If you’re looking for a quick and easy idea to bring to the table a delicious Christmas dessert, don’t miss out on the English trifle with pandoro! The only thing you need to do is prepare the custard and assemble your delicious pandoro English trifle!
For those who don’t know, the English trifle is an Italian traditional spoon dessert, super colorful, fragrant, but above all, very delicious!
The classic version is made with sponge cake soaked mainly with Alchermes (or Rum or Amaretto), filled with custard and chocolate cream. This delightful dessert is widespread in various regions of Italy, including Abruzzo, Emilia-Romagna, Umbria, Tuscany, Lazio, Marche, and Campania. And as we know, “different places have different recipes”! So each region offers its variations of this specialty!
Since the Christmas holidays are challenging for those in the kitchen, I thought of a dessert that’s really simple and accessible to everyone!
A quicker version of the classic English trifle where instead of the sponge cake, a soft pandoro is used.
If you’re a fan of pandoro, don’t miss these three delicious lick-your-fingers good proposals! Pandoro Zuccotto with paradise cream without mascarpone; Pandoro Log with paradise cream; Pandoro Cannoli with ricotta.
Those who prefer can also use panettone, classic or chocolate, which goes perfectly with the other ingredients.
The Pandoro English Trifle is a perfect dessert for special occasions or to treat yourself during the holidays. I’m offering my zero-fuss version, but you can have fun further personalizing this dessert to your taste.
Before we see how to make it, here are more delicious ideas to bring to the table during the Christmas holidays!
Please read till the end, you will find useful tips for executing this recipe and a little gift for you ❣️🩷❤️😍
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 25 Minutes
- Portions: about 15 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 3.8 cups partially skimmed milk
- 3.5 oz sweetened vegetable cream for whipping (or omit the cream and use ONLY 4.2 cups of whole fresh milk)
- 6 egg yolks (from medium eggs)
- 1 cup sugar
- 0.75 cups cornstarch (0.9 cups if using only whole milk without cream)
- orange zest (or vanilla bean)
- 3.5 oz dark chocolate
- 1 pandoro (750 g)
- 3.5 oz dark chocolate (grated or chopped for final decoration)
- alchermes (I used half a bottle and diluted it with water)
- bitter cocoa powder (about 1.4 oz)
Tools
- Saucepan
- 2 Bowls
- Hand whisk
- Grater
- Baking dish
- Spatula
Steps
Making the English trifle with pandoro is super easy and very quick! The only thing you need to do is a nice and good custard.
A necessary preamble before starting! To make the custard, I always use fresh whole milk but this time I bought the wrong one! Having to use partially skimmed, I replaced 3.5 oz with already sweetened vegetable cream. If you prefer not to use the cream, you should use only whole milk for a total of 4.2 cups.
In a saucepan, pour the partially skimmed milk, the vegetable cream, the zest of half an orange, and a vial of Rum flavoring (only if you like).
Bring the saucepan to the stove over a very low flame.
Separate the yolks from the whites, which you will place in a covered container with film and leave in the fridge to make other preparations (read at the end how to recycle them).
In a bowl, put the yolks, add the sugar, and work vigorously with a hand whisk or, if you prefer, but not necessary, with an electric mixer.
You can flavor the egg and sugar mixture with the other half of the leftover orange.
Finally, incorporate with a sieve the cornstarch (or if you prefer, you can use all-purpose flour) and mix with the hand whisk.
You will notice that the mixture has become very thick; in this case, help yourself by adding a ladle of the milk put on the stove (warm, NOT boiling).
Now pour the milk over the mixture you are working on, give it a stir, and then pour everything back into the saucepan to put it back on the stove.
Cook the cream over low heat, stirring almost continuously to prevent it from sticking to the bottom.
As soon as it starts to thicken, keep your eyes open! Stir without stopping, and when you see it begin to puff, turn off the gas after a couple of minutes.
Divide the cream in half, pouring it, while still hot, into two containers, one of which will have the dark chocolate in it.
After a couple of minutes, stir vigorously with a hand whisk to dissolve it completely.
Done! The two creams to fill our Christmas English trifle are ready. Let them cool slightly at room temperature, covered with film in contact.
Take the pandoro and cut it into slices that are not too thin nor too thick. Don’t slice it all; you’ll adjust the amount as needed.
Take a nice large baking dish (oval, round, rectangular, square, glass, disposable, ceramic… you choose!).
Make the first layer with the pandoro slices and then soak them with Alchermes diluted with water (you can do half liquor and half water or, if you prefer, just liquor).
Don’t be afraid to overdo it; the pandoro should be very wet because during the time in the fridge, it will absorb all the liquor, so we need to give it a good amount to avoid dryness, without exaggerating!
Fill with all the yellow cream and level with a spatula. Cover with another layer of pandoro slices well soaked in Alchermes (for substitutions, remember to read at the bottom of the article).
Finally, pour all the chocolate cream and level. Finish with a layer of pandoro slices soaked in the liquor.
At this point, your dessert is ready to go to sleep in the refrigerator for at least a couple of hours. The longer it rests, the better it tastes!
Before serving, sprinkle the entire surface with bitter cocoa and then cover with grated or chopped dark chocolate.
Look at the wonder in front of your eyes! An easy, quick, super colorful, and delicious Christmas dessert, ready to surprise everyone!
I hope you liked my proposal. Let me know in the comments if you try it or decide to personalize it to your taste!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
FAQ (Questions and Answers)
How do you store the English trifle?
We can store this spoon dessert in the fridge for about two to three days, well covered to prevent it from absorbing other odors. Also, we can prepare it in advance, place it in a closed container, or wrap it with food-grade film and put it in the freezer, then defrost it in the fridge the day before serving.
The only recommendation that applies to any preparation, sweet or savory, is that once frozen and thawed, the food cannot be refrozen. Therefore, if the amount obtained is difficult for you to consume in the short term, make more portions and freeze them separately. This way, you can thaw only the amount you need and leave the rest for other occasions.Which wine pairs best with this dessert?
To accompany the Pandoro English Trifle, I recommend a Moscato d’Asti or a Vin Santo. They will enhance the sweetness of this dessert, creating a harmonious pairing.
What can I use instead of Alchermes?
An English trifle without Alchermes is hard to imagine, especially due to its intense color. However, if you don’t like it, you need to find a substitute! In this case, try orange juice, milk, or coffee.
For a lactose-free version?
In this case, you can purchase a lactose-free pandoro and prepare a water cream or if you prefer, a lactose-free orange cream.
Can I use milk chocolate instead of dark chocolate?
Sure, if you prefer, you can use milk chocolate.
Can I decorate the surface with fruit instead of cocoa and chocolate?
Of course, it will definitely be an equally beautiful and tasty alternative! Use fresh fruit like currants, berries, or orange slices. And possibly powdered sugar instead of cocoa.
How can I use up the leftover egg whites?
Never throw them away! You can make many delicious preparations that I have summarized all here.
