Trifle to Pandora

Trifle to Pandora

Trifle to Pandora: one of the simplest and most delicious ways to launder pandoro advanced from Christmas celebrations. The trifle is a classic Italian desserts pastry: its origins probably in Emilia-Romagna, but it is also widespread in other regions, such as Lazio, and much loved everywhere. And since it is a much loved and sweet that many have you wondered, found on my YouTube channel the VIDEO RECIPE STEP BY STEP, with many extras tips and trivia. As I told you in the recipe SOUP ENGLISH meringue, initially it was only prepared with the custard, but now it is almost always prepared with the cream to alternating lemon to that chocolate. In this version 'of recycling’ the trifle, I decided to use the advanced Pandora instead of the canonical ladyfingers or sponge cake.

Since they cook a lot at the end of the holidays I always several advanced things. Starting from the usual Pandoro and panettone to end up with so much stale bread, meat sauce, boiled meat to make broth, etc.. As you know, I do not throw anything edible and then study so many recipes to recycle leftovers into delicious way.

A good choice, because the Pandora gives the trifle a more delicate taste, lightly scented vanilla. The bathes is absorbed in abundance and pandoro remains soft and gives a touch trifle more. For the chocolate cream, I recommend you use a chocolate 62% minimum cocoa: to make the cream more intense chocolate, I also add a little’ unsweetened cocoa powder. If you prefer milk chocolate or less bitter taste, you can not put the cocoa powder.

And if there is pandoro advanced panettone, try the wonderful PANETTONE PUDDING WITH CHOCOLATE AND PEARS, really amazing and easy. At this point, I remind you to have a look at all my RECIPES DESSERT SPOON, creamy and delicious, starting from TIRAMISU’. Have a nice day!


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  • Pandoro, to taste
  • 8 egg yolks
  • 800 milliliters of whole milk (or 550 milliliters of milk and 250 milliliters of liquid fresh cream)
  • 80 grams of flour or cornstarch (glutenfree)
  • 100 grams of sugar
  • 120 grams of dark chocolate with 62% cocoa
  • 25 grams of unsweetened cocoa powder
  • Organic vanilla Bourbon, to taste
  • organic lemon zest, to taste
  • 170 milliliters of water
  • 70 grams of sugar
  • Alchermes, to taste
  • Maraschino, to taste


Trifle to Pandora

Trifle to Pandora

The trifle Pandora is a simple dessert. as you can see in my VIDEO RECIPE STEP BY STEP. nzitutto we have to prepare the custard, Lemon and Chocolate, and wet. In such a way that both preparations have had time to cool.

Wash the lemon, grate the zest and place in a bowl. Coarsely chop the chocolate, add the cocoa and put both into another bowl.

For the custard, put the egg yolks in a bowl with the sugar and beat with an electric mixer until mixture is puffy and fluffy. While whip the eggs, Put Heat the milk (or the milk with the cream) . When the eggs are well fitted, add the cornstarch and continue to mount for a minute or two. Pour a small amount of warm milk on the eggs, stirring with a spatula, until you get a thick cream without lumps. Add floor all the milk plan, stirring constantly.

Add cream vanilla Bourbon and cook over very low heat cream, stirring constantly, until it starts to thicken. When the cream comes to a boil, continue cooking for another minute and turn off the heat. Pour half of the cream in the bowl with the lemon and the other half into the bowl with the chocolate. After 2-3 minutes, mix with a spatula until the chocolate cream dark chocolate has not completely melted and the cream will not be shiny and smooth, as you see in VIDEO RECIPE STEP BY STEP. Mix carefully even the lemon cream.

so that no lumps. Then add the rest of the milk and pour the mixture thus obtained into a casserole and bake, stirring constantly, until the cream thickens.

Finely chop the chocolate. Divide the mixture into two equal parts and, When it is still hot, mix one chopped chocolate creams, stirring until it is completely dissolved and will not have obtained a cream dense and glossy chocolate. Cover with plastic wrap for food in contact with the surface of the creams and make cool completely.

For the syrup, pour into a saucepan of water and sugar, bring to a boil and boil for 5 minutes over high heat. Pour the syrup into a bowl and add Alkermes and Maraschino to taste. Allow to cool completely.

Cut into thin slices pandoro (You can also use sponge cake or ladyfingers). Coat the pan with the slices of pandoro,as you can see in my VIDEO RECIPE STEP BY STEP, distribute the syrup and cover with pastry cream lemon. Make another layer of Pandora, wet it thoroughly and pour the custard chocolate. Cover with another layer of pandoro and wet evenly. Cover the trifle Pandoro with plastic wrap and refrigerate overnight. Before serving, sprinkle the surface of the cake with a little’ cocoa powder (If you like) and leave the trifle Pandora at room temperature for at least 30 minutes before you taste it. Bon appétit!

Pour into a bowl 9 parts of Alkermes and a rum cocktail cherry (or even longer if you prefer a more alcoholic wet) and soak the ladyfingers or sponge cake Spain with bagna. Coat with the ladyfingers on the bottom and the cake pan and the edge, then pour the custard. Sprinkle the surface chocolate chips. Cover with another layer of ladyfingers soaked, pour the custard with chocolate and complete with a last layer of ladyfingers soaked. Cover the cake with plastic wrap and let stand in refrigerator for 12-24 hours.

Trifle to Pandora

Trifle to Pandora

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