English Trifle

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

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

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

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

Cut the sponge cake into slices about one centimeter thick

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

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

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

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

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

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