so I thought it would be fun to give a lemony twist to tiramisu. I use ladyfingers just like you do in tiramisu, but I soak them in a limoncello simple syrup and layer them with Meyer lemon curd and a vanilla bean mascarpone cream.

Provided by Kardea Brown

Categories     dessert

Time 4h35m

Yield 9 servings

Number Of Ingredients 13

5 large egg yolks
1 cup granulated sugar
1/2 cup fresh Meyer lemon juice (or use regular)
Pinch kosher salt
6 tablespoons unsalted butter, cut into small pieces
1 cup granulated sugar
1/2 cup limoncello
1 1/2 cups heavy cream
1/2 vanilla bean, seeds scraped
1/2 cup granulated sugar
One 8-ounce container mascarpone, at room temperature
One 7-ounce package ladyfingers (24 cookies)
Lemon peel curls, for garnish, optional

Steps:

  • Make the lemon curd: Bring a medium saucepan of 2 inches of water to a boil; place a bowl on top and reduce the heat to maintain a simmer. Whisk together the egg yolks, sugar, lemon juice and salt in the bowl. Cook, whisking constantly, until the mixture thickens, about 10 minutes. Remove the bowl from the double boiler and add the butter, stirring until it melts. Cover the surface of the curd directly with plastic wrap and place in the refrigerator to cool.
  • Make the simple syrup: Combine the sugar and 1 cup water in a small saucepan over medium-high heat. Simmer until the sugar dissolves, about 5 minutes. Remove from the heat and add the limoncello. Transfer to a shallow dish and refrigerate to cool.
  • Make the mascarpone cream: Combine the cream, vanilla bean seeds and sugar in a large bowl and beat with an electric mixer until soft peaks form. Add the mascarpone and beat until stiff peaks form.
  • Assemble the trifle: Dip each side of each of the ladyfingers in the limoncello simple syrup and arrange in a single layer in an 8-inch square baking dish. Top with half of the lemon curd and half of the mascarpone cream. Repeat the layers. Cover and refrigerate for at least 3 hours or up to overnight. Garnish with the lemon peel curls, if using.

LEMON TIRAMISU TRIFLE



Lemon Tiramisu Trifle image

Creamy, lemony layers are brightened by berries in this no-bake cross between tiramisu and trifle. Kids can assemble this treat with very little help.

Provided by Food Network Kitchen

Categories     dessert

Time 8h20m

Yield 6 to 8 servings

Number Of Ingredients 9

1/4 cup fresh lemon juice
1/4 cup granulated sugar
12-ounces cream cheese, softened
One 8-ounce jar prepared lemon curd
2 cups heavy cream
22 hard ladyfinger cookies
3 cups mixed raspberries and sliced strawberries
Powdered sugar, for garnish
Whipped cream, for serving

Steps:

  • In a small measuring cup, mix the lemon juice with the sugar and 1/4 cup water until the sugar is dissolved. Set aside.
  • Place the cream cheese, lemon curd and heavy cream in a food processor and process until smooth and a bit fluffy.
  • To assemble the tiramisu, place half the ladyfingers in the bottom of an 8-inch square baking dish, breaking a few to fit, and drizzle with half of the lemon syrup. Top with half the lemon cream and 1 cup mixed berries. Repeat the layers, using the remaining ladyfingers, syrup and lemon cream.
  • Cover with plastic wrap and chill at least 8 hours or overnight. Before serving, top with the remaining 2 cups of berries and dust with powdered sugar. Serve with whipped cream on the side.

TIRAMISU TRIFLES



Tiramisu Trifles image

Provided by Food Network Kitchen

Categories     dessert

Time 10m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Mix 1/2 pound mascarpone with 3 tablespoons sugar. Dip 12 ladyfingers in a mix of 3/4 cup espresso and 1 tablespoon rum. Layer the mascarpone and ladyfingers in glasses, breaking the cookies to fit, if necessary. Top with whipped cream and dust with cocoa powder.

