The grandma’s English Trifle I am sharing today is my grandma’s recipe, made with a base called pizza scacciata, custard and an eggless cocoa cream. A simple and delicious dessert that everyone really loves. Try also 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
- 1 cup g sugar
- 2 1/2 cups g all-purpose flour
- 1 tbsp g baking powder
- 1/2 lemon (zest)
- 1 egg
- 2 egg yolks
- 3/4 cup g sugar
- 2 cups ml milk
- 1/3 cup g flour
- 2 cups ml milk
- 10 tbsp tbsp sugar
- 5 tbsp tbsp unsweetened cocoa powder
- 5 tbsp tbsp all-purpose flour
- 1 vanilla bean
- 1 glass glass alkermes
- 2 glasses glasses water
Tools
- 2 Pots
- 1 Whisk
- 3 Bowls
- 1 Mold
Steps
Break the eggs into a bowl and whisk with the sugar and lemon zest.
When the mixture is light and fluffy, gradually add the flour sifted 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 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 to a pot and bring to a boil.
Cook until the cream thickens.
Cover with plastic wrap as soon as the cream is warm.In a bowl, sift the flour with the cocoa.
Add the sugar and mix well.
Pour the powders into a pot.
Gradually add the cold milk and mix with a whisk.
Mix well to remove any lumps. Add the vanilla seeds.
Move to the heat and cook slowly, stirring constantly.
Thicken well.
Pour the cream into a bowl and mix for 5 minutes.
As soon as the cream is cooler, cover with plastic wrap and let cool.Unmold the base and cut it into slices about 1/2 inch thick.
Mix the alkermes with the water.
Arrange the base slices in a 10×6 inch baking dish.
Soak well with the alkermes and spread half of the cocoa cream.
Arrange another layer of base slices and soak again.
Spread all the custard.
Arrange another layer of base slices and soak.
Cover everything with the cocoa cream.
Leave a few tablespoons of cocoa cream for decoration.
Or decorate with a little custard.
Let cool for a few hours in the fridge before serving.
It’s better if consumed the next day.
Tips
It keeps for 4 days in the refrigerator.
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