Italian-style trifle


  • 1 litre of milk
  • 8 egg yolks
  • 8 spoons of sugar
  • 4 spoons of white flour
  • Savoiardi biscuits or sponge fingers
  • Rum or alkermes liqueur


Make a thick cream by mixing together the egg yolks, sugar and flour and a little milk. Bring the remaining milk to the boil and when does so slowly add it to the previously prepared cream, stirring all the time. Boil for a further 6 minutes approximately, continuing to stir all the time.
Lightly soak the sponge fingers in the rum or another liqueur of your choice and layer in a dish. Cover this layer with the custard cream then another layer of sponge fingers and another layer of custard until all the ingredients have been used. Allow to cool and serve.