Get Baked With Annette: Tiramisu Trifle Using Phat420 Infused Sugar
If you've been to the store, you know we have some of the best staff in the industry. Among them is Annette Trocino, our very first hire, and for good reason: she has amazing cannabis knowledge, she always helps customers find the perfect product, and she BAKES! Lucky for us, she also shares. This month, Annette gives us an easy recipe to make for friends and family.
ANNETTE'S THC TIRAMISU TRIFLE
A slight twist to the traditional Tiramisu, but faster and easier to make. This recipe Is made without raw eggs.
I make the Family Friendly (ie. no cannabis) dessert in a pretty Trifle
Bowl and the Edibles in Sundae Bowls to ensure correct dosage.
Equipment:
Hand or Stand Mixer
4 Bowls (2 large bowls for the Whipped Cream and Mascarpone Cream and 2
smaller bowls for the coffee - preferably Stainless Steel or Glass)
Rubber Spatula
Trifle Bowl if you're doing a family friendly (ie. no cannabis) version (Glass Salad Bowl will also work)
Ice Cream Sundae Bowls for the THC Tiramisu.
Ingredients:
2 cups whipping cream
1 container (475g) Mascarpone, softened (room temp) (*you can substitute
Mascarpone with Cream Cheese if you’re on a budget but note, the flavour will
be a bit tangy*)
1/2 cup granulated sugar
2 tsp pure vanilla extract
1½ cups Espresso or very strong coffee cooled, (*separated - the ½ cup is where you will add the THC Sugar)
4 tbsp liquor (I used a mix of Rum and DiSaronno - any clear liquor will work)
2 packages of Phat420 THC Sugar (you can buy this at Ouid!)
400 g package of Savoiardi Biscuits (Dry LadyFingers)
**(DO NOT USE Soft Ladyfingers! - they will be mushy) - the number of cookies
will depend on what size of bowl you use and the number of layers.
2 tbsp unsweetened cocoa powder
Dark Chocolate Curls (optional)
Instructions:
Using a stand or hand mixer and a chilled glass or stainless steel bowl, beat the
Whipping Cream on high speed until medium-stiff peaks form. Set aside.
In a second bowl, mix the softened Mascarpone, Sugar, and Vanilla until
combined. Add to the whipped cream. Use a rubber spatula and fold the mixture
a few times, scraping the bottom and sides of the bowl. Then use the mixer to
gently beat at medium-low setting until smooth.
Stir the coffee and liquor together.
*Separate a generous ½ cup of the coffee mixture and add 2 packages of
Phat420 Sugar to the coffee - stir until dissolved*
Quickly dip and flip each Savoiardi biscuit into the coffee mixture and a little jiggle to let it drip. Do not soak or the cookies will be soggy!
For the Edibles, line the sides of each Sundae Bowl with 8 Savoiardi Lady
Fingers and add a generous dollop of the Mascarpone mixture in the center.
For the Trifle, line the sides and the bottom of the Trifle Bowl with the Savoiardi
Biscuits.
Spread a few big spoonfuls based on the size of bowl you’re using, of the
Mascarpone Cream mixture evenly over the cookies.
Continue building layers of the dipped Biscuits and Mascarpone Cream
until you have filled the Trifle Bowl.
Chill for a minimum of 4 hours or overnight.
Dust with cocoa powder and sprinkle the Chocolate Curls if using, before serving.
Leftovers can be covered and stored in the fridge for up to 4 days.
Tiramisu can be made and frozen for up to 3 months.
This is based on littlesweetbaker's recipe:
https://www.littlesweetbaker.com/easy-eggless-tiramisu-video/#tasty-recipes-860
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