TRIFLEMISÙ

In one of my previous posts (see post) I spoke about Claire, a very kind foodblogger (visit her great blog "Le Sens Du Goût") from France, who had offered/sent me two bags of "Biscuits Roses De Reims" in order for me to test her wonderful "Gâteau Moelleux Aux Biscuits Roses De Reims" recipe. Well, today, her biscuits are again going to be a subject of discussion...

Thanks to this girly-colored (pink) speciality, I have improvised a little seasonal (autumnal) dessert. In fact, it was created on the spurr of the moment (therefore the quantities are approximative) with what I had in by cupboards and fridge. Another moment of "free jazz" in the kitchen!

As this sweet treat is a hybrid cross between the English "Trifle" and the Italian "Tiramisù", I decided to call it a "Triflemisù". And believe me, it's name might sound bizarre and alien, but it tastes awesome.

This "Triflemisù" is made with a light lemon mascarpone cream, a delicate fresh plum (quetsche) puree/sauce and those famous pink biscuits soaked in Amaretto alcohol...

~ Triflemisù ~
Recipe by Rosa @ Rosa's Yummy Yums

Serves 4.

Ingredients:
~ 2/3-1/2 the quantity of "Mascarpone Mousse" (see recipe)
~ Half a bag of "Biscuits Roses De Reims" (12-14 biscuits)
~ 500g Fresh plum puree/sauce (see recipe), add a pinch of cinnamon to the fruits
Enough "Amaretto" to soak the biscuits

Method:
1. One at a time, submerge each biscuit into the "Amaretto".
2. Line the bottom of a 22 centimenter (9-inch) bowl or individual containers (glasses also work well).
3. Cover them with half the "Mascarpone Mousse" and half the "Plum Sauce".
4. Repeat the layers, finishing with the cream.
5. Refrigerate for several hours or overnight before serving.

Remarks:
Instead of using "Biscuits Roses De Reims" go for "Ladyfingers".
If you don't have any "Amaretto", try soaking the biscuits in "Porto", "Cointreau", "Limoncello" or "Grand Marnier".
Generally, that kind of dessert tastes a lot better the next day.

Serving Suggestions:
Eat at any time of the day (or night!).