Trentino Meringue Trifle

Name: Trentino Meringue Trifle (Soffiato alla Trentina)
Yield: Serves 4–6
Cuisine: Italy
Ingredients: 1 tablespoon alchermes or sweet vermouth; 1 tablespoon alchermes or sweet vermouth; 5 tablespoons caster sugar; 4 egg whites; 7 oz (200 g) amaretti biscuits or macaroons, crushed; 7 oz (200 g) amaretti biscuits or macaroons, crushed; rum; 1¼ pints (750 ml) custard; 9 oz (250 g) basic sponge cake or boudoir biscuits; 9 oz (250 g) basic sponge cake or boudoir biscuits

Soffiato alla Trentina

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Italian Regional Cookery

By Valentina Harris

Published 1990

About

This is one of my great standbys, a very simple store-cupboard pudding which everybody loves. It is a biscuity custard with a meringue topping.

Ingredients

9 oz (250 g) basic sponge cake or boudoir biscuits
rum

Europe
Italy
Trentino
Dessert
Vegetarian
Mediterranean

Method

Soak the sponge or biscuits with rum and arrange them on the bottom of a pretty ovenproof dish. Cover with half the custard. Soak the amaretti biscuits or macaroons in rum and set aside.

Pre-heat the oven to gas mark 5, 375°F (190°C). Beat the egg whites until completely stiff