Saturday, December 31, 2011

Tiramisu Trifle

And then She said to let there be light.  And before them, with angels singing in unison, shining like a beacon of fluffy liquor goodness, was this glass trifle of layered Tiramisu.  And they all wept through their smiles of joy.

1- 5.1oz. box of INSTANT vanilla pudding mix
6 cups of milk (divided)
1- 5.1oz. box of INSTANT chocolate pudding mix
1- 8oz. tub of mascarpone Italian sweet cream cheese (softened)
6 cups of cool whip (thawed)
1 standard-size dark chocolate candy bar (I used a Hershey's dark chocolate bar-minced)
1 cup of extra strong brewed coffee (I actually brewed mine and let it sit on the burner warming for about 2 hours before I used it-I wanted to make sure that it was super strong and stood out in the dessert)
5 T. of Malibu Coconut Rum (divided)
1- 12oz. package of ladyfingers or Italian biscuit cookies (I used Stella D'oro Margherite Cookies)
dash of un-sweetened cocoa powder

-  In a large mixing bowl, whisk together the vanilla pudding mix with 3 cups of the milk for about 2 minutes.  Then in another separate large mixing bowl, repeat that process with the chocolate pudding mix and the remaining 3 cups of milk.  Cover both bowls and chill for at least a 1/2 hour to set up properly.  Using a hand mixer on low, blend the mascarpone cheese into the vanilla pudding, making sure to thoroughly combine them, then follow in with 3 cups of the cool whip and blend well again; set aside.  Remove the beaters from your mixer and rinse and dry them well to return them back to the mixer.  Using the hand mixer on low again, blend the chocolate pudding with the remaining 3 cups of cool whip, then blend in 2 tablespoons of the coconut rum; set aside.  In a coffee cup, stir together the hot coffee (needs to be warm to take hold of the liquor) and the remaining 3 tablespoons of coconut rum.  Then dip the lady fingers 1 end at a time (working with them in batches of about 6.  you want to dip them as you layer them in-no pre-dipping-go quickly or else they will literally fall apart in about 2 seconds!) and lay them out in a single layer across the bottom of your glass trifle dish.  Next, spoon 1/3 of the vanilla pudding mixture over it (I do a big huge mountain right in the center, then slightly swirl the dish around on the counter to let it even out and kind of fall naturally to the edges).  Sprinkle a light layer of the minced dark chocolate over it.  Follow with a layer of 1/2 of the chocolate rum pudding mixture (again piling it in the center and swirling the dish to let it even out).  Then just repeat these layers again, ending with a third layer of lady fingers with the last layer on the very top being the vanilla pudding mixture.  Sprinkle it with a dusting of cocoa powder and the remainder of the minced dark chocolate.  Place wooden toothpicks in about half way all over the top, then cover with saran wrap (the toothpicks keep the saran wrap from sticking to the top of the trifle and ruining the presentation-makes sure to remove them prior to serving though).  Serves 6-8.  Enjoy!

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