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 Time1hour
Cook Time40minutes
Total Time1hour40minutes
Servings12-16 servings
AuthorBarry 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
1poundsliced macerated strawberries
Vanilla Whipped Cream
For the Macerated Strawberries
1poundsliced strawberries
1/2cupsugar
For the Vanilla Custard
3cupswhole milk
1/4cupflour
2/3cupsugar
pinchof salt
3slightly beaten extra large egg yolks
4tbspbutter
3tspvanilla extract
For the Chocolate Ganache Sauce
2cupsdark chocolate chips
1cupwhipping cream
For the Vanilla Whipped Cream
2cupswhipping cream
4tbspicing sugar
2tspvanilla extract
Instructions
To prepare the Macerated Strawberries
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.
For the Vanilla Custard
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.
To prepare the Chocolate Ganache Sauce
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
Whip all ingredients together until soft peaks form.
To construct the trifle
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.