Here is a recipe I recently tried for a "girls night out" dessert, with rave reviews.
Warning: it is rich and decadent. Proceed with caution. ;)
I have a beautiful Trifle bowl and wanted an excuse to use it again. Who doesn't love Tiramisu, and especially when it's easily layered into this beautiful version. A touch of coffee liqueur, such as Kahlua makes it extra yummy. Another thing I like about this recipe is that unlike classic Tiramisu, there are no raw eggs and the ingredients aren't quite so expensive. Your guests will love it just the same, maybe even better.
Anchor Hocking Presence Trifle Bowl
When serving, use a LONG handled large serving spoon and go straight down to get a little of each layer in every serving.
As with many trifle recipes, you make this ahead and let it hang out in the refridgerator for awhile. It gives the flavors a chance to get to know each other.
Here is my adaptation from a Pampered Chef (R) recipe:
Complete Elegant Regency Line 5-Piece Flatware Serving Set, Utensil Serving Set, Buffet Banquet Serving Spoons, Serving Forks, 18/8 Gauge Stainless Steel
TIRAMISU BROWNIE TRIFLE
1 pkg.(18-21 oz) fudge brownie mix (plus ingred. to make it)
2 containers (16 oz) frozen whipped topping, thawed
1 cup of mini dark chocolate chips
**1/2-1 cup of Kahlua (R), divided
1/2 cup of water
3 tablespoons instant coffee granules
2 pkg.(8 oz each) cream cheese, softened
2 pkg (3.3 oz) vanilla instant pudding/pie filling
Preheat oven to 375 deg. Grease or line with parchment paper, a 9x13 inch baking pan. Prepare and bake brownie mix according to package directions for "cake like" brownies.
Set aside to cool completely.
Meanwhile for filling; combine 1/2 cup coffee liquor, water and instant coffee in a small bowl, stir until dissolved. Set aside.
In a 4 quart mixing bowl, whisk cream cheese until smooth. Gradually add coffee mixture to cream cheese, whisk until smooth. Add pudding mix to cream cheese mixture; whisk until mixture begins to thicken. Set aside 3/4 cup of the whipped topping and fold in the rest with the filling mixture. Set aside.
Paper Products Bev.nap 1 Cocktail Away
When brownies are cool, carefully brush the top evenly with approximately 1/2 cup of Kahlua (R). Then cut the pan into 12 equal squares. Carefully lift out each square, and on a cutting board, cut each of those into thirds, then each strip into thirds or fourths. Your goal is to have small even cubes to layer in the trifle bowl.
To assemble the trifle, place one third of the brownie cubes into the bottom of the trifle bowl. Spoon one third of the filling evenly over the brownie cubes, smooth with a spoon or spatula. Sprinkle 1/3 cup of the dark chocolate chips evenly over the filling.
Repeat layers two more times. On the third sprinkle of chocolate chips, save out about half of it. Then on the very top, spoon plain whipped topping and scatter remaining dark chocolate chips on top of that as a garnish.
Cover the trifle bowl and chill from 1 hour to overnight. Keeps, covered, in refridgerator for up to several days.(as IF there will be leftovers!) This is very rich, serve a cold or hot drink with it.
Yield 20 servings. (that's what the recipe says, but obviously know one will know how many, it'll be our little secret) (wink)
Boston Warehouse Dessert Excuses Cocktail Plate Set
** To make a substitution for coffee liqueur, combine 3/4 cup water, 3/4 cup sugar, 2 tbsp. instant coffee granules and 1 tsp rum extract. microwave on high for 2/3 minutes until sugar is dissolved. chill before using.
making your life a little sweeter,
Liz
The Party Hostess Diva
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