- About half Colomba cake, or sponge cake
- 200gr chocolate
- 250gr cream
- ½ liter of custard
- 1 glass of Alchermes
INGREDIENTS FOR THE CUSTARD:
- 2 yolks
- 500 ml milk
- 100 gr sugar
- 1 vanilla bean or 1 sachet of vanillin
- 40 gr flour
Watch here the video-recipe
First we make the custard, put the milk and vanilla on the fire in a saucepan and bring to a boil, once reached turn off the heat and let it cool.
In a bowl, mix the egg yolks with the sugar, add the milk, and then slowly the sifted flour.
We put everything back on the fire until it thickens well.
Put the cream with the chocolate in a saucepan and continue stirring until it has melted well, then remove it from the heat, add a spoonful of custard, mix and let it cool.
Cut the dove into slices, make the first layer with the dove and sprinkle with the alchermes, not too much, then add a layer of custard, a layer of chocolate cream, and so on until we run out of ingredients.
Sprinkle the surface with bitter cocoa and leave in the fridge for 30min to cool
If you want to make a great impression when serving the trifle, pair it with a sparkling wine