Recipe of the legendary English trifle my way
There are many versions to prepare the English trifle, all delicious!
In this recipe, I added my touch, the formula I like, it is not the only one, I made other variations… Now I present to you this meringue and flambé version… A feast for the eyes of goodness!
I prepared the sponge cake, the cream, the chocolate… All strictly fresh!
Making desserts at home is not very difficult, it depends on what you want to achieve, obviously, some are more complex, requiring patience and trials.
It’s worth trying and experimenting… The results will come
It is said that Ferrara is the homeland of the English trifle, a dessert that is certainly traditional in the Tuscan-Emilian area. As always, every family had its own version… Layered, combined, with chocolate flakes or covered with crisp fondant…
Some say that a Tuscan governess reused biscuits to make a sweet soup.
Certainly England has nothing to do with the two regions or in the origin of the exquisite trifle, in Tuscany, a more “spoonable” trifle is preferred, while in Romagna it is more characterful to stand on its own; they also have in common the alchermes, a red liqueur, with an unusual scent and a color that invigorates the sight and beauty. In the past, it was prepared and colored with “cochineal” extract.
In the English trifle, ladyfingers or sponge cake, custard, and chocolate were used… Now I have added the meringue… Try it and then let me know!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 2 Hours
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs
- 4/5 cup flour
- 1/2 cup sugar
- 2 cups ml milk
- 2 eggs
- 3 egg yolks
- 1 vanilla pod
- 1/4 cup flour
- 1.75 oz dark chocolate (To use with half of the custard)
- as needed alchermes (To soak the sponge cake, which I diluted with water)
- 1/2 cup g sugar
- 3 egg whites (Room temperature)
- 2 tbsp ml water
Tools
Pots and pans for the cream and to heat the sugar. The bowl to whip the egg whites, the baking pan for the sponge cake, and a serving plate… You will also need electric whisks…
Steps
The photographs sometimes show superior content, they are indicative of the process and not of the quantities since I sometimes prepare three identical desserts to distribute to my children.
As I always say, you need passion and patience… If you make a dessert, you relax, you make the people around you happy, you have prepared a dessert with your own hands… In short, there are many advantages…
First of all, let’s prepare the sponge cake. Beat the eggs and sugar for ten minutes until you get a soft and fluffy mixture. Add the flour gently and pour the content into a greased pan. This dose is suitable for a 20/22 cm pan. My English trifle is square, you choose the shape. Bake at 392 Fahrenheit for about 20 minutes, don’t open the oven door too many times, otherwise, it will deflate, when you see the golden color do the cooking test with a toothpick. Once ready, remove from the oven and let it cool.
While the sponge cake cools, prepare the cream, beat the eggs with the sugar, add the flour and the vanilla, finally the milk… Thicken over low heat, stirring continuously. When it reaches the right density, divide into two parts and add the chocolate to one part.
Thicken over low heat, stirring continuously. When it reaches the right density, divide into two parts and add the chocolate to one part.
Now we can assemble the trifle… Cut your sponge cake in half and soak it with the alchermes. I personally diluted it with a little water for a more delicate flavor, but if you want a stronger result, use it in its pure form.
Pour the custard on the first layer and level
Cover with the other half, soak again
Cover the entire trifle with the chocolate cream
At this point, let’s prepare the meringue. Start whipping the egg whites with a pinch of salt, in the meantime bring the water with the sugar to a temperature of 248 Fahrenheit to pour it into the egg whites. Beat well, put it in a piping bag, and decorate the trifle.
Cover all parts. Use a flambé torch to flame the meringue, which will change its texture as it dries and cools. The legendary meringue English trifle is ready
This is the external result. Decorated with dark chocolate flakes
Inside a heart of fragrant vanilla and alchermes goodness
How to store the Legendary?
In the refrigerator, but if you eat it the same day like me… You don’t have to store it! But I recommend preparing it the day before and finishing with the meringue at the last minute, because the trifle if it rests, soaks well, and you will be even more satisfied with the goodness
