Italian Dessert Trifle


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This is a tasty dessert recipe for a fancy cocktail party.

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Time needed

10 min preparation + 15 min cooking

Serving Size / Yield

6-8 servings


  • 3/4 C. slivered almonds, about 3 oz.
  • 2 C. milk
  • 3 egg yolks, lightly beaten
  • 1/4 C. sugar
  • 1/4 C. flour
  • 1/8 tsp. salt
  • grated zest of 1 lemon
  • 6 Tbs. sweet vermouth
  • 6 Tbs. dark rum
  • 1 4-oz. pkg. dry ladyfingers
  • 1/3 C. apricot preserves

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Preheat oven to 350 degrees. Spread almonds on a cookie sheet and toast in oven 5-7 minutes. Shake the pan several times while toasting. In a medium saucepan, whisk together milk, egg yolks, sugar, flour, salt and lemon zest until blended. Cook over medium-low heat, stirring for 8-10 minutes. Remove from heat and cool.

In a small bowl, combine vermouth and rum. Place 1/3 of the ladyfingers in a glass bowl and sprinkle them with 1/4 C. of the liquors. Dot with 1/3 of the apricot jam and pour 1/3 of the custard over top. Repeat layers, finishing with custard. Top with toasted almonds. Cover with plastic wrap and refrigerate 2-3 hours. Served spooned into wine glasses.

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