Duke’s Trifle

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780 Views
 
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0 min
INGREDIENTS for 0 people

sponge cake

alchermes liqueur

 

 

For the custard

500 g milk

150 g sugar

2 egg

whipped cream

Preparation

Slice the sponge cake (or some “Pasta Pesata”),and sprinkle with Alkermes as in the original recipe.

On top, put a rich confectioner’s cream, prepared with 3/4 cup of sugar, 2 cups of of milk, and 2 whole eggs.

Finish off with some lightly sugared whipped cream.
One variant is to prepare the cream only with yolks, while the whites whipped to firm peaks and sugared, are added to boiling milk so as to prepare some meringues which, removed with a slotted spoon, are added to the cream once it has been poured over the sponge cake soaked in liqueur.

Leave to rest and then serve.

Desserts
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