Zuppa inglese
Servings 8
Ingredients
- 500 ml (2.11 cups) fresh whole milk
- 1/2 vanilla bean, split open
- 2 eggs
- 4 tablespoons sugar
- 2 tablespoons corn starch
- 80 g (2.82 oz) dark chocolate
- Alchermes*
- Savoiardi, lady fingers or sponge cake
- cocoa powder, to decorate
Instructions
- Heat the milk in a saucepan with the vanilla pod and remove it from the heat as soon as it starts simmering.
- In another saucepan whisk the eggs with the sugar and the corn starch: do it carefully to avoid any lumps. Pour slowly the hot milk in a thin stream over the eggs, stirring constantly with a whisk to prevent scrambled eggs!
- Bring the saucepan back on a low flame and stir constantly with a whisk until it starts to thicken, you will need about 5 minutes. Remove the custard from the heat and divide it into two bowl. Combine the chopped dark chocolate in one bowl and whisk to melt it, until perfectly combined.
- Pour half a cup of Alchermes in a bowl and add half a cup of water. Use this to soak briefly the savoiardi.
- Now make the zuppa inglese in a bowl or into individual cups, by making layers of custard, savoiardi soaked in alchermes, chocolate custard and savoiardi again, until you end up with custard.
- Sprinkle the surface with cocoa powder or chopped darl chocolate and let it sit in the fridge for a few hours. Take it off ten minutes before eating and enjoy with a spoon wrapped in a blanket on your couch.
Tried this recipe?We love to see your creations! Snap a pic and tag @julskitchen and hashtag it #myseasonaltable!
Video
Notes
Alchermes is a sweet liqueur from Florence, famous for its bright pink colour