A Very Italian Trifle

If you've ever been unsure about whether to make an Italian tiramisù or a very English trifle, then this recipe is the best of both worlds. It's composed of coffee & brandy soaked sponge fingers, custard, chocolate custard, cream, strawberries, cherries, chocolate and crushed amaretti biscuits. The flavours are amazing and honestly this is probably one of the best desserts I've ever had... We usually have it during the festive season, but it can be enjoyed at any time of the year and is actually nice to have on hot days as well. We opted for a delicious and surprisingly easy home-made custard, which is full of delicious vanilla and golden in colour. We simply divided the custard mixture in two and added some sieved cocoa powder to one half to create our chocolate custard layer - it's so good!

Each layer and each spoonful delights your taste buds with it's wonderful flavours, I mean what's not to like?

Anyway, let's get on with this heavenly dessert...

Happy Baking!

The Chai Home 😋

INGREDIENTS

For the custard

• 300ml of double cream

• 300ml of milk

• 75g of caster sugar

• 2x tsp of vanilla extract

• 2x heaped tbsp of corn flour

• 6x egg yolks

Everything else

• Approx 120g of sponge fingers ( depends on the size of your serving bowl )

• 2-3x tbsp of instant coffee granules

• 12x tbsp of water

• 2-3x tbsp of brandy or your preferred alcohol

• 1x heaped tbsp of sieved cocoa powder ( plus extra for dusting )

• 400g double cream

• 230g of jarred cherries in syrup/kirsch ( make sure they are de pitted )

• 1x cup of freshly sliced strawberries

• 1/2 cup of crushed amaretti biscuits

• handful of dark chocolate shavings / shards

METHOD

For the custard

In a medium saucepan, add the cream and milk, combine together and heat on a medium heat and bring to a just simmer (remove from the heat once it just comes to a simmer).

In a large measuring jug add the egg yolks, sugar, vanilla and corn flour and whisk together until fully combined.

Gradually add the cream and milk mixture to the measuring jug and gradually whisk together until smooth.

Return the mixture back to the saucepan and place on a low heat.

Stir continuously until the custard thickens to your desired thickness.

Place in a large glass bowl and cover with cling film to prevent a skin from forming and set to one side to cool or pop it in the fridge until ready to assemble your trifle.

For the filling

In a large bowl or baking dish add the coffee, water and alcohol and stir until the coffee has dissolved.

Add your sponge fingers and coat them well in the mixture.

With 3/4 of the soaked sponge fingers line the edges of your serving dish as well as the base.

Arrange your sliced strawberries between the sponge fingers lining the edge of your bowl.

Top with half of the cherries along with 1-2 tbsp of the kirsch / syrup. Let the sponge fingers soak it up.

Divide the custard mixture in half and add the sieved cocoa powder to one half and mix until fully combined.

Add a layer of the chocolate custard and smooth evenly.

Top with another layer of the coffee soaked sponge fingers.

Top with the vanilla custard and spread evenly.

Pop it into the fridge and then begin to make your whipped cream.

Add your cream to a freestanding mixer and whisk on a high speed until the cream forms stiff peaks. Be sure not to over whisk else you'll end up with butter...

Transfer the cream to a piping bag and cover / decorate the top of your triffle as you desire.

Cover with a thick layer of sieved cocoa powder.

Top with cherries and a sprinkling of crushed amaretti biscuits and chocolate shavings.

Serve and enjoy or place in the fridge until ready to serve.