Archive for December 26th, 2010

December 26, 2010

English Trifle, Sicilian Way


Trifle

And finally, trifle time. I was intrigued by Ivonne’s choice for the next theme of Sugar High Friday.  In Italy we have a pudding called ‘zuppa inglese’, literally English soup, and I was quite curious to find out what the English name for it was, if there was any. It turned out the closest dessert is trifle.

Zuppa inglese is a dessert prepared in most restaurants and in many homes, in the Northern region called Emilia Romagna, and neighbours. A concoction of lady fingers or sponge cake, soaked in the typical bright red sweet liquor called alchermes; a thick layer of custard, heavy with egg yolks and cream, often in two versions alternating – chocolate and cream. The visual impact is definitely tacky, with its red, yellow and black striped effect; it has its rustic charms but it is as heavy as a stone, particularly after a proper meal from Emilia – from salumi, among the best in Italy (think culatello and prosciutto di parma, but don’t forget mortadella, just to name a few), to meat-filled tortellini or lasagne, to finish off with some meat dish like roasted pork or boiled poultry.

I have eaten my share of zuppe inglesi, and wanted to go the opposite way with this challenge. I decided I wanted to turn to the most English version I could find. And in order to do that, I turned to the most English of my sources – Jane Grigson, ‘English food’. I did think of Nigella first – you know I have a weakness for her fantastic accent – and there are indeed many nice ideas of hers in form of a trifle. Nigella, being the sensible woman that she is, is of course a fan of this good-looking, easy and versatile dessert you can effortlessly assemble with store-bought ingredients. But I was charmed by the original recipe. Ms Grigson laments that trifle is often tacky  with its glaced cherries decorations, and rarely ‘a pudding worth eating’. Her recipe would bring the joy back to eating it. Macaroons, soaked in fortified wine and brandy, a layer of totally unflavored custard, a layer of raspberry jam, and on top, the ‘Everlasting Syllabub’ by Elizabeth David. I was bound to try it. The recipe is so old fashioned, so imprecise, and it totally works. Just the kind of recipe I love.

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