TIRAMISU EGGNOG TRIFLE

Steps:

• Whisk 1-1/3 cups sugar, 1/4 cup water, 1/4 cup rum, 3 tablespoons brandy, yolks and nutmeg in metal bowl.
• Set bowl over saucepan of simmering water(do not allow bottom of bowl to touch water).
• Whisk constantly until mixture thickens and candy thermometer inserted into mixture registers 140F for 3 minutes, about 5 minutes total.
• Remove bowl from over water.
• Whisk mascarpone, 1 container at a time, into warm custard until blended.
• Using electric mixer, beat whipping cream, vanilla, 1 tablespoon brandy and 1 teaspoon rum in large bowl until cream holds peaks.
• Fold in mascarpone mixture.
• Bring 1 cup water to simmer in small saucepan.
• Remove from heat.
• Add 2 tablespoons sugar and espresso powder; stir to dissolve.
• Mix in liqueur.
• Submerge 1 biscuit in espresso mixture, turning to coat twice; shake excess liquid back into pan.
• Place dipped biscuit, sugared side facing out, around bottom side of 14-cup trifle dish, pressing against side of dish(biscuit may break).
• Repeat with enough biscuits to go around bottom sides of dish.
• Dip more biscuits and arrange over bottom of dish to cover.
• Spoon 2 cups mascarpone mixture over biscuits; spread to cover.
• Sprinkle 1/4 cup ground chocolate over, making chocolate visible at sides of dish.
• Repeat with more biscuits dipped into espresso mixture, mascarpone mixture, and ground chocolate in 2 more layers each.
• Cover with 1 more layer of dipped biscuits and enough mascarpone mixture to reach top of trifle dish.
• Sprinkle remaining ground chocolate over, covering completely.
• Cover and chill overnight.
• Gently press stem end of largest chocolate leaves around edge of trifle.
• Fill center with smaller leaves.(Can be made 8 hours ahead;chill).
• *Biscuits or Bourdoirs are available in Italian markets, special foods stores, and some supermarkets.
• CHOCOLATE LEAVES:.
• Line large baking sheet with foil.
• Melt chocolate in top of double boiler over simmering water, stirring until smooth and instant-read thermometer inserted into chocolate registers 115°F
• Brush chocolate over veined side (underside) of 1 leaf, coating thickly and completely.
• Arrange chocolate side up on prepared baking sheet.
• Repeat with remaining leaves and chocolate, rewarming chocolate if necessary to maintain 115°F temperature.
• Chill leaves until firm, about 45 minutes.
• Starting at stem end, carefully pull back green leaf, releasing chocolate leaf; return leaves to same baking sheet.
• (Can be made 2 days ahead. Cover and keep chilled.)
• Using small artist brush, carefully brush some leaves with gold dust, if desired.
• *Available at cake and candy supply stores.