A rich and creamy Italian-inspired dessert, this Chocolate Alchermes Trifle is made by layering silky chocolate custard with sponge cake or ladyfingers soaked in fragrant Alchermes liqueur. I love serving it for special occasions, but it’s just as perfect for a quiet weekend indulgence. With its luxurious texture and vibrant color from the Alchermes, this no-bake trifle delivers old-world charm in every spoonful.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
300g sponge cake or ladyfingers
500ml milk
4 egg yolks
100g sugar
40g cornstarch
2 tablespoon cocoa powder
100ml Alchermes
Directions
I warm the milk gently in a medium saucepan over low heat without letting it boil.
In a mixing bowl, I whisk together the egg yolks, sugar, cornstarch, and cocoa powder until the mixture is smooth and free of lumps.
I slowly pour the warm milk into the egg mixture, whisking constantly to avoid curdling.
Then I return the mixture to the saucepan and cook it over medium heat, stirring the whole time until it thickens into a velvety custard—usually in about 6 to 8 minutes.
I remove the custard from the heat and let it cool slightly.
While that cools, I cut the sponge cake or ladyfingers into evenly sized pieces.
I dip each piece briefly into the Alchermes, making sure they absorb the flavor without getting too soggy.
In a serving dish or individual cups, I alternate layers of soaked cake and chocolate custard, starting with cake at the bottom and finishing with custard on top.
I refrigerate the trifle for at least 2 hours to allow the layers to set and the flavors to blend beautifully.
Servings and timing
This recipe serves 6 people.
Prep Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes + 2 hours chilling time
Calories: Around 320 kcal per serving
Variations
I sometimes switch things up by using chocolate liqueur or rum instead of Alchermes if I want a different flavor profile. For a non-alcoholic version, I replace the Alchermes with raspberry or cherry juice to mimic its color and add a fruity twist. If I want a more intense chocolate experience, I add a layer of grated dark chocolate or chocolate chips between the custard and sponge. This recipe also works beautifully with mascarpone folded into the custard for extra richness.
Storage/Reheating
I keep the trifle stored in the fridge, covered tightly with plastic wrap or a lid. It stays fresh for up to 3 days. I don’t recommend freezing it, as the custard can separate when thawed. Since this dessert is meant to be served chilled, there’s no need to reheat it. I always serve it straight from the fridge.
FAQs
What is Alchermes and can I substitute it?
Alchermes is a traditional Italian liqueur known for its bright red color and spiced flavor. If I can’t find it, I like using cherry liqueur, raspberry liqueur, or even pomegranate juice as a non-alcoholic option.
Can I make this trifle in advance?
Yes, I often make it the night before. It tastes even better the next day after the flavors have had time to meld in the fridge.
Is it okay to use store-bought custard?
While homemade custard adds a deeper flavor and smoother texture, I’ve used store-bought custard in a pinch. I just make sure it’s thick enough to hold the layers.
What can I use instead of sponge cake?
If I don’t have sponge cake or ladyfingers, I use pound cake or even panettone around the holidays. Just make sure the cake is firm enough to hold its shape after soaking.
Can kids eat this dessert with Alchermes in it?
Since Alchermes is an alcoholic liqueur, I either limit portions for kids or make a version using fruit juice instead for a family-friendly twist.
Conclusion
Chocolate Alchermes Trifle is one of those show-stopping desserts that feels like it took hours to make, but really comes together with minimal effort. I love how its silky custard, tender cake, and fragrant liqueur make every bite rich and satisfying. Whether I’m serving guests or treating myself, this Italian-style trifle is always a standout.
📖 Recipe:
Chocolate Alchermes Trifle
- Total Time: 30 minutes + 2 hours chilling time
- Yield: 6 servings
- Diet: Vegetarian
Description
A rich and creamy Italian-inspired no-bake dessert made with layers of silky chocolate custard and sponge cake or ladyfingers soaked in fragrant Alchermes liqueur. Elegant and indulgent, perfect for special occasions or weekend treats.
Ingredients
300g sponge cake or ladyfingers
500ml milk
4 egg yolks
100g sugar
40g cornstarch
2 tbsp cocoa powder
100ml Alchermes
Instructions
- Warm the milk gently in a medium saucepan over low heat without boiling.
- In a mixing bowl, whisk together egg yolks, sugar, cornstarch, and cocoa powder until smooth.
- Slowly pour the warm milk into the egg mixture, whisking constantly to prevent curdling.
- Return the mixture to the saucepan and cook over medium heat, stirring continuously until it thickens into a custard (about 6 to 8 minutes).
- Remove the custard from heat and let it cool slightly.
- Cut the sponge cake or ladyfingers into evenly sized pieces.
- Briefly dip each piece into the Alchermes, ensuring they absorb the flavor without getting soggy.
- In a serving dish or individual cups, layer soaked cake and chocolate custard, starting with cake and ending with custard.
- Refrigerate the trifle for at least 2 hours before serving to allow layers to set and flavors to blend.
Notes
For a non-alcoholic version, substitute Alchermes with cherry or raspberry juice.
Add grated dark chocolate or chocolate chips between layers for extra richness.
Can be made a day ahead for better flavor blending.
Store covered in the fridge for up to 3 days. Do not freeze.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 22g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
