Ana Olson's Holiday_trifle

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Making Eggnog Trifle with Anna OlsonMaking Eggnog Trifle with Anna OlsonMaking Eggnog Trifle with Anna OlsonMaking Eggnog Trifle with Anna Olson By Anna Olson with Lynne Valeriote

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I can’t think of a dessert that satisfies on as many levels as a classic English trifle: rum or brandy-soaked ladyfingers stacked between fluffy layers of velvety soft custard, intense bursts of preserved fruit between clouds of whipped cream, all topped off with slivered nuts or shavings of unadulterated chocolate. Mmmmm…. And no wonder why trifle is so delicious – it’s been evolving since the late 1500’s. That’s quite a legacy of layers. Anna Olson, host of Food Network Canada’s new dessert show Sugar, has taken the classic trifle and given it a holiday twist, subbing in eggnog and mascarpone cheese for the traditional “custard” base and fragrant stewed cherries. This make-ahead dessert is perfect for the holidays because while it sits in the fridge, its flavours harmonize. Enjoy! Here’s how to make it. Full recipe follows:

Step 1: For the stewed cherries, simmer 4 cups of frozen cherries with 1 cup of sugar and 2 cinnamon sticks for 20 minutes. Whisk 2 Tbsp cornstarch with 3 Tbsp cold water and stir into cherries. Remove cinnamon sticks and set aside. The mixture will thicken once cooled.



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Step 2: For the eggnog portion of the trifle filling, separate 5 eggs and add them to a large bowl. Then add ½ cup of sugar.

Step 3: Add 1½ tablespoons of fresh lemon juice to bowl.

Step 4: Add 1½ teaspoons of nutmeg.



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Step 5: Add ¼ cup of rum.

Step 6: Whisk egg yolks with sugar, rum, lemon juice and nutmeg over a pot of simmering water until doubled in volume.

Step 7: Keep whisking until the mixture has thickened. Remove from heat and cool completely.



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Step 8: For the soaking liquid (for the ladyfinger biscuits) pour ¾ of a cup of sugar with ¾ of a cup of water into a small saucepan.

Step 9: Add ¼ of a cup of rum to sugar-water mixture and then 1 tablespoon of vanilla.

Step 10: Bring to a boil and remove from heat once the sugar dissolves.



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Step 11: Continue the filling by measuring 1 cup of whipping cream.

Step 12: Pour into a large metal bowl.

Step 13: In a separate bowl, whip cream with a whisk.



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Step 14: Keep whisking until it thickens.

Step 15: Add 1 tablespoon vanilla.

Step 16: Whisk to incorporate vanilla into cream - it should be thick.



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Step 17: Add mascarpone cheese into cooled egg yolk mixture.

Step 18: Combine thoroughly.

Step 19: Pour whipped cream into mascarpone egg mixture.



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Step 20: Combine thoroughly. Chill until ready to assemble.

Step 21: Measure another cup of whipped cream and pour into bowl.

Step 22: Add 2 teaspoons sugar.



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Step 23: Add 1 tablespoon of vanilla.

Step 24: Add 2 tablespoons brandy. Chill until ready to assemble.

Step 25: Dip ladyfinger biscuits into cooled soaking liquid.



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Step 26: Line a flat-bottomed glass bowl with the dipped ladyfingers.

Step 27: Pour one-third of the mascarpone filling onto ladyfingers.

Step 28: Spread filling evenly over biscuits.



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Step 29: Pour cooled cherry mixture overtop filling and spread evenly.

Step 30: Place a second layer of biscuits over cherries.

Step 31: Repeat process with second layer of filling and cherries.



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Step 32: Repeat layered process again.

Step 33: Top with final layer of cherries.

Step 34: Top with an even layer of whipped cream.



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Step 35: Using a rasp shave good quality chocolate over whipped cream.

Step 36: Top with a dollop of cherries.

Step 37: Then garnish with cinnamon sticks.



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Step 38: Look at that smile. You’ll be proud, too.

Full Recipe: Eggnog Trifle Yield: 6 Ingredients: For Cherries: 4 cups frozen sweet cherries 1 cup sugar 2 cinnamon sticks 2 tablespoons cornstarch 3 tablespoons water For Filling: 5 egg yolks ½ cup sugar 1/4 cup rum 1 ½ tablespoon lemon juice 1 ½ teaspoons nutmeg 1 cup whipping cream 1 tablespoon vanilla extract 16 oz mascarpone cheese For Whipped Cream: 1 cup whipping cream 2 teaspoons sugar 1 tablespoon vanilla 2 tablespoons brandy



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For Soaking Liquid: ¾ cup sugar ¾ cup water ¼ cup rum 1 tablespoon vanilla 1 package ladyfinger biscuits Directions: For Cherries: Simmer fruit with sugar and cinnamon sticks for 20 minutes. Whisk cornstarch with 3 Tbsp cold water and stir into cherries. Remove cinnamon sticks and set aside. For Filling: Whisk egg yolks with sugar, rum, lemon juice and nutmeg over a pot of simmering water until doubled in volume. Remove from heat. In a separate bowl, whip cream with vanilla. Whisk mascarpone into egg mixture and fold in whipped cream. Chill until ready to assemble. For Whipped Cream: Whip cream to soft peaks and add sugar and brandy and chill. For Soaking Liquid: Heat sugar, water, rum and vanilla until a simmer is reached. Cool to room temperature. To Assemble: In a trifle dish or individual cups, dip ladyfinger biscuits in soaking liquid and line bottom of dish. Cover with one third of mascarpone filling and spoon one third of cherries. Repeat process two more times. Top with whipped cream and garnish with chocolate shavings, if you wish. Chill until ready to serve.

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