Maggiano’s Little Italy specializes in Italian-American cuisine served in a warm and friendly atmosphere. Maggiano’s menu features both classic and contemporary recipes – authentic pastas, signature salads, prime steaks, fresh seafood, regular chef specials and specialty desserts. Maggiano’s 46 locations nationwide offer lunch, dinner, delivery and carryout service. Banquet spaces for special occasions are also available at select restaurants. Maggiano’s is owned and operated by Brinker International, Inc. (NYSE: EAT), one of the world’s leading casual dining restaurant companies, serving more than one million guests daily. Brinker owns or franchises more than 1,600 restaurants in 30 countries and two territories. In addition to Maggiano’s, Brinker owns and operates Chili’s Grill & Bar.



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Italian Triffle

Maggiano's Little Italy Recipe

Serves 6

3/4 cup whole milk
1/4 cup superfine sugar
2 eggs
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 cup cubed pineapple
1 cup grapes
1 cup blueberries
1 cup strawberries
1 cup orange segments (from 6 oranges)
2 cups heavy cream
3 3/4 ounces superfine sugar
1 loaf pound cake
6 mint sprigs

Pastry Cream: In a stainless steel pot, scald milk by heating until skin forms on top. Meanwhile, whisk together yolks and sugar well. Add cornstarch and whisk. Once milk is scalded, slowly pour into egg mixture while whisking. Once incorporated, pour back into pot and put over low heat while whisking. Cook mixture just until it gets thick and comes to a boil. Remove from heat immediately and pour into metal bowl. Whisk vanilla extract and cover directly with plastic wrap. Let cool several hours or overnight. In a small mixer, whip cream and sugar until stiff. Fold into cooled pastry cream mixture.

Assembly: Mix all fruit together in a bowl. In a sundae glass, place one cake cube on the bottom. Top with two ounces of cream mixture. Top with two ounces of fruit plus place for more cubes of cake on top of cream mixture and press slightly. Top with three ounces of cream mixture and then cover with plastic wrap. Reserve remainder of fruit as a garnish.

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