Strawberry Chocolate Tiramisu Trifle

If you want to add more Mediterranean recipes to your repertoire, Strawberry Chocolate Tiramisu Trifle might be a recipe you should try. This recipe makes 15 servings with 242 calories, 4g of protein, and 16g of fat each. For 77 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. It is perfect for Mother's Day. If you have marsala wine, salt, granulated sugar, and a few other ingredients on hand, you can make it. This recipe from Completely Delicious has 46 fans. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 26%. If you like this recipe, take a look at these similar recipes: Strawberry Tiramisu Trifle, Strawberry Tiramisu Trifle, and Strawberry Tiramisu Trifle.

Servings: 15

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat the heavy whipping cream in the microwave for about 30 seconds. Put the chocolate chips in a bowl and pour the hot cream on top. Let sit for about 3 minutes, then stir until smooth. Set aside.Place the sugar, marsala wine, egg yolks, salt and espresso in a heatproof bowl. Place the bowl over a saucepan of barely simmering water, making sure the bottom of the bowl does not touch the surface of the water. Whisk the mixture constantly until it becomes pale and thick, about 5-7 minutes (an instant-read thermometer should read 170 degrees). Remove from heat and whisk in the melted chocolate.Cool chocolate zabaglione over an ice bath until it reaches room temperature. Alternately, you can chill it in the fridge for about 30 minutes. Once cooled, whisk the mascarpone cheese into the chocolate zabaglione in 3 additions.Whip the heavy whipping cream and granulated sugar to soft peaks. Stir in the vanilla. In a medium bowl, toss together the sliced strawberries and sugar and let sit for about 10 minutes until the strawberries have released their juices.To assemble, place a single layer of cut ladyfingers in the bottom of a trifle bowl. Top with half of the strawberries. Spoon half of the chocolate zabaglione mixture on top, followed by half of the whipped cream. Repeat.Chill in the fridge for 1-2 hours before serving. Just before serving, top with powdered sugar, cocoa powder or chocolate shavings, if desired. Trifle is best if consumed within 2 days.

 

Step by step:

1. Heat the heavy whipping cream in the microwave for about 30 seconds.

2. Put the chocolate chips in a bowl and pour the hot cream on top.

3. Let sit for about 3 minutes, then stir until smooth. Set aside.

4. Place the sugar, marsala wine, egg yolks, salt and espresso in a heatproof bowl.

5. Place the bowl over a saucepan of barely simmering water, making sure the bottom of the bowl does not touch the surface of the water.

6. Whisk the mixture constantly until it becomes pale and thick, about 5-7 minutes (an instant-read thermometer should read 170 degrees).

7. Remove from heat and whisk in the melted chocolate.Cool chocolate zabaglione over an ice bath until it reaches room temperature. Alternately, you can chill it in the fridge for about 30 minutes. Once cooled, whisk the mascarpone cheese into the chocolate zabaglione in 3 additions.Whip the heavy whipping cream and granulated sugar to soft peaks. Stir in the vanilla. In a medium bowl, toss together the sliced strawberries and sugar and let sit for about 10 minutes until the strawberries have released their juices.To assemble, place a single layer of cut ladyfingers in the bottom of a trifle bowl. Top with half of the strawberries. Spoon half of the chocolate zabaglione mixture on top, followed by half of the whipped cream. Repeat.Chill in the fridge for 1-2 hours before serving. Just before serving, top with powdered sugar, cocoa powder or chocolate shavings, if desired. Trifle is best if consumed within 2 days.

Nutrition Information:

covered percent of daily need