Maggianos Little Italy Italian Trifle With Seasonal Fruit Recipes

FRUIT ROMANOFF

Steps:

• Put the fruit in a glass bowl and sprinkle with 4 to 6 tablespoons sugar, the orange juice and the liqueur.
• Toss lightly.
• Cover and refrigerate for 20 minutes.
• Meanwhile, chill a medium bowl and beaters for whipping the cream.
• If you want to pipe the cream in rosettes, prepare a pastry bag fitted with a medium star tip.
• Whip the cream with 1 teaspoon sugar in the chilled bowl at medium-high speed until the cream thickens.
• Add the vanilla.
• For serving the cream in dollops, continue whipping until it is no longer runny and is just thick enough to hold its shape, somewhat like soft yogurt.
• For piping it in rosettes, whip the cream until it stands up in soft peaks when you lift the beaters.
• To serve, spoon the fruit into wine glasses or dessert dishes.
• Either spoon a dollop of whipped cream on each serving, or use a rubber spatula to fill the pastry bag, then pipe the whipped cream in decorative swirls or rosettes over the fruit.
• Serve immediately.

TIRAMISU TRIFLE WITH ZABAGLIONE FILLING

Steps:

• Prepare Zabaglione by placing egg yolks in top of a double boiler.
• Add sugar and beat with portable mixer or rotary beater at medium speed until mixture is pale yellow and creamy.
• Place water in bottom of double boiler and bring to a boil over high heat.
• Reduce heat to lower and place top of double boiler over simmering water.
• Gradually beat 1/4 cup marsala into egg yolk mixture.
• Beat 1 minute.
• Gradually beat in remaining marsala and 1/4 cup white wine.
• Continue cooking custard over the simmering water approximately 4 to 8 minutes or until mixture is fluffy and soft peaks form from beaters.
• Beat constantly, scraping sides and bottom of pan frequently.
• DONOT over cook custard!
• Immediately remove from heat and whisk custard briefly.
• Cover and refrigerate Zabaglione until well chilled.
• Beat cream with 2 TB sugar in large bowl until soft peaks form.
• Gently fold in mascarpone cheese, then Zabaglione.
• Refrigerate at least 3 hours or until well chilled.
• Combine espresso, cognac and remaining 2 TB sugar and vanilla extract.
• Layer 1/4 of ladyfingers in a flower-petal design in a trifle dish.
• Generously brush ladyfingers with the espresso mixture.
• Spoon 1/4 of cheese mixture over ladyfingers to within 1 inch of sides of dish.
• Sprinkle with 1/4 of grated chocolate.
• Repeat these layers 3 more times.
• Sprinkle remaining 1/4 of chocolate around perimeter of cheese mixture and sift cocoa powder over the top of the cheese mixture.
• Cover and refrigerate at least 30 minutes.

MAGGIANO'S LITTLE ITALY RIGATONI DI GREGORIO (COPYCAT)

Steps:

• Heat oil and sauté mushrooms, onion and garlic puree. Brown lightly and season with salt and pepper.
• Add white wine, Marsala wine and chicken stock. Reduce by half. Add cream and bring to a boil and turn down heat and simmer to skim away any impurities.
• Add drained rigatoni to pan and finish with basil, parmesan cheese, garlic butter and salt and pepper to taste. Add Marsala for flavor as needed.
• Place in pasta bowl and garnish with parmesan shavings and additional basil leaves.
• * My notes: I use a mix of onion AND shallots. I use an 8 oz package of mushrooms, roughly chopped and 10 oz of chicken breast. I also add in about six fresh basil leaves roughly chopped up.

TRES LECHES CAKE WITH SEASONAL FRUIT

Steps:

• Bake the cake according to the instructions and allow to cool thoroughly (use 1/2 the cake mix for the 9X9 pan size) Combine the 3 milks and add to the cooled cake.
• Allow the cake to soak overnight in the refrigerator.
• Cut the cake, garnish with the fruit and whipped cream.

MAGGIANO'S LITTLE ITALY ITALIAN TRIFLE WITH SEASONAL FRUIT

Steps:

• Pastry Cream:
• In a stainless steel pot, scald milk by heating until skin forms on top.
• Meanwhile, whisk together yolks and sugar well.
• Add cornstarch and whisk. Once milk is scalded, slowly pour into egg mixture while whisking.
• Once incorporated, pour back into pot and put over low heat while whisking. Cook mixture just until it gets thick and comes to a boil.
• Remove from heat immediately and pour into metal bowl. Whisk vanilla extract and cover directly with plastic wrap. Let cool several hours or overnight.
• In a small mixer, whip cream and sugar until stiff. Fold into cooled pastry cream mixture.
• Assembly:
• Mix all fruit together in a bowl.
• In a sundae glass, place one cake cube on the bottom.
• Top with two ounces of cream mixture. Top with two ounces of fruit plus place for more cubes of cake on top of cream mixture and press slightly.
• Top with three ounces of cream mixture.
• Reserve remainder of fruit as a garnish.