LEMON TIRAMISU



Lemon Tiramisu image

I created this lemon tiramisu to please everyone in my family. It's a cross between cheesecake and tiramisu with a refreshing lemony flavor. Garnish with fresh berries if you have them on hand. -Monica Marolt, Willowick, Ohio

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 9 servings.

Number Of Ingredients 9

1 carton (8 ounces) mascarpone cheese
1 package (8 ounces) cream cheese, softened
1 package (3.4 ounces) instant lemon pudding mix
1 cup 2% milk
1 teaspoon lemon extract
2/3 cup lemon juice
3 tablespoons sugar
24 crisp ladyfinger cookies
2 teaspoons grated lemon zest

Steps:

  • Beat first 5 ingredients on medium speed until blended, 2-3 minutes (do not overbeat)., Whisk lemon juice and sugar in a shallow bowl until sugar is dissolved. Quickly dip 8 ladyfingers into lemon juice, allowing excess to drip off; place in a single layer in an 8-in. square dish. Spread a third of the mascarpone mixture over top. Repeat layers twice., Sprinkle with lemon zest. Refrigerate, covered, at least 2 hours before serving.

Nutrition Facts : Calories 350 calories, Fat 22g fat (12g saturated fat), Cholesterol 82mg cholesterol, Sodium 272mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 0 fiber), Protein 6g protein.

TIRAMISU TRIFLE



Tiramisu trifle image

Combine the decadent coffee and chocolate flavours of a tiramisu with a classic trifle for a crowd-pleasing dessert - it's a fuss-free finale to your dinner

Provided by Liberty Mendez

Categories     Dessert

Time 40m

Number Of Ingredients 16

300g shop-bought madeira or chocolate cake, cut into 3cm pieces
70ml coffee liqueur or madeira wine
250ml strong coffee, cooled
200g shop-bought sponge fingers
2 tbsp cocoa powder
500g fresh shop-bought custard
3 tbsp instant coffee granules
200g dark chocolate, finely chopped
100g salted butter, cubed and softened
2 egg yolks (freeze the whites for another recipe)
65g caster sugar
40ml marsala wine or coffee liqueur
150g mascarpone
200ml double cream
400ml double cream
2 tbsp dark brown soft sugar

Steps:

  • Arrange the cake pieces in the bottom of a large trifle dish, then drizzle over 20ml of the liqueur or madeira wine and set aside.
  • For the coffee crémeux, tip the custard and coffee granules into a large pan set over a medium heat and bring to the boil, stirring continuously. Put the chocolate in a large heatproof bowl and, when the custard is boiling, pour it over, whisking until the chocolate has melted and the mixture is smooth. Leave to cool for 5 mins until just warm, then whisk in the butter until well combined. Pour the crémeux over the cake layer in the dish and level with the back of a spoon. Chill for 1 hr until set.
  • Mix the remaining coffee liqueur or madeira with the cooled coffee in a shallow bowl. Dip the sponge fingers in the mixture for 5 seconds on each side, arranging them in a single layer over the set crémeux, then vertically against the side of the trifle dish. Keep chilled while you prepare the tiramisu filling.
  • Tip the egg yolks, caster sugar and marsala wine into a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn't touch the water, and beat with an electric whisk for 10 mins until pale and light. Put in the fridge to cool.
  • Meanwhile, in a separate bowl, beat the mascarpone and double cream together to soft peaks using an electric whisk. Gently whisk in the cooled egg yolk mixture until the filling is smooth and lump-free. Spoon the tiramisu filling over the sponge fingers in the trifle dish and chill for at least 30 mins.
  • Meanwhile, for the brown sugar cream, tip the double cream and brown sugar into a large bowl and beat with an electric whisk until the mixture holds soft peaks and can easily ripple off the spoon. Spoon dollops of the brown sugar cream over the tiramisu filling, then sift over the cocoa powder before serving. Will keep covered in the fridge for up to three days.

Nutrition Facts : Calories 554 calories, Fat 40 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein

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