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Espresso Trifle
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Diplomate-espresso-209.jpg
PT1H30M
PT15M
PT5H45M
Prepare the Espresso coffee or strong coffee.In the blender, beat the egg yolks and icing sugar at high speed until the mixture thickens; add the cheese and the Amaretto syrup.Let the gelatine rise 3 minutes in the orange juice and melt in the double boiler; pour into the egg yolk and cheese mix; add the orange peel.Place in the freezer for 5 to 6 minutes.Beat the Carnation 2% evaporated partly skimmed milk until firm and add to the mix.Soak two lady fingers in the cold sweetened coffee.Place on lady finger on the bottom of a cup; cover with the mix and sprinkle with a little cocoa.Add the other lady finger and repeat the operation.Cover and refrigerate 4 hours or more.
12
Metro
4
2
5
3
1/2 cup (125 mL) espresso coffee or strong coffee
5 egg yolk
1 cup (250 mL) icing sugar
2 cups (500 mL) cream cheese
1/4 cup (60 mL) amaretto syrup, optional
2 Tbsp. (30 mL) unflavoured gelatin
1/2 cup (125 mL) orange juice
zest of 1/2 an orange
1 can (385 mL) 2% evaporated partly skimmed milk, very cold
22 lady fingers
2 tsp. (10 mL) granulated sugar
1/4 cup (60 mL) regular cocoa powder
Espresso Trifle
12
servings
1:30
Preparation
0:15
COOKING
5:45
TOTAL TIME
Ingredients
-
1/2 cup
(125 mL)espresso coffee or strong coffee
-
5
egg yolk
-
1 cup
(250 mL)icing sugar
-
2 cups
(500 mL)cream cheese
-
1/4 cup
(60 mL)amaretto syrup, optional
-
2 Tbsp.
(30 mL)unflavoured gelatin
-
1/2 cup
(125 mL)orange juice
-
zest of 1/2 an orange
-
1 can
(385 mL)2% evaporated partly skimmed milk, very cold
-
22
lady fingers
-
2 tsp.
(10 mL)granulated sugar
-
1/4 cup
(60 mL)regular cocoa powder
Preparation
Prepare the Espresso coffee or strong coffee.
In the blender, beat the egg yolks and icing sugar at high speed until the mixture thickens; add the cheese and the Amaretto syrup.
Let the gelatine rise 3 minutes in the orange juice and melt in the double boiler; pour into the egg yolk and cheese mix; add the orange peel.
Place in the freezer for 5 to 6 minutes.
Beat the Carnation 2% evaporated partly skimmed milk until firm and add to the mix.
Soak two lady fingers in the cold sweetened coffee.
Place on lady finger on the bottom of a cup; cover with the mix and sprinkle with a little cocoa.
Add the other lady finger and repeat the operation.
Cover and refrigerate 4 hours or more.
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
