Steph's Pick | Tiramisu Eggnog Trifle

Nov 19, 2010

Alright folks - you're in for a real treat today! I'll even go so far as to agree with what SkinnyJeans said on Twitter last night "Mouthgasm: Eggnog Triffle dessert w/ spice cake, rum, eggnog & chocolate chips." No joke people. This is one of the most amazing desserts I've had in a VERY long time.

First a little context...

Alan and I (along with my friend, Karis and her hubby) were treated to a night out downtown at the Orpheum Penthouse at Fresh & Easy's Holiday Party. It was FABULOUS! The great people, scrumptious food and getting out of the house combined to make a great evening.

I HAVE to start with a shout out to the fabulous people at Fresh
& Easy. I've been shopping Fresh & Easy for quite some time and love everything about this little marketplace. I was especially thrilled when they asked Scottsdale Moms Blog to host a product launch party - read about it here.

Now on to the recipe... because that's what you're waiting for, right?! Couple things to consider... Please note that because the party was hosted by Fresh & Easy - there are a number of Fresh & Easy ingredients (which could obviously be substituted if you don't live near a Fresh & Easy store). And lastly - I do not like eggnog.... one bit.... so for those who are skeptical know that I LOVED everything about this dessert :)

Tiramisu Eggnog Trifle

2 cups fresh & easy eggnog
2 8-oz containers room temperature mascarpone cheese
1 cup chilled whipped cream
2 tsp vanilla extract
1/4 cup instant espresso powder
3 tbsp sugar
1 fresh & easy spiced rum bundt cake, sliced 1/2" thick (you could obviously make this yourself)
1/2 cup semisweet chocolate chips, finely ground in processor

In a medium bowl, whisk together eggnog and mascarpone cheese. With an electric mixer, beat whipping cream until you have soft peaks. Add vanilla and mix for a few seconds. Fold in mascarpone mixture.

In a small saucepan, simmer 1 cup water, add sugar and espresso powder, remove from heat and stir until dissolved.

Place a layer of rum cake on the bottom of the trifle dish. Soak the rum cake with espresso mixture. Spoon a layer of eggnog mixture over rum cake until fully coated. Sprinkle even coat of chocolate chips. Repeat layers, finishing with eggnog mixture and chocolate chips.

Refrigerate for 4 hours or overnight.

Picture Credit: Food photo: SkinnyJeans iPhone. Candid Motherhood & Steph: Candid Motherhood's iPhone :)


Anonymous said...

I made this for Thanksgiving and I would recommend not using all the cheese and whipping cream mixture in the dish. It was very soupy. The flavor was great, but I would suggest using a 1/2 to 3/4 of the whipping cream mixture so that it will set up.

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