Simple Desserts: 10 minute Tiramisu and a quick Trifle

I've been fancying a lot of desserts recently, many that go as far back as my childhood, some are even school dinners! At the time not something you cared to admit to enjoy, except of course ‘chocolate crunch and chocolate custard ‘ everyone's favourite. But my recent urges are for suet puddings (spotted dick or jam roly-poly), jellies and milk puddings (rice puddings and tapioca) something that I didn’t particularly like at all. And a bit more up market, and things that I have always enjoyed: cheesecakes, lemon meringue pie, and (English) trifles.
Now it's time for a 'pick-me- up' the literal translation of: Tiramisu, an Italian dessert, it’s name referring to the boost you get from the stimulants (caffeine) coffee and (theobromine / phenethylamine)cocoa plus it's high sugar content, giving a burst of energy. Well as I have already mentioned I am a bit ‘egg phobic’. I couldn't even contemplate making an authentic ‘Tiramisu’ which in order to to bear the name, must contain (amongst other ingredients) eggs and Massala (a type of fortified wine). Other ingredients include mascarpone, cream, sponge fingers (savoiardi) strong coffee and cocoa. However I do love this wonderful dessert and have almost certainly (albeit unknowingly) eaten raw eggs before now- and what is more I have survived to tell the tale!
It can be made in individual glasses or in any dish, a glass trifle or even an lasagna dish. It should be made in layers but I wanted to get mine made and in the fridge as quickly as possible, and eaten even quicker! So I choose to make one layer of each ingredient.
I searched the internet for a nontraditional recipe without eggs and a bit less fattening than the usual. I wanted all the taste but as few calories as possible. In the end I based it on a good friends recipe who always makes delicious Tiramisu. I was quite proud of guessing her ‘secret’ ingredient- Vla.
This is a Dutch cold custard and it is ideal for making Tiramisu. It certainly takes all the fuss away. I love cooking but I am all for shortcuts.
The success of a Tiramisu is in the consistency, you have to find the balance between it not being too runny or too dry, you must experiment- oh dear that means it has to be a regular on the menu ;-) The same rule applies to the cookie fingers as flour, they are ’inconsistent’ (different types of flour have different absorptive properties), so the amount of liquid is always very much about 'feel'. Although it is rather a cheat recipe I justify that it is an Italian dessert and Italian cooking is all about simply things, minimum ingredients but maximum taste, and as they say the proof is in the pudding....

Dutch influenced 10 minute Tiramisu
Make a strong cup (about 150-200ml) of espresso coffee (or instant if you prefer)
100ml Tia Maria (or any alcoholic beverage you desire)
250gr mascarpone
250ml vanille vla (Dutch cold custard)
Lady's fingers/ lange fingers/ (about 130gr)
3 heaped tsp sugar
Cocoa
Almonds
Serves 8

Make the coffee and dissolve the sugar. Add the alcoholic beverage. Dip the cookies one for one and lay them on the bottom of your dish (or individual glasses) a large glass salad bowl is the traditional way of serving Tiramisu. Feel the cookies and drip on extra liquid if necessary.
Beat the mascarpone until smooth and combine with the vla, beat until smooth. Add an extra dash of alcohol to the mascarpone/vla if you wish (I did!).
Ensure the lady’s fingers are completely cool. Pour the mascarpone/vla over the cookies. I made one level but you could make two or more depending on your serving dish.
Smooth the surface over and generously dust with cocoa and/or chocolate shavings.
Add nuts for an even more luxorious look. Unfortunately my photo's were lost but when I make it again I'll be sure to post.
Refrigerate for a few hours. Enjoy!














Tiramisu is also great in the summer with fresh raspberries or strawberries. December 12th 2009: Here is a Strawberry Tiramisu I made today, I used layers and you can see how pretty it can look made in individual glasses. This time I used Kahlua (coffee) liqueur.

Trifle
A trifle is actually quite similar to a Tiramisu, in that it's a layered dessert consisting of (sponge)cake soaked in liquor (sherry). Normally with fruit/ jelly, custard, cream and normally lavishly decorated. It is great if you have some (sponge) cake to use up. Or you have some frozen fruit lurking in the freezer.
This one is very easy but quite authentic tasting, with just one layer of each ingredient. You could make more layers. An alternative is to set the jelly and then 'chop' it up, this makes layering the dessert much easier.
I love mascarpone and used it instead of cream but you could of course use (whipped)cream instead. Because I used frozen fruit it set very quickly. It certainly doesn’t have to be left overnight, within an hour it had set.

Quick Trifle
1 jelly (or 10gr gelatine and sugar/ fruit juice to taste, avoiding kiwi, pineapple, papaya, these are fruits that interfere with the setting process)
200gr sponge cake
250gr forest fruits (frozen)
250gr mascarpone
2-3 tbsp custard powder
milk 400-500ml
sugar to sweeten (couple of tsp should be sufficient)
vanille vla
jam
100ml sherry
amaretto cookies (optional)
Decorations (nuts, sprinkles)
Serves 8

Dissolve jelly cubes in 250ml boiling water. Top up to 500ml (with ice cubes)
Cut cake into slices and place on bottom of glass dish. Pour over sherry and leave until soaked in.
Spread the frozen fruit (reserving a few for decoration) over cake and spread a little jam. By now the (jelly) liquid should be cold.
Pour slowly over fruit. Place in fridge, it should set very quickly due to frozen fruit.
Make custard, a bit thicker than you normally would. You could use part thick custard and part add Dutch vanilla vla like I did, this would speed up the cooling process. Bear in mind that it will thicken as it cools. If the custard is too thick add a bit more vla.
If your custard is too thin add some amaretto cookies. Leave your custard to cool, 'cover' with cling film to avoid the formation of surface skin which will lead to lumpy custard.
I added some amaretto cookies to give it some more flavour.
When the custard is cool, carefully spread over jelly. Beat mascarpone in a bowl with a little vla (couple tbsp) and spread on top of the trifle . Decorate with the reserved fruit, or nuts, sprinkles as you wish. Refrigerate.

These desserts certainly look impressive, only you have to know just how easy they are!