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    Cherry Amaretti Trifles

    ha scritto per te

    No-bake Cherry Amaretti Trifles will help you entertain with ease this holiday season. Mascarpone cream is layered with spiced cherry jam and crushed crisp amaretti cookies.

    This is a wonderful little recipe that requires no cooking and no baking – there’s just a little assembly required. It’s perfect for entertaining because the trifles can be made ahead. Mascarpone cream layered with amaretti cookies gives the dessert Italian flair, while spiced cherry preserves provides a tart foil for all that creamy richness.

    Cherry Amaretti Trifles

    Cheesy cream filling.
    Whip together 8 oz. of mascarpone cheese, heavy whipping cream, a little sugar, and a splash of amaretto liqueur in a bowl until thick and fluffy. This creates a light cream filling reminiscent of cheesecake. It’s so silky and decadent!

    Sweet layers.
    Transfer the cream into a piping bag with the end snipped. Fill 4 oz. capacity dessert cups about 1/4 full with the mascarpone cream. Next, layer in some crispy crushed amaeretti cookies. You can find these in the international section at US grocery stores, or at specialty food shops (Lazzaroni Amaretti is an excellent choice!)
    Next, layer in some prepared cherry or red fruit preserves. I used Murray’s Spiced Cherry Preserves in this recipe because almond + cherry are a match made in heaven! It has a unique, almost mulled wine flavor, with cloves and balsamic vinegar reduction. However, you can use any fruit preserve in this recipe, but red preserves look especially festive at Christmastime.

    Repeat the mascarpone and crushed amaretti layer once more before topping the cups with whipped cream. Dollop it on with a spoon, or pipe it as I did using a large closed star piping tip.
    A sprinkle of toasted pine nuts on top of each dessert adds delicious nutty flavor and makes a beautiful finishing touch.

    The trifles look elegant in footed dessert glasses and presented on a serving tray. You can make them a day ahead, reserving the toasted pine nuts and crisp whole amaretti cookie toppings until ready to serve. The crisp amaretti cookies will soften slightly in the refrigerator overnight, which gives them cake-like texture.

    Related recipe: Wintry Coconut Cherry Amaretto Cupcakes

    Cherry Amaretti Trifles

    Heather Baird

    These small Italian-inspired trifles make holiday entertaining a breeze. The recipe uses purchased crisp amaretti cookies and prepared cherry preserves for shortcuts, with a homemade whipped mascarpone cream filling.Assemble the trifles partially a day ahead of time. Layer the cream, preserves, crushed cookies, and whipped cream in clear glasses but wait until the day of serving to add the pine nuts, and crisp whole amaretti cookies.I used Murray’s spiced cherry preserves in this recipe. It can be found at some US grocery stores (such as Kroger’s) or ordered online. It has unique flavor with cloves and balsamic vinegar reduction. However, you can use any fruit preserve in this recipe, but red berry of fruit preserves looks especially festive at Christmastime.

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    Prep Time 45 minsTotal Time 45 mins

    Course DessertCuisine American, Italian-inspired

    Servings 6

    Equipment6 clear footed dessert glasses 4 oz. capacitydisposable piping bagslarge closed star decorator piping tip optional
    Ingredients US CustomaryMetric Trifles8 oz. container mascarpone cheese softened1 cup heavy whipping cream1/4 cup granulated sugar1 tablespoon amaretto liqueur optional5 oz. crisp amaretti cookies 1 package5 oz. prepared spiced cherry preserves or other red fruit preservesToppings3/4 cup heavy whipping cream2 tablespoons granulated sugar6 crisp amaretti cookies whole3 tablespoons pine nuts toasted
    Instructions TriflesIn the bowl of an electric mixer, beat the mascarpone cheese and the heavy cream together until combined. Slowly sprinkle in the granulated sugar as you mix. When the mixture is thickened, beat in the amaretto liqueur, if using. Transfer the cream mixture to a large piping bag with the end snipped. Pipe the cream into each of six 4 oz. clear footed dessert cups about 1/4 full. Spread the top evenly to the edges of the glass using a spoon.Remove 6 whole amaretto cookies from the package and reserve for later. Crush the remaining cookies. Add about 1 1/2-2 tablespoons of the crumbs to each of the cups, spread the crumbs to the edges of the glass using a spoon.Stir the preserves until loosened. Place 1 1/2 tablespoons of the preserves on top of the crushed cookies in each cup. Spread to the edges of the glass using a spoon.Repeat the mascarpone layer once more on to of each layer of preserves. Top the mascarpone layer with more cookie crumbs (you may not have to use all of the crumbs).ToppingsIn the bowl of an electric mixer, beat the heavy cream while sprinkling in the granulated sugar. When the mixture is thick, dollop spoonfuls on top of each dessert cup. Or use a piping bag fitted with a large closed star tip to pipe on a large swirl of whipped cream (as pictured).Just before serving, top the desserts with the pine nuts and a single crisp amaretti cookie.
    Notes
    If you’re not inclined to use pine nuts on top of these dessert, try toasted almonds. They go so well with the almond amaretti cookies.
    Toast pine nuts in the microwave for a shortcut! Here’s how. Spread the raw pine nuts on a microwave-safe plate. Microwave at 100% power for about 45 seconds to 1 minute. Stir them around and heat in additional 30 second intervals until toasted and golden. be sure to watch them constantly to prevent burning. Pine nuts can be expensive, and I consider them an extra special touch for the holidays. So keep a sharp eye on them!
    8 oz. of cream cheese can be used in place of the mascarpone cheese.

