05 · Dessert
Zuppa Inglese
Emilia's take on trifle. Sponge soaked in scarlet Alchermes, layered with vanilla and chocolate custard.
Ingredients
- 500 mlwhole milk
- 4egg yolks
- 120 gsugar
- 40 gflour
- 1lemon zest / vanilla
- 50 gdark chocolate
- 300 gsponge fingers or sponge cake
- 100 mlAlchermes liqueur
Method
Make a custard: heat the milk with lemon zest. Whisk yolks with sugar and flour, pour in the hot milk, and cook stirring until thick.
Divide the custard in two and melt the chocolate into one half.
Briefly dip the sponge in Alchermes, so it soaks through without falling apart.
Layer in a bowl: soaked sponge, vanilla custard, more sponge, chocolate custard. Repeat.
Finish with custard, cover, and chill at least 4 hours before serving.
Notes · variations & storage
No Alchermes? Rum or a fruit syrup will do. You lose the scarlet colour, but the dessert still works.