Decadent tiramisu chocolate trifle layers soft ladyfingers with sweetened mascapone cheese and drizzled with a rich coffee caramel ganache.
My 100th blog post has been on my radar for several weeks now. I thought about doing something special like bake a big fabulous eight layer cake or something. But I am not a prolific baker, my free time is stretched thin as it is, and I could just see all those layers stressing me out and the whole situation going south real fast. That and the husband and I don’t need a whole cake tempting us from the kitchen counter. No really, we don’t. The season for wearing white is closing in and my post-birthing hips still look a bit snug in my white dress pants.
Then I thought eh, maybe I shouldn’t make a big deal out of it. It’s no different than when I turned 30. Everyone makes a big deal about it and then the day came and went and I still don’t feel any different than a twenty-nine-year old. And would you believe two weeks ago I got carded in the liquor store? I wanted to reach across the counter and kiss that clerk with the bad comb over.
Then last week – somewhere in between washing, feeding, and putting Little Tot to bed, cooking dinner, cleaning up the kitchen, making bottles, making lunches for the next day, ironing work clothes – I found I had a few minutes to just sit, have a cup of hot tea, and actually look at a cooking magazine. Nevermind that the magazine was from Christmas and I had yet to crack the cover.
During those few precious minutes I found this ooey, gooey, yummy tiramisu trifle tucked among the pages. I only needed to pick up a few ingredients, it was something I could scale down for two people, and who wouldn’t want to eat chocolate caramel ganache? Call it divine intervention or call it hungry – this was going to be my 100th blog post.
Don’t let the coffee caramel ganache scare you. Just keep a close eye on your sugar once you turn the heat up to medium high and bring it to a boil. Trust me, once it starts to brown it goes really quickly. If you don’t make caramel a lot, then you don’t need to try and do this and sauté green beans at the same time. Which is what I did the first go around. And I ended up with burnt caramel stuck to the bottom of my pan. The second go round I stayed focused and it went much smoother.
This dessert is decadently rich. You have been warned.
Tiramisu Chocolate Trifle with Coffee Caramel Ganache
- 1/2 cup sugar
- 2 tablespoons water
- 2 tablespoons light corn syrup
- 1/2 teaspoon kosher salt
- 1/2 cup milk chocolate chips
- 1/2 cup semisweet chocolate chips
- 1/4 teaspoon instant coffee granules divided
- 3/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- 8 ounces mascarpone cheese or whipped cream cheese softened
- 2 tablespoons sugar
- 2 tablespoons marsala wine
- 1/2 teaspoon instant coffee granules
- 1 package 7 oz. ladyfinger cookies, torn into bite-sized pieces
- 1/4 cup pine nuts – toasted
- Whipped cream optional
- In a medium bowl, combine milk chocolate and semisweet chips with 1/4 teaspoon of coffee granules. Set aside.
- In a medium saucepan, combine sugar, water, corn syrup and kosher salt. Heat mixture until sugar dissolves, about 3-5 minutes. Increase the heat to medium high. Boil mixture, stirring frequently, until it turns to a dark amber color, about six minutes total. Whisk cream and butter into caramel (don’t be alarmed as it will bubble rapidly) until butter is melted and mixture returns to a boil.
- Pour caramel over chocolate mixture and do not stir. Let sit for one minute. Whisk in vanilla. Allow ganache to cool to room temperature, stirring occasionally.
- In the meantime, whisk mascarpone or cream cheese, sugar, Marsala, and instant coffee in a bowl until smooth.
- In a trifle dish or tall glass, layer ganache, cheese, ladyfingers, and pine nuts. Repeat layering, then drizzle with additional ganache and a dollop of whipped cream.