Description
A classic Italian trifle made with layers of Alchermes-soaked ladyfingers and rich pastry cream in both vanilla and chocolate versions, creating a colorful, elegant, and nostalgic dessert.
Ingredients
Scale
- 1 L milk
- 350 g sugar
- 200 ml Alchermes liqueur
- 80 g flour
- 9 egg yolks
- 30 g cocoa powder
- 1/2 vanilla bean
- Zest of 1 lemon
- 24 large ladyfingers (or sponge cake)
Instructions
- Heat the milk with the vanilla bean and lemon zest in a saucepan until it reaches a low boil.
- In a bowl, whisk the egg yolks with the sugar until smooth, then add the flour and whisk again.
- Remove the vanilla bean from the milk and slowly pour the hot milk into the egg mixture, whisking constantly.
- Return the mixture to the saucepan and cook over low heat for 5–6 minutes, whisking continuously until thickened.
- Divide the pastry cream into two bowls. Mix a little sugar into one and cover it. Add cocoa powder to the other, mix well, and cover.
- Let both creams cool completely.
- Pour the Alchermes into a shallow bowl and dip each ladyfinger for about 2 seconds per side.
- Place a layer of dipped ladyfingers in a trifle dish or individual bowls.
- Spread cocoa pastry cream over the ladyfingers, add another layer of dipped ladyfingers, then spread vanilla pastry cream. Continue alternating layers.
- Cover the dish with plastic wrap and refrigerate for at least 2 hours.
- Serve chilled, topped with whipped cream or a dusting of cocoa powder.
Notes
- Use fresh ingredients for the best flavor.
- Make ahead for improved taste as the flavors meld.
- Substitute other liqueurs if Alchermes is unavailable.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 22g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 180mg