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Triflemisu Recipe

Triflemisu Recipe

Biscotti, ladyfingers, crème fraiche, fruit, nuts and coffee liqueur can be combined to make a cross between trifle and tiramisu.

Yield: 
6 servings
Ingredients: 

1 recipe sweetened crème fraîche
1 recipe chocolate-espresso mini biscotti (see below)
6 lady fingers
Assorted fruit such as star fruit, blueberries, raspberries and strawberries
1 cup sliced almonds
6 shot glasses, each containing 2 tbsp coffee liqueur
Small bowl mint sprigs

Chocolate-Espresso Mini Biscotti
4 tbsp unsalted butter, softened
1/4 cup granulated sugar
1/4 cup corn syrup
1 oz. bittersweet chocolate, melted
1 cup all-purpose flour
1/4 cup cocoa powder
1/2 tbsp baking soda
Pinch salt

Instructions: 

Guests add their own combo of fruit, nuts and lady fingers to sweetened crème fraîche, then mix in shots of coffee liqueur. Make the crème fraîche a day ahead.

Chocolate-Espresso Mini Biscotti

Step 1: Preheat oven to 350ºF. Cream together first four ingredients. In a separate bowl, sift together remaining ingredients. Add dry mixture to creamed mixture in two batches. Stir into a stiff dough, then knead with hands after second addition.

Step 2: Divide dough into two pieces and roll each piece into a 1" diameter log. Place logs on a parchment paper-lined baking sheet about 4" apart. Bake 20 minutes.

Step 3: Remove from oven (but leave oven on) and let cool about 10 minutes. Cut into 1/2" thick slices (you should have about 30 slices.) Spread slices slightly apart on baking sheet.

Step 4: Return partially cooked dough to oven for 5 minutes. Remove from oven and cook. Can be stored in sealed container for up to one week.

For an unsweetened crème fraîche option, try this Crème Fraîche Recipe.

Photographer: 

Yvonne Duivenvoorden

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