Hodgdon Island Inn B&B

Quick and easy holiday dessert recipe: two-bite raspberry trifles!

A recipe from Pamela
Byrne Riley, Innkeeper

Photographed by
Richard B. Riley, Innkeeper

TWO-BITE TRIFLE

Makes 8 servings

Ingredients:

3TBS seedless raspberry preserves

1 TBS La Belle Orange (cognac & orange liqueur)

1 (3-oz) pkg cream cheese, softened

¼ cup sugar

½ cup heavy cream

8 Ladyfingers, halved crosswise*

8 fresh raspberries

Garnish: fresh mint sprigs

Directions:

1)
Microwave raspberry
preserves in a small microwave-safe bowl at HIGH for 20 seconds.

2)
Stir in the La
Belle Orange.

3)
Beat cream cheese
and sugar at until creamy (about 1 minute).

4)
Beat heavy cream
until soft peaks form.  Fold into cream
cheese mixture.  Spoon into a zip-top
plastic bag (do not seal).  Cut one
corner of bag with scissors to make a hole about ½ inch in diameter.

5)
Press one
ladyfinger half into bottom of a shot glass (about 1 ½ -oz).  Repeat procedure with 7 more glasses.  Drizzle about ½ tsp. raspberry mixture into
each glass.  Pipe small amounts of cream
cheese mixture into each glass.  Repeat
with remaining ladyfingers, raspberry mixture and cream cheese mixture.  Top each glass with 1 fresh raspberry.

6)
Cover and chill 2
hours.  Garnish with mint, if desired.

*There are crisp Italian cookies also called
ladyfingers, but be sure to use the soft ones in this recipe.  Look for them in the bakery or produce
section of your supermarket.

Tags: Bite-size dessert recipe, Boothbay Maine Bed and Breakfast, Coastal Maine B&B, Hodgdon Island Inn, Holiday Trifle recipe, Pamela Byrne Riley, recipe for an easy dessert

This entry was posted on Friday, December 16th, 2011 at 3:03 am and is filed under B&B Boothbay Harbor, Bed & Breakfast near Boothbay Harbor, Boothbay B&B, Boothbay Bed and Breakfast, Boothbay Maine B&B, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.