    Keyword amaretti cookies, Cherry Amaretti Trifles, mascarpone cream, spiced cherry preserves, toasted pine nuts

    You may also enjoy: LEGGI TUTTO

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    • in Recipes

      Chocolate Covered Strawberry Cheesecake

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      Strawberry puree gives this no-bake cheesecake its pink blush and ripe berry flavor. Fresh whole strawberries cover the top and a thick drizzle of chocolate makes this dessert worthy of its name. 

      I’ve gotten out of my morning smoothie habit, which has temporarily been replaced by the Baked Oatmeal I’m currently obsessed with. I can’t explain it, but those oats are helping me live my best life right now. So, the big bag of frozen strawberries I use for smoothies has been hanging out in my freezer with no purpose, other than getting in my way when I’m looking for something else.

      Then I remembered that there’s a romantic holiday coming up, and a strawberry dessert would be timely right now for those planning ahead. I decided to thaw and puree those berries for a special Valentine’s Day dessert (although you don’t need to a special occasion to make it!).

      Chocolate cookie crumbs mixed with melted butter forms the foundation on which the cheesecake is built. Press the mixture into a springform pan and 1-inch up the side, but don’t worry about getting it perfect. An irregular crust edge gives this cake rustic appeal and will save some prep time. The crust is the only portion of this recipe that is baked, and that’s just for 10 minutes to set it.

      The billowy filling consists of a holy trinity of creamy ingredients: cream cheese, sour cream, and whipped cream. Strawberry puree gives all of this cream bright berry flavor and a light pink hue.

      The cheesecake refrigerated overnight while I considered an appropriate topping. Since chocolate-covered strawberries are practically the Valentine’s Day mascot (sorry Cupid!) I had my answer and added fresh strawberries to my grocery list.

      The capped berries placed with their points skyward almost look like a strawberry mountain range from the right angle. Much like a French fruit tart, I brushed them with strawberry preserve which gave the berries some extra sweetness and shine.

      Chocolate is generously drizzled on top of the berries. Of course this is heavenly on the fresh strawberries, but it also ties well with  the crumbly cookie crust. 

      Chocolate-covered strawberry goodness, right here!

      I could not resist a dusting of powdered sugar on top. It’s totally unnecessary, but I love the snowy appearance.

      Light and fluffy, this cheesecake is the polar opposite of dense New York cheesecake. It’s almost mousse-like and when you plate a slice it has a slight wobble, almost like panna cotta. 

      It’s wonderfully soft and the sour cream gives it tangy flavor. It would be a special dessert for Valentine’s Day, but the flavors of chocolate and strawberry together are evergreen. This cake should be enjoyed year-round! 

      [click to print]
      Chocolate Covered Strawberry Cheesecake (No-Bake)
      Yields 8-10 servings1 1/4 cups (150g) chocolate cookie crumbs
      1/4 cup (57g) unsalted butter, melted
      16 oz. frozen strawberries, thawed
      16 oz. (2 packages) cream cheese, at room temperature
      1 cup (230g/8 oz.) sour cream
      1 cup (200g) granulated sugar
      2 envelopes (.25 oz. each) powdered unflavored gelatin
      1/2 cup cold water
      1 cup (240 ml) heavy cream, whipped to soft peaks
      24 fresh strawberries
      1/3 cup (113g) strawberry preserves
      4 oz. semisweet chocolate, finely chopped
      1 tablespoon vegetable oilPreheat oven to 350F. Coat a 9-inch springform pan with cooking spray.Combine the chocolate cookie crumbs and melted butter together in a medium bowl. Mix well to coat the crumbs with the butter. Pour into the springform pan and press into the bottom and 1/2” to 1” up the sides of the pan. Bake for 10 minutes to set the crust. Cool completely on a wire rack.Puree the thawed strawberries in a food processor, blender, or with an immersion blender until no lumps of fruit remain. Set aside.In the large bowl of an electric mixer fitted with the whip attachment, combine the cream cheese, sour cream and sugar. Beat well until creamy and consistent with no lumps. Pour in the strawberry puree and mix again. Let the mixer run on low speed while you prepare the gelatin mixture.In a small saucepan sprinkle the powdered gelatin over the cold water. Let stand until well absorbed, about 2 minutes. Place over medium-low heat and cook just until the gelatin liquifies. With the mixer still running, pour the gelatin in a thin stream into the cream cheese mixture. Fold in the whipped cream (this step may take some time, and if lumps remain, disperse them by lightly whipping the mixture with a whisk). Pour the batter into the crust and refrigerate until set, about 3 hours or overnight. To unmold, lightly run a knife’s point around the top edge of the cheesecake; loosen the springform collar and allow the cake to naturally pull away from the collar as you slowly loosen it from all sides of the cake.Wash, dry, and cap the fresh strawberries. Place the berries on top of the set cheese cake cut-side down. Place the preserves in a small microwave-safe bowl and heat in the microwave at 100% power until melted, about 30 seconds. Let cool slightly. The preserve should be runny and liquid. Brush the berries with the preserves using a pastry brush and pour any remaining preserve liquid over the center of the cake.Place the chopped chocolate in a small microwave-safe bowl and microwave at 100% power in 30 second intervals until the chocolate can be stirred smooth. Immediately add the vegetable oil (you can use any neutral-tasting oil) to the chocolate and mix until well combined. Transfer the melted mixture to a piping bag with the end snipped, or a zip-top bag with a corner snipped. Drizzle the chocolate in thick ribbons over the strawberries, allowing it to fall over the peaks and crevices of the fresh berry topping.Refrigerate until ready to serve. To slice, use a very sharp chef’s knife to cut through the berries and chocolate on top. Store leftovers covered in plastic wrap in the refrigerator.
      link Chocolate Covered Strawberry Cheesecake By Heather Baird Published: Thursday, January 28, 2021Thursday, January 28, 2021Chocolate Covered Strawberry Cheesecake Recipe LEGGI TUTTO

