The lactose-free English trifle is the lighter and more inclusive version of one of the most beloved spoon desserts of Italian tradition. An iconic dessert, made of soft layers of sponge cake or ladyfingers, vanilla custard and chocolate cream, and a fragrant alkermes soak, reinterpreted to be enjoyed even by those who are lactose intolerant, without sacrificing creaminess and flavor.
Thanks to the use of lactose-free milk and butter or plant-based beverages, this recipe retains the structure and balance of the original dessert, offering a smooth, enveloping, and stable cream, perfect for layering. The lactose-free English trifle is ideal as a holiday dessert, Sunday sweet, or elegant end to a meal, also appreciated by those without specific dietary needs.
Typical of the regions Emilia-Romagna, Marche, Umbria, Tuscany, and Lazio with minor variations to the classic recipe, such as chocolate custard in my recipe, the apricot jam typical of the nineteenth-century period, or fresh fruit. There are many hypotheses about the origin of this dessert: English, Emilian, Tuscan, Neapolitan, and Roman.
A preparation that combines tradition and attention to intolerances, showing how classic pastry can be intelligently and technically adapted without compromising the final result.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 1 Hour
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5 oz eggs
- 1/2 cup sugar
- 1/2 cup all-purpose flour
- 1 pinch salt
- 1 vanilla pod
- 1 cup cup soy milk
- 3 egg yolks
- 1/4 cup sugar
- 1 1/4 tbsp cornstarch
- 1 1/4 tbsp rice starch
- 1 vanilla pod
- 1 cup cup soy milk
- 5 egg yolks
- 1/3 cup sugar
- 1/2 vanilla pod
- 2 1/2 tbsp cornstarch
- 4 1/4 oz dark chocolate
- alkermes
- unsweetened cocoa
Tools
- 3 Bowls
- 1 Mixer
- 2 Pots
Steps
Whip the eggs with an electric mixer along with the sugar, salt, and aromas.
After 15 minutes, gently fold in the sifted flour with starch using a spatula, a little at a time.
Pour the mixture into the previously buttered and floured mold.
Bake in a preheated oven at 356°F for 20-25 minutes, use the toothpick test.
Unmold the sponge cake while still warm and let it cool on a wire rack.Split the vanilla pod and scrape out the seeds. Alternatively, grate lemon zest into the milk.
Heat the soy milk with the empty vanilla pod.
In a bowl, whisk together egg yolks, sugar, vanilla seeds, and finally the starches.
When boiling, add the egg mixture to the soy beverage.
Cook for about 1 minute, stirring with a whisk.
Remove from heat and transfer to a cold bowl. Cover with plastic wrap and cool in ice water. Refrigerate until use.Coarsely chop the chocolate and place it in a bowl. Split the vanilla pod in half and scrape the seeds out with a knife.
Pour the milk into a pot with the vanilla pod, heat over low heat until boiling.
Combine the vanilla seeds with the egg yolks and sugar in a bowl and whisk well.
Add the starches and a pinch of salt.
Pour the cream into the hot milk and whisk.
Cook while stirring for about 5 minutes on low heat.
Pour the hot cream over the chopped chocolate and mix with a spatula.
Cover with plastic wrap and quickly cool in ice water, then refrigerate for at least 3 hours.Cut the sponge cake into cubes and soak them in alkermes. Place the cubes at the bottom of glasses or cups. Add 2 tablespoons of lactose-free custard cream. Make another layer of sponge cake soaked in alkermes and finish with two tablespoons of lactose-free chocolate custard. Decorate with a dusting of unsweetened cocoa.
Refrigerate for 3 hours before serving.
Tips
Try it in a gluten-free version by preparing the gluten-free sponge cake (recipe) and using certified products for the creams.
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