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Tiramisu Eggnog Trifle: too many flavors?

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Below is a link to this recipe on Epicurious. I want to use my new trifle bowl, and I like the idea of an "eggnog" dessert, but is there too much going on here? Can it be tiramisu and eggnog at the same time? 3 liquors, nutmeg, chocolate espresso...should I leave out something? I want to taste the rum and nutmeg.

If I make it, I'll make my own cake. Would you recommend lady fingers (genoise) or just pieces of pound cake? or something else?

And...anyone made those leaves before? Hard, easy?

Many thanks

Link: http://www.epicurious.com/recipes/rec...

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    1 wiener hound

    Danna:
    Below is a recipe that my wife brought home from an Alpha Group ( nothing to do with our Jim Leff, that I know of, Alpha is a group of people asking questions about Jesus Christ and Christianity. They are really chowhounders at heart, because at each meeting they have a dinner and one time they had this dessert. I have personally tried it several times even to tongueing the bowl Arf! Arf!. I have not tried the eggnog-tiramisu recipe but I agree with you intuition that it is too much in one bowl. Do not mix your Alpo and your Kibbles & Bits
    Let me know if you like it

    A Trifle Tiramisu
    2 tablespoons instant coffee granules
    1 1/2 cups water
    4 cups low-fat milk
    2 packages (3.9 ounces each) instant devil's food chocolate pudding mix, see cook's note
    1 package (8 ounces) light cream cheese at room temperature
    24 ladyfingers (two, 3-ounce packages)
    3/4 cup (8 ounces) semi-sweet mini chocolate chips
    1 carton (12 ounces) reduced-fat, nondairy whipped topping, such as Cool Whip
    1/2 teaspoon cocoa powder for garnish
    Pour the coffee granules into a glass measure with the water. Microwave, uncovered, on high, 1 minute. Let the coffee stand in the microwave while proceeding with the recipe.
    Place the milk, pudding mix and cream cheese in the large bowl of an electric mixer. Mix on medium speed until well-blended. Set aside.
    Split the ladyfingers in half lengthwise. Place half of a package, cut side up, in the bottom of a trifle bowl or glass bowl with a 16-cup capacity. Drizzle one-fourth of the coffee mixture evenly over the ladyfingers. Spread about one-fourth of the pudding mixture over the ladyfingers. Spread one-fourth of the whipped topping over the pudding. Sprinkle one-fourth cup of the chocolate chips over the topping.
    Repeat these layers 3 more times, ending with whipped topping. Sprinkle the cocoa evenly over the whipped topping to garnish. Cover with plastic wrap, and refrigerate at least 6 hours (or up to 24 hours) to let the flavor develop. Serve in dessert bowls.
    Serves 12.
    Cook's note: If you're serving adults only, you can substitute 1/2 cup of coffee liqueur, such as Kahlua, for 1/2 cup of the instant coffee. Mix it with the coffee in step 3. Be sure to buy instant pudding (the no-cook variety).
    Nutrition values per serving: 349 calories (37 percent from fat), 14 g fat (10 g saturated), 48 g carbohydrates, 2 g fiber, 7 g protein, 42 mg cholesterol, 517 mg sodium.
    Margie’s notes:
    -I don’t have a trifle dish so I use my glass cake pedestal. The lid can be turned over and anchored in the pedestal which is also turned over. I put 16 cups of water in the lid first to make sure the recipe would fit.
    -Devil’s food instant pudding mix can be found at Wal-Mart.
    -Also at Wal-Mart, Lady Fingers are on a table in the bakery department.
    -I use a 16 oz container of reduced fat Cool Whip.
    1st revision use the new French Vanilla flavor Cool Whip rather than regular.
    -I’ve tried it with and without Kahlua. I prefer the Kahlua!

