ItalianEmilian
Zuppa Inglese
by Gambero Rosso · 452K subscribers on YouTube
A classic Italian dessert made with layers of sponge cake soaked in Alchermes liqueur, filled with vanilla custard and chocolate, topped with custard and chocolate.
- Difficulty
- medium
Ingredients
8 items- Pan di Spagna o CiambellaSponge cake or ring cake, sliced thinly
- 4 pcsEgg YolksEgg yolks for custard
- 50 gFlourFlour for custard
- 125 gSugarSugar for custard
- 1/2 lMilkMilk with lemon zest
- Scorzette di LimoneLemon zest (for infusing milk)
- Alchermes o Misto per DolciAlchermes liqueur or mixed liqueur for desserts (to soak the cake)
- ChocolateDark chocolate, chopped (can be leftover Easter eggs)
Method
- Prepare the custard: heat 500 ml of milk with lemon zest. In a bowl, whisk 4 egg yolks with 125 g sugar and 50 g flour. Pour the hot milk into the egg mixture, stirring constantly. Return to the heat and cook until thickened. Remove lemon zest and let cool.
- Chop the chocolate into small pieces.
- Slice the sponge cake (or ciambella) into thin layers.
- Line the bottom of a serving dish with a layer of cake pieces.
- Generously drizzle the cake with Alchermes or a mixed liqueur for desserts.
- Spread a layer of cooled custard over the cake.
- Sprinkle a generous amount of chopped chocolate over the custard.
- Add another layer of cake pieces, drizzle again with liqueur.
- Cover with the remaining custard and top with the remaining chopped chocolate.
- Chill before serving (optional).
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
