Name: Grandma's trifle
Prep time: 60 min
Cook time: 30 min
Cuisine: Italian
Ingredients: 3 eggs; 1/2 cup sugar; 1 1/4 cup flour; 1 teaspoon baking powder; 1 vanilla bean; 2 yolks; 1/2 cup sugar; 2 tablespoons flour; 1 cup milk; 1 vanilla bean; 1 cup milk; 5 tablespoons sugar; 3 tablespoons cocoa powder; 3 tablespoons flour; 1/2 cup alchermes; 1/4 cup water; 1/2 cup whipping cream

The grandma’s trifle that I propose today is my grandmother’s recipe, prepared with a base of sponge cake with baking powder, custard and a chocolate cream without eggs. A simple and delicious dessert that everyone really likes.

DifficultyEasy
CostMedium
Preparation time1 Hour
Rest time2 Hours
Cooking time30 Minutes
Serving15
CuisineItalian

Ingredients

For sponge cake

3 eggs

¹/₂ cup sugar

1¹/₄ cup flour

1 teaspoon baking powder

1 vanilla bean

For custard

2 yolks

¹/₂ cup sugar

2 tablespoons flour

1 cup milk

1 vanilla bean

Chocolate cream

1 cup milk

5 tablespoons sugar

3 tablespoons cocoa powder

3 tablespoons flour

For finishing

¹/₂ cup alchermes

¹/₄ cup water

¹/₂ cup whipping cream

Tools

1 Planetary Mixer

1 Baking Tray

1 Bowl

3 Pots

1 Whip

Steps

For sponge cake

Beat the eggs with the sugar and the vanilla seeds. When the mixture is light and fluffy, add the sifted flour with the baking powder several times. Then pour into a greased and lightly floured 9-inch baking tray. Bake at 350 ° F (180 ° C) for about 30 minutes. Test the toothpick. Remove from the oven and allow to cool.

For custard cream

Heat the milk with half the sugar. Beat the egg yolks with the remaining sugar and add the flour. Pour the hot milk into the egg mixture and mix well with a whisk. Transfer everything to a saucepan and bring to a boil. Cook until the cream thickens. Cover with cling film as soon as the cream is warm.

For chocolate cream

Mix the flour with the cocoa and sugar in a saucepan. Add the cold milk and mix well with a whisk. Cook until the cream is thick. Let it cool down.

For assembly

Turn out the sponge cake and cut it into slices about 1 cm thick and then into squares. Mix the alchermes with the water. Arrange the squares of sponge cake in the small glasses. Wet well with alchermes, pour the cocoa cream, place another square of sponge cake and wet it. Pour in the custard. Proceed in the same way until the cup is full. Decorate with whipped cream. Leave to cool in the fridge for a few hours before serving. It is tastier if consumed the next day.