Toddy® Cold Brew System Recipes
Toddy® Tiramisu Eggnog Trifle
The only thing not to like about this decadent dessert is the calorie count, so we recommend not doing the math. Some things need to be enjoyed in their rich goodness a few times a year, and Toddy® Tiramisu Eggnog Trifle is one of them.
Ingredients
- 1 cup semisweet chocolate chips
- 1 1/3 cups plus 3 tablespoons sugar
- 1 3/4 cups water
- 1/4 cup plus 1 teaspoon dark rum
- 4 tablespoons brandy
- 12 large egg yolks
- 1/2 to 1 teaspoon ground nutmeg
- 4 (8-ounce) containers mascarpone cheese
- 2 cups heavy whipping cream
- 2 teaspoons vanilla extract
- 9 ounces cold brew coffee concentrate
- 4 1/2 tablespoons Kahlúa
- 48 crisp ladyfinger cookies
- 3-6 tablespoons cocoa powder
- Strawberries for garnish
Directions
Place cup of semisweet chocolate chips in food processor and and pulse until chips are your preferred consistency. Set aside.
Whisk 1 1/3 cups sugar, 1/4 cup water, 1/4 cup rum, 3 tablespoons brandy, egg yolks, and nutmeg in a metal bowl. Set bowl over a saucepan of simmering water. (Do not allow bottom of bowl to touch water.) Whisk constantly until mixture thickens and candy thermometer inserted into mixture registers 140°F for 3 minutes, about 5 minutes total.
Remove bowl from stove and whisk mascarpone, one container at a time, into warm custard until blended. Set aside.
Using an electric mixer, beat whipping cream, vanilla, 1 tablespoon brandy, and 1 teaspoon rum in a large bowl until cream holds peaks. Fold in mascarpone mixture. Set aside.
Bring 1 cup water to a simmer in a small saucepan. Remove from heat. Add 3 tablespoons sugar and cold brew coffee concentrate, and stir to dissolve. Once the sugar has fully dissolved, mix in the Kahlúa.
Gather everything you've prepared and your 14-cup trifle dish to assemble your delicious dessert. Spoon 2 cups of mascarpone mixture into the bottom of the trifle dish. Sprinkle 1/4 cup ground chocolate chips over mixture, making chocolate visible at sides of dish. Submerge 1 ladyfinger cookie in coffee mixture, turning to coat twice, then shake excess liquid back into pan. Place dipped ladyfinger cookie, sugared side down, into the mascarpone/chocolate chip layer.
Use enough ladyfinger cookies to go around the dish and mostly cover the mascarpone/chocolate chip layer. Feel free to break cookies to fill smaller spaces. Spoon 2 cups of mascarpone mixture on ladyfingers and repeat the rest of the previous steps three times. Use the remaining mascarpone mixture to cover the final layer of ladyfingers. Sift the desired amount of cocoa powder over the top, decorate with strawberries, and sprinkle the remaining ground chocolate chips on top. Cover and chill overnight.
Makes 16-18 servings
Delicious all year long
Smooth-drinking Toddy® Hibiscus Flowers Perennial Tea is as visually beautiful as it is tasty.
