Zuppa Inglese Recipe
In a few words, Zuppa Inglese is described as heavenly, superb and outstanding. I never fail to eat Dessert while dining out and this is the most common dish that I order. It is an Italian cuisine delicacy. In my view, to call yourself a chef, you need to have a personal recipe of Zuppa Inglese, just like I do.
Ingredients
1/2 cup granulated sugar
1/4 cup flour
1/4 teaspoon salt
2 cups scalded milk
4 egg yolks
1/2 cup light rum
1/2 teaspoon vanilla extract
2 tablespoons creme de cacao
2 sponge layers, purchased or home made
1 cup heavy cream, whipped
2 tablespoons candied fruits, chopped fine
Directions
1. Mix the sugar, flour and salt in the top of a double boiler. Add the milk gradually, stirring. Cook, stirring, over boiling water until thickened.
2. Beat the egg yolks until blended. Gradually add part of the milk mixture to the yolks, while stirring. Return to the hot mixture and cook over simmering water, stirring constantly, until thickened. Cool and chill.
3. Divide the mixture into three parts. Add one tablespoon rum to one part, the vanilla to the second and the creme de cacao to the third.
4. Split the sponge cake layers to make four layers and place one on a serving plate. Sprinkle with one-fourth of the remaining rum and spread with one of the three custard mixtures. Repeat with the second and third layers. Cover with the fourth layer of cake and sprinkle it with the remaining rum. Chill overnight in the refrigerator.
2. Beat the egg yolks until blended. Gradually add part of the milk mixture to the yolks, while stirring. Return to the hot mixture and cook over simmering water, stirring constantly, until thickened. Cool and chill.
3. Divide the mixture into three parts. Add one tablespoon rum to one part, the vanilla to the second and the creme de cacao to the third.
4. Split the sponge cake layers to make four layers and place one on a serving plate. Sprinkle with one-fourth of the remaining rum and spread with one of the three custard mixtures. Repeat with the second and third layers. Cover with the fourth layer of cake and sprinkle it with the remaining rum. Chill overnight in the refrigerator.
