Trentino Meringue Trifle

Soffiato alla Trentina

Preparation info

  • Difficulty


  • Serves


Appears in

Italian Regional Cookery

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.


  • 9 oz (250 g) basic sponge cake or boudoir biscuits
  • rum
  • pints (750 ml) custard
  • 7 oz (200 g) amaretti biscuits or macaroons, crushed
  • 4 egg whites
  • 5 tablespoons caster sugar
  • 1 tablespoon alchermes or sweet vermouth


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 and fold in the sugar and the alchermes or vermouth. Spoon this on top of the custard layer, cover with the remaining custard and sprinkle with the soaked amaretti biscuits. Place in the oven to cook for 20 minutes or until golden on top. Serve immediately.