Name: Grandma's English Trifle
Prep time: 60 min
Yield: 8 People
Cuisine: Italian
Ingredients: 6 eggs; 200 g sugar; 300 g all-purpose flour; 16 g baking powder; 1/2 lemon (zest grated); 1 egg; 2 egg yolks; 150 g sugar; 2 cups milk; 50 g flour; 2 cups milk; 10 tablespoons sugar; 5 tablespoons unsweetened cocoa powder; 5 tablespoons all-purpose flour; 1 cup Alchermes; 2 cups water

The grandma’s English trifle I propose today is my grandmother’s recipe, made with a base called pizza scacciata, custard, and an eggless chocolate cream. A simple and delicious dessert that everyone truly loves. Also try the lactose-free version.

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Difficulty: Medium
Cost: Medium
Preparation time: 1 Hour
Portions: 8 People
Cooking methods: Stovetop, Oven
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients

6 eggs
200 g sugar
300 g all-purpose flour
16 g baking powder
1/2 lemon (zest grated)
1 egg
2 egg yolks
150 g sugar
2 cups milk
50 g flour
2 cups milk
10 tablespoons sugar
5 tablespoons unsweetened cocoa powder
5 tablespoons all-purpose flour
1 cup Alchermes
2 cups water

Tools

2 Pots
1 Whisk
3 Bowls
1 Mold

Steps

Break the eggs into a bowl and beat with the sugar and lemon zest.
When the mixture is light and frothy, gradually add the sifted flour with the baking powder.
Pour into a greased and lightly floured 9-inch pan.
Bake at 350°F for about 30 minutes in a preheated static oven.
Do the toothpick test.
Remove from the oven and let cool.
Heat the milk with half of the sugar.
Beat the eggs with the remaining sugar and add the flour.
Pour the hot milk into the egg mixture and mix well with a whisk.
Transfer everything into a pot and bring to a boil.
Cook until the cream thickens.
Cover with plastic wrap as soon as the cream is warm.
Mix the flour with the cocoa and sugar.
Add the cold milk and mix well with a whisk.
Cook until the cream is thick.
Let cool.
Remove the base and cut it into slices about 1/2 inch thick.
Mix the Alchermes with water.
Place the base slices in a 10×6-inch baking dish.
Soak well with the Alchermes and spread half of the chocolate cream.
Place another layer of base slices and soak again.
Spread all the custard.
Place another layer of base slices and soak.
Cover everything with the chocolate cream.
Leave a few tablespoons of chocolate cream for decoration.
Or decorate with some custard.
Refrigerate for a few hours before serving.
It’s better if consumed the next day.