There trifle crusted english soup is a greedy idea for a dessert perfect for the weekend or a special occasion. Delicious little glasses to be prepared in advance to be enjoyed in comfort.
Ingrediants
- 6 ladyfingers
- 250 g of custard
- Alchermes
- 80 g shelled hazelnuts
- 35 g of brown sugar
FOR THE ENGLISH SOUP
FOR THE HAZELNUT CREAM
- 5 g of bitter cocoa
- 30 ml of seed oil
- 150 g of milk chocolate
- 2 egg whites
- 160 g of granulated sugar
- the juice of ½ lemon
FOR MERINGUE
If you are craving a simply irresistible dessert, this is the recipe for you. There trifle crusted english soup it is a perfect idea to end a special dinner, perhaps at the weekend. The recipe isn’t complicated, but it needs to be prepared well in advance: resting for 4 hours in the refrigerator is in fact essential for the velvety and creamy consistency of the glasses.
There English soup that we present here consists of layers of chocolate cream home made, custard, ladyfingers soaked in Alchermes liqueur, typical of this dessert, and decorated at the end with a layer of meringue. A very tasty single-portion version, as well as that of the greedy little glasses with coffee yogurt, which appear as an easy and very velos reinterpretation of tiramisu.
If you are looking for others single-portion sweets based on creams, also try the coffee glasses, with cocoa, cream and hazelnuts or the mini desserts with cream and raspberries. For other proposals with beloved custard, however, here are our 20 best recipes.
OTHER DELICIOUS RECIPES: Tiramisu in a glass with chocolate ganache, Vanilla pudding
How to prepare: English soup in a meringue crust
- Execution
- average
- Preparation time
- 40 min
- Resting place
- fridge
- Rest time
-
4h
- Portions
-
2
How to prepare: English soup in a meringue crust
Start preparing the hazelnut cream by toasting them in a non-stick pan. Let them cool and rub them between your hands in order to easily remove all the brown skin. Alternatively, you can use pre-roasted and peeled hazelnuts, but the flavor will be less intense. Transfer the hazelnuts to a blender and blend until you get a pasty consistency thanks to the oil they release. Bring the mixture into a bowl, add the cocoa and mix very well. Then add the oil and the chocolate, previously melted in the microwave or in a saucepan in a bain-marie, allowed to cool slightly. Continue to mix well with the help of a spatula until you get a smooth and homogeneous cream, transfer it to a jar and let it rest in the refrigerator for about 2 hours.
Compose the single-portion trifle by soaking two ladyfingers in Alchermes and placing them at the base of each glass. Add a layer of custard, two more soaked ladyfingers and a final layer of hazelnut cream. Put the single portions in the refrigerator and let them rest for a couple of hours. To make the meringue, start beating the egg whites with a few drops of lemon using the electric whisk. After a couple of minutes, add the sugar, a little at a time, and continue to whisk until you get a shiny and firm meringue that you will transfer to a piping bag and place in the refrigerator.
When serving the trifle, make a layer of meringue as a garnish and flame it with the help of a torch.
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