A truly irresistible classic, English trifle is one of those desserts I can never say no to. Ladyfingers or sponge cake soaked with an alchermes syrup between two creams, one vanilla and one chocolate, make this dessert a delight. Serve it after lunch or dinner, it’s a refined dessert but easy to make. We can prepare it in a baking dish or in individual jars, it will still be irresistible. Let’s get to work and prepare the English trifle together.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the English trifle
- 4 1/4 cups milk
- 1 1/4 cups sugar
- 3/4 cup all-purpose flour
- 9 large egg yolks
- 1 tablespoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/3 cup water
- 3 tablespoons sugar
- 1/2 cup alchermes
- 10 1/2 oz ladyfingers
- 2 tablespoons unsweetened cocoa powder (for garnish)
Tools for preparing the English trifle
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- 1 Saucepan
- 1 Whisk
Steps for preparing the English trifle
Prepare the cream: heat the milk with the vanilla extract and stir.
Separately, mix the egg yolks with the sugar and flour, using some of the warmed milk. Pour the egg mixture into the hot milk and, while stirring, cook over low heat until the cream thickens.
Divide the cream into two bowls. To one of them, add the unsweetened cocoa powder and stir until you have a homogeneous cream.
Prepare the syrup by heating the water. Add the sugar and stir until it dissolves. Add the alchermes and let cool.
In a cup, a baking dish, or individual cups, alternate the ladyfingers soaked with the alchermes syrup, the vanilla cream, more soaked ladyfingers, and then the chocolate cream. Continue until you finish the ingredients. Place in the refrigerator for at least 3 hours. Before serving, dust with unsweetened cocoa powder.
Storage
You can store the English trifle in the refrigerator for two or three days.
