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Baking Expert
Catherine Christiansen
Luscious Layers
Terrine, Tiramisù and Trifle
Cool, creamy and lovely, these desserts are made for entertaining. Each has its own way with layers, from the tri-colored chocolate terrine to two varieties of tiramisu and a breezy trifle made with Prosecco, Italian sparkling wine.
Semi-freddo (Italian for “semi-frozen”) ganache is the base for the Triple Chocolate Terrine. Presentation is a snap as the contrasting layers of bittersweet, milk and white chocolates in a ruby red pool of raspberry sauce make the plate come alive. The better the chocolate, the better the terrine, so splurge a little and get the good stuff. El Rey, Callebaut, Scharffen Berger or Valrhona are a few good brands that come to mind. You can also infuse the cream with mint, or layer fresh berries within the terrine.
Tiramisù translates to “carry me up” in Italian, and the combination of liquor, espresso and gossamer mascarpone definitely comes close to being heavenly. I’ve included two variations, beginning with the classic, which uses whipped egg whites and yolks with Marsala-spiked mascarpone and plenty of strong espresso. Luxurious New Tiramisù adds a bit of Kahlua and cream to a cooked custard base. Either way, the key to success is allowing this magnificent dessert sit for several hours before serving, so the flavors have time to blend.
Prosecco Trifle is another fresh variation on the theme of mascarpone cream layered with liquor-infused ladyfingers or cake. This delicate pudding is equally pretty presented in wine glasses or served in a classic trifle bowl. Fresh berries add a blast of color, and sugar-dusted edible flowers lend a final delightful flourish.
Triple Chocolate Terrine with Raspberry Coulise
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Classic Tiramisù
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New Tiramisù
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Berry and Prosecco Trifle
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Sugared Flowers
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