Dessert
A classic Italian layered dessert with soft sponge cake soaked in Alchermes-style syrup, silky vanilla and chocolate pastry creams, and a chilled, elegant trifle texture.
Recipe video
Warm the milk with the vanilla and salt in a saucepan until steaming, then turn off the heat and let it infuse for 5 minutes. Do not boil.
Whisk egg yolks and sugar in a bowl until pale, then whisk in the cornstarch until smooth and thick.
Slowly pour the warm milk into the egg mixture while whisking constantly, then return everything to the saucepan.
Cook over medium-low heat, whisking constantly, until the cream thickens and becomes glossy.
Divide the pastry cream into two equal bowls. Stir the chopped dark chocolate into one bowl until melted and smooth. Keep the other bowl vanilla. Cover both creams with film touching the surface and cool slightly.
For the syrup, simmer water, sugar, and orange peel for 3 minutes. Cool, then stir in the Alchermes.
Quickly dip each ladyfinger or sponge slice into the syrup. Do not soak too long or the layers may collapse.
Arrange one layer of soaked sponge in a glass dish or trifle bowl. Spread half of the vanilla cream evenly over it.
Add a second layer of soaked sponge, then spread over the chocolate cream.
Add a final layer of soaked sponge and cover with the remaining vanilla cream. Smooth the top.
Cover and refrigerate for at least 4 hours, preferably overnight, so the layers set and the flavors blend.
Before serving, dust with cocoa powder and finish with chocolate shavings and candied orange peel.
