The similar English trifle in a cup is a dessert created at the last moment with the idea of using leftover custard from another dessert, and here is a spoon dessert that is not only quick but also delicious.
A single-serving recipe to prepare a version similar to an English trifle, but served in a cup instead of as a cake.
I put the custard in the cup without too much fuss, I did it directly with the spoon, but if you have more time, you can use a piping bag.
Alternatively, you could decorate with fresh fruit or hazelnut crumbs, maybe depending on the season choose the best option.
The English trifle is a traditional dessert that enchants with its layering of colors and flavors, with ladyfingers or sponge cake (as it is usually made) and a touch of fragrant liqueur.
A perfect dessert in summer, for a Sunday lunch dessert or, as I did some time ago, I also made them for Mother’s Day.
If I’ve intrigued you even a little, make it too, and if you make this or any of my other recipes on my blog, feel free to send me your photos and I will post them on my fb page with your name.
Kcal 584 per cup
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 2 cups
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons, Summer
Ingredients to Make the Similar English Trifle in Cup
- 2 egg yolks
- 1 1/3 cups whole milk
- 1 1/2 tablespoon sugar
- 1 package vanillin
- 1 1/2 tablespoon cornstarch
- 5 ladyfingers
- 1/4 cup alkermes liqueur
- 1 package vanillin
- 1/2 oz 70% dark chocolate (in flakes)
Tools
- 2 Cups dessert spoon cups
Preparation of the Similar English Trifle in Cup
First, prepare the custard by putting the egg yolks, half the milk, sugar, vanillin, and cornstarch in a saucepan, mix well with a whisk, then add the remaining milk and put it on the stove.
Cook the custard over low heat, stirring almost continuously until you get a thick and lump-free consistency.
Once cooked, transfer the custard to a heat-resistant container and cover with cling film in contact with the custard.
Put it in the fridge to cool for 1 hour, but if you’re in a hurry, put it in the freezer for 20 minutes and then in the fridge.Assembly of the Cups
Prepare the dark chocolate cut into flakes and set it aside.
Take the cups to compose the dessert, preferably transparent, put the alkermes liqueur and liquid vanillin in a small bowl and mix well.
Dip the ladyfingers in the alkermes, break them in half, and create the base, then add about 2 generous tablespoons of custard, again ladyfingers, and finish with custard.
Decorate with dark chocolate flakes and put in the fridge until ready to serve.
If you’re not using them immediately but after a few hours, cover with foil without letting it touch the dessert so it does not flatten.
