19 December 2011

Amarena Mascarpone Trifle


After a delectable meal, there's nothing more agreeable than to conclude it with an equally delicious dessert.   I think I am not alone on that.   It is an integral part of a meal, that if well-orchestrated, gives the conclusive effect on the whole eating experience.   The "run away there's cream in it" in me can even forget about desserts drowned in cream as long as the final piece to the gastronomic picture is scrumptious too. 

On a daily basis at home, I rarely prepare desserts because we usually stop at the fruits after a meal.  I only prepare this course when I cook an elaborate dinner.  So, after a labor-intensive, but rewarding dinner, I served this cream with dessert dessert with cream.  Maybe I am finally letting my hair down with all this dairy constraint hang up, but yes, I did eat a whole bowl of this scrumptious dessert! 


It's a mixture of mascarpone and cream (I did use the lightest one I could find at the supermarket!) doused with amarena syrup, which probably did the trick.  The coffee and chocolates counterbalanced the intensity of the amarena.  How can I describe it?  Close your eyes and imagine amarena with espresso, brandy and chocolates.  Lovely.

Amarena by Fabbri


Amarena Mascarpone Trifle

Ingredients:
Yields 4 individual servings (depending on the size of the bowls)
  • 3 - 4 espresso servings preferably prepared in a moka pot
  • 1 tablespoon brandy
  • 3 tablespoons sugar 
  • 250 grams mascarpone
  • 200 grams light cream (or regular cream)
  • 1/2 cup amarena syrup
  • 3 tablespoons amarena cherries, chopped finely + some for sprinkling 
  • 3 tablespoons chocolate shavings or chips + some for sprinkling 
  • 100 grams savoiardi biscuits or ladyfingers
Directions:
  1. Prepare the espresso in a moka pot or espresso maker.  Prepare enough coffee for 3 - 4 servings.  Let it cool.  Mix in the brandy and sugar.  Set aside.
  2. In a bowl, mix the mascarpone, light cream, amarena syrup, chopped amarena cherries & chocolate chips.  
  3. Prepare the individual bowls.  Dip the savoiardi biscuits in the coffee mixture, just long enough to absorb the liquid but not too long that they become soggy.  Layer them on the bottom of the bowls.  Cut them to pieces if you have to, to make them fit.  
  4. Spoon the mascarpone mixture on top of the savoiardi and cover them.  Repeat the layering.  
  5. The last layer should be the mascarpone mixture.  Sprinkle some chocolate chips & chopped amarena.  
  6. Cover with a plastic wrap and refrigerate for at least 2 hours before serving.









6 comments:

  1. Weng, it looks delicious! Can I invite myself over for dinner sometime? Better yet, cooking lessons with you!
    :)
    Keep on Blogging...I never can get enough of the amazing things you post. Baci.

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  2. on my YUM!!!
    I will have to try make a gluten free recipe like this!!

    mmmm my brain is ticking over time

    lovely blog

    hugs
    Betty Bake x

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  3. That looks beautiful. On a daily basis we're the same way when it comes to desserts, but some meals just need something like this to finish it off perfectly. This looks delicious!

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  4. Weng!

    You are bringing together three of my favourite things with this scrumptious trifle: Amarena, Chocolate and Espresso!

    I remember that even as a child, whenever we went to the gelato parlour, I always needed to have a scoop of amarena, stracciatella and a flavour that changed each time (yeah I know three scoops is a lot for a child but even then I was an ice-cream addict...).

    And I think that combining coffee and cherries just shows a bit expert knowledge as not many people know just how amazing it can be (I don't know how to put it better but they both have kind of 'deep' flavours if that makes sense).

    And funny now that my espresso machine 'broke' recently I have to rely on my good old bialetti again. ;)

    Cheers,
    Tobias

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  5. GRACE, come over anytime! If you are fine with the background music of two extremely noisy kids, then my door is open for you. Grazie e ci vediamo presto!

    BETTY, do try to make a gluten-free version. Enjoy!

    HEIDI, this kind of dessert is for the rare occasions when we want to splurge on the calories after a full dinner. We do need to pamper ourselves once in a while. Cheers!

    TOBIAS! You're back! I hope you have solved your thesis problem and back to blogging. Your last post is 2 months old. Post something! Your Bialetti should give you good espresso. All the households here have one so you should be ok.

    Thanks for passing by!

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  6. Hey Weng, your Trifle is a Recipe Guessing Game on Knapkins. Think your friends can win? www.knapkins.com/guess_games/1102?source=blog

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