Trifle is an anciant dessert and it has a well – known origins. There would be made in different ways in Hotel: with biscuits or sponge cake. The unique advice is substitute the liqueur with the fruit syrup in case of children. Here is the version with the biscuits, with no cooking. If you need you will see the recipe of créme patissiére,
Time of preparation:
Cover with the “Savoiardi” biscuits the base of a tray, wet it with the “Arkhemes” and put over a part of the creme patissiere, cover again with biscuits wetting with “Arkhemes” and cover with the chocolate cream. Put in a fridge for 2 hours.
Your trifle is ready,
Enjoy your meal!!!
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