Zuppa inglese
Alchermes-soaked sponge fingers layered with vanilla and cocoa custards.
Active time35 min
Cooking10 min
Total3 h 30 minResting : 2 h 30 min
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Ingredients
- 8 egg yolks
- 1 l whole milk
- 250 g ready-made sponge fingers
- 35 g unsweetened cocoa powder
- 85 g cornflour
- 1 vanilla pod
- 300 g caster sugar
- 200 g alchermes liqueur
Preparation
Separate the egg yolks from the whites. Split the vanilla pod and scrape the seeds into the milk. Heat with the pod until simmering. Whisk the yolks, sugar and cornflour in a bowl. Remove the pod and gradually whisk the hot milk into the yolks. Return to the pan and cook gently for about 5 minutes, stirring until thick and smooth.
8 egg yolks1 l whole milk85 g cornflour1 vanilla pod300 g caster sugar- knife
- chopping board
- saucepan
- mixing bowl
- whisk
Divide the custard equally between bowls. Sift 30 g of cocoa into one warm portion and mix. Cover the surfaces directly and cool for about 30 minutes. Both custards must be cold before assembly.
35 g unsweetened cocoa powder- mixing bowl
- sieve
- whisk
- cling film
Pour the alchermes into a shallow dish. Quickly dip the sponge fingers and arrange a layer in a deep serving dish. Cover with cocoa custard, then add another layer of biscuits and vanilla custard. Continue, distributing the mixtures so the final layer is vanilla custard.
250 g ready-made sponge fingers200 g alchermes liqueur- shallow dish
- deep serving dish
- spatula
Cover and refrigerate for at least 120 minutes. Sift 5 g of cocoa over the surface just before serving.
- cling film
- sieve
Allergens
- Eggs
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration