Recipe for chocolate trifle, traditionally made for Christmas, adapted with 100% cocoa powder for a strong flavor contrast.
Recipe Video
Ingredients
- 2cans de Sweetened condensed milk
- 2units de Eggs (yolks)
- measurement of the condensed milk can de Whole milk
- 2cans de Heavy cream
- 2units de Egg whites
- 1tablespoon de Sugar
- 2packages de Ladyfingers (Savoiardi cookies)
- to taste de 100% cocoa powderSubstitui por: chocolate em pó (receita original da mãe)
- 1cup de Extra milk
Instructions
Prepare the base cream (similar to a white fudge base), heating the sweetened condensed milk, the two yolks, and the measured amount of whole milk (determined by the empty condensed milk can) in a saucepan.
Dica: The recipe suggests cooking on a grill, but it can be done on a standard stovetop.
Cook the mixture until it reaches the desired creamy consistency (soft fudge consistency).
Dica: This sweeter cream will be the first layer at the bottom of the serving dish.
Transfer all the cooked base cream to the bottom of the oven-safe dish, leveling it out.
Dica: Use a glass baking dish or casserole dish to assemble the dessert.
In a separate saucepan (preferably the same one, lightly coated from the previous cream), mix about one cup of extra milk with the 100% cocoa powder to taste. Heat briefly to dissolve.
Dica: Using 100% cocoa provides a bitter contrast that balances the sweetness of the base cream.
In a shallow dish, quickly dip the ladyfingers into the prepared cocoa liquid, turning them over once, and begin layering them over the base cream in the dish.
Dica: Dip the cookies very quickly; they become too soggy if submerged for too long, which preserves the texture when biting into them.
Beat the two egg whites until they form stiff peaks. Add one tablespoon of sugar and continue beating until the meringue is very firm.
Dica: This meringue will be folded into the chilled heavy cream to form the airy topping.
Gently fold the very cold heavy cream (but not frozen) into the egg white meringue, using gentle motions so as not to deflate the air.
Dica: The mixture should become uniform while preserving the aeration of the egg whites.
Spread the airy heavy cream and egg white topping over the layer of cocoa-soaked cookies in the dish.
Refrigerate the trifle for at least 24 hours before serving to allow it to set.
Dica: The longer the trifle chills (overnight is best), the tastier it will become.
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Allergens Present
Nutrition Facts
TACO Table - per serving
- Energy1863 kcal93%
- Carbohydrates182 g61%
- Protein59 g79%
- Total Fat100 g181%
- Dietary Fiber4 g18%
*Daily reference values based on a 2,000 kcal diet (ANVISA). Data calculated from the TACO Table (UNICAMP).
Cuisine Type
brasileiraRequired Equipment
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