There are desserts that win you over at first sight and the Neapolitan English trifle tart is definitely one of them. Creamy, colorful and super indulgent, it encloses the very best of Neapolitan tradition inside a crumbly shortcrust pastry shell. A real treat to bring to the table, especially when you want to impress with a show-stopping yet simple dessert.
In the Neapolitan version of the English trifle there’s no chocolate cream: here the star is the classic pastry cream, enriched with sour cherries in syrup and sponge cake (or ladyfingers) soaked in Alchermes, which give aroma, color and character. Completing the whole is the typical Italian meringue, soft and delicate, which makes this tart even more irresistible. This is a dessert that should be prepared in advance and allowed to rest; it’s perfect as a special-occasion dessert but also as a romantic idea for Valentine’s Day. One of those recipes that make you fall in love… slice after slice..
Below, let’s see together what you need to prepare our delicious Neapolitan English trifle tart:
- Difficulty: Medium
- Cost: Medium
- Preparation time: 45 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 egg
- 2/3 cup powdered sugar
- 7 tbsp butter
- 1 2/3 cups all-purpose flour
- 1/2 tsp baking powder
- a pinch of salt
- 1/2 tsp grated lemon zest
- vanilla extract
- 1 2/3 cups milk
- 6.5 tbsp granulated sugar
- 3 egg yolks
- 3.75 tbsp cornstarch (maize starch)
- zest of 1 lemon
- vanilla extract
- 1/3 cup water
- 2 tbsp granulated sugar
- 3 tbsp Alchermes liqueur
- to taste sour cherries in syrup (amarene)
- to taste ladyfingers (or sponge cake)
- 1 1/2 egg whites (about 45 g)
- 6.75 tbsp granulated sugar
- 1 1/3 tbsp water
Steps
Start by preparing the shortcrust pastry. Sift the flour into a bowl forming a well and add the powdered sugar. Put the cold butter cut into pieces, the egg, the salt, the grated lemon zest, the vanilla extract and the baking powder in the center.
Work the dough quickly until you obtain a smooth, homogeneous ball. Wrap it in plastic film and let it rest in the refrigerator for at least 30 minutes.
Meanwhile, pour the milk into a small saucepan and warm it together with the whole lemon peel, taking care not to include the white pith. In another pot, work the egg yolks with the granulated sugar, then add a couple of tablespoons of the hot milk (set aside the egg whites for the meringue).
Add the sifted cornstarch and whisk until you obtain a smooth, lump-free mixture. Strain the remaining hot milk over the mixture, removing the lemon peel.
Bring to the heat and cook over medium flame, stirring continuously, until completely thickened. Transfer the cream to a bowl, cover with plastic film in direct contact with the surface and let it cool completely.
For the soaking syrup, add the water and sugar to a small saucepan and bring to a boil. Turn off the heat once the sugar has dissolved and add the Alchermes. Stir and let cool.
At this point, assemble the tart. Roll the shortcrust pastry to a thickness of about 5 mm (about 1/5 inch, roughly 1/4 inch). Line a 20 cm (8-inch) springform pan, preferably lined with parchment paper, covering the bottom and sides and keeping the excess dough.
Prick the bottom with a fork. Arrange a layer of ladyfingers or sponge cake slightly soaked in Alchermes and cover with an even layer of pastry cream.
Distribute the sour cherries in syrup over the cream and level gently. Finish by crumbling the reserved shortcrust pastry over the entire surface.
Bake in a preheated static oven at 356°F (180°C) for about 30 minutes, until evenly golden. Let cool completely and then proceed to prepare the meringue.
Pour the water and sugar into a small saucepan and cook over low heat until it reaches the syrup stage (until many fine bubbles form).
Whip the egg whites with an electric mixer until foamy, then pour the hot syrup in a thin stream while continuing to beat until you obtain a glossy, stable Italian meringue.
Transfer it to a piping bag and pipe regular rosettes around the edges of the tart. Torch the surface with a kitchen blowtorch or place under the oven broiler at the highest temperature for a few moments.
The Neapolitan English trifle tart is ready to be served!
Bon appétit and.. see you for the next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
