Zuppa inglese

4
25 minutes

Ingredients

  • 4 egg yolks
  • 80g of caster sugar
  • 50g of plain flour, sifted
  • 500ml of whole milk
  • 1/2 vanilla pod
  • 50g of cocoa powder, sifted
  • 16 ladyfingers
  • 250ml of Alchermes, or brandy mixed with pomegranate juice
  • 50g of dark chocolate, finely chopped, to decorate
  • whipped cream, to decorate (optional)

Method

1
In a medium bowl, whisk the yolks with the sugar until the sugar has dissolved and the mixture is airy and pale yellow. Stir in the flour and mix until combined
  • 50g of plain flour, sifted
  • 4 egg yolks
  • 80g of caster sugar
2
In a saucepan set over a low heat, gently warm the milk and vanilla pod, bringing to a gentle simmer. Discard the vanilla. Gently stream the milk into the egg mixture, whisking constantly, to form a loose, even consistency
  • 1/2 vanilla pod
  • 500ml of whole milk
3
Pour the mixture back into the saucepan and set back on the stove over a low heat. Whisk continuously until the custard cooks and thickens
4
Mix a third of the custard with the cocoa powder. Leave the remaining two-thirds plain
  • 50g of cocoa powder, sifted
5
Pour the Alchermes into a bowl. Dip four ladyfingers, one by one, into the liqueur, then layer them in the base of a serving cup, cutting to size if needed. Cover with plain custard, then add another layer of liqueur-soaked biscuits. Add a layer of chocolate custard, then another layer of soaked biscuits, then a final layer of plain custard, topped with more soaked biscuits
  • 16 ladyfingers
6
Refrigerate for at least 2 hours before serving, then serve topped with whipped cream and chopped dark chocolate
  • whipped cream
  • 50g of dark chocolate, finely chopped, to decorate