English Trifle

Preparation

1. STEP 1 OF 11

   Prepare the sponge cake and Italian meringue following the instructions in the corresponding recipes

2. STEP 2 OF 11

   Beat the egg yolks in a saucepan with the sugar, slowly incorporate the sifted flour, and finally dilute with warm milk

3. STEP 3 OF 11

   Flavor the mixture with lemon zest and vanilla, and cook over moderate heat, stirring continuously for about 10 minutes until it thickens

4. STEP 4 OF 11

   Once done, remove the cream from the heat and let it cool

5. STEP 5 OF 11

   Cut the sponge cake into slices about one centimeter thick

6. STEP 6 OF 11

   Spread a thin layer of cream on the bottom of a baking dish, cover it with half of the sponge cake slices, and soak them with half a glass of rum

7. STEP 7 OF 11

   Form a regular layer of cream on the cake using half of the remaining cream, and cover it with the remaining sponge cake, which you will soak with half a glass of alchermes

8. STEP 8 OF 11

   Spread the rest of the cream on top and smooth it well with a spatula or the blade of a knife

9. STEP 9 OF 11

   Place the Italian meringue in a piping bag with a round and smooth nozzle and distribute it over the surface of the dessert, forming a lattice decoration

10. STEP 10 OF 11

    Bake the English trifle in a preheated oven (200 degrees) for 7-8 minutes

11. STEP 11 OF 11

    Once done, remove the dessert from the oven, let it cool, and serve

Suggestions

• Bowl

• Whisk

• Cake Mold

General Information

Analysis

Macronutrients (100 gr)