Easter arrived really early this year, as did our lovely spring weather. Though I’m still seeing reports of snow storms from across our country, my daffodils are up and the lawn maintenance companies have all come knocking on our door. Easter occurred so early that it fell on the same weekend as my husband’s birthday and that meant that Easter dinner/dessert had to be combined with a birthday celebration.
I know this dessert looks super fancy and full of steps, but it really wasn’t that difficult to make. The great thing is that it can be made and refrigerated ahead of time and served with a flourish at the end of the meal. It’s a bit of a hybrid sort of dessert; I wasn’t sure what to call it because it’s messy like an Eton Mess, has dipped lady fingers like a Tiramisu, and is served layered in a trifle bowl. Whatever you call it, it’s a stunner of a dessert for that special occasion at your table. Believe me, the reaction you get when you place this trifle on the table is worth the time it took to make it!
Lemon Curd Mascarpone and Earl Grey Amaretto Tiramisu Trifle
- 1-1/2 cups (375 mL) sliced natural (skin-on) almonds
- 1 egg white
- 2 cups (500 mL) granulated sugar
- 12 egg yolks
- 4 tsp (18 mL) grated lemon zest
- 1 cup (250 mL) lemon juice
- 1 cup (250 mL) cold butter, cubed
- 1/3 cup (75 mL) amaretto liqueur
- 2 tbsp loose Earl Grey tea
- 18 ladyfinger cookies, (about 4 inches/10 cm long)
- 1 tub (475 g) mascarpone cheese
- 2 cups (500 mL) icing sugar
- 1 tsp (5 mL) vanilla
- 2-1/2 cups (625 mL) whipping cream 35%
MethodFor the Almonds - Toss almonds with egg white to coat; stir in 1/4 cup of the granulated sugar until well combined. Spread on parchment paper–lined rimmed baking sheet. Bake in 350 F oven, stirring several times, until light golden, about 12 minutes. Let cool.
For the Lemon Curd - In large heatproof bowl, whisk together egg yolks, 1-1/2 cups of the granulated sugar, the lemon zest and lemon juice. Place bowl over saucepan of simmering water; cook, stirring, until thick enough to coat back of spoon, about 12 minutes or take more time, if needed. Remove from heat; stir in butter, 1 tbsp at a time. Strain through fine- mesh sieve into clean bowl. Place plastic wrap directly on surface. Refrigerate until curd is thick enough to mound firmly on spoon, about 1 hour.
For the Ladyfingers - While lemon curd is chilling, in saucepan, cook remaining granulated sugar with 1/4 cup water and 2 tbsp Earl Grey tea over medium heat, stirring, until sugar is dissolved. Remove from heat; let cool completely. Stir in amaretto. Strain the tea and reserve liquid.
For the mascarpone - In large bowl, beat together mascarpone, icing sugar and vanilla until smooth. In separate bowl, beat 1-1/2 cups of the cream until stiff peaks form; fold into mascarpone mixture.
To Assemble: Begin by dipping the each ladyfinger entirely in the tea/amaretto liquid and placing it in the bottom of a trifle bowl. Repeat with more ladyfingers, arranging them so they fit together in a single layer:
Spread a layer of mascarpone over top of the ladyfingers: Spoon some of the lemon curd over top of the mascarpone cheese:Sprinkle some of the candied almond slivers and begin another layer:After you’ve built up the layers, top with whipped cream and the remainder of the candied almonds.