Zuppa Inglese
An Italian take on a traditional trifle.
Type: dessert
Source:
http://www.brics.dk/~amoeller/XML/transformation/recipes.html
Serves: One greedy b*st*rd or a family of six
Nutritional information
Calories: | 612 |
Fat: | 49% |
Carbohydrates | 45% |
Protein | 4% |
Alcohol | 2% |
Ingredients
- 4 egg yolks
- 2.5 cups of milk
- 21 Savoiardi biscuits
- 0.75 cup of sugar
- 1 cup Alchermes liquor
- lemon zest
- 0.5 cup of flour
- fresh whipping cream
Preparation
-
Warm up the milk in a nonstick sauce pan
-
In a large bowl beat the egg yolks with the sugar, add the flour
and combine the ingredients until well mixed.
-
Add the milk, a little bit at the time to the egg mixture, mixing well.
-
Put the mixture into the sauce pan and cook it on the stove at a medium
low heat. Mix the cream continuously with a wooden spoon. When it starts
to thicken remove it from the heat and pour it on a large plate to cool off.
-
Stir the cream now and then so that the top doesn't harden.
-
Dip quickly both sides of the lady fingers in the liquor. Layer them one
at the time in a glass bowl large enough to contain 7 biscuits.
-
Spread 1/3 of the cream and repeat the layer with lady fingers. Finish
with the cream.
-
Refrigerate for at leats 4 hours.
To serve:
Before serving decorate the zuppa inglese with whipped cream.
The dessert will set better if refrigerated overnight.