Pandoro English Trifle, it doesn’t actually take much besides preparing half a liter of custard, half of which is made with chocolate, and getting a red-colored liqueur like alchermes. A liqueur used for the preparation of desserts or creams, quite sweet and aromatic, of Arab origin, first spread in Spain and then in Italy and France. Among its ingredients, we also find cochineal, and it’s precisely from this small insect that the red dye is obtained. After a long process and transformation, carminic acid is obtained. It is used in pastry as a coloring and flavoring for rolls, English trifle of course, Prato peaches, Florentine zuccotto, in rocciata, but there is no limit to creativity in the kitchen. The English trifle, despite its name suggesting otherwise, is a recipe born in Parma by a Roman chef who was inspired by and transformed to his taste a Lombard dessert.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 12 Hours 40 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Christmas, New Year
- Energy 548.16 (Kcal)
- Carbohydrates 66.50 (g) of which sugars 46.82 (g)
- Proteins 14.00 (g)
- Fat 21.70 (g) of which saturated 12.51 (g)of which unsaturated 4.77 (g)
- Fibers 3.69 (g)
- Sodium 213.28 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for making Pandoro English Trifle
- 12.4 oz pandoro
- 5.3 oz alchermes
- 1.8 oz water
- 1 cup custard
- 1 cup chocolate custard (with chocolate)
- 3.5 oz dark chocolate
- 2 cups milk
- 3/4 cup sugar
- 2 eggs
- 1 lemon peel
- 1/3 cup flour
Tools to prepare Pandoro English Trifle
- Mold
- Plastic wrap
- Saucepan
- Whisk
- Cutting board
Steps to prepare Pandoro English Trifle
Immediately prepare the custard to let it cool until use. Mix the eggs with the sugar in a bowl using the whisk, incorporate the flour and lemon zest. Slowly pour in the warm milk, place the saucepan on the stove, and stir until the cream thickens. Divide the cream into two parts, and in one of these, add the dark chocolate cut into pieces. Stir vigorously until all the chocolate melts, do this while the cream is still hot as it will help dissolve it. Cut the pandoro into thin slices and then into strips approximately 1 1/4 inches by 3 1/2 inches. Line the pudding mold with plastic wrap and place the pandoro slices inside on the bottom and sides, drizzle with the alchermes and water soaking, and start adding a layer of chocolate custard. Add more pandoro and then the white custard, alternate again with a chocolate layer and then close with pandoro. Soak the pandoro again and seal with plastic wrap, let cool for a few hours before serving the Pandoro English Trifle.
FAQ (Questions and Answers)
How many degrees is the alchermes?
The alcohol content of alchermes is 30°
How long does opened alchermes last?
Usually, like all liqueurs, an opened bottle of alchermes lasts from one to two years if stored well
