Neapolitan Trifle. A luscious collision of chocolate, vanilla and strawberry; reminiscent of the favorite tri-colored ice cream flavour. Perfect for serving large groups.
In trying to name this delicious trifle experiment, I immediately went to the flavours of strawberry, chocolate and vanilla contained in it, like the combined flavours of Neapolitan ice cream. I then thought, “What does chocolate, strawberry and vanilla have to do with Naples, Italy?”
It seemed an odd combination of flavours to be native to that area. So, Mr. Google told me that three common flavours in the late 1800’s in Naples were cherry, pistachio and chocolate and they were sold together in traditional spumoni style ice-cream.
When spumoni style ice cream was introduced to the US in the 1870’s this flavour combination didn’t really take off. It is thought that ice cream makers borrowed the idea but combined the more popular American flavours of strawberry, vanilla and chocolate to appeal to North American tastes.
That definitely seems to have stuck, as over 100 years later this flavour combination still persists and works extremely well in this decadent trifle. It also makes excellent use of yesterday’s Perfect Chocolate Sponge Cake as the base upon which to layer chocolate ganache, vanilla custard , whipped cream and fresh strawberries.
This recipe makes one large impressive trifle or equally impressive single servings as shown in the photo above which look best in clear serving dishes or even parfait or wine glasses. I confess that I love custard, so I sometimes add extra to mine.
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- One <a style="color: #cc0000;" href="https://www.rockrecipes.com/perfect-chocolate-sponge-cake/" target="_blank"><strong>Perfect Chocolate Sponge Cake</strong> </a></span></span><span style="color: #cc0000;"><span style="color: black;"> cut in 3/4 inch cubes
- Vanilla Custard
- Chocolate Ganache Sauce
- 1 pound sliced macerated strawberries
- Vanilla Whipped Cream
- 1 pound sliced strawberries
- 1/2 cup sugar
- 3 cups whole milk
- 1/4 cup flour
- 2/3 cup sugar
- pinch of salt
- 3 slightly beaten extra large egg yolks
- 4 tbsp butter
- 3 tsp vanilla extract
- 2 cups dark chocolate chips
- 1 cup whipping cream
- 2 cups whipping cream
- 4 tbsp icing sugar
- 2 tsp vanilla extract
Toss the strawberries in the sugar and let stand at room temperature for a couple of hours, stirring occasionally.
The strawberries will start to release their juice and combine with the sugar to form a sugar syrup. After a couple of hours or overnight, strain the berries and reserve the syrup.
Scald the milk in the microwave or on the stove top to almost boiling. Microwave works best as there is no chance of burning the milk.
Meanwhile, in a saucepan combine the flour, sugar and salt.
Over medium flame slowly add the scalded milk in about 3 portions whisking constantly. As the custard begins to show signs of thickening, add the next portion of scalded milk.
Continue to cook over medium heat until mixture begins to slightly thicken. At this point remove from heat and pour about a half cup of this mixture onto the beaten egg yolks whisking constantly.
Pour the egg mixture immediately back into the pot, continuing to constantly stir. Cook for an additional minute or two until pudding consistency and remove from the flame.
Stir in the butter and vanilla extract. Cool thoroughly.
Scald the cream to almost boiling before pouring it over the chocolate chips. Let stand for 5 minutes before stirring until smooth.
Whip all ingredients together until soft peaks form.
Construct the trifle in two layers of each component. Start with half of the cake cubes in the bottom of the trifle bowl.
Pour on half of the strawberry syrup, followed by half of the strawberries.
Next drizzle on half of the chocolate ganache sauce followed by half of the vanilla custard. Repeat these layers again before topping with all of the vanilla whipped cream and garnishing with strawberries and an additional drizzle of chocolate ganache sauce if desired. Chill for at least a couple of hours before serving.
This recipe can also be constructed in individual serving dishes as shown in up to 16 individual 8 oz dishes.