Zuppa Inglese Recipes

Zuppa Inglese Recipe

Ingredients :

5

150 g

45 g

500 ml

100 g

125 ml

125 ml

4 tablespoons

250 g

egg yolks

sugar

plain flour

milk

grated semi sweet or unsweetened dark chocolate

Alchermes liqueur

rum

water

sponge fingers or ladyfingers

whipped cream for decoration

few drops of vanilla extract or essence

Method :
  1. Whisk the egg yolks and sugar until straw colored and then stir in the flour.

  2. Heat the milk with the vanilla extract until fairly hot, but not boiling.

  3. 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.

  4. Pour half the custard into a bowl and cover with plastic wrap touching the surface to prevent a skin forming.

  5. Melt the chocolate in a small pan over a larger pan of boiling water or in a double boiler.

  6. Return the remaining custard to the heat and stir in the melted chocolate.

  7. Cook for 2 minutes, stirring continuously.

  8. Pour the chocolate custard into a bowl and cover with plastic wrap touching the surface to prevent a skin forming.

  9. Set the custards aside to cool before using.

  10. Mix the Alchermes, rum, and water together in a bowl.

  11. 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.

  12. Pour the chocolate custard over the top, cover with another layer of dipped ladyfingers and spread the plain custard on top.

  13. Finish with the remaining ladyfingers, cover with foil, and refrigerate for about 12 hours.

  14. 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.

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