    • in Recipes

      Chocolate Dipped Toffee Graham Crackers

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      Crisp graham crackers are dunked in rich chocolate and covered with crunchy toffee bits. Toss on some festive sprinkles for maximum holiday appeal.
      This is practically a no-cook, no-bake treat that will be at home on your holiday cookie or candy tray. It’s such a simple, satisfying sweet and kids can help sprinkle on the toffee bits and holiday nonpareils. It really doesn’t get any easier than this!

      The yield is about 24 pieces, which can be divided up into snack bags for cute gifts or stocking stuffers. Who doesn’t love chocolate and toffee together? And with the slightly sweet graham cracker center it’s so crunchable and addictive!

      You can use your favorite graham crackers for this, but I used Honey Maid Fresh Stacks because they are pre-cut into squares. I didn’t even have to break any graham cracker sheets apart! I’m not sure if this was smart or just lazy – or perhaps both (ha!). I could see it being a nice time-saver for busy parents.

      As you drizzle the graham crackers with white chocolate, sprinkle them fairly quickly with toppings  before the chocolate hardens. 

      I think this might become our new holiday tradition! They are so very easy to make and a little too easy to eat. The toffee bits really bring out a buttery note in the graham crackers. 

      If you’re not looking to spend a ton of time in the kitchen this year, but still want to make some holiday treat-making memories with the kids, then this may be the ticket! 

      [click to print]
      Chocolate Dipped Toffee Graham Crackers
      Yields 24 Cookies24 oz. chocolate candy coating (almond bark or Ghiradelli chocolate wafers)
      4 oz. white chocolate candy coating or almond bark
      24 graham cracker squares
      2/3 cup toffee bits (recommend Heath Bits o’ Brickle)
      2-3 tablespoons red and green nonpareilsCover a large work surface with parchment paper.  Transfer the candy coating to a microwave-safe bowl and heat at 100% power at 30 second intervals; stir well between heating until melted and smooth. Place a graham cracker into the melted chocolate and turn using two forks. Lift the graham cracker out of the chocolate with a fork and place on the parchment. Repeat this process with half of the graham crackers. After dipping about 12, the chocolate will begin to harden so re-heat it for about 30 seconds or until it can be stirred smooth. Wash and dry the forks; proceed with dipping the next 12 graham crackers. Allow the chocolate to set up at room temperature, about 20 minutes.Melt the white chocolate candy coating in the microwave as before with the chocolate coating, and transfer it to a disposable piping bag or a zip-top bag. Pour the toffee bits and nonpareils in small bowls and have them ready to hand. Drizzle four chocolate-covered graham crackers with the white chocolate and then immediately sprinkle on toffee bits and nonpareils. Repeat process until all of the graham crackers are drizzled and coated with toffee and sprinkles. Let stand at room temperature until set, about 20 minutes.When the white chocolate is set, peel a graham cracker away from the parchment and break away excess candy from around the edges. Lay on a clean plate or serving platter. Repeat process with all of the graham crackers. Store the coated graham crackers in an air-tight container, or package 6 in each of four clear gusseted treat bags and tie with festive ribbon for gifting.

      link Chocolate Dipped Toffee Graham Crackers By Heather Baird Published: Saturday, December 19, 2020Saturday, December 19, 2020Chocolate Dipped Toffee Graham Crackers Recipe LEGGI TUTTO