Zuppa Inglese

Method

1. Prepare the syrup: In a small saucepan, combine water and sugar. Heat over low heat, stirring until the sugar is completely dissolved. Once small bubbles appear on the bottom, turn off the heat and let it cool slightly. Add the Alchermes (or rum or amaretto) to your taste, stir, and set aside.
2. Prepare the pastry cream: In a saucepan, add the lemon peel (yellow part only) and vanilla essence (or vanilla pod). Pour in the milk and warm over low heat (do not let it boil).
3. In a bowl, beat the egg yolks with the sugar using an electric mixer for 2-3 minutes until pale and fluffy. Add the cornstarch (or rice starch) and mix gently, then use the mixer for another minute until smooth.
4. Gradually add the warm milk to the yolk mixture, stirring constantly to avoid lumps. Transfer everything back into the saucepan and cook over low heat, stirring continuously, especially toward the end. When the cream thickens and the first bubble appears on the bottom, remove from heat immediately. Continue stirring off the heat for a few seconds, then pour about one-third of the cream into a separate bowl (for the chocolate version) and keep the remaining two-thirds in another bowl. Cover both with plastic wrap directly on the surface to prevent a skin from forming, and let them cool to room temperature.
5. Optional chocolate cream: Sift the bitter cocoa powder through a fine sieve into the reserved one-third of the pastry cream. Stir with a spatula until completely smooth and glossy. Add more cocoa if desired. Cover with plastic wrap and let cool.
6. Refrigerate both creams for about 2 hours until well chilled.
7. After chilling, stir each cream with a spatula to bring back the smooth, glossy texture. Transfer each cream into separate piping bags.
8. Assemble the Zuppa Inglese: In serving cups or a baking dish, spread a thin layer of plain pastry cream on the bottom. Quickly dip ladyfingers into the prepared syrup (2 seconds per side) and arrange them in a single layer over the cream. Add a layer of the chocolate cream (if using) in the middle, then another layer of dipped ladyfingers. Finish with a final layer of plain pastry cream. Top with a last layer of dipped ladyfingers.
9. Cover and refrigerate for at least 24 hours before serving. This allows the flavors to meld and the ladyfingers to soften perfectly.