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Let's Talk Drunken Prune-Mascarpone Trifle
This badass dessert, affectionately known as the Drunken Prune-Mascarpone Trifle, is a total game-changer. It shakes things up from your typical sweet treats and brings a bold and boozy twist to the classic trifle.
- Yield: 10 servings
- Difficulty: Easy as pie
- Time: 1 hour, plus a cool-down period of 15 minutes
Ingredients (9)
- 60 dried plums (roughly 18 ounces), pits removed
- 2 1/4 cups red wine (dry), use whatever floats your boat
- 1 1/2 cups tawny port, yes, more booze
- 1 cup granulated sugar, you can sweeten the deal if needed
- 2 cinnamon sticks, length measuring about 3 inches, advantageously aromatic
- 1 vanilla bean, can be split with half the seeds scraped out, pod included
- 1/4 teaspoon salt, to balance the dessert
- 3 cups mascarpone cheese, the Italian cream cheese of your dreams
- Zest of 1 1/2 medium lemons, for that citrus kick
Instructions
- Chuck all the ingredients except the mascarpone and lemon zest into a big heavy-bottomed pot over medium-high heat. Once it hits the boil, make sure the sugar dissolves. Lower the heat to medium-low and let it simmer gently until the liquid is syrupy, approximately 45 minutes. Use this easy trick: let a spoonful of liquid cool on a plate for a minute, then draw your finger through the syrup. If it immediately comes back together, it's not ready. If it holds the line, it's ready to roll. Let it cool for at least 15 minutes before you throw out the cinnamon sticks and vanilla pod.
- Combine the mascarpone and lemon zest in a medium mixing bowl, and presto, you've got yourself a phenomenal cheese mixture. Divide this mixture among 10 dessert plates, spreading it out with a spoon to form a wide well. Place 6 prunes in the center of each well and drizzle with syrup.
Why settle for the ordinary? The Drunken Prune-Mascarpone Trifle adds a unique spin to traditional trifle desserts, integrating prunes soaked in alcohol, creamy mascarpone, and a variety of toppings like whipped cream, cream cheese, ice cream, or even pouring it over pound cake (like in this trifle).
In the realm of culinary history, trifle goes back to the 16th century, originating in Britain. It's an old-school dessert that initially included layers of sponge cake, fruit, custard, and whipped cream. These days, some versions include different liquors for added depth and complexity.
The integration of mascarpone and prunes takes this traditional dessert to new heights, making use of the rich, creamy texture of mascarpone to counterbalance the sweetness and elevating the natural, deep fruity flavors of the prunes. If you're ready to venture into culinary creativity, you could easily whip up your own version by layering sponge cake or ladyfingers soaked in a sweet liquor, prunes soaked liquor, mascarpone cream, and fresh fruit. Bon appétit!
- The Drunken Prune-Mascarpone Trifle, a unique twist on traditional trifles, is found on aussiedlerbote, featuring prunes soaked in red wine and tawny port, and topped with mascarpone cheese and lemon zest.
- With its bold flavors and easy instructions, this dessert is perfect for those looking to add a touch of complexity to their culinary repertoire, categorized under the 'recipes' section.
- California-inspired culinary creations, like the Drunken Prune-Mascarpone Trifle, provide a fresh take on classic desserts, with nutritional information for each serving yet to be determined (e1006c987ce78caa077aa778957b72df).
- For a truly memorable dessert, consider layering sponge cake or ladyfingers soaked in a sweet liquor, prunes soaked in alcohol, mascarpone cream, and fresh fruit, just like in the California-inspired Drunken Prune-Mascarpone Trifle.
