English soup recipe, the multilayered dessert – Italian Cuisine

English soup recipe, the multilayered dessert


  • 500 g milk
  • 250 g soft ladyfingers
  • 250 g peach jam
  • 85 g sugar
  • 40 g cornstarch or flour
  • 4 yolks
  • 1 vanilla bean
  • alchermes

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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