Recipe English soup with slices of Romagna donut

Procedure

For an optimal result of the trifle the donut must be prepared at least a couple of days before. Mix all the ingredients in a bowl, it must be a sticky and soft dough, place a sheet of parchment paper and overturn the dough on it that must be shaped into an oval shape, to facilitate the operation it is advisable to have your hands lightly greased with oil.

Preparation of the custard

Heat the milk until boiling with the zest of a lemon inside. Beat the egg yolks with the sugar and a pinch of salt in a saucepan.
Add the flour and, still beating, the milk, deprived of the lemon zest. Put on the heat over very moderate heat and cook until the cream is ready (it must thicken well, without absolutely boiling).

Preparation of the chocolate cream

Chop the dark chocolate. Pour the milk into a saucepan, add the vanilla pod, place on the stove and bring to a boil. Put the egg yolks and sugar in a pan, mix, stirring with a wooden spoon, slowly add the sifted flour, stirring constantly, then pour in the milk. Place the pan over low heat, bring to a boil, stirring constantly, then continue to cook for about 1-2 minutes, stirring constantly. Remove the cream from the heat, add the chopped chocolate, leave to rest for a few minutes and mix until the chocolate melts and mixes completely.

Assembling the trifle

Cut the donut into slices about 1 centimeter thick and quickly soak them in the alchermes diluted with a third of water compared to the volume of the alchermes. Arrange a layer of soaked donut slices in a bowl and spread the custard over them.