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Ingredients
- 5 whole egg yolks
- 1/4 cup plus 4 tablespoons coconut palm sugar
- 3/4 cup marsala wine or brandy
- 1 pound mascarpone cheese at room temperature
- 1 cup heavy whipping cream
- 3 teaspoons real Adams vanilla extract gluten-free
- 1 1/2 cups brewed espresso or coffee I use hazelnut coffee
- in Gluten Free ladyfingers carries themthe gluten-free aisle. Check online or at Whole Foods or Trader Joes), Schar brand. Our local HEB hereBee Cave (Austin
- 2 cups fresh berries of your choice. Raspberries blueberries, strawberries
- 1 square semisweet chocolate for grating
- 2 cups fresh berries of your choice. Raspberries blueberries, strawberries
- 1 square semisweet chocolate for grating
Ingredients
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Instructions
- In a saucepan, bring some water to a boil, and then reduce the heat to a simmer. Find a heat-proof mixing bowl that will fit over the top of the pan, but not sinks it all the way in.
- *The Pampered Chef Double Boiler – Item #2408 Stainless steel with silicone handles. 6 ¼ cup capacity
- Put the egg yolks into the mixing bowl. Add 1/4 cup of the sugar and whisk until the yolks start to turn pale. Place the mixing bowl on the saucepan with the simmering water. Slowly add 1/2 cup of the Marsala wine and whisk to combine. Cook over the simmering water, and use a rubber spatula to scrape the bowl. Cook until thick. Cover with plastic wrap and refrigerate until cool.
- The Pampered Chef Item#2475 Stainless Whisk
- The Pampered Chef Item# 1650 Classic Scrapper
- The Pampered Chef Item#2832 Trifle Bowl
- Place the mascarpone cheese in a bowl and stir until smooth. In another mixing bowl (I use my Kitchen Aid mixer), combine the whipping cream and remaining 4 tablespoons sugar and whip until not quite stiff. To the bowl of whipped cream, add the softened mascarpone cheese and the chilled egg yolk mixture. Fold in mixture gently. Cover with plastic wrap and refrigerate for 1 to 2 hours.
- Add the remaining 1/4 cup Marsala and vanilla to the espresso/coffee. Arrange the ladyfingers in a single layer in Trifle bowl. Spoon a small amount of the coffee mixture over each ladyfinger (drip 1 tablespoon per cookie). Add in one-third of the cold mascarpone mixture on top and spread it into a layer. Scatter with berries and grate over a thin layer of semisweet chocolate. Repeat the process two more times.
- Cover and refrigerate for a few hours before serving. This way more moisture will soften the cookies and the whole mixture will meld together beautifully.
- To serve, spoon out onto individual plates.
Recipe Notes
Enjoy the Journey!
Sue Seward
Gluten Free Lady
PS – when you’re looking for quality essentials that make it easy, quick and fun in your kitchen and to pass down for generations visit – http://www.glutenfreeladychef.com
AND if you'd like to find out about a super easy way to get FREE, half price and discounted products get in touch with me! I will set up a Facebook Foodie show for you, you just invite your Facebook friends and they shop right online and you reap the bennies! Email or call me today! sueseward@gmail.com - 512-557-7523 Mobile and Text
Gluten Free Lady www.glutenfreelady.com
