- 500 g milk
- 250 g soft ladyfingers
- 250 g peach jam
- 85 g sugar
- 40 g cornstarch or flour
- 4 yolks
- 1 vanilla bean
Jumbled up egg yolks with sugar; add the flour or starch and then dilute with the milk, heated with the vanilla pod cut in half lengthwise. Cook for a few minutes, stirring constantly, until the cream begins to thicken. Let it cool.
distributed the jam in a large bowl. Cover with a layer of cream.
diluted 100 g of alchermes with 50 g of water and quickly soak the ladyfingers. Distribute them on the cream and continue alternating soaked ladyfingers and cream, finishing with a layer of cream and, if desired, chopped or sliced fresh fruit.
Let it rest the trifle in the fridge for 4 hours before eating it. It can be kept in the fridge for up to three days.
Home made: prepare yourself a light compote of peaches or apricots, to be used instead of jam. Cook 500 g of fruit with 120 g of sugar until the fruit begins to fall apart and the consistency becomes thicker.
More softness: add 100 g of whipped cream to the now cold cream to have a softer consistency and a more delicate flavor.
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