I have a great trifle recipe that I'm making for Christmas but unfortunately it's not 'light' or 'diet' in the least ... are you looking for a low-cal version?
Old English Trifle
adapted from The Silver Palate Good Times Cookbook
1 Sara Lee poundcake, thawed
seedless raspberry jam
1 cup coarsely broken amaretti cookies (Italian almond cookies)
1/2 cup dark rum
*****
3 tablespoons sugar
1 1/2 tablespoons cornstarch
3 egg yolks
2 1/2 cups whole milk
1 teaspoon vanilla
*****
2 cups heavy or whipping cream
3 tablespoons powdered sugar
1/2 teaspoon almond extract
*****
1 cup sliced almonds, toasted
1. Cut the cake into 1/4 inch slices and spread out flat to dry out for a few hours. Spread a thin layer of jam on half the slices and top with the other slices, like jam sandwiches. Cut into 1 inch cubes and scatter in a glass bowl.
2. Add the crushed amaretti cookies and toss together. Sprinkle on the rum and toss to coat.
3. Make a custard - whisk the cornstarch, sugar, and egg yolks together in a saucepan. Whisk in the milk in a steady stream. Cook, whisking constantly, over medium heat, until thickened to the consistency of a custard (coats the back of a spoon). Remove from heat; whisk in vanilla. Let cool.
4. Pour the custard over the cake cubes and crushed cookies in the bowl.
5. Whip the cream with the powdered sugar and almond extract until stiff. Spoon over top of trifle. Refrigerate, covered with plastic wrap, for up to three days. Top with toasted almonds right before serving (or else they get soggy).
I saw a recipe somewhere that I'll have to search for. It was pretty much angel food cake, sugar free pudding and cool whip. It may have been from Cooking Light.
I'm making my "indulge yourself without guilt" trifle this Christmas, always a family favourite!
It's just angelfood cake in the bottom of the bowl and then a light jello with fruit cocktail (in juice but drained) and then fat free vanilla pudding with skim milk and topped with ultra low fat cool whip.
If it doesn't all disappear after Christmas dinner, I guarantee that it will be gone before breakfast the next day!
As for the tiramisu you were asking about, that's one of the toughest ones to make properly - not to mention also expensive. I'll give you a recipe for one below that is pretty authentic and the reference if you want to check out the replies to the post. I found it on chef2chef, one of my favoutite forums for professional answers to all things culinary:
Thought I would share my most favorite and prized recipe with everyone for the holidays. This recipe comes right from Italy from a distant relative, and gets rave reviews everytime I serve it. Enjoy !
5 eggs seperated
500 grams marscapone
3/4 c. sugar
1 c. whipping cream
2 pkg saviodi cookies
1 c. espresso
2 Tbsp. Kalhua or coffee liqour
2 Tbsp cocoa powder
~Beat yolks, sugar and marscapone together in a bowl.
~In seperate bowl, whip egg whites until fluffy, and then fold into yolk mixture.
~In another bowl whip cream until thick and fold into egg yolk mixture.
~Let coffee cool and mix in Liquor and cocoa powder.
Dip each cookie into coffee mixture until wet, but not soaked.
~Line bottom of rectangular pan with wet cookies. Spread a layer of filling over top. Repeat layers only turning the cookies the oposite direction with each layer.
~Top with shaved chocolate or cocoa powder, and refrigerate overnight.
Duh! Should have known that! Just checked.
"ladyfingers = savoiardi = savoiardi cookies = savoiardi biscuits = sponge fingers Notes: These are tongue depressor-sized sponge cakes that are used to make charlottes, tiramisu and other desserts. American ladyfingers are smaller and moister than their Italian counterparts. If substituting them for Italian savoiardi, use more and toast them briefly in the oven before using".
So, yes you are correct, Suzzane, the Italian version is larger. They also sound like Biscotti somewhat. The difference in the flour they use and what the American version uses also makes a huge difference.
i know it's too late for Christmas, but I did make a trifle for my grandmother, who is diabetic. It is not low-fat, though since it wasn't my objective I've no doubt you could tweak it to make it more low fat.
I just used a normal trifle recipe. I made a pound cake using splenda (cut it in pretty small pieces for the trifle). It tastes fine, even if the texture is a little heavy. I used frozen raspberries, cornstarch & splenda to make the "jam" part. Used splenda in the custard - you cannot tell the difference at all. And of course I used it in the whipped cream.
Using splenda cut a lot of calories, even though it's still high in fat. In the summer I cook at a fly-in fishing lodge, and we are getting more diabetics than we used to (no prize for guessing why), so I have been experimenting, and this recipe is a definite keeper.
triffle and taramisu reciepes
does anyone have a triffle and/or taramisu reciepe? thanks 
glen
... are you looking for a low-cal version?
