Almond Biscotti Tiramisu Trifle

Allergens

Egg, Dairy

Ingredients

• 12 ladyfingers 1 cup strong espresso, cooled 3 large egg yolks 1/4 cup granulated sugar 8 oz mascarpone cheese 1/2 cup heavy cream 1 tsp pure vanilla extract 1 cup almond biscotti, roughly chopped

Instructions

1. In a shallow dish, soak the ladyfingers in the cooled espresso until softened, about 30 seconds on each side.
2. In a heatproof bowl, whisk together egg yolks and sugar. Set over a double boiler and whisk constantly until the mixture thickens and reaches 160°F (71°C) on an instant read thermometer, about 4 minutes. Remove from heat and whisk until cooled to room temperature.
3. In a separate bowl, beat mascarpone cheese with vanilla extract. Fold in the cooled egg yolk mixture until fully combined.
4. In another bowl, whip heavy cream to soft peaks. Gently fold into the mascarpone mixture.
5. To assemble, place one layer of soaked ladyfingers in a trifle dish, breaking them to fit snugly. Top with half of the almond biscotti.
6. Spread a third of the mascarpone cream over the biscotti and ladyfingers. Repeat with another layer of soaked ladyfingers and remaining biscotti.
7. Finish by spreading the remaining mascarpone cream on top. Chill for at least 4 hours or overnight.

Chef’s Insight

Make sure to use strong espresso for the best flavor.

Notes

This recipe can be easily doubled for larger gatherings.