If the holidays have already passed but your desire for sweets does not stop, I propose today an irresistible spoon dessert: the trifle. This delicious dessert is traditionally prepared with ladyfingers (or sponge cake) dipped in alchermes and alternated with layers of classic custard and chocolate custard. As usual, I can't resist the temptation to modify the original recipe to make it a little "lighter, drastically reducing the amount of total eggs. Today I would like to offer you the trifle my way!
Video of the Recipe
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Identity Card of the Recipe
- 157 KCal Calories per serving
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Ingrediants
To decorate
- 100 ml of fresh cream or vegetable whipped cream
- 5 g of bitter cocoa
For the base and for the bath
- 200 g of ladyfingers
- 100 ml of Alchermes
- 100 ml of milk
For the cocoa pudding
- 500 ml of semi-skimmed milk
- 30 g of cornstarch or rice flour
- 70 g of sugar
- 20 g of bitter cocoa
- 5 g of cocoa butter
For the vanilla pudding
- 5 g of cocoa butter
- 1 sachet of vanillin
- 55 g of sugar
- 45 g of cornstarch or rice flour
- 500 ml of semi-skimmed milk
Materials Needed
- Oven dish with dimensions of 25 X 20 cm
- Bowl
- Spoon or watering can for sweets
- Cookware
- Whip
- Wooden spoon
- Scale weighs food
- Electric whips
- Sieve
- Pastry bag or syringe for sweets
Preparation
- Place the first layer of ladyfingers in the glass dish, possibly trimming the biscuits with a knife to avoid overlapping them.
Alternative
As an alternative to ladyfingers, you can use sponge cake or simple dry biscuits.- Prepare the syrup: in a small bowl mix the milk with the alchermes. With a spoon or with the special watering can for sweets, soak the ladyfingers with the prepared syrup.
- Prepare the vanilla pudding. In a saucepan, heat a part of milk (about 350 ml) with sugar, vanilla (or vanilla flavoring) and cocoa butter (optional). Dissolve the rice flour (or the corn starch) in the remaining milk cold. As soon as the milk in the saucepan begins to boil, add the dissolved starch and continue stirring with a whisk or wooden spoon until the right density is reached.
Did you know that
The original recipe of the trifle consists of alternating layers of ladyfingers soaked with alchermes with classic custard and chocolate custard. We offer the lighter version, with vanilla pudding and chocolate pudding.- Turn off the heat and pour the boiling pudding over the first layer of ladyfingers.
- At this point, prepare a second layer of ladyfingers, placing them in direct contact with the still hot vanilla pudding.
- Soak the ladyfingers with the remaining alchermes bath.
- Prepare the chocolate pudding. In a saucepan, heat a part of milk (about 350 ml), together with sugar and cocoa butter. In a bowl, sift the unsweetened cocoa powder and add the rice starch. Dissolve the two powders in the remaining cold milk until the mixture is lump-free. When the milk in the saucepan starts to boil, add the dissolved cocoa and starch , continuing to mix until the right creaminess is obtained.
- Spread the still boiling cocoa pudding over the second layer of ladyfingers, level and allow to cool completely (first at room temperature, then in the refrigerator).
- After 3-4 hours, the trifle will have compacted. Whip the fresh cream (or vegetable cream). Decorate the cake with a few sprigs of cream and finish with a light sprinkling of bitter cocoa. Serve the dessert cold, cut into slices.
Alice's comment - PersonalCooker
To make the presentation even more colorful, I might suggest you soak a layer of ladyfingers with mint syrup. The result? A colorful and unique trifle!Nutritional values and Health Comment on the recipe
Alice's Soup English is a rather light dessert, especially when compared to the traditional version. It mainly provides simple and complex carbohydrates, while the protein and lipid portion are decidedly lower. The amount of cholesterol is NOT excessive as well as that of dietary fiber. However, it is a food NOT to be consumed regularly in the presence of metabolic diseases and / or overweight. The average portion of this Zuppa Inglese is around 70g (110kcal).
