Makes 1 Large Trifle (About 2 Quarts)
Ingredients
- 24 full pieces of biscotti (24 oz or 12 cups by volume)
- 1 qt heavy whipping cream (4 cups) - do not substitute heavy cream or half & half
- 2 tsp vanilla
- 3 tbsp confectioners sugar, sifted
Decorative Topping Suggestions
- maraschino cherries
- melted chocolate
- shaved chocolate
- crushed peppermint candy
Special Equipment
How-to
Make 1-2 days in advance to allow whipped cream to absorb into and soften the biscotti pieces into a cake-like texture
-
Remove the paper from around the bagged biscotti
-
Break biscotti into bite-sized pieces. To quickly break pieces, "gently" use a hammer, rolling pin, etc. Keep biscotti twist-tied in bag to keep clean. Use a cutting board with a towel under it to absorb shock. Hammer bagged biscotti into small pieces. You can also break pieces by hand if you prefer. Place in bowl and set aside
-
In a large separate bowl, pour in heavy whipping cream, vanilla and confectioners sugar. You will need a large bowl for 1 quart of whipping cream. Whip with hand-held electric mixer until stiff. If using a standard table-top electric mixer, mix 1/2-quart of whipping cream at a time because the bowl will be too small to fit a full quart
-
Pour broken biscotti pieces, all crumbs and chocolate dust, into whipped cream. Mix by hand with a spatula until each piece is fully covered with whipped cream
-
Pour mixture into a large trifle bowl, baking dish, or several mini trifle bowls or dessert dishes
-
Cover with plastic wrap and refrigerate for 1-2 days. Biscotti will become softer and more cake-like the longer it stays in the refrigerator
-
When serving, remove plastic wrap and serve as is or decorate with drizzled melted chocolate, shaved chocolate, maraschino cherries or any candy to your liking
Note: For sweeter cream, add 1 tbsp confectioners sugar (sifted) at a time. Taste before you add more so your cream does not become too sweet.
Print Recipe
