This dessert can be considered semi-trifle and semi-tiramisu. It certainly is reminiscent of a tiramisu because of the cream cheese, lady finger, and coffee aspects. However it is vamped up several volumes by layering these ingredients with brownies and espresso home made custard.
So the espresso custard on its own is pretty phenomenal. As are the brownies, as is the tiramisu. But combined and layered all together for a special gathering or occasion is well worth a venture.
1 8-inch square brownie
16 pc. lady fingers
For the coffee custard:
8 egg yolks
8 tsp. cornflour
4 Tbsp sugar
4 cups milk
2 Tbsp espresso powder
For the creamy cheese:
450g cream cheese
1 cup powder sugar
1 cup whipping cream
1/4 tsp salt
Make the brownies and custard in advance (can be the day before).
To make the custard, heat the milk and espresso powder until steaming. Meanwhile, whisk the egg yolks, cornflour, and sugar in a bowl. Slowly stream in the hot millk into the egg yolk mixture WHISKING ALL THE WHILE to prevent the egg from curdling. Once incorporated, pour the mixture back into the saucepan and stir continuously over medium-high heat until the mixture thickens and coats the back of a spoon. Pour the mixture through a sieve into a bowl and while still hot cover with plastic wrap, pressing to make contact with the surface to prevent a skin from forming. Refrigerate overnight.
Next day, chop the brownies to bit-size cubes. Make the cream cheese mixture by whisking the cream cheese, powder sugar, whipping cream, and salt until thick and creamy.
In a trifle dish, layer half the brownies to cover the bottom, followed by half the coffee custard. followed by a layer using half the lady fingers, followed by half the cream cheese mixture. Repeat the same layering sequence with the remaining ingredients.
Dust the top with cocoa powder or coffee granules.
Refrigerate for at least 4 hours or overnight before serving chilled.
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