This dessert is a delicacy to be served convivial (in a baking dish), or in single-portion glasses or cups , even with multiple layers of biscuits. By preparing just one cream you will get the classic vanilla flavor and the chocolate one,a clever trick to make this dessert quick to prepare .
Ingredients
- 100 g of Savoyard biscuits or sponge cake
- 30 ml of red alchermes
- 30 ml of water
For the classic and chocolate custard
- 1 liter of whole milk
- 150 g of granulated sugar
- 80 g of flour
- 4 medium whole eggs (or 10 egg yolks)
- zest of 1 lemon
- 1 teaspoon vanilla extract or 1/2 berry
- 100 g of dark chocolate
Instructions
- Shell the eggs in a bowl, add the sugar and whip the mixture until it becomes light and fluffy.
- Place the milk, lemon zest and vanilla in a high-sided saucepan and heat the mixture on the heat.
- Add the flour to the bowl with the eggs and mix the mixture well until it becomes smooth.
- Pour the contents of the bowl into the saucepan and stir.
- Cook the cream over medium heat until it becomes very thick, stir continuously to prevent it from sticking to the bottom.
- Remove the saucepan from the heat, pour 700 g of cream into a bowl and cover it with cling film in contact with the cream.
- Add the chopped or chopped dark chocolate to the saucepan with the remaining cream and mix well until the chocolate is completely melted and the cream is an even colour.
- Also transfer the cocoa cream into a bowl and place the film in contact with the cream, removing the air will not form a film on the surface.
- Let the creams cool first at room temperature and then in the refrigerator.
- How to prepare trifle: Take a baking dish or single-portion cups, I used a 26×20 cm oval baking dish and I had some cream left over.
- Place the alchermes and the water in a deep dish. I prefer to dilute this liqueur because it is very strong, but you can also use 60 ml of alchermes.
- Quickly dip the biscuits in the liqueur and arrange them next to each other on the bottom of the baking dish.
- Take the now cold creams from the refrigerator, spread a layer of chocolate cream on the biscuits, leveling the surface well.
- Spread a layer of classic cream, leveling it well, then put the creams in two different piping bags with a round tip, you can also decide to make a second layer of biscuits.
- Decorate the surface of the cake by alternating tufts of classic cream and chocolate cream.
- For an even more delicious decoration you can chop some dark chocolate with a knife and put it over the entire surface of the cake.
