Zuppa inglese

zuppa inglese · from Emilia-Romagna · Desserts

Ingredients (serves 4)

• For the sponge: 4 eggs
• 120 g sugar
• 100 g flour
• 30 g cornflour
• 1 sachet vanilla sugar. For the cream: 500 ml milk
• 4 egg yolks
• 100 g sugar
• 40 g cornflour
• zest of half a lemon
• 1 vanilla pod. For soaking and layering: 200 ml Alchermes or another red liqueur
• alternatively rum syrup with red food colouring
• 200 ml strong espresso or cocoa
• 50 g dark chocolate, grated
• 50 g chopped candied fruit.

Preparation

1. For the sponge, preheat the oven to 180°C.
2. Line a springform tin with baking paper.
3. Beat the eggs with the sugar and vanilla sugar in a bowl over a warm water bath with a hand mixer for at least 8 minutes until thick and pale, until the mixture has tripled in volume.
4. Mix the flour with the cornflour and carefully fold it into the egg mixture, keeping it light and airy.
5. Pour into the tin and bake for about 20–25 minutes, testing with a skewer.
6. Let the sponge cool completely.
7. For the cream, split the vanilla pod and add the seeds to the milk, letting the pod simmer along with it.
8. Heat the milk gently.
9. Whisk the egg yolks with the sugar, cornflour and lemon zest.
10. Pour the hot milk into the egg mixture while stirring, pour back into the saucepan and bring to a boil over medium heat, stirring constantly, until the cream thickens.
11. Remove the vanilla pod and cover the cream with cling film directly on the surface to prevent a skin from forming, then let it cool.
12. Cut the sponge into slices about 1 cm thick.
13. Line a glass bowl or ovenproof dish with a first layer of sponge.
14. Soak with half of the Alchermes, then spread a layer of vanilla cream on top.
15. Soak the next layer of sponge with the espresso or cocoa and place it on the cream, sprinkling with grated chocolate and candied fruit.
16. Add more cream on top and repeat the process until all the ingredients are used up.
17. The last layer should be cream.
18. Let it set in the refrigerator for at least 6 hours.
19. Before serving, decorate with sponge crumbs and chocolate shavings.