By Pets'R'us on May 06, 2003
Photo by Marg (CaymanDesigns)
Photo by Marg (CaymanDesigns)
"Very easy to put together. This is trifle, and not the same as the Tiramisu dish we all know. A high dish will give you three layers, in a low dish you will probably end up with two. The recipe I found in a magazine, the recipe there uses 2 cups of custard but I like to use three, it is really to taste. Here in the Netherlands we can buy the custard ready made in cartons (vanille vla) If that is not the case in your part of the world you will have to make the custard or use a vanilla instant pudding."
Serving Size: 1 (107 g)
Servings Per Recipe: 8
"If someone asks you to bring a dessert, this is the one you want to bring! I had some Instant Bird's Custard in the house (British convenience food) and a chocolate marble loaf cake from the supermarket (these things have an amazing shelf life and are always there when you need them). I made up some good strong instant coffee (Taster's Choice chocolate flavored coffee), and the whole thing took me about 10 minutes to put together, maybe even less. My coffee loving hosts were in ecstasy!"
"A really great recipe that goes down a treat. Very simple to make. I changed the trifle sponge to Ameretto biscuits for flavour which really worked well. Can you please just use one system for measurements?"
"This is an absolutely beautiful dessert. It is wonderful to look at and even more lucious to eat. This will be the hit of the dessert table!"
"And this is the best recipe I have made this several times"
"Excellent. I used only 3 oz of Amaretto and it was perfect. 6 oz would have been way to strong. Also, I used a bowl that was about 12" in diameter, so I needed about 4 cups of custard and 12 oz of lady fingers. Everyone really enjoyed it. Next time I'm going to try using the recipe for the mascarpone substitute to try and cut the cost a bit."
"The taste of this was wonderful, but I followed it to the letter using vanilla custard from Sainsbury's with the marscapone, and it just didn't set. So here I m with company coming on New Year's Day, and an unset desert. I figured 24 hours was enough time. Even though I agree it's delicious, I will not be making this again."
"Wonderful!!! I think that I used a bit too much of the coffee/liquor mixture though.... I thought that it would all absorb in but I got carred away. That is the only thing that I would be careful of, but the flavors came out wonderful!!"
"I learned elsewhere that you can actually buy instant expresso powder for these type recipes..."
"I agree with rosslare that this doesn't compare to real tiramisu in my opinion. It was easy to put together although I had to do some Bird's custard and then cool in an ice bath before I could put the custard together. My guests loved this dish but I didn't really care for it. I ended up needing less sponge cake fingers, but twice as much coffee mixture. I used 3 cups of custard."
"Wow. This was so easy to make and so delicious. I didn't have any amaretto, but I used a little bit of almond flavoring to compensate. This made a huge trifle; next time I will halve the recipe since there are only two of us. :-)"
"Yummy trifle. The coffe in this needs to be really strong, I used 2 tbs instant coffe for the 300ml amount, and it was about right. I feel that in this recipe, mascarpone really needs to be used, not any substitutes. I used 2 cups of custard and felt that was enough. I did also lightly sweeten the custard and mascarpone mixture, to our tastes. This really was a good recipe, sort of lighter and blander version of original tiramisu. The only reason I could not rate this higher was, that we are real tiramisu fans and nothing can compare to the sinfully rich, full texture of it, in our minds. This is still highly recommended."
"A lovely dessert! I wasn't able to find mascarpone so I used Recipe #28620 to make a substitute. I also used 3 cups of vanilla instant pudding instead of the custard. Because I was going to be serving it to children as well as adults I cut the amaretto back to 3 oz. and increased the coffee amount by 3 oz. to make up for it. I felt this was a nice balance as there was still an amaretto flavor present but it wasn't so strong that the children couldn't enjoy it too. I was a little heavy handed with the grated dark chocolate but no one seemed to mind. Hehe! Thanks for sharing this terrific dessert recipe Pets!"
"I tried this recipe last year for a function at my in-law's, and they are demanding I make it again this year. They are still talking about it! One family member doesn't usually eat desserts, but she loves this! It looks so pretty in the trifle bowl. The toasted almonds make it super!"
"I wish I could give this more than five stars! It deserves at least ten. I used pudding instead of custard and had to substitute the mascarpone cheese with cream cheese and sour cream but it was still awesome. My dinner guests raved about the dessert and one of them is a pastry chef! No one would ever believe how easy this one was!"
"I have been looking for a Tiramisu recipe, without raw eggs, and this is a winner. Thanks for posting this."
"I made this trifle with Bev's Trifle Custard #59865 and it was delicious! I ended up using all of the custard and 2 7oz. pkgs. of savoiardi biscuits and made a 4-layer trifle. Everyone enjoyed it at the party last night! Thank you!"
"A very luxurious dessert worthy of a special occasion. I used ready-made custard from the supermarket. I think this would also be yummy made with other liqueurs such as Grand Marnier, Irish Mist, or Godiver. Thanks Pets'R'us!"
"There is a question in my mind as to quite where the boundaries lie in use of terms to define dishes. In this case: trifle. What, actually, can one say is and is not a trifle. Layering is important and yet somehow this recipe does not seem to me to be quite "a trifle"! It looks lovely on paper and tryable but is it a trifle? What is missing.....is fruit in the layering. I'd be interested in anyone else's thoughts on this. The trifle evolved out of eggy, creamy dishes through addition of the cakey bottom bit soaked in booze AND the addition of a fruit layer. It continues to evolve, but at what point of stretching it does it become something completely different? "