Skip to content
METRO LogoMETRO Logo

Earn AIR MILES(R)
Reward Miles(TM).
Join
the program.

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Espresso Trifle https://www.metro.ca/userfiles/image/recipes/Diplomate-espresso-209.jpg PT1H30M PT15M PT5H45M
Prepare the Espresso coffee or strong coffee.In the blender, beat the egg yolks and icing sugar at high speed until the mixture thickens; add the cheese and the Amaretto syrup.Let the gelatine rise 3 minutes in the orange juice and melt in the double boiler; pour into the egg yolk and cheese mix; add the orange peel.Place in the freezer for 5 to 6 minutes.Beat the Carnation 2% evaporated partly skimmed milk until firm and add to the mix.Soak two lady fingers in the cold sweetened coffee.Place on lady finger on the bottom of a cup; cover with the mix and sprinkle with a little cocoa.Add the other lady finger and repeat the operation.Cover and refrigerate 4 hours or more.
12
4 2 5 3
1/2 cup (125 mL) espresso coffee or strong coffee 5 egg yolk 1 cup (250 mL) icing sugar 2 cups (500 mL) cream cheese 1/4 cup (60 mL) amaretto syrup, optional 2 Tbsp. (30 mL) unflavoured gelatin 1/2 cup (125 mL) orange juice zest of 1/2 an orange 1 can (385 mL) 2% evaporated partly skimmed milk, very cold 22 lady fingers 2 tsp. (10 mL) granulated sugar 1/4 cup (60 mL) regular cocoa powder
Espresso Trifle

Espresso Trifle

Rate this recipe
2 Votes
12
servings
1:30
Preparation
0:15
COOKING
5:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/2 cup
    (125 mL)
    espresso coffee or strong coffee
  • 5
    egg yolk
  • 1 cup
    (250 mL)
    icing sugar
  • 2 cups
    (500 mL)
    cream cheese
  • 1/4 cup
    (60 mL)
    amaretto syrup, optional
  • 2 Tbsp.
    (30 mL)
    unflavoured gelatin
  • 1/2 cup
    (125 mL)
    orange juice

  • zest of 1/2 an orange
  • 1 can
    (385 mL)
    2% evaporated partly skimmed milk, very cold
  • 22
    lady fingers
  • 2 tsp.
    (10 mL)
    granulated sugar
  • 1/4 cup
    (60 mL)
    regular cocoa powder
Imprimer ma sélection

Preparation

Prepare the Espresso coffee or strong coffee.

In the blender, beat the egg yolks and icing sugar at high speed until the mixture thickens; add the cheese and the Amaretto syrup.

Let the gelatine rise 3 minutes in the orange juice and melt in the double boiler; pour into the egg yolk and cheese mix; add the orange peel.

Place in the freezer for 5 to 6 minutes.

Beat the Carnation 2% evaporated partly skimmed milk until firm and add to the mix.

Soak two lady fingers in the cold sweetened coffee.

Place on lady finger on the bottom of a cup; cover with the mix and sprinkle with a little cocoa.

Add the other lady finger and repeat the operation.

Cover and refrigerate 4 hours or more.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.

Reserve your timeslot now!

Sorry, our online services are not available for this postal code. Please try another postal code or visit us in store.

Sorry, we encountered a problem.

Please try again later.