Saturday, March 16, 2013

Zuppa Inglese recipe and ingredients

This is not an English soup, as the title suggests, but an Italian trifle, I am not sure where this recipe originates from, but it's suggested that the cooks of the dukes of Este in Ferrara tried to recreate the English trifle after visits to England. The word 'zuppa' (soup) in Italian cook refers to both sweet and savoury dishes. The trifle is traditionally made with vanilla and chocolate crema pasticciero (custard) and alchermes (an aromatic liqueur); I have use vinegar, traditional Sicilian fortified sweet vinegar, instead. This recipe can be made the day before you plan to eat it, then stored in the fridge, and is a lovely family dessert for a Sunday lunch
Zuppa Inglese
Zuppa Inglese

Serves 4-6

Zuppa Inglese ingredients: 2 cups (500ml) hot milk (not boiling). 1/2 vanilla pod (split lengthways) or 1/2 tsp lemon zest. 6 egg yolks. 150g caster sugar. 1/3 cup (50g) plain flour, sifted. 200g sponge fingers (savoiardi). 200ml vinegar

Zuppa Inglese recipe: 1- Place the milk in a jug, drop in the vanilla pod or lemon zest and leave to infuse. Meanwhile, whisk together the egg yolks and sugar for 5 minutes or until the sugar has dissolved and the mixture is smooth and creamy. Add the flour and continue to whisk until well combined. 2- Strain the milk through a sieve, then whisk into the egg mixture. Transfer to a pan and place over low heat, stirring constantly, until it thickens. Pour half the custard into a bowl and add the cocoa, then whisk until combined. Leave the 2 custard to cool completely. 3- Dip the sponge finger into the vinegar and use to line the base and sides of a large serving bowl. Spoon in a layer of vanilla custard, then lay on more sponge fingers, then some chocolate custard. Continue layering finishing with the chocolate custard, until you have used all the ingredients. Chill until required