The ENGLISH TRIFLE is a classic spoon dessert, rich and absolutely delicious, traditional in Emilia Romagna and much of central Italy. Its origins are much debated, but in any case it appears to be very Italian, despite the name, which perhaps alludes to the English love of spirits, present in this treat.
The trifle has many variations, as is the case with most traditional desserts. I follow one of the simplest yet most indulgent recipes, with ladyfingers, Alchermes and a double cream—one plain and one chocolate—which make it very rich and perfectly balanced in flavor. Follow it step by step and, I promise, you won’t be disappointed!
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- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 6-8 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 9 oz Ladyfingers (savoiardi) (about 20–25 ladyfingers)
- 4 1/4 cups Milk
- 8 Egg yolks (medium)
- 1 1/2 cups Sugar
- 2/3 cups Cornstarch (maize starch / cornstarch)
- 1 Vanilla bean
- 3 tbsp Unsweetened cocoa powder (or 3 oz (about 80 g) dark chocolate)
- as needed Alchermes (liqueur)
- Unsweetened cocoa powder (for dusting)
You’ll need
- 1 Baking dish
- 1 Bowl
- 1 Pot
- 1 Hand whisk
- 2 Small bowls
- 1 Oval plate for soaking the ladyfingers
- 1 Electric mixer
Preparation — English Trifle
PASTRY CREAM (CRÈME PÂTISSIÈRE)
Place the milk and the vanilla bean split in two with its seeds into a large pot. Heat it until just below boiling. In a bowl, whisk the egg yolks with the sugar using a hand whisk. Add the sifted cornstarch and incorporate it until you have a smooth, lump-free mixture.
Pour the warm milk, strained through a sieve, into the eggs little by little to temper them and prevent the eggs from cooking, stirring immediately with the whisk. Return the mixture to the pot and place it back on the stove over low heat. Stirring constantly, let it thicken — this will take about 5 minutes.
Divide the cream into two equal parts. Immediately cover the plain (yellow) cream with plastic wrap directly on the surface to prevent a skin from forming. In the other half, sift in the cocoa (or 3 oz (about 80 g) dark chocolate, chopped, for an even more indulgent cream) and mix well. Cover this cream as well with plastic wrap. Let the creams cool.
ASSEMBLY
Briefly whip the two creams to make them smooth and velvety.
Take a large, high-sided baking dish. Generously soak the ladyfingers in the Alchermes. If you prefer a less alcoholic soak suitable for children, dilute the liqueur with a simple syrup of water and sugar. Make a layer of cookies, trying to cover the entire base well, then a layer of chocolate cream.
Repeat the process with the plain yellow cream (you can add some chopped chocolate for a crunchy touch) and continue alternating until the container is filled.
For a better color contrast, finish with a layer of the yellow cream on top.
Place your ENGLISH TRIFLE in the refrigerator for at least 2 hours and, at serving time, dust the surface generously with unsweetened cocoa powder or additional dark chocolate shavings.
