(English version below)
Sir Robin mi fa conoscere l'antenato della Zuppa Inglese: il "Trifle"! Il Trifle è un dolce al cucchiaio tipico inglese, che come la Zuppa Inglese o il Tiramisù, si prepara disponendo a strati alternati pan di Spagna e crema pasticciera, ma si aggiunge anche la frutta, solitamente frutti di bosco, fragole o mandarini, la marmellata, una bagna allo Sherry, e tanta panna montata! Una golosità da non perdere! La prima ricetta finora pervenutaci di "Trifle" appare nel 1596 nel libro "The good huswife's Jewell" di Thomas Dawson ed era composta da crema pasticciera, zenzero e acqua di rose. Alcuni anni dopo viene aggiunto il latte, la crema viene versata su del pane imbevuto di liquore e associato ad un dessert simile chiamato "Fool". La marmellata è l'ultimo ingrediente a modificare la ricetta originaria nel 1747.
Il liquore più utilizzato è lo Sherry, vino liquoroso dolce andaluso, e nella versione analcolica spesso si usa un soft drink come il Ginger Ale. La crema è tipicamente all'uovo e corrisponde più o meno alla crema pasticciera. Il pan di Spagna è il Victoria Sponge molto friabile e ricorda quello dei "Swiss Rolls", che vengono anche direttamente usati, tagliati a rondelle. Il dolce è tipicamente presentato in un'ampia coppa a cilindro o ciotola di vetro dai bordi alti, per mostrare il caratteristico effetto decorativo, creato dagli strati alternati, la frutta colorata e le rondelle poste una accanto all'altra.
La preparazione è molto semplice. Io ho preferito preparare in casa lo Swiss Roll, con una ricetta davvero buona e veloce. Il mio primo Trifle è alle prime fragole di stagione, ma possiamo usare anche i frutti di bosco, i mandarini o addirittura alternarli, creando più strati colorati!
Ingredienti
- 1 Swiss Roll
- crema pasticciera
- marmellata di fragole
- Sherry
- 1 confezione di fragole fresche
- panna da montare
- zucchero a velo q.b.
- 4 uova
- 128g zucchero
- 128g farina grano tenero 00
- 2 cucchiai di acqua calda
- 1 cucchiaino di Vanillina
- marmellata alle fragole
- Sherry
Iniziamo con la ricetta dello Swiss Roll. Preriscaldo il forno a 190°. Imburro e infarino una teglia rettangolare grande. In un recipiente monto a neve le uova intere e lo zucchero finché il compost non diventa spumoso e gonfio. Aggiungo poi l'acqua e la Vanillina. Infine mischio la farina setacciata in tre volte, girando delicatamente con un cucchiaio di legno. Verso il composto sulla teglia e inforno per circa 10-15 min.
Una volta raffreddato, capovolgo lo strato di pan di Spagna su carta da forno, spalmo la marmellata aggiungendo anche lo Sherry per renderla più soffice, e poi lo arrotolo compattando se necessario. Ricopro di zucchero a velo ed ecco qua lo Swiss Roll.
Prendo adesso le fragole, che dovrò tagliare a pezzetti e mischiare con abbondante zucchero. Li metto in frigorifero e a parte preparo la crema pasticciera seguendo la mia ricetta preferita.
Manca solo la panna! Io preferisco la panna da montare, che semplicemente monto con un po' di zucchero a velo a piacere.
Iniziamo la nostra composizione: in coppette o in una ciotola di vetro dispongo prima le rondelle che ottengo tagliando lo Swiss Roll. Li copro di bagna semplicemente composta da acqua, Sherry e zucchero. Poi verso le fragole, uno strato di crema pasticciera (per le coppette è meglio usare una sac à poche) e uno strato di panna montata. Ripeto questa composizione ripartendo dalle rondelle se la coppa non è colma. L'ultimo strato dovrà essere di panna montata, ricoperta di fragole secondo la nostra fantasia e magari anche qualche granella di mandorle. Un dessert fresco, goloso e facile da preparare!
English version
Sir Robin makes me know the ancestor of the italian "Zuppa Inglese": the "Trifle"! It is a typical English dessert, which is like a Tiramisu, made from thick custard and sponge cake arranged in layers. It also adds fruit, usually berries, strawberries or mandarin, jam, sherry and a lot of whipped cream! A delicacy that should not be missed! The earliest known recipe of Trifle was published in England in 1596 in a book called "The Good huswife's Jewell" by Thomas Dawson and was composed of thick cream, ginger and rosewater. A few years later milk was added, the cream was poured over an alcoholic soaked bread bread, and it was associated with a similar dessert called "Fool". The jam is the final ingredient that changed the original recipe in 1747.
