Texas Tiramisu

This recipe is irresistible.  It’s “test” time for the lodge menu this year.  I need some new things to surprise the hunters with, so I put my spin on a recipe I saw recently, and it’s a little bit of divine!

Texas Tiramisu

Texas Tiramisu

Ingredients

    Pudding
  • 1 cup sugar
  • 1/4 cup cornstarch (always pack cornstarch measurements)
  • 1/4 tsp salt
  • 4 egg yolks
  • 2 1/2 cups milk
  • 3 TBSP butter
  • 2 tsp vanilla extract
  • Whipped Cream
  • 2 cups heavy cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • Other Dessert Layers
  • 1 angel food cake, torn in small pieces, or sliced
  • 6 Butterfinger candy bars (about 12 oz total), crushed
  • Chocolate pieces for top

Instructions

  1. Place beater and bowl for whipped cream in fridge.
  2. Pudding
  3. In a medium saucepan, whisk together sugar, cornstarch, and salt.
  4. Whisk in egg yolks.
  5. Whisk milk in slowly.
  6. Add butter.
  7. Place pan on medium heat. Whisk constantly, until mixture bubbles and thickens to pudding.
  8. Remove from heat. Whisk in vanilla and set aside to cool.
  9. Whipped Cream
  10. With chilled bowl and beaters, beat whip cream to soft peak. Add powdered sugar and continue whipping. Right before it's to stiff peak stage, add vanilla, and finish whipping.
  11. Stir half the whipped cream into the cooled pudding, mixing well. Then fold the rest of the whipped cream into the pudding.
  12. Dessert Layers
  13. In a 9x13 pan, or great bowl for a trifle, (using 1/2 of the ingredients) layer cake, then cream, then Butterfinger crumbles. Then create another layer. Place chocolate pieces on top.
  14. Refrigerate at least 2 hours before serving.
http://www.centexcooks.com/texas-tiramisu/