Wednesday, June 17, 2009

Cherry Triffle with Amaretto!

I've been meaning to post a picture of the Cherry Triffle with Amaretto I made for a cookout a few weeks ago when my friend Garrett was visiting from San Francisco. I found the recipe on, a new favorite website of mine, which carries recipes from various magazines. This one in particular happened to be from a 1999 issue of Cooking Light.

The dessert was a hit! I received several compliments on it and nobody seemed to notice it was a "light" recipe. The boys, myself, and Nicole nearly finished it off completely, but enough was left over for me to enjoy as part of my lunch the following day :) The recipe itself was a bit time consuming because you had to make the custard yourself. You definitely want to make this at least a day in advance because the custard seems runny at first and you'll need to chill it awhile for it to thicken up. Also, it's a little on the pricey side because it calls for Amaretto liquore. As long as you don't go for the uber-expensive Disaronno brand you should be able to buy a 5th for ~$10.

Me & G at the cookout.

Cherry Triffle with Amaretto:


  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 2 large eggs
  • 2 large egg yolks
  • 1 1/2 cups 1% low-fat milk
  • 3/4 cup low-fat sour cream
  • 2 teaspoons vanilla extract
  • 1/4 cup orange juice
  • 2 tablespoons amaretto (almond-flavored liqueur)
  • 15 ladyfingers
  • 1 (20-ounce) can light cherry pie filling


Combine first 4 ingredients in a bowl; stir well with a whisk. Set aside.

Heat milk over medium-high heat in a medium, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Remove from heat. Gradually add hot milk to sugar mixture, stirring constantly with a whisk. Return milk mixture to pan, and cook over medium-low heat until thick (about 8 minutes), stirring constantly. Remove from heat. Place pan in a large ice-filled bowl for 25 minutes or until egg mixture comes to room temperature, stirring occasionally. Stir in sour cream and vanilla.

Combine orange juice and amaretto. Split the ladyfingers in half lengthwise. Arrange 10 ladyfinger halves, flat sides up, in a single layer in the bottom of a 2-quart soufflé dish. Brush 2 tablespoons orange juice mixture over ladyfingers in the dish. Spread about 1 cup pie filling evenly over ladyfingers. Spread about 1 cup custard mixture over pie filling. Brush 10 ladyfinger halves with 2 tablespoons orange juice mixture, and line dish with ladyfinger halves standing upright. Arrange 10 ladyfinger halves over custard mixture, and brush with the remaining orange juice mixture. Spread remaining pie filling over ladyfingers. Spread remaining custard mixture over pie filling. Cover and chill for at least 8 hours.


6 servings

Nutritional Information

Calories: 269 (29% from fat)
Fat: 8.6g (sat 3.9g,mono 2.8g,poly 0.7g)
Protein: 6.5g
Carbohydrate: 44.9g
Fiber: 0.0g
Cholesterol: 185mg
Iron: 0.8mg
Sodium: 177mg
Calcium: 130mg
Source: Cooking Light, JUNE 1999


  1. Wow. Impressive. I've heard custard is difficult to make?... I've never heard of a "triffle" before either. I wonder if you could use fresh cherries. You know how I love fresh cherries.

  2. How fantastic does that look?! It's a great idea just in time for July 4th too! YUM - now I just need to find somewhere I can bring it to so I don't eat it all.

    I LOVE too! P.S. That is who I interviewed this morning - one of the Senior Food Editors. I will be posting it next week - yeah! Oh I haven't even told anyone on my site who it was yet either :)