The liquor is the most widely used Sherry, an Andalusian sweet dessert wine, and for a non-alcoholic version it's often used a soft drink like Ginger Ale. The cream is typically a thick egg custard. The sponge cake is a thin and crumbly Victoria Sponge reminiscent of "Swiss Rolls", which are also directly used, cut into rounds. The cake is typically presented in a large cylinder-shaped glass or in a simple glass bowl with high sides, to show the distinguishing decorative effect created by alternating layers, colorful fruits and the circular slices placed side by side.
The preparation is very simple. I preferred to prepare at home the Swiss Roll, with a really good and fast recipe. My first Trifle is with strawberries of the season, but we can also use berries, mandarins or even alternate them, creating more colored layers!
Ingredients for Trifle
Let's start with the Swiss Roll recipe. I preheat the oven to 190°. I brush a big pan with butter and dust it with flour. In a bowl I mount eggs and sugar until the compost becomes until light and fluffy. Then I add water and Vanillin. Finally I mix the flour sifted a third a a time, turning gently with a wooden spoon. I pour the mixture on the baking pan and I bake it for about 10-15 min.
Once cooled, I carefully turn the sponge onto a sugared parchment paper, I spread the jam over the cake adding sherry to make it soft, and them I roll it up compacting it if necessary. I sprinkle it with icing sugar to finish and here it is the Swiss Roll.
Now I take the strawberries, that I have cut into small pieces and mixed with plenty of sugar. I put them in the fridge and I prepare the custard following my favorite recipe.
Only the cream is missing now! I prefer the whipping cream, which I mount with just a little bit of sugar to taste.
We can start our composition: in cups or in a glass bowl I put the Swiss Roll cut in circular slices. I simply cover them with a soak of water, sherry and sugar. Then I pour the strawberry pieces, a layer of custard (for the cups it is better to use a pastry bag) and a layer of whipped cream. I repeat this composition if the cup is not full. The last layer should be covered with whipped cream, topped with strawberries according to our imagination and some chopped almonds if you like.
A fresh, gourmand dessert, very easy to prepare!
The liquor is the most widely used Sherry, an Andalusian sweet dessert wine, and for a non-alcoholic version it's often used a soft drink like Ginger Ale. The cream is typically a thick egg custard. The sponge cake is a thin and crumbly Victoria Sponge reminiscent of "Swiss Rolls", which are also directly used, cut into rounds. The cake is typically presented in a large cylinder-shaped glass or in a simple glass bowl with high sides, to show the distinguishing decorative effect created by alternating layers, colorful fruits and the circular slices placed side by side.
The preparation is very simple. I preferred to prepare at home the Swiss Roll, with a really good and fast recipe. My first Trifle is with strawberries of the season, but we can also use berries, mandarins or even alternate them, creating more colored layers!
- 1 Swiss Roll
- custard
- strawberry jam
- Sherry
- 1 package of fresh strawberries
- whipping cream
- sugar to taste
- 4 eggs
- 128g caster sugar
- 128g wheat flour 00 (all-purpose flour)
- 2 tablespoons warm water
- 1 teaspoon Vanilla
- strawberry jam
- Sherry
Let's start with the Swiss Roll recipe. I preheat the oven to 190°. I brush a big pan with butter and dust it with flour. In a bowl I mount eggs and sugar until the compost becomes until light and fluffy. Then I add water and Vanillin. Finally I mix the flour sifted a third a a time, turning gently with a wooden spoon. I pour the mixture on the baking pan and I bake it for about 10-15 min.
Once cooled, I carefully turn the sponge onto a sugared parchment paper, I spread the jam over the cake adding sherry to make it soft, and them I roll it up compacting it if necessary. I sprinkle it with icing sugar to finish and here it is the Swiss Roll.
Only the cream is missing now! I prefer the whipping cream, which I mount with just a little bit of sugar to taste.
We can start our composition: in cups or in a glass bowl I put the Swiss Roll cut in circular slices. I simply cover them with a soak of water, sherry and sugar. Then I pour the strawberry pieces, a layer of custard (for the cups it is better to use a pastry bag) and a layer of whipped cream. I repeat this composition if the cup is not full. The last layer should be covered with whipped cream, topped with strawberries according to our imagination and some chopped almonds if you like.
A fresh, gourmand dessert, very easy to prepare!
