Valentine’s Menu Delight, A terrific Trifle!!! The Copacabana Trifle

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Superbly enticing, rich yet light, recipe makes a perfect end to a Valentine’s dinner..To all of you who think that you need a fast and fantastic dessert that evening, well this is the one!!!!!  It is easy like one,two,three and,  you can prepare it partly ahead and it is absolutely delish..!!!

Dig in together into the wonderful layers of the Copacabana trifle, pair it a champagne glass or prosecco, arrange the ambiance into the smooth light candlelights… I will go no further, living it to your creativity, instead let’s do a tour in the kitchen…


Ingredients : 2 servings

  • 4 small slices per glass of angel hair cake or pound cake store bought-( here,I am using a no raisins panettone  Margherita from Bistefani slices)
  • 2 ripe kiwis, medium size
  • 3 to 4 slices fresh pineapple with juice
  • 6 to 7 tablespoons Dark rum
  • 2 tablespoons good quality ice cream almond crunchy flavors  as the Toasted Almond from Talenti
  • 1 to 2 tablespoons of Chocolate Rum sauce  (see recipe below) per trifle
  • 1/2 cup dried raisins mixed with chopped walnuts
  • 1 teaspoon Dark Rum
For the chocolate sauce:
10 oz. bittersweet or semisweet chocolate, coarsely chopped
3 Tbsp  dark rum
1/2 to 1 cup half and half
The chocolate rum sauce:
Combine chocolate and rum in heatproof bowl over a pot of simmering water, stirring frequently till chocolate is smooth. Taste the sauce over a teaspoon of  ice cream and add sugar to your taste if your are using a 60% bittersweet chocolate.
 For  the Trifle:
Cut kiwi and pineapple in small cubes reserving  their juices. Sprinkle with brown sugar.
Prepare rum in a shallow dish. Soak panettone slices, enough to be flavored yet kept together,set aside on a plate.
Assembling the Trifle
Lay in the bottom of individual glasses 2 tablespoons of kiwi-pineapple mix, add the panettone slices rum flavored. sprinkle with raisins, nuts mix, spoon ice cream over, adding on top a generous teaspoon or 2 of chocolate rum sauce. Add 1 teaspoon of rum,  Let the ice cream slightly melt . Serve immediately
Suggestions – Assemble trifle to the level of  the raisins/nut crunchy mix, refrigerate up to 6 hours ahead,  at least 30 minutes. Finish up  with ice cream, chocolate sauce, and rum at serving time.
Use thin slices of pound cake or panettone, without soaking them too much. It’s important to keep the ice cream flavor light nutty and crunchy!!!
This recipe participated to the Panettone Margherita from Bistefani challenge.
Italian Version for my friends in Italy:
Ingredienti :
2 fette di piccole dimensioni di Panettone Margherita Bistefani per porzione
2 kiwi maturi,
3 fette di ananas fresco con succo,
6-7 cucchiai di Gold Rum
2 cucchiai da tavola di gelato mandorlato croccante  tipo ‘ mandorle tostate ‘ di Talenti
1 o 2 cucchiai di crema liquida di cioccolato al Rum di cioccolato fondente o semidolce 
1/2 tazza di misto uvetta secca e noci tritate
Per la crema di cioccolato al Rum:
10 onze di cioccolato fondente o semidolce, tagliato a pezzi- 
3 cucchiai di Rum 
1/2 o 1 tazza di panna liquida
Unire il cioccolato e il rum in una ciotola resistente al calore, far fondere il coccolato su acqua in ebollizione, mescolando spesso fino ad ottenere una crema liscia e liquida. Assaggiate il cioccolato sopra un cucchiai di gelato e aggiungere zucchero quanto necessario.
Tagliare kiwi e ananas a cubetti mescolando i loro succhi e  aggiungere 1 goccio di rum e  zucchero di canna.
Preparare il rum in un piatto fondo. Immergere le fette panettone, abbastanza per aromatizzarle.Riservare.
Montare a strati: Disporre sul fondo di ogni contenitore 2 cucchiai di kiwi e ananas, aggiungere le fette di panettone al rum. cospargere con uvetta e noci,aggiungere il gelato. Irrorare con la crema liquida di cioccolato al rum. Lasciare sciogliere sul gelato per 1 minuto e servire. Per gli amatori di rum,aggiungere un cucchiaino di rum, sul gelato.
 E’ buonissima!

6 comments on “Valentine’s Menu Delight, A terrific Trifle!!! The Copacabana Trifle

  1. Chris Idhammar on said:


  2. This looks especially pretty in your crystal goblet!

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