SINGLE-SERVING ENGLISH TRIFLE WITH PAVESINI, an easy-to-make spoon dessert recipe with custard and cookies, a creamy semifreddo.
Delicious English trifle with Pavesini, a single-serving dessert to serve with a spoon, simple and tasty, perfect to serve after lunch or dinner, creamy and delightful.
The recipe for English trifle with Pavesini is perfect if you are looking for a spoon dessert that is very simple and so good, prepared in no time. Of course, it’s a semifreddo because you have to prepare a custard, but it cools very quickly.
A classic dessert of Italian cuisine, slightly revisited to be served with a spoon; Pavesini soften faster than ladyfingers, but alternatively, you can use pieces of sponge cake soaked in Alchermes.
The dessert consists of a double cream, one classic yellow and the other chocolate, in alternating layers with Pavesini cookies soaked in Alchermes.
Follow me in the kitchen today, there is English trifle with Pavesini!
- Difficulty: Very Easy
- Cost: Very Inexpensive
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 250.76 (Kcal)
- Carbohydrates 31.41 (g) of which sugars 19.90 (g)
- Proteins 8.08 (g)
- Fat 9.66 (g) of which saturated 4.67 (g)of which unsaturated 4.85 (g)
- Fibers 1.64 (g)
- Sodium 31.86 (mg)
Indicative values for a portion of 100 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
- 2 cups milk
- 2 egg yolks
- 4 tablespoons sugar
- 4 tablespoons all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 24 Pavesini cookies
- 1/4 cup Alchermes
Preparation
Work the egg yolks with the sugar in a saucepan, then move to the stove and add the milk.
Stir with a hand whisk to dissolve the sugar and add the flour a little at a time, always stirring until it thickens.
Divide the cream into two bowls and add the cocoa to one, mixing well.
Dip the cookies in Alchermes and make a layer at the bottom of the cups, then fill by alternating yellow cream with cookies and chocolate cream.
Put in the fridge and let it cool for about half an hour.
Bon appétit
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