From the kitchen
Camel Milk Tiramisu-Style Trifle
A no-bake, layered dessert where a camel milk mascarpone-style cream replaces the traditional heavy mascarpone filling.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Camel Milk Edition
Ingredients
- 1 cup Camel Milk
- 8 oz Mascarpone Cheese, softened
- 1/3 cup Powdered Sugar
- 1 cup Heavy Cream, whipped
- 1.5 cups Strong Brewed Coffee, cooled
- 24 Ladyfinger Cookies
- Cocoa Powder, for dusting
Method
- Whisk together the softened mascarpone, powdered sugar, and camel milk until smooth and lump-free.
- Gently fold the whipped cream into the mascarpone mixture until fully combined and light.
- Quickly dip each ladyfinger into the cooled coffee, just enough to moisten without becoming soggy, and arrange a layer in a serving dish.
- Spread a layer of the mascarpone cream over the ladyfingers. Repeat the layers, finishing with a final layer of cream.
- Dust generously with cocoa powder and refrigerate for a minimum of 4 hours, or overnight, before serving.
Kitchen note
Whisking the camel milk into the mascarpone first, before folding in the whipped cream, prevents the mixture from turning grainy or separating.
Culinary Library
Member guidance is protected.
This recipe includes premium technique notes, troubleshooting, substitutions, storage guidance, or member variations.