Italian Trifle Recipes

ZUPPA INGLESE (TRADITIONAL ITALIAN TRIFLE)

Zuppa Inglese (Traditional Italian Trifle) image

Our classic Italian trifle recipe: a traditional pudding-like dessert made with milk, cookies, cocoa and Alchermes liqueur.

Provided by Redazione Web

Categories cakes and desserts

Time 2h45m

Yield 12

Number Of Ingredients 9

Ingredients

4 1/4CUPS milk
1 7/8CUPS sugar, plus extra
1CUP Alchermes liqueur
6OZ. egg yolks
1/3CUP all-purpose flour
2 1/2TBSP. cocoa powder
large soft ladyfingers
1/2 vanilla bean pod
1 lemon

Steps:

Mix the egg yolks with 1 1/2 cups sugar in a large bowl, stirring well with a whisk, then add the flour.
Bring the milk to a boil along with the vanilla pod opened in half lengthwise and a bit of lemon peel. Filter it over the egg yolk mixture, stirring quickly. Return to low heat and continue to mix to the consistency of pastry cream: it will take 5-6 minutes. Split the cream into two bowls; add a pinch of sugar to one of the bowls so that a film doesn't form on top, and sift the cocoa over the other bowl, then stir it in. Let both creams cool.
Bring 2/3 cup water to a boil with 1/3 cup sugar to make a syrup. Remove from heat, add the Alchermes liqueur and pour the syrup into a baking dish.
Quickly dip both sides of the ladyfingers in the syrup to color them, but without soaking them in the syrup too much (around 2 seconds per side).
Place a layer of ladyfingers in a glass dish (ø 8", h 3") and cover with a part of the cocoa cream.
Continue with more soaked ladyfingers, placing them perpendicular to the previous ones. Add a layer of classic cream; continue in the same way and same order until you have finished all the ingredients, ending with a layer of classic cream and the last soaked ladyfingers.
Cover with plastic wrap and set in the refrigerator for at least 2 hours.
Garnish as desired with whipped cream and serve.

ITALIAN PINEAPPLE TRIFLE

Italian Pineapple Trifle image

My grandmother made this rich, tempting trifle every year for our family's Christmas Eve celebrations. Now I make it to carry on her special tradition. It's an easy, delicious no-bake dessert everyone will love. -Ann-Marie Milano, Milton, Massachusetts

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 16 servings.

Number Of Ingredients 8

Ingredients

1 carton (15 ounces) ricotta cheese
11 ounces cream cheese, softened
3/4 cup sugar
2 teaspoons vanilla extract, divided
2 cups heavy whipping cream
2 cans (8 ounces each) unsweetened crushed pineapple, drained
1 can (15-3/4 ounces) lemon pie filling
3 packages (3 ounces each) ladyfingers, split

Steps:

In a small bowl, beat the ricotta, cream cheese, sugar and 1 teaspoon vanilla until fluffy. In a large bowl, whip heavy cream until stiff peaks form; fold into ricotta mixture., In another bowl, combine the pineapple, pie filling and remaining vanilla. In a 3-qt. trifle bowl or glass serving bowl, arrange two packages of ladyfingers over the bottom and up the sides., Layer a third of the ricotta mixture, a third of the pineapple mixture and half of the remaining ladyfingers. Repeat layers once. Layer remaining ricotta and pineapple mixtures. Cover and refrigerate several hours or overnight.

Nutrition Facts :

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