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English trifle is a delicious traditional Italian dessert made of layers of sponge cake soaked with liqueurs such as Rum and Alchermes, lemon pastry cream, and Italian meringue. Its origin is uncertain, but it is thought to have been inspired by the English trifle. Typical of the Emilia-Romagna region, this dessert is rich in flavors and contrasts.
Prepare the sponge cake and the Italian meringue following the instructions given in the corresponding recipes
Whisk the egg yolks in a small saucepan together with the sugar, gradually incorporate the sifted flour, and finally dilute with the lukewarm milk
Flavor the mixture with lemon zest and vanilla and cook it over moderate heat, stirring constantly for about 10 minutes so that it thickens
At the end, remove the cream from the heat and let it cool
Cut the sponge cake into slices about one centimeter thick
Spread a thin layer of cream on the bottom of a baking dish, cover it with half of the sponge cake slices, and soak them with half a glass of rum
Make a regular layer of cream over the cake using half of the remaining cream and cover it with the remaining sponge cake, which you will soak with half a glass of Alchermes
Spread the rest of the cream over it and level it well with a spatula or the blade of a knife
Place the Italian meringue in a cloth piping bag with a round, smooth nozzle and distribute it over the surface of the dessert, creating a lattice decoration
Bake the English trifle in the already hot oven (200 degrees) for 7-8 minutes
At the end, remove the dessert from the oven, let it cool, and serve
Store in the refrigerator for up to 2 days.
Italia, Emilia Romagna
| Energy (kcal) | 102.16 |
| Carbohydrates (g) | 11.06 |
| of which sugars (g) | 9.11 |
| Fat (g) | 4.48 |
| of which saturates (g) | 2.39 |
| Protein (g) | 3.76 |
| Fibre (g) | 0.15 |
| Salt (g) | 0.04 |
