Ingredients for 4 servings: For the trifle:
300 gr sponge cake
4 tbsp Alchermes
80 gr sugar
70 dark chocolate
For the cream:
250 ml milk
2 yolks
60 gr sugar
30 gr white flour
1 tsp of vanilla extract
Ready in: about 55 minutes
How to prepare the recipe: "Trifle in the cup":
Let’s start with the cream: beat the egg yolks in a pan with the sugar in order to obtain a soft and clear froth. Add the flour and vanilla extract. In another pot heat milk and slowly pour over the mixture of yolks and flour. Put the pan on low heat for 5 minutes at least and firm the cream.
Now, with a pastry cutter form several little discs from the sponge cake (the diameter must allow them to be inserted in the cups). Melt sugar with 200 ml of very hot water. Add Alchermes and let it cool. Wet the discs with the Alchermes syrup. Finally, melt the dark chocolate “a bagnomaria” (bain-marie).
Make the zuppa inglese alternating the cream, sponge cake discs and melted chocolate. Let the cups rest in the refrigerator for 2 hours before serving.
Chef's advice
The zuppa inglese is a British-born sweet wich comes from the “Trifle”, a popular dessert of Anglo-Saxon countries. But according to others, the birth of this delicious sweet is to be found in the Italian Renaissance.
The reccomended wine for this sweet is Madeira.
Trifle in the cup (Desserts)
Let’s start with the cream: beat the egg yolks in a pan with the sugar in order to obtain a soft and clear froth. Add th ...
Stuffed dates (Desserts)
Combine the mascarpone and the ricotta with the icing sugar, stir until you get an homogeneous cream. Pass the cream thr ...
Cullurielli (Desserts)
Boil, skin and mash the potatoes. Knead them with the brewer’s yeast diluted into half glass of warm water. Add the flou ...
Meringues with cream (Desserts)
First of all let’s make the cream to stuff the meringues: beat yolks with sugar in a bowl until they have whitened and w ...
Mont Blanc (Desserts)
Wash the chestnuts and boil in boiling water for about 45 minutes, drain and skin removing the inner skin too. Pass thro ...