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Neapolitan Trifle

Neapolitan Trifle

Neapolitan Trifle - a luscious collision of chocolate, vanilla and strawberry; reminiscent of the favorite tri-colored ice cream flavour. Perfect for serving large groups.
Course Dessert
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings 12 -16 servings
Author Barry C. Parsons

Ingredients

To make the trifle you will need to prepare the following components:

  • 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

For the Macerated Strawberries

  • 1 pound sliced strawberries
  • 1/2 cup sugar

For the Vanilla Custard

  • 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

For the Chocolate Ganache Sauce

  • 2 cups dark chocolate chips
  • 1 cup whipping cream

For the Vanilla Whipped Cream

  • 2 cups whipping cream
  • 4 tbsp icing sugar
  • 2 tsp vanilla extract

Instructions

To prepare the Macerated Strawberries

  1. Toss the strawberries in the sugar and let stand at room temperature for a couple of hours, stirring occasionally.
  2. 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.

For the Vanilla Custard

  1. 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.
  2. Meanwhile, in a saucepan combine the flour, sugar and salt.
  3. 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.
  4. 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.
  5. 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.
  6. Stir in the butter and vanilla extract. Cool thoroughly.

To prepare the Chocolate Ganache Sauce

  1. Scald the cream to almost boiling before pouring it over the chocolate chips. Let stand for 5 minutes before stirring until smooth.

To prepare the Vanilla Whipped Cream

  1. Whip all ingredients together until soft peaks form.

To construct the trifle

  1. Construct the trifle in two layers of each component. Start with half of the cake cubes in the bottom of the trifle bowl.
  2. Pour on half of the strawberry syrup, followed by half of the strawberries.
  3. 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.
  4. This recipe can also be constructed in individual serving dishes as shown in up to 16 individual 8 oz dishes.