    1. 1
      1 wiener hound

      Danna:
      Below is a recipe that my wife brought home from an Alpha Group ( nothing to do with our Jim Leff, that I know of, Alpha is a group of people asking questions about Jesus Christ and Christianity. They are really chowhounders at heart, because at each meeting they have a dinner and one time they had this dessert. I have personally tried it several times even to tongueing the bowl Arf! Arf!. I have not tried the eggnog-tiramisu recipe but I agree with you intuition that it is too much in one bowl. Do not mix your Alpo and your Kibbles & Bits
      Let me know if you like it

      A Trifle Tiramisu
      2 tablespoons instant coffee granules
      1 1/2 cups water
      4 cups low-fat milk
      2 packages (3.9 ounces each) instant devil's food chocolate pudding mix, see cook's note
      1 package (8 ounces) light cream cheese at room temperature
      24 ladyfingers (two, 3-ounce packages)
      3/4 cup (8 ounces) semi-sweet mini chocolate chips
      1 carton (12 ounces) reduced-fat, nondairy whipped topping, such as Cool Whip
      1/2 teaspoon cocoa powder for garnish
      Pour the coffee granules into a glass measure with the water. Microwave, uncovered, on high, 1 minute. Let the coffee stand in the microwave while proceeding with the recipe.
      Place the milk, pudding mix and cream cheese in the large bowl of an electric mixer. Mix on medium speed until well-blended. Set aside.
      Split the ladyfingers in half lengthwise. Place half of a package, cut side up, in the bottom of a trifle bowl or glass bowl with a 16-cup capacity. Drizzle one-fourth of the coffee mixture evenly over the ladyfingers. Spread about one-fourth of the pudding mixture over the ladyfingers. Spread one-fourth of the whipped topping over the pudding. Sprinkle one-fourth cup of the chocolate chips over the topping.
      Repeat these layers 3 more times, ending with whipped topping. Sprinkle the cocoa evenly over the whipped topping to garnish. Cover with plastic wrap, and refrigerate at least 6 hours (or up to 24 hours) to let the flavor develop. Serve in dessert bowls.
      Serves 12.
      Cook's note: If you're serving adults only, you can substitute 1/2 cup of coffee liqueur, such as Kahlua, for 1/2 cup of the instant coffee. Mix it with the coffee in step 3. Be sure to buy instant pudding (the no-cook variety).
      Nutrition values per serving: 349 calories (37 percent from fat), 14 g fat (10 g saturated), 48 g carbohydrates, 2 g fiber, 7 g protein, 42 mg cholesterol, 517 mg sodium.
      Margie’s notes:
      -I don’t have a trifle dish so I use my glass cake pedestal. The lid can be turned over and anchored in the pedestal which is also turned over. I put 16 cups of water in the lid first to make sure the recipe would fit.
      -Devil’s food instant pudding mix can be found at Wal-Mart.
      -Also at Wal-Mart, Lady Fingers are on a table in the bakery department.
      -I use a 16 oz container of reduced fat Cool Whip.
      1st revision use the new French Vanilla flavor Cool Whip rather than regular.
      -I’ve tried it with and without Kahlua. I prefer the Kahlua!

      1. I've not made that but I have done chocolate leaves many times. They are easy. I find that they look best if you paint the under side of the leaf with the chocolate, chill until firm and then pull off the leaf.

        1. The idea of coffee and eggnog doesn't sound like an appealing combination to me.

          4 Replies
          1. re: Funwithfood

            I'm thinking about making the recipe as is EXCEPT...leaving out the espresso powder entirely, making just a simple syrup instead, and then substituting Grand Marnier for the Kahlua. Seems that orange would be a better compliment to bourbon and nutmeg than coffee. What do you think?

            I've also decided (I think) to use basic yellow butter cake cut in strips instead of lady fingers. That should need less soaking anyway.

            1. re: danna

              Ladyfingers look more elegant, but it depends what your'e shooting for.

              I think eggnog with *one* type of liquor (bourbon usually added to eggnog?) would be nice--basically an "eggnog" trifle--with PLENTY of nutmeg to carry the theme. Then, garnish with *white* chocolate leaves instead (and a little mint just for color).

              1. re: danna

                I made the thing just as I noted above. I made a double batch of the yellow cake for my coconut layer cake, cut it in strips. I don't think you could have seen lady fingers the way it turned out anyway. I merely brushed the cake w/ a mixture of 2 Tbs water, 2 tbas sugar, 3 T rum and 3 T grand marnier.

                It was really good, in a decadent way, and with the chocolate leaves was a massive hit with the x-mas eve crowd. Even so, I doubt I'll make it again, it was SOOOO terribly rich. I felt guilty about how popular it was, because my Mom's German Choc cake, which is a work of art and requires so much more knowledge and effort than a big bowl of booze and goo, was barely touched.

                thanks all for the opinions

              2. re: Funwithfood

                Eggnog and Kahlua actually go quite well together, I've also had a good Creme Caramel/Flan made with a Kahlua sauce.