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Show 10.08
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English Triffle W/ Lemon Curd Cream & Chocolate Strawberry Napoleons
Guest Chef J. R. Cifrese

English Trifle W/ Lemon Curd Cream
Yield 4 servings

1- 8oz. mascarpone cheese
1.5 Tablespoon granulated sugar
1 cup heavy cream
3 Tablespoon granulated sugar
1/2 Tsp. vanilla extract
4 Tablespoon lemon curd room temp (store bought)
1 pint fresh raspberries
1 pint fresh strawberries quartered
1 pint fresh blueberries
2 Tablespoon granulated sugar
1/2 cup sugar
1/4 water
1 store bought vanilla pound cake
1 bunch fresh mint

Mix cheese and sugar in mixing bowl set aside. Bring the 1/2 cup of sugar and water to a boil until sugar dissolves. Set aside to cool. While the sugar mixture cools, mix the fruits and sugar together and let marinate for 20-30 mins in refrigerator.   Whip the cream and sugar with a kitchen aid or hand mixer. Add the lemon curd and vanilla and whip until stiff peaks occur.  Fold the whip cream mixture into the mascarpone cheese mixture and set in refrigerator for 15- 20 mins.

Slice the pound cake and using an 8oz. water or white wine glass to cut rings from the sliced pound cake. Using 2 pound cake rings per glass.  Place the first ring in the bottom of the glass and brush it with the sugar and water mixture to moisten the cake. Take a nice size spoonful of the cream mixture and place on top of the pound cake. Then add the mixed berry mixture. Add the other cake ring, brush with sugar mixture, more cream, and then more berries. Top with a dollop of cream and garnish with fresh mint and slice of strawberry. Repeat process with the remaining three glasses.

Chocolate Strawberry Napoleons
Yield 4

1 package puff pastry sheets
1-8oz. mascarpone cheese
1/2 Tablespoon granulated sugar
1 cup heavy cream
3 Tablespoon granulated sugar
1/2 teaspoon vanilla extract
1/2 cup semi sweet chocolate chips melted
1 pint strawberries
1 Tablespoon raspberry preserves
1 Tablespoon granulated sugar
Powdered sugar for garnish

Preheat the oven to 375 degrees. Roll puff pastry sheets out on work surface to 1/8 inch thick using flour to keep the dough from sticking to surface. Using a round cutter the size of a glass cut out 12 rings of puff pastry. Place on sheet pan lined with parchment paper. Use a fork to poke holes in each round of pastry. Place another piece of parchment on top of the rounds followed by another sheet pan on top of the paper.  This will help prevent the dough from rising when cooking. Bake in the oven for 12-15 mins until dough is golden brown and crispy. Use fork to poke down dough if it rises while cooking. Remove from oven and let cool.

Mix mascarpone with sugar set aside. Whip cream with sugar and vanilla until stiff peaks occur. Fold the cream mixture into the cheese mixture. Fold the melted chocolate into the cream and cheese mixture set aside.

Slice the strawberries and mix with the preserves and sugar. Let marinate for 15 -20 mins.

To assemble place a pastry round on the plate followed by a dollop of the chocolate cream mixture. Arrange the strawberry slices on top of the chocolate cream. Place another pastry round on top of the berries followed by the cream mixture then the berries.
Place the final pastry on top and sift the powdered sugar on top and all over the plate.