Recipe courtesy of Tiffany Derry
Recipe courtesy of Tiffany Derry
Show:
Worst Cooks in America
Episode:
Reality Check: Agents of Flavor
Mini Peaches and Cream Trifle
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- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1347
- Total Fat
- 108 g
- Saturated Fat
- 65 g
- Carbohydrates
- 82 g
- Dietary Fiber
- 5 g
- Sugar
- 55 g
- Protein
- 15 g
- Cholesterol
- 310 mg
- Sodium
- 1221 mg
- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1347
- Total Fat
- 108 g
- Saturated Fat
- 65 g
- Carbohydrates
- 82 g
- Dietary Fiber
- 5 g
- Sugar
- 55 g
- Protein
- 15 g
- Cholesterol
- 310 mg
- Sodium
- 1221 mg
Ingredients
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Directions
- Preheat the oven to 375 degrees F.
- Line a sheet tray with parchment paper and place one sheet of phyllo on top. Brush with butter and sprinkle with granulated sugar, then top with another sheet of phyllo, pressing evenly to ensure that the sheets stick together. Repeat until you have 6 layers of phyllo. Finish by brushing the top with butter and sprinkling with the sugar and some salt.
- Use a sharp knife to cut the phyllo into 2-inch squares. Place a sheet of parchment paper on top of the phyllo, then put another sheet tray on top to keep the dough flat. Bake for 15 minutes, then remove the top tray and the top sheet of parchment paper and return to the oven for 10 to 12 minutes or until golden brown.
- Toss together the peaches and blueberries with 1 1/2 tablespoons granulated sugar in a large bowl. Gently stir in the Moscato, then set aside.
- Add the heavy cream, confectioners’ sugar and vanilla extract to a large bowl. Mix with an electric mixer until soft peaks form, taking care not to overmix. Whip the mascarpone to loosen, about 30 seconds, then fold into the whipped cream with a rubber spatula. Set aside.
- To assemble, spoon a small amount of the mascarpone cream into the base of a small serving dish. Top with a layer of phyllo, more mascarpone cream and some of the fruit salad, then repeat, finishing with a small dollop of cream so the fruit still shows. Garnish the top with fresh mint.
