Zuppa Inglese

Method

1. In a bowl, beat eggs with sugar and vanilla until light and fluffy. Add sifted flours and gently fold in.
2. Pour the mixture into a baking pan lined with parchment paper, spread evenly, and bake in a static oven at 180°C (350°F) for about 30 minutes.
3. Remove the sponge cake from the oven and immediately turn it out onto a sheet of parchment paper. Let cool completely.
4. For the cream: in a bowl, mix sugar and egg yolks. Add cornstarch and stir.
5. In a saucepan, heat milk with cream and vanilla. When hot, pour over the egg mixture while stirring, then return everything to the saucepan.
6. Cook over medium heat, stirring constantly with a spatula until it starts to thicken, then switch to a whisk. Divide the cream into two parts: add chopped dark chocolate to one part (the cream must still be hot). Cover with plastic wrap and refrigerate until cold.
7. Once the creams are cold, transfer them to piping bags.
8. Cut the sponge cake into discs. Dip a disc in Alchermes liqueur and place it at the bottom of a glass.
9. Pipe a layer of chocolate cream, then a layer of vanilla cream. Add another soaked disc, more chocolate cream, and finally a last layer of vanilla cream.
10. Dust with bitter cocoa powder.