I kind of miss my old
But my awesome new roommates in Portland more than make up for it. One of whom has a huge bottle of coffee tequila given to her as a birthday present some years ago (interestingly enough from my old college coach). She, Rachel, an avid tequila fan, has been somewhat bewildered by this infused, flavored tequila. I had an idea what to do with it: make boozy trifle. I have made this recipe I came across on the Greek website Νηστικό Αρκούδι or Hungry Bear multiple times experimenting with various liquors and fresh fruits. My go to has been Kahlua with fresh raspberries and Armenian faux Challah bread (this is all to replace Tsoureki) which is super easy to find in East Hollywood, my former domain. Luckily I've found a totally awesome Russian bakery nearby my new pad in Portland which makes very similar Armenian Challah like bread (all replacing the tsoureki, of course). I really liked the combination of tequila, coffee and strawberries in this particular trifle - it's fun, daring and indulgent. It's also a perfect summer dessert as it requires no baking and is served cold. Fresh whipped cream is a must.
Ps. Because sometime "just fruit" for dessert sucks.
Recipe adapted from Nistiko Arkoudi. Greek recipes are usually very loose and up for interpretation, so here is my interpretation.
1/2 loaf tsoureki (Challah bread or other local ethnic substitution can be used)
1 pint heavy whipping cream
1/2 cup (or more if you like) coffee tequila (can use preferred liquor, I like amaretto, khalua, and frangelico)
1/2 cup strawberry preserves (or raspberry, apricot if that is your fruit of choice)
1 large bar of dark chocolate, melted
1 pint sliced strawberries (or raspberries)
2 tsp cinnamon
1/2 toasted, sliced almonds or hazelnuts
Cube the tsoureki/challah bread and place into a large glass bowl. Sprinkle with liquor. Melt preserves in microwave until liquid (about 30 seconds). Beat cream until it forms stiff peaks and stir in cooled melted preserves. Melt chocolate and pour over diced bread. Sprinkle with 1 tsp cinnamon, then sprinkle strawberries (saving a few for decoration on top). Top with whipped cream mixture and cover with plastic wrap for several hours until ready to serve. When ready to serve, decorate with nuts and extra fruit.