I’ve been hinting at desserts with moonshine for quite some time. The problem with moonshine is that you’re not likely to remember the things you were doing before you drank it. It is quite possible that I’ve made ten desserts with moonshine and only photographed this one. Oh, and this one, too.
Moonshine (also referred to as white lightning or white whiskey) is simply corn whiskey that is not aged in barrels. Regular whiskey and bourbon (and dark rum, for that matter) get their brown hue from the barrel they are aged in. White whiskey is corn mash fermented, distilled, and bottled immediately. Here’s a good explanation of how it’s made. It’s pretty potent stuff, and it’s safe to say that if you don’t enjoy drinking liquor straight, you won’t enjoy moonshine straight. Enter apple pie moonshine. Apple pie moonshine is moonshine that has been infused with fresh apples and cinnamon. It makes it smooth and drinkable. Maybe a little too drinkable.
Moonshine has a mysterious history, which is common for most things that come out of the Appalachians. I adore reading and learning about this part of America, and I feel that our most fascinating history stems from here. Mr. Dessert For Two is reading this book, which outlines the history of the beverage and exposes the shocking truth about who was behind the illegal practice. I can’t wait for him to finish it so I can read it next.
Tiramisu was one of the top 5 desserts that y’all request for me to scale down to serve two. I hope you don’t mind that I Southern-ified it. If you really want me to, I can make a traditional Italian version with the leftover ladyfingers. Just speak up.
Looking for a good mandolin or these cute mini trifle dishes? Try my Amazon store :)
Oh, and the winner of the Keep It Sweet bakery giveaway is…
- 3 oz cream cheese, softened
- ¼ + ⅛ teaspoon cinnamon
- ¼ cup powdered sugar, plus 1 tablespoon
- ⅓ cup heavy whipping cream
- 1 small Golden Delicious apple (or other soft apple)
- 1 tablespoon fresh lemon juice
- ½ cup apple cider
- 2 tablespoons apple pie moonshine
- ½ package of lady fingers (~12 lady fingers)
- In a medium bowl, beat together with an electric mixer the cream cheese, cinnamon and ¼ cup powdered sugar. Once incorporated, slowly add the heavy cream while beating continuously. Once the mixture has the appearance of a thickened whipped cream, set aside.
- Using a mandolin, thinly slice the apple until you reach the core. You only need about 6 slices per trifle dish. Alternatively, you could grate the apple; ¼ cup of grated apple for each trifle dish would suffice.
- In a shallow bowl, stir together the apple cider and apple pie moonshine. Have ready the lady fingers.
- In the bottom of each trifle dish, sprinkle 2 tablespoons of grated apple or 3 thin apple slices. Sprinkle lemon juice and the extra powdered sugar on top of each apple layer. Next, dip each lady finger, one at a time in the apple cider mixture--do a quick dip, no more than 2 seconds per side. After dipping, slice the cookies in half to fit on the sides of the trifle dish. (You may ignore this step if you're using other serving dishes.) Line each edge of the trifle dish with the lady fingers.
- Scoop one-quarter of the cinnamon cream in the middle of each trifle dish. Top with another 2 tablespoons of grated apple or 3 apple slices.
- Cover and let set in fridge for at least 5 hours before serving.