Tiramisu Trifle With Ginger and White Chocolate
- Ready In:
- 4hrs 30mins
- Ingredients:
- 12
- Serves:
-
12
ingredients
- 1⁄2 cup brewed espresso, hot
- 1⁄2 cup water
- 2 tablespoons coffee liqueur, like Kahlua (optional)
- 1 angel food cake, 12 oz (prepared)
- 16 ounces neufchatel cheese
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 1⁄2 teaspoon nutmeg
- 1⁄2 cup icing sugar (powdered sugar)
- 2 ounces vanilla baking chips
- 2 tablespoons granulated sugar
- 2 cups whipped topping, prepared
directions
- In a small bowl, stir together expresso and granulated sugar. Add ½ C water and 2 T Kahlua, if desired.
- Using a standing mixer or bowl and beaters, combine the Neufchatel cheese, powdered (confectioners) sugar, vanilla, nutmeg, and ginger on low speed. Slowly add whipped cream.
- Mix until fully mixed about 2 minutes.
- Using a sharp knife, divide the angel cake into three layers.
- Place the widest layer in the bottom of the trifle bowl. Drizzle about 3 T of the coffee mixture over the cake and add 2 C of the Neufchatel mixture.
- Repeat layers two more times.
- Grind the white chocolate baking chips in a mini-chopper or processor until it is smaller chunks but not totally ground.
- Sprinkle over the top of the trifle.
- Cover with plastic wrap and refrigerate for 4 hours before serving.
- Give the trifle to the hostess.
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Reviews
-
I was not fond of this, my Dh and son gave it a 3 so I went with their rating. For me the cream cheese mixture was too heavy. I had to cut up the angel food cake to make it fit in my trifle bowl but other than that followed the directions exactly. I was left with nearly 1/2 cup of coffee mixture. The ginger and nutmeg didn't work for us. It was not as sweet as we would have liked and just not what I was hoping for.
RECIPE SUBMITTED BY
pamela t.
United States