The English trifle with pudding is a “homemade” and super tasty version suggested by my dad of the classic recipe of this famous dessert. Made with ladyfingers soaked in alchermes liqueur, with its characteristic red color, crumbled amaretti, and covered with two layers of cream based on chocolate and vanilla pudding. A more practical, quick variant that is definitely worth trying!!!
- Difficulty: Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 25 Minutes
- Portions: 8/10 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 1/4 cups milk
- 10 1/8 oz alchermes
- 10 1/2 oz ladyfingers
- 1 1/2 oz chocolate pudding mix
- 1 1/2 oz vanilla pudding mix
- 6 tablespoons granulated sugar
- to taste amaretti
- to taste unsweetened cocoa powder
Tools
- Food scale
- 2 Saucepans
- 2 Wooden spoons
- Spatula
- Baking dish
- Spoon
- Bowl
Preparation
To prepare the English trifle with pudding….
Take two saucepans, pour the chocolate pudding mix, 3 tablespoons of sugar, and half a liter (2 cups) of milk into one. In the other saucepan, pour the vanilla pudding mix, the remaining sugar, and milk.
Stir and cook both pudding creams over medium heat, stirring gently with a wooden spoon, being careful not to let them burn. Once the creams have thickened, remove them from the heat and let them cool slightly.
Meanwhile, pour the alchermes into a bowl, dip the ladyfingers, arrange them in a rectangular baking dish, and cover them with the chocolate pudding. Crumble the amaretti on top and form a second layer of soaked ladyfingers, covering them with the vanilla pudding.
Finally, sprinkle the surface with unsweetened cocoa powder, and when it is completely cold, place the English trifle in the fridge for at least an hour before serving.
Storage
Store in the refrigerator for 3/4 days in an airtight container.
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