Italian Trifle Roll: the revisited recipe for a great classic dessert

The Italian trifle roll is a delicious and original variant of the classic trifle. Of course, the basic ingredients respect the tradition: the ladyfingers biscuits are soaked in alchermes, a liqueur with a fruity aftertaste and an unmistakable red color, and arranged in a single layer, stuffed with custard cream and dark chocolate chips. Finally, all is gently wrapped to get a roll with a soft heart. The final result will be a dessert to be cut into slices and eaten with a spoon, perfect to be offered at the end of a meal during a dinner with guests. So let’s find out how to prepare a perfect Italian trifle roll by following our recipe step by step.

How to make Italian Trifle Roll

Prepare the syrup. Pour the alchermes liqueur, the granulated sugar and the water into a saucepan, then put it on the stove and let it reduce by half the volume (1). Then turn off the stove and let cool.

Prepare the custard cream. Combine the flour and sugar in a saucepan, then add the eggs (2) and mix well.

Pour in the milk, heated with a lemon peel (3), put it back on the stove and cook until a thick cream is obtained. Turn off the stove and let cool.

Spread a sheet of aluminum foil on a work surface and cover it with a sheet of cling film. Soak the ladyfingers biscuits in the syrup and then arrange them in two rows (4).

Once you have a rectangle, pour over the now cold custard cream and spread it with the back of a spoon (5).

Sprinkle with the chocolate chips (6).

With the help of cling film and aluminum foil, gently roll up the cake (7).

Form a roll, close it like a candy (8) and transfer it to the refrigerator for a whole night.

After the resting time will be elapsed, transfer the Italian trifle roll to a serving dish and decorate as desired with whipped cream and chocolate chips. Sprinkle with plenty of powdered sugar and serve, cut into slices (9).

How to store Italian Trifle Roll

The Italian trifle roll can be stored in the refrigerator for 1-2 days, sealed on the surface with a sheet of cling film.