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 |
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
