Zuppa inglese

Ingredients

• Sponge cake300 g
• Fresh whole milk1000 ml
• Egg yolks120 g
• Granulated sugar150 g
• All-purpose flour80 g
• Unsweetened cocoa powder30 g
• Alchermes liqueur100 ml
• Vanilla bean1 piece
• Organic lemon zest5 g
• Fine salt1 g

Allergens

Gluten, Milk, Eggs

Method

1. In a saucepan, heat the milk with the vanilla seeds and lemon zest until it almost reaches a boil (around 80°C/176°F).
2. In a large bowl, whisk the egg yolks with sugar and a pinch of salt until pale, then fold in the sifted flour.
3. Remove the lemon zest and gradually pour the hot milk over the egg mixture, whisking constantly to prevent lumps.
4. Return the mixture to low heat and cook, stirring continuously, until the custard thickens and reaches approximately 84°C/183°F (it should coat the back of a spoon).
5. Divide the custard into two equal bowls: stir the sifted cocoa powder into one while still hot, mixing vigorously until smooth.
6. Cover both creams with plastic wrap directly on the surface to prevent a skin from forming; let cool completely, first at room temperature then in the fridge.
7. Slice the sponge cake into 1 cm thick slices and brush them generously with Alchermes on both sides.
8. In a large trifle bowl or individual glasses, layer the soaked sponge cake, followed by the chocolate cream, another layer of sponge cake, and finally the yellow custard.
9. Smooth the surface and refrigerate for at least 4 hours before serving to allow the flavors to meld and the structure to set.