Trifles are sometimes called ‘soufflé’ in Malta, but the basic method is that of the traditional English trifle and the Italian zuppa Inglese: layers of sponge and chocolate custard or, in the Italian and Maltese versions, ricotta, and the lot heavily doused with sherry or some other alcohol. I have given this trifle-inspired recipe a richer chocolate and coffee combination which is reminiscent of a cappuccino, and a perfect match with Nozzi, which is a whisky and cream liqueur.
For the sponge-cake: 1 x 23cm-diameter sponge, made the usual way with six eggs, 200g of sugar and 200g of flour.
For the crème patisserie: one litre of full fat milk, four eggs, 150g of sugar, 125g of plain flour, 200g of black chocolate.
For the ricotta filling: one kilo of Maltese ricotta, freshly ground coffee to taste, icing sugar to taste, a dash of Nozzi, 100ml of fresh cream.
First, make the sponge-cake: once the cake is cooked, turn it out, allow it to cool then slice it.
To make the crème patisserie: bring the milk to the boil, and in the meantime, beat the eggs and sugar until they are well combined and slightly thickened. Then sieve in the flour and beat it again until it is smooth. Then very slowly pour in the milk, beating all the while. Clean the pot and return the creamy mass to it, then bring it to the boil, stirring all the while. It will thicken quickly, but it may turn lumpy so keep stirring vigorously, especially as it begins to reach boiling-point. Then remove the pan from the heat and add the chocolate, beating it until it has melted into the cream.
To make the ricotta filling: beat the ingredients together till smooth.
Now melt 50g of sugar in 50ml of water, bring it to the boil, remove it from the heat, let it cool a little and add 100ml of Nozzi. Drizzle this over the sponge-cake slices.
When you have prepared all the different components, line a large, deep bowl with cling-film and begin making layers as follows: sponge – chocolate cream – sponge – coffee-flavoured ricotta. Repeat the layers until all the ingredients have been used up, making the last layer sponge. Then cover it with cling-film and refrigerate it for at least eight hours. Carefully turn it out, top it with a little whipped fresh cream and scatter it with toasted flaked almonds.