The trifle tart with ladyfingers is a very rich and delicious dessert. The base recipe is from the famous cook Anna Moroni, who however uses sponge cake to separate the yellow and chocolate creams of the recipe.
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I also suggest:
The Simili sisters’ shortcrust pastry – 5 basic recipes;
Microwave pastry cream.
TRIFLE TART WITH LADYFINGERS
The kitchen of ASI
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 8/9 in diameter
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients RECIPE Trifle tart with ladyfingers
- 2 1/2 cups (≈300 g) 00 flour
- 1/2 cup (about 120 g) Butter
- 1 medium egg
- 1 medium egg yolk
- 1 1/4 cups (≈150 g) Powdered sugar
- 1 tsp baking powder
- to taste ladyfingers (savoiardi) (to separate the layers)
- 1 pinch salt
- 2 cups (≈500 ml) Milk (for me, whole milk, high quality)
- 1 bean vanilla
- 4 medium egg yolks
- 3/4 cup (≈160 g) Granulated sugar
- 1/2 cup + 1 tbsp (≈70 g) 00 flour
- 4 tbsp (≈20 g) Unsweetened cocoa powder
- to taste Alchermes
- to taste water
- Sugar
Tools RECIPE Trifle tart with ladyfingers
#ADV
- Bowl
- Whisk
- Pan
- Plastic wrap
FOR PREPARING THE RECIPE Trifle tart with ladyfingers
• To make the shortcrust pastry, put the cold butter in small pieces, the salt and the amount of flour into a bowl.
Also add the baking powder and begin to rub the ingredients together with the tips of your fingers until you obtain crumbs (sabbiare).
Then add the beaten egg with the sugar and begin to knead everything. When the mixture looks homogeneous, form a compact disk without overworking it.
Then add the beaten egg with the sugar and begin to knead everything. When the mixture looks homogeneous, form a compact disk without overworking it.
Wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
Meanwhile, prepare the pastry cream by starting to warm the milk with the vanilla bean.
Mix the eggs with the sugar, then add the flour.
Pour over this kind of cream the HOT MILK and after mixing well put it back on low heat and, stirring constantly, let the pastry cream thicken.
Divide the cream into 2 parts and add the unsweetened COCOA to one of them, mixing well. Butter and flour the pan and proceed to assemble the trifle tart with ladyfingers.
Now pour the chocolate cream, leveling everything carefully.
Cover the trifle tart well with the remaining shortcrust pastry, sealing the edges properly.
Bake in a preheated oven at 356°F (180°C) for about 40/45 minutes or according to your oven’s characteristics.
Once baked, let it cool and … enjoy the delicious trifle tart with ladyfingers!
Annalisa
Tips and notes
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