Whisk the egg yolks and sugar until
straw colored and then stir in the flour.
Heat the milk with the vanilla extract
until fairly hot, but not boiling.
Pour the milk into the egg mixture and
then cook for 7-8 minutes in a heavy bottomed saucepan over a low
heat, stirring continuously to prevent lumps forming.
Pour half the custard into a bowl and
cover with plastic wrap touching the surface to prevent a skin
forming.
Melt the chocolate in a small pan over
a larger pan of boiling water or in a double boiler.
Return the remaining custard to the
heat and stir in the melted chocolate.
Cook for 2 minutes, stirring
continuously.
Pour the chocolate custard into a bowl
and cover with plastic wrap touching the surface to prevent a skin
forming.
Set the custards aside to cool before
using.
Mix the Alchermes, rum, and water
together in a bowl.
Dip the ladyfingers into the water and
liqueur mixture, then use one third of them to line a 2 quart glass
bowl or soufflé dish.
Pour the chocolate custard over the
top, cover with another layer of dipped ladyfingers and spread the
plain custard on top.
Finish with the remaining ladyfingers,
cover with foil, and refrigerate for about 12 hours.
Just before serving, decorate with
plenty of whipped cream and, if liked a little more grated
chocolate.
Serves 8-10
If you can't get the
special Alchermes liqueur, double the quantity of rum and add 1 teaspoon
of red food coloring.
Zuppa Ducale became
famous in Florence during the 18th century as "Zuppa Inglese". It was
renamed by the proprietor of the historic Florentine Caffé
Doney (closed long ago) to reflect its great popularity with early
members of the English expatriate community which has existed in
Florence for more than two centuries. In Tuscan this wickedly rich
trifle, made with lashings of egg custard and chocolate, is streaked
crimson by the cochineal (made with crushed Kermes oak insects) in the
reputedly highly aphrodisiac Alchermes liqueur manufactured by the monks
of St. Mark's monastery.