Zuppainglese Recipe
Ingredients
| Slivered almonds | 3/4 Cup (16 tbs) | |
| 3 ounces | ||
| Milk | 2 Cup (16 tbs) | |
| 3 egg yolks, lightly beaten | ||
| Sugar | 1/4 Cup (16 tbs) | |
| Flour | 1/4 Cup (16 tbs) | |
| Salt | 1/8 Teaspoon | |
| Grated zest of 1 lemon | ||
| Sweet vermouth | 6 Tablespoon | |
| Dark rum | 6 Tablespoon | |
| 1 4.4-ounce package dry ladyfingers or Champagne biscuits | ||
| Apricot preserves | 1/3 Cup (16 tbs) | |
Directions
1. Preheat oven to 350°. Spread almonds on a cookie sheet and toast in oven 5 to 7 minutes, until evenly browned, shaking pan several times.
2. In a medium saucepan, whisk together milk, egg yolks, sugar, flour, salt, and lemon zest until blended. Cook over medium-low heat, stining, 8 to 10 minutes, or until medium thick. Do not allow to boil at any time. Remove from heat and cool.
3. In a small bowl, combine vermouth and rum. Place one third of the lady-fingers in a glass bowl and sprinkle them with 1/4 cup of the liquors. Dot with one third of the apricot jam and pour one third of the custard over top. Repeat layers, finishing with custard. Top with toasted almonds. Cover with plastic wrap and refrigerate 2 to 3 hours.
2. In a medium saucepan, whisk together milk, egg yolks, sugar, flour, salt, and lemon zest until blended. Cook over medium-low heat, stining, 8 to 10 minutes, or until medium thick. Do not allow to boil at any time. Remove from heat and cool.
3. In a small bowl, combine vermouth and rum. Place one third of the lady-fingers in a glass bowl and sprinkle them with 1/4 cup of the liquors. Dot with one third of the apricot jam and pour one third of the custard over top. Repeat layers, finishing with custard. Top with toasted almonds. Cover with plastic wrap and refrigerate 2 to 3 hours.
Chef
