Zuppa Inglese
Recipes for Zuppa Inglese first appeared in Italy in the late nineteenth century. It originated in the sixteenth-century kitchens of the Dukes of Este, the rulers of Ferrara. According to this story, they asked their cooks to recreate the sumptuous "English trifle" they had enjoyed in England at the Elizabethan court, where they were frequent visitors. To make Zuppa Inglese, sponge fingers are dipped in Alchermes, a bright red, aromatic Italian herb liqueur. You can use Marsala wine instead or dark rum. They are then alternated with layers of Pastry Cream with lemon zest and Chocolate Pastry Cream. Finished with grated Chocolate on top.
Servings: 6
Ingredients
- 500 g Milk
- 60 g Caster Sugar
- 2 Egg Yolks
- 1 Whole Egg
- 35 g Cornstarch
- 60 g Caster Sugar
- 30 g Butter
- 24 Sponge Fingers
- 200 g Alchermes or Marsala or Dark Rum
- 50 g Dark Chocolate
- Lemon Zest
Instructions
- In a heavy saucepan dissolve 60g sugar in the milk and bring to boil.In a bowl beat egg yolks and the whole egg, stir in 60g sugar and cornstarch. With a ladle add slowly hot milk while stirring continuously. Cook over medium heat for 2-3min stirring continuously to avoid sticking on the bottom. Add butter and stir until dissolved.
Now split cream in two.
In first half add lemon zest, and in the other half add melted chocolate.
Now we are ready to arrange the Zuppa Inglese.
You can do it in any glasses you have at home.
Pour a spoon of lemon cream on the bottom, top two halves sponge fingers dipped in Archermes. Than put layer of chocolate cream. Again lemon cream, sponge fingers dipped in Atchermes, chocolate cream and finish with lemon cream. Make six glasses and leave them in the fridge to set. Before service sprinkle with chocolate curls.