Eggnog Triffle

By maredan

Ingredients

• For the Cherries
• * 4 cups frozen sweet cherries
• * 1 cup sugar
• * 2 sticks cinnamon
• * 2 tablespoons cornstarch
• * 3 tablespoons water
• For the Filling
• * 5 egg yolks
• * 1/2 cup sugar
• * 1/4 cup rum
• * 1 1/2 tablespoons lemon juice
• * 1 1/2 teaspoons nutmeg
• * 1 cup whipping cream
• * 1 tablespoon vanilla extract
• * 16 ounces mascarpone cheese
• For the Whipped Cream
• * 1 cup whipping cream
• * 2 teaspoons sugar
• * 1 tablespoon vanilla
• * 2 tablespoons brandy
• For the Soaking Liquid
• * 3/4 cup sugar
• * 3/4 cup water
• * 1/4 cup rum
• * 1 tablespoon vanilla
• * 1 package ladyfinger biscuits

Details

Servings 8

Preparation

Step 1

Directions
For the Cherries

1. Simmer fruit with sugar and cinnamon sticks for 20 minutes. Whisk cornstarch with 3 tablespoons cold water and stir into cherries. Remove cinnamon sticks and set aside.

For the Filling

1. Whisk egg yolks with sugar, rum, lemon juice and nutmeg over a pot of simmering water until doubled in volume.
2. Remove from heat. In a separate bowl, whip cream with vanilla. Whisk mascarpone into egg mixture and fold in whipped cream. Chill until ready to assemble.

For the Whipped Cream

1. Whip cream to soft peaks and add sugar and brandy and chill.

For the Soaking Liquid

1. Heat sugar, water, rum and vanilla until a simmer is reached. Cool to room temperature.

To Assemble

1. In a trifle dish or individual cups, dip ladyfinger biscuits in soaking liquid and line bottom of dish. Cover with one third of mascarpone filling and spoon one third of cherries. Repeat process two more times.
2. Top with whipped cream and garnish with chocolate shavings, if you wish. Chill until ready to serve.