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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
1/2 cup (125 mL) espresso coffee or strong coffee 5 egg yolks 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
1 Vote
12
Espresso Trifle
1:30
Preparation
0:15
COOKING
5:45
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1/2 cup
    (125 mL)
    espresso coffee or strong coffee
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  • 5
    egg yolks
  • 1 cup
    (250 mL)
    icing sugar
  • 2 cups
    (500 mL)
    cream cheese
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    125 - 150 g, SELECTED VARIETIES

  • 1/4 cup
    (60 mL)
    amaretto syrup, optional
  • 2 Tbsp.
    (30 mL)
    unflavoured gelatin
  • 1/2 cup
    (125 mL)
    orange juice
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    SAVE UP TO $4.00
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    $3.99 ea.

    SELECTED VARIETIES

    BECEL OR IMPERIAL MARGARINE

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    680 g - 1.36 kg SELECTED VARIETIES


  • zest of 1/2 an orange
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  • 1 can
    (385 mL)
    2% evaporated partly skimmed milk, very cold
  • 22
    lady fingers
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    175 g SELECTED VARIETIES

  • 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.

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