Zuppa Inglese (English Trifle)
Search results for Zuppa Inglese (English Trifle)
Ingredients
What you need
1 litre vanilla custard
Finely grated rind and juice of 2 oranges
Finely grated rind of 1 lemon
¼ cup CADBURY Bournville Cocoa, sifted
125g CADBURY Baking Dark Chocolate Melts, melted and cooled slightly
1/3 cup orange liqueur
360g (approx 32) sponge finger biscuits
500g strawberries, sliced
1 litre vanilla custard
Finely grated rind and juice of 2 oranges
Finely grated rind of 1 lemon
¼ cup CADBURY Bournville Cocoa, sifted
125g CADBURY Baking Dark Chocolate Melts, melted and cooled slightly
1/3 cup orange liqueur
360g (approx 32) sponge finger biscuits
500g strawberries, sliced
Zuppa Inglese (English Trifle)
Search results for Zuppa Inglese (English Trifle)Ingredients
What you need
1 litre vanilla custard
Finely grated rind and juice of 2 oranges
Finely grated rind of 1 lemon
¼ cup CADBURY Bournville Cocoa, sifted
125g CADBURY Baking Dark Chocolate Melts, melted and cooled slightly
1/3 cup orange liqueur
360g (approx 32) sponge finger biscuits
500g strawberries, sliced
1 litre vanilla custard
Finely grated rind and juice of 2 oranges
Finely grated rind of 1 lemon
¼ cup CADBURY Bournville Cocoa, sifted
125g CADBURY Baking Dark Chocolate Melts, melted and cooled slightly
1/3 cup orange liqueur
360g (approx 32) sponge finger biscuits
500g strawberries, sliced
This Italian style English trifle is beautiful to look at and delicious to eat with the addition of citrus flavours to lift and enhance the chocolate and cream. Make and serve it in a large bowl or in individual glasses. This trifle will benefit from being made ahead, allowing time for the flavours to intensify!
Method
1. COMBINE the custard with orange and lemon zest. Divide evenly into 2 bowls adding the cocoa and chocolate to one half.
2. COMBINE the orange juice and Cointreau. Mix 1 tablespoonful into the remaining half of the vanilla custard, then drizzle remaining juice over the sponge finger biscuits.
3. ARRANGE a quarter of the biscuits over the base of a 3 litre serving bowl. Top with a layer of vanilla orange custard and some strawberries. Add another layer of biscuits, a layer of chocolate custard and some strawberries. Repeat these layers, finishing with a layer of chocolate custard. Cover and refrigerate for at least 2 hours before serving.
2. COMBINE the orange juice and Cointreau. Mix 1 tablespoonful into the remaining half of the vanilla custard, then drizzle remaining juice over the sponge finger biscuits.
3. ARRANGE a quarter of the biscuits over the base of a 3 litre serving bowl. Top with a layer of vanilla orange custard and some strawberries. Add another layer of biscuits, a layer of chocolate custard and some strawberries. Repeat these layers, finishing with a layer of chocolate custard. Cover and refrigerate for at least 2 hours before serving.
