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
