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Chef’s Recipe

From the Kitchen of

Chef Udo Mueller

at Coral Ridge Country Club

Lemon Curd, Mascarpone &

Amaretto Tiramisu Trifle

Amount Measure Ingredient/Prep Method
1-1/2 cups sliced natural (skin-on) almonds
1 egg white
2 cups granulated sugar
12 egg yolks
4 tsp grated lemon zest
1 cup lemon juice
1 cup cold butter, cubed
1/3 cup amaretto liqueur
2 tbsp loose Earl Grey tea
18 ladyfinger cookies, (about 4” long)
16 oz mascarpone cheese
2 cups powdered sugar
1 tsp vanilla
2-1/2 cups whipping cream 35%

For the Candied Nuts
Toss almonds with egg white to coat; stir in 1/4 cup of the granulated sugar until well combined.
Spread on parchment paper–lined rimmed baking sheet. Bake in 350 F oven, stirring several
o
times until light golden, about 12 minutes. Let cool.

For the Lemon Curd
In large heatproof bowl, whisk together egg yolks, 1-1/2 cups of the granulated sugar, the lemon
zest and lemon juice. Place bowl over saucepan of simmering water; cook, stirring, until thick
enough to coat back of spoon, about 12 minutes or take more time, if needed. Remove from heat;
stir in butter, 1 tbsp at a time. Strain through fine mesh sieve into clean bowl. Place plastic wrap
directly on surface. Refrigerate until curd is thick enough to mound firmly on spoon, about 1 hour.

For the Ladyfingers
While lemon curd is chilling, in saucepan, cook remaining granulated sugar with 1/4 cup water
and 2 tbsp Earl Grey tea over medium heat, stirring until sugar is dissolved. Remove from heat;
let cool completely. Stir in amaretto. Strain the tea and reserve liquid.

For the Mascarpone
In large bowl, beat together mascarpone, icing sugar and vanilla until smooth. In separate bowl, beat 1-1/2 cups of the cream until stiff
peaks form; fold into mascarpone mixture.
To Assemble
Begin by dipping each ladyfinger entirely in the tea/amaretto liquid and placing it in the bottom of a trifle bowl. Repeat with more
ladyfingers, arranging them so they fit together in a single layer Spread a layer of mascarpone over top of the ladyfingers. Spoon some
of the lemon curd over top of the mascarpone cheese. Sprinkle some of the candied almond slivers and begin another layer with
ladyfingers. After you’ve built up the layers, finish the trifle with whipped cream and the remainder of the candied almonds.

34 CORAL RIDGE COUNTRY CLUB ESTATES COMMUNITY ASSOCIATION

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