Zuppa Inglese
Zuppa Inglese is a beloved Italian dessert with a rich history, believed to have originated in the Emilia-Romagna region during the Renaissance. Its name, which translates to "English Soup," reflects its connection to English trifle, brought to Italy by traveling nobles.
This layered dessert combines delicate ladyfingers soaked in Alchermes liqueur with velvety custard. Traditionally served chilled, Zuppa Inglese is a festive dessert, often enjoyed during celebrations and family gatherings, offering a taste of Italy’s culinary elegance and a nod to its historical ties with Europe.
- 17-18 ladyfinger biscuits or sponge cake
- 8 egg yolks
- 16 tablespoons sugar
- 8 tablespoons of flour type 00
- 1 liter of milk
- 100 grams dark chocolate
- Lemon peel
- Alchermes liquor
Place the milk in a saucepan to heat. Meanwhile in another saucepan prepare the filling by beating egg yolks with spoons of sugar; add, stirring constantly, the flour and mix well.
Then add gradually the hot milk and lemon peel, put on low heat and cook until the mixture to a boil, letting boil for 2-3 minutes, stirring constantly with a whisk. When the cream is cooked, remove from the heat and divide it in half. Cut the chocolate coarsely and add to half the mixture. Allow to cool.
Coat a mold of a layer of ladyfingers, brush with the alchermes diluted with a little water and pour over the chocolate cream; put on another layer of ladyfingers, alchermes and stretch out the yellow cream, cover with more ladyfingers, then refrigerate for a few hours before serving.