- 1 Pumpkin Spice Cali’flour Pizza Crust
- ½ c brewed espresso
- 3 T Marsala wine divided
- 2 eggs
- 2 T white sugar plus 1 t white sugar
- ¾ c mascarpone cheese
- ½ t vanilla extract
- 1 pinch salt
- 1 T cocoa powder
- ½ oz dark chocolate grated
- Sprinkle of fresh ground nutmeg and cinnamon (optional)
Prepare Pizza Crust:
Cut crust into circular shapes that will fit the circumference of glass to be used for the trifle. Pre-bake the Cali’flour Crust cutouts as instructed in an oven at 375-400 on a vented pizza pan, pizza screen, or on a non-stick cookie sheet lined with parchment paper for 12-14 minutes. Remove from oven and let rest for a minimum of 10 minutes.
Stir espresso and 2 tablespoons Marsala wine together in a shallow bowl. Set aside.
On stovetop in a double boiler (with simmering water): whisk egg yolks, all the white sugar, and 1 tablespoon Marsala wine together until thick, pale yellow, and creamy (about 5 to 6 minutes). Remove from heat and transfer to a bowl. Whisk together egg yolk mixture, mascarpone cheese, vanilla extract, and salt together until completely smooth. Beat egg whites in a bowl until stiff peaks form. Gently stir and fold half the egg whites into the egg yolk mixture then fold in remaining 1/2 egg whites.
Place 1 heaping spoonful mascarpone mixture into a single-serving cup or glass. Dip 1 crust round into espresso mixture. Place crust into the bottom of the glass on top of mascarpone. Fill the glass halfway with mascarpone mixture. Dip a second crust into the espresso mixture and place inside of the glass. Fill glass to the top with mascarpone mixture. Repeat for the second serving glass. Wrap both glasses in plastic wrap and refrigerate for at least 8 hours or overnight. Remove plastic wrap and dust tops with cocoa powder, grated chocolate and other seasonings as desired. Serve and enjoy!