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English trifle |
Line two plates with rather thin slices of pan di spagna which is assort of sponge cake, moisten one lot with rum and the other with alkermes. Next prepare the confectioner's custard with 3 eggyolks, 3 tablespoons of sugar, 2 of flour and half litre of milk. If you like you can add some candied peel to the custard. Separately, beat the egg-whites until stiff and fold in 3 tablespoons of sugar. Now take a small baking tray, line the base with one of the two sponges and pour over the custard in a mound shape, then cover with the other sponge. Finally, spread over the beaten egg-whites |
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back to desserts | ||
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Realization by RomamoR - All rights reserved |
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| fg |
Prohibited the partial reproduction also |
sg |
