Tiramisu Trifle ~ Happy V'Day to all!!!

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I had a plan devised weeks before to surprise the huss on valentine's day. We had never had a romantic candlelight dinner and so that was what I had planned for him. Right from starters to main course to dessert, I had visualized the menu, how I would set the dinner table and the whole thing. But then pappu fell sick and the temperatures started dipping as if another polar vortex had hit the state and shopping for the menu had to take a backseat.

Grocery shopping was left in Mr.A's hands and you know what happens when you let men pick cabbage and cereal for you, they pick other unasked stuff too. To name a few ~ pound cake and danish. Lets talk about pound cake, shall we??? I had always wanted to try pound cake but the amount of butter that I had to use set me down. So when the huss bought the loaf, I was keen on trying it. One bite, and I knew that no one would touch it a second time. It was dry, crumbly and nowhere near moist. The huss felt the same too and so he asked me to jazz it up... Born the Tiramisu trifle, just in time for the season. As for the romantic dinner, its still in my head and right now I am working my way through the fridge, thinking what can be done with the stuff in hand.

~*What U Need*~ Sponge or Pound Cake crumbs - 1 cup For the espresso syrup: Instant coffee powder - 1 tbsp Water - 1/4 cup Sugar - 3 tbsps For the filling and frosting: Mascarpone cheese - 4 oz, I used homemade Icing sugar - 1/4 cup, sifted Vanilla extract - 1/2 tsp Heavy whipping cream - 1/2 cup Grated chocolate - 1/4 cup, I used Hershey's special dark Cocoa powder - to dust How I Made it: Take two clean trifle or normal glasses. Make the espresso syrup by heating the sugar and water till the sugar dissolves. Remove from heat and then add the coffee powder and mix well. Allow to come to room temperature. Next lets make the filling, take the mascarpone, sugar and vanilla in a large bowl and whisk just until blended and smooth. In another bowl, using a hand held mixer, whip the cold cream until it forms stiff peaks. Stir about 1/3 rd of this into the mascarpone and then lightly fold in the remaining cream. Add half of the grated chocolate and fold gently. Keep refrigerated till assembling. To assemble the trifle, layer the cake crumbs and spoon over the espresso syrup on top of it. Be sure to get every spot of the cake. Spoon over the mascarpone filling and dust with cocoa powder and shaved chocolate. Repeat one more layer and give a generous dusting of cocoa powder. You could garnish with some chocolate covered espresso beans too. Chill overnight.

Serve chilled!!!

So thats it Folks...
With Love,

Signs off!!!

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