EggNog Trifle

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A couple weeks ago, I was invited to attend a holiday party hosted by Fresh & Easy. Hubbyman and I dressed up and found a sitter so that we could attend. I’m so glad that we did! It was so much fun and the food was unbelievable! Hubbymany even won one of the door prizes and we each came home with a huge bag of goodies.

I had no idea that Fresh & Easy sold wine. They do and it’s pretty good at a decent price. We enjoyed a wine tasting of several different wines (chardonnay, red, prosecco). I was pleasantly surprised to find out that I like Chardonnay.

I just checked out the Fresh & Easy blog (Nov 24 post) and guess who’s picture was at the top of their post. Ours (along with some other local bloggers)!!! I’m on the far right and hubbyman is on the far left. Check it out!

The favorite dish of everyone at the event was definitely the Eggnog Trifle. I even made it for Thanksgiving and everyone at our supper loved it…even my 6yo loved it!

Pic from the party and off the F&E site. Their pic is much nicer than mine.

EggNog Trifle
-Fresh & Easy

2 cups eggnog
2, 8oz containers mascarpone cheese (room temp)
1 cup whipping cream, chilled
2 tsp vanilla extract
1/4 cup instant coffee powder
3 tbls sugar
1 spiced bundt cake (store bought or prepared from a mix), sliced about 1/2″ thick
1/4 cup chocolate chips, finely ground

In a medium bowl, whisk together eggnog and cheese (1 container at a time). With an electric mixer (with wire attachment), beat cream until soft peaks form. Add vanilla and mix a few more minutes. Fold in cheese mixture.

In a small sauce pan, simmer 1 cup water, sugar, and coffee powder; remove from heat and stir until dissolved.

Place a layer of cake on the bottom of trifle dish. Using a pastry brush, soak the cake with coffee mixture. Spoon a layer of eggnog mixture over the cake until fully coated. Sprinkle evenly with chocolate chips. Repeat layers, finishing with eggnog mixture and chocolate chips.

Refrigerate for 4 hours or overnight.

From the